Charles Simic – Empