this non-shitty blackberry picture is brought to you by my new iPhone!
Today was a continuation of the braising we have been doing. Friday was red cabbage (which I was oddly in love with), lamb shanks (I don’t like lamb, and I still ate it) and chicken thighs.
Most people in the class were also introduced to bone marrow. I was first introduced by way of a bone marrow popper courtesy of the Employees Only bar in downtown NY and my life was changed. It is everyones new favorite thing and bones are sucked clean by the end of class.
We did osso buco (braised veal shanks) and beef cheeks (exactly what it is). My first time having both. I know what you’re thinking, beef cheeks. But they were actually amazing. Raw, they look like deep colored pieces of beef. They have to be cooked low and slow since it is an extremely tough piece of meat (it gets the most exercise since all cows do it fucking eat).The benefit of using things that are tough and get worked the most, they have the most flavor. They need hours of cooking but you’re rewarded with fall-apart, flavorful meet.
The connective fat that was running through it, holding it together turns translucent and falls apart and melts in your mouth. Cheek doesn’t taste like whatever you think cheek tastes like, it tastes like the most amazing beef you’ve ever had.
Before school, I don’t think I had ever braised anything, nor do I recall my family doing it. I recall memories of NaNa taking out her crock pot, but me never really liking what came out of it…
But it really helps you utilize cuts of meat that have amazing flavors that are unlocked by flavorful cooking liquid and time.
Tomorrow begins stewing, this might be where the crockpot flash backs happens.
30 Rock premieres on comedy central tonight, so that is what I shall be doing before I large dice a potato. I really cannot escape these things. The irish in me is pleased. The rest, not so much.
"Meet at Alfredo’s at 3""I’m not dressed for Alfredo’s""you’re dressed for Burger King, should we make it Burger King?" 

this non-shitty blackberry picture is brought to you by my new iPhone!

Today was a continuation of the braising we have been doing. Friday was red cabbage (which I was oddly in love with), lamb shanks (I don’t like lamb, and I still ate it) and chicken thighs.

Most people in the class were also introduced to bone marrow. I was first introduced by way of a bone marrow popper courtesy of the Employees Only bar in downtown NY and my life was changed. It is everyones new favorite thing and bones are sucked clean by the end of class.

We did osso buco (braised veal shanks) and beef cheeks (exactly what it is). My first time having both. I know what you’re thinking, beef cheeks. But they were actually amazing. Raw, they look like deep colored pieces of beef. They have to be cooked low and slow since it is an extremely tough piece of meat (it gets the most exercise since all cows do it fucking eat).
The benefit of using things that are tough and get worked the most, they have the most flavor. They need hours of cooking but you’re rewarded with fall-apart, flavorful meet.

The connective fat that was running through it, holding it together turns translucent and falls apart and melts in your mouth. Cheek doesn’t taste like whatever you think cheek tastes like, it tastes like the most amazing beef you’ve ever had.

Before school, I don’t think I had ever braised anything, nor do I recall my family doing it. I recall memories of NaNa taking out her crock pot, but me never really liking what came out of it…

But it really helps you utilize cuts of meat that have amazing flavors that are unlocked by flavorful cooking liquid and time.

Tomorrow begins stewing, this might be where the crockpot flash backs happens.

30 Rock premieres on comedy central tonight, so that is what I shall be doing before I large dice a potato. I really cannot escape these things. The irish in me is pleased. The rest, not so much.

"Meet at Alfredo’s at 3"
"I’m not dressed for Alfredo’s"
"you’re dressed for Burger King, should we make it Burger King?"