Remember: it's your sister who's the food stud, not you, W-lfs-n. Without a note from her, I'm not sure we should be granting you the authority you're claiming.
I don't think it takes much authority to observe that goat flesh is not offal.
I have eaten all of those things.
In Britain sweetbreads are so highly regarded that it's almost impossible to buy them because the butchers take them as perks.
1. Goat flesh in curry is delicious. It may be delicious in other ways too, but I wouldn't know.
2. Sweetbreads are ambrosial, but can lead to gout.
3. I'm not sure why, but I find it depressing to discover that I am nearly Frank Bruni's age.
How do sweetbreads lead to gout?
6: Um, purines, I think. I'll look it up.
2: I was thinking of this:
"what qualifications did you have when you were elevated from humble foreign correspondent to the most powerful restaurant reviewership in the nation?"
Your sister can get away with that, but you can't. At least not without a note.
In response to questions about whether his experience as a foreign correspondent qualified him to review restaurants, Bruni responded, "I can see Nobu from my house!"
There's a taco place in Pasadena that has phenomenal goat chili verde. But then, they also have cabeza. Point: anonymous Bruni-interlocutor?
I guess I'm trying to say that Persians eat those things.
For all you know, Tim, I'm just repeating sister-derived scuttlebutt.
Here, BG. I am distressed to see that most of the listed foods are among my very favorites, but I can't afford them on a regular basis, so my joints feel fine so far.
What the heck qualifies one to be a food writer, anyhow? I mean, christ, people let Stephanie Zacharek write about movies and Gregg Easterbrook write about anything.
The interlocutor is nonymous, I just didn't reproduce the name. Carol something.
El Farolito has brain on the menu, but I've never gotten it.
11: If you shouldn't talk about food without express permission from your sister, you doubly shouldn't talk about her butt without such.
(I'm hope things are still good for her and her restaurant.)
"I can see Nobu from my house!"
but I can't afford them on a regular basis, so my joints feel fine so far.
I think high levels of purine are only problematic if you already have gout. So I wouldn't worry too much.
14. I've had curried brains in Brick Lane, in the Bangladeshi neighbourhood of east London. It appeared on the menu as "Curried Brian", which appealed to me. Whatever, they were tasty, but the texture was a bit odd.
So should I stop eating cat food, or what?
There's a taco place in Pasadena that has phenomenal goat chili verde
Pasadena, CA? What's the name, oh gracious teacher?
16: I can't afford scallops or asparagus on a regular basis, but giving them up would be a real hardship.
21: Likewise. So 17 comes as good news.
What the heck qualifies one to be a food writer, anyhow?
Having demonstrated to the editor that one is both a good writer and "a foodie."
I would note that this context was the first in which I ever heard the term "foodie."
Who indeed would condescend to eat goat?
Who indeed, would condescend get all snooty about eating goat, because after all, goat is TASTY. As are duck livers, chicken livers, goose livers and menudo.
max
['So fie on your snooty trolling, yer snootiness.']
12. Apparently anchovies have been fished out to dangerously low levels, so you shouldn't eat them anyway. I am currently in denial.
Apparently anchovies have been fished out to dangerously low levels, so you shouldn't eat them anyway.
NOOOOOOOOOOOO!
20: Tonny's Restaurant. It's right off Orange Grove up near-ish to Washington.
Wait, being an idiot, I only just learned about using anchovies as sauce thickeners, and am enjoying using them for that. Now I have to stop?
After spending about ten minutes scrolling down the page to find the second question you refer to, I guess he could have just said, "are you kidding, being the New York Times food critic is an amazing opportunity and I'd be a fool to pass it up," but I don't have particular problems with his actual answer.
OT: Does anyone, preferably in the NYC area, have some old cufflinks they don't wear anymore? I need to buy some, and hope to find an old cheap pair at a vintage shop today, but I'm grumpy about it because I lost my last pair, which I found on the street.
For all that I hate chicken livers I absolutely adore livermush (aka liver pudding). It tastes like haggis.
14: what is this word "nonymous"? Do you perhaps mean "onymous"?
I'm sure this has been said before, but I'll repeat it - heart hardly counts as an exotic meat.
OK, it may come intact and hence look like what it is, but it is nothing but a lean muscle and tastes like lean meat. It is usually not even incredibly chewy. It is not like some of the other organ meats that are not muscles.
So in my book heart is simply a lean meat.
AWB, I've got tons of cheapo cufflinks left over from tux rentals for theatre use, but I'd have to mail them. Besides, they are so not special I think some paperclips would be nearly as good.
My nice cufflinks from my Grandpa I keep for sentimental value.
Did anyone look at the website for the restaurant that Bruni references? (La Sirene) I was always under the impression that mermaids had scaly tails. (NSFW?)
