To most of us, “cut and paste” implies taking shortcuts and not doing things the right way. This particular bit of “cut and paste” is the logical, easy end result of really doing the right thing. My last post on this blog was for a delicious Thai style red curry paste prepared in bulk. Doing that facilitates the cut and paste approach to making a really beautiful Thai Red Beef Curry. All you need to do is cut the ingredients and add the paste before a rudimentary bit of cooking.
Many of you will read this and think “Does he live fifty five kilometres from a steak restaurant?” Others of you, on the far side of the Atlantic may think “Does he live 55 miles from a steak house?” And some of you might even, quite cruelly in my opinion, think “Is the old fool trying to lie about his age while overcooking a bit of meat?” No, this is a pretty pathetic introduction to a post about cooking a great quality rib eye steak for myself and the Wife using the sous vide.
There are some advantages of having a top end butcher as a friend. (There are plenty of disadvantages too, but that’s for another story.) One of the great benefits is having access to stock bones without having to demean myself by asking for “a few bones for the dog” as some are reputed to do. In chatting with said butcher, we got to talking about the possible difference in stock quality by using bones from a Wagyu carcass. The conversation led to an experiment. The rest, as they say is history.
Let’s face facts, many of the burgers one encounters in the big, bad world, are pretty bloody awful. Most of you see the sun come out, rush to the convenience store and buy a box of frozen patties (Who is Pattie and what did she do to deserve this treatment?). Then it’s home to the garden, to wipe the cobwebs off the barbecue. Then you take the wire brush to the grill. Next you fire it up and burn off last season’s leftovers. You throw the frozen patties on the grill along with some jumbo sausages, ribs, bacon, cofti, chicken wings and pork chops. You take pictures of the whole lot burning on the too-hot grill and share it to your social media. You swill a few cans of beer, over-eat, get the “meat sweats” and retire to snore through the worst excesses of your piggery. But….., there is a better way. Better for you and better for small producers creating great product sold through independent butchers who know their trade. The way forward is the Way of the Wagyu.
Tomatoes are messy things. Purists tell you to drop them into boiling water until the skin splits. Then remove them and cool them, peel them, remove and discard everything except the outer flesh then use this in whatever dish you have planned.
That is far too much trouble for a midweek night dinner. But, I have found a solution. While on a recent trip to the north of Italy (To cycle the awesome Stelvio Pass. It is one of the world’s most beautiful and iconic climbs).
You are probably reading this hoping it’s a software glitch in the Anova or a hacking of the Joule that has led to this culinary failure. It is technically true that an app was responsible for the issues. But in reality, it’s my own dumbass behaviour that was the problem. The app in question is WhatsApp and the issue had nothing to do with the sous vide end of the cooking. I started over two days out, planning a 48 hour cook of my short ribs. At this stage, everything went according to plan.
In an ideal world, all women would be a 10 so dress manufacturers would only need to make one size. Shopping would be a lot simpler too. Men would be happy with mid grey polyester-cotton trousers in 32” waist/ 34” leg. Retailing would be so much easier. In the same idiom, butchers could only sell mince meat and chicken breasts. Things would be so easy. But, for women, men and butchers, life is not that simple. Butchers need to offer a bit more than the top margin products that virtually sell themselves. Some try to do it by buying in a range of day-glow sauces and “adding value” by disguising the meat in these industrially produced “authentic” flavours. This may keep the wolf of competition from the door in the short term. Business logic tells me that the advantage will be eroded by supermarkets and this variety of independent butcher, like the guy trying to fit into size 32, will be under pressure again.
If you think I’m being witty with the headline, don’t. I have a beef. My beef beef is with rib of beef or prime rib. That doesn’t change any of the issues at hand. A great cut of beef needs to be treated with due deference and respect. Making a great meal from a great piece of Irish beef is not difficult.
I was in a butcher’s in France recently. Anybody from Ireland or Brexit will agree that the French have a very strange way of butchering their meat. It’s very different to our approach. One cut that we agree on is called the bavette. It comes
When it comes to the United Kingdom, we Irish have “history”. Many of us spend our time looking backwards into the mists of time to support our own inferiority complexes. Others of us have raw, recent pain with which to live. We have a long and complex relationship with our nearest neighbour (if you don’t count the Isle of Man) and one would expect many of us to be pretty happy about the prospect of Great Britain exiting the European Union. Or, in more tabloid terms “BREXIT”.