Tripp -- I have emailed you. Thanks!
Stephanie Zacharek
One of the better critics working for a medium-to-large publication today
Heart: my only experience is with turkey heart, which has a huge gristle line down the middle. Is mammal heart different, or just so big that the gristle is easily avoided?
Goat: my problem with goat is that I've always had it in stews/curries with the bones included. Is my best bet to go to a halal butcher and buy a shank?
You could also go to a hispanic part of town for some goat; that's what my dad does. He's mad for goat, for some reason.
IME mammalian hearts are gristle-free.
Heart: my only experience is with turkey heart, which has a huge gristle line down the middle
Are you sure you weren't eating the gizzard? I love me some turkey heart and I don't recall there being a gristle issue. Now gizzard has gristle, but is still tasty.
Sweetbreads are one of the few meats I really actively miss eating. Sweetbreads! They are delicious! (Especially with bacon.)
I agree with CJB. I think you tried the gizzard. The turkey hearts I've had were smaller than the gizzard, and about the size of a thimble.
Gizzard is OK, but chewy. I dunno why they call this stuff offal, cause it ain't awful. It ain't even close to the poop.
Chicken hearts are great in soup, like little dumplings.
So, the problem is that a reviewer isn't qualified to work in the industry he reviews? Shocking.
Also, goat is the next big thing in organic, humane meat.
48. lamb with a big personality
Goats are like that when alive, too.
40: I like Stephanie, too, and never understood what was with all the Stephanie bashing at this place. I find her opinions reliable and her writing insightful and unpretentious. I think she is particularly good at writing about the physical appeal of some actors.
You could also go to a hispanic part of town for some goat
We don't have one.
Unbelievable, I know. I can tell you more places to buy fufu than non-Goya hispanic* foods.
* There are a few, scattered Mexican stores. No other hispanic ethnicities, AFAIK.
Interesting about my apparent confusion of turkey parts. I'll have to look more carefully this year. And maybe I won't include the heart in the gravy, but save it for something better.
Chicken hearts are great in soup, like little dumplings.
When we were recent immigrants and flat broke, my dad ran a small poultry plant for a while. Chicken giblets of one sort or another once or twice a week, I'd guess.
If you call them Gésiers, giblets seem much yummier. Then you fry 'em up and sprinkle them across a salade. Mmm!
||
I just got a call from an Obama phonebank volunteer. She was really nervous and pretty much broke down in the middle of her pitch and confessed that I was her first call. Fucking adorable. Too bad he's a terrorist, or I'd totally vote for him.
|>
I'm not sure why, but I find it depressing to discover that I am nearly Frank Bruni's age.
Get used to it. It will be that way forever.
How long had Mozart been dead when he was your age? (He composed for only about 30 years, but has been decomposing for 217 already. That's finitude for you.)
I am distressed to see that most of the listed foods are among my very favorites, but I can't afford them on a regular basis, so my joints feel fine so far.
Rabbit and squirrel are free under certain circumstances! We have about ten of them in our yard, mostly rabbits. Herring, liver, sardines, cauliflower and mushrooms are not expensive. Don't give up! You are not too poor to be tortured by gout!
I think that restaurant criticism is like political journalism, 100% writing fluency and connections and 0% knowledge. (One Two words: Kristol. Goldberg).
I've told this story two or three times before, but FOR THE BENEFIT OF OUR NEW READERS I'll tell it again. I know a vegetarian food critic who has to take a wing man to almost every job. Almost all of his work is collaborative and unascribed. If he gets famous and rich he'll have dozens of lawsuits.
i recalled a proverb, '[eat] goat meat when it's still hot' meaning do something when it's actual
One of the pics I added to the pool is of Iris contemplating our dog with a chipmunk he caught n the woods yesterday. She has no problem gutting fish, but the chipmunk "was so pretty!"
There goes Plan C for getting through the Great Depression II,
Just show her the relevant scene from Roger and Me.
Pickled turkey gizzards, even more than lutefisk, is the Wobegon ethnic food. You see it as a bar snack, whereas lutefisk is a twice-yearly ritual food. (You can buy it in stores, though). Wobegon is rich in turkeys, and gizzards are not in high demand.
60: Or as we would say, "strike when the iron's hot"
Or "Make hay while the sun shines"
it's b/c goat fat solidifies (tsartsax) very quickly compared to other meats i guess
i know the proverb about iron, there is the same one in Russian
I come too late to this thread to provide rob et al with a half dozen examples of Stephanie Zacharek completely missing the point of a movie, drawn from her most recent reviews. Rest assured, it weighs heavily on me that I have missed this opportunity.
ANYBODY WHO SEES THIS SEND HELP w-lfs-n IS DELETING ALL MY COMMENTS
W-lfs-n is banned.
WHEW! That was a close one.
WELL SOME OF THEM I HAD AN ART PROJECT THAT WAS SO BEAUTIFUL GOING AND NOW...
WELL FUCK WHAT A BROKEN WORLD I SEE WHAT RICHARD GERE MEANT IN THAT IDIOT MOVIE ABOUT SPELLIGN.
So the whole "my sleep schedule is fucked up because I'm a college student" thing is a lot less "haha fuck it party" and a lot more "geez, I wish I were tired right now" a decade on from your traditional college age. Especially when you hate everybody and don't like doing things.
I think that restaurant criticism is like political journalism, 100% writing fluency and connections and 0% knowledge. (One Two words: Kristol. Goldberg).
Ruth Reichl was pretty awesome, and I think she had actual knowledge.
I actually deny both the possibility and the desirability of restaurant criticism, so perhaps I should stay out of this. In my perfect society people would be issued 31 cans labeled "Food" at the beginning of each month. That would leave eight extra cans for special occasions. And maybe five cans for national holidays.
In my perfect society
i also thought something like that but regarding the clothes, like you rent anything and return it anytime, anywhere that way no need for any individual clothes, and one can try any style just know your size, but the cleaning and desinfection services should be perfect etc
150K for clothes, it's ridiculous and like shameful, i was to say something about hungry children on the other thread, but then thought maybe 'the best of the best' need to be dressed that and ToS was funny defending Palin wearing some wolf's skin
no need for any individual clothes, and one can try any style just know your size,
But in Emerson's perfect world all the clothes would be denim mechanic's coveralls. They'd have those embroidered name tapes, and you'd have your choice of Betty or Jack.
Deep down Emerson's a white suburban punk just like the rest of us.
I agree with Read about the clothes too.
83: Combine the two. Although this is a "purer" example.
my thinking was it wouldn't abolish any fashion though, just individual belonging (clothes ownership) would be like not necessary, but i'm afraid it's too like communistic
but economical if to think about all the closets full of old clothes
People who have lived under communism don't necessarily entirely hate it.
As long as people are linking to Repo Man clips: The more you drive, the less intelligent you are.
Before The Big Lebowski and Fargo, Repo Man was my movie. Also Shakes the Clown.
OK, you people. I just bought a (local, grass-fed) beef heart at the farmers market. Now what?
Realize that you had a heart all along, but forgot to buy courage and brains?
Nail it to your arch-nemesis's door?
Have a heart-to-heart with your artichoke?
Have it wear one of these hats?
Oooh, good one.
Photograph it participating in tourist activities, like that travelling gnome?
That would take one big nail, to go through a beef heart. My inclination would be to take it to the big quadrennial art exhibition and plop it in the middle of one of the constructions, like my dad did with some crepe paper that was lying around.
Wait, where is there a farmer's market that sells beef hearts? The one in the Firehouse Lounge parking lot?
What about using a dozen push pins around the perimeter, instead of one big nail? Perhaps one or two normal nails at the bottom to support the weight.
Oh yeah, give it the third degree.
You know you got it, if it makes you feel good.
MATELOTE of OX HEART
Divide the heart into two and soak the halves in cold water. Remove the blood clots and sinews, wash and wipe. Cut the heart into large dice and marinate for 6 hours in vinegar containing salt, pepper, thyme, cloves and ab ay leaf. Drain and lightly brown the diced heart in a casserole with 20g (3/4 oz, 4.5 tsp) butter and 100 g (4oz, 1/2 cup) streaky bacon, cut into small pieces. Stir in 1 tbsp flour with a wooden spoon. Cover the contents of the pan with good red wine and add salt, pepper, a bouquet garni and 1 garlic clove. Cook gently for 3 hours. Half an hour before the end of cooking, add a few strips of bacon and about 15 mushrooms. Remove the bouquet garni and serve very hot.
On the other hand perhaps you have a CALF'S HEART which you may want to serve ROASTED:
Clean the heart, season with salt and pepper, cover with oil and t tbsp lemon juice, and marinate for 1 hour. Drain and remove the heart, cut into large slices and wrap each slice in a piece of pig's caul (caul fat) [I bet you could substite, yes, that's right, bacon, or lardo (spendy though) or the like]. Put the slices on a spit or skewers and roast for 30-35 minutes. Make a sauce from the juices in the grill (broiler) pan mixed with a little white wine. Reduce and pour over the pieces of heart.
or SAUTÉED
Clean the heart and cut it into thin slices. Season with salt and peper [sic]. Sauté the slices quickly in butter in a frying pan. Remove, drain, and keep warm. Brown some sliced mushrooms in the same butter and mix them with the slices of heart. Deglaze the frying pan with some Madeira. Reduce, add 15 g (1/2 oz, 1 tbsp) butter, and pour the sauce over the heart and mushrooms
or STUFFED
Clean the heart, season with salt and pepper, and stuff with forcemeat (fine or mushroom). Wrap it in a piece of pig's caul (caul fat) and tie with string. Follow the recipe for casserole of calf's heart [à bonne femme: clean the heart, brown it in butter in a casserole, traditionally made of earthenware. Add pieces of potato, small glazed onions and strips of streaky bacon that have been lightly fried in butter. Cook over a gentle heat for about 30 minutes.] but cook for an additional 30 minutes. Keep the heart hot on the serving dish and make a sauce with the pan juices and white wine. Reduce, then thicken with 15 g (1/2 oz, 1 tbsp) of beurre manié. Pour the sauce over the heart and serve iwth vegetables such as carrots, turnips and glazed onions, or a printanière of vegetables.
If you got a bigass cow heart, I dunno how useful the calf recipes will be.
Clean it by soaking it in cold water, cutting out the aorta and any fat clinging to the exterior, and ensuring there's no blood or fibers in the chambers.
I should have written "À BONNE FEMME" instead of "à bonne femme", to be consistent.
85: my thinking was it wouldn't abolish any fashion though, just individual belonging (clothes ownership) would be like not necessary, but i'm afraid it's too like communistic
but economical if to think about all the closets full of old clothes
Not communistic. Community-oriented. On Hornby Island, B.C., there's a free store everyone goes to on Saturdays that winds up being like a very active clothing (and other stuff) swap. Bring some stuff and put it out; take some stuff that other people have brought. It's great. Tons of stuff, rotates frequently. You can pick up practical things or funky things you sport around town in for a while, and if you tire of it, just bring it back to the free store.
Or GRILLLED:
Clean the heart and cut it into large cubes. Clean some small mushrooms and marinate the heart and mushrooms in a mixture of olive oil, lemon juice, chopped garlic, chopped parsley, salt and pepper. Thread the cubes of heart and the mushrooms, [sic] alternately on some skewers, finishing each skewer with a small tomato. Cook under a hot grill (broiler).
On presumes you could also cook them over a hot grill.
Those are from the Larousse, which notes further that "Heifer's heart is more tender and is considered to be better than ox heart", but that "calf's heart has the most flavour".
It also claims that "pig's or sheep's hearts are used to make a ragoût or a civet", which betrays some lack of familiarity with the natural world.
You could do this if you're in the mood for a pun.
I misunderstood. I think that everyone, M and F, should wear exactly the same clothes, in three sizes, S M and L.
Later, the Huntsman made a stop
Within the local butcher's shop,
And there he bought, for safety's sake,
A bullock's heart and one nice steak.
'Oh Majesty! Oh Queen!' he cried,
'That rotten little girl has died!
'And just to prove I didn't cheat,
'I've brought along these bits of meat.'
'The Queen cried out, 'Bravissimo!
'I trust you killed her nice and slow.'
Then (this is the disgusting part)
The Queen sat down and ate the heart!
(I only hope she cooked it well.
Boiled heart can be as tough as hell.)
Yes, Farmers at the Firehouse. Imagine my surprise when I saw HEART listed among with BRISKET and STRIP and TONGUE.
103 is very helpful. Thanks, Ben. I suspected that the thin slice and sauté method would work, but I definitely want guidance.
I made a point of selecting a smaller heart (1.7#), so the calf recipes should get me pretty close.
I'll also review The Silver Spoon.
Today, I am making the inaugural pot of beans in my new, exciting clay pot.
Three months early, aren't you?
I have learned that chicken noodle soup should use fewer noodles than I did use. While it sat in the fridge, the noodles continued to soak up the liquid. What I have now is NOT soup.
The pig's head video was great. On- demand video cooking lessons: another plus for the net.
The inauguration of the president of the United States takes place in January.
120: I've found that it's best to prepare the noodles separately, and as needed, unless you're eating all of the soup at once.
122. Seems the best course to take.
I've made lots of chicken soup. The noodles were new. Of course it was a BIG pot of soup. Ugh. I am guessing rice does the same thing and I'd get some mashup of soup and risotto. Lesson learned.
Any non-racist recommendations for Inaugural feasting?
I like Stephanie, too, and never understood what was with all the Stephanie bashing at this place.
I tend to read reviews only after I've already seen the movie, and there have been way too many times when she didn't even understand what was going on in certain scenes she writes about. As in, got the very most basic motivations of the characters and implications of their actions all wrong. We're not talking about questions of interpretation here, but basic things you'd need to know to competently follow the movie.
Somewhat tweetypwned, I know.
Any non-racist recommendations for Inaugural feasting?
I don't know about the food, but there will definitely be champagne.
I am guessing rice does the same thing
It does indeed.
119: I thought of that, but the new year is in two months and a coupla days.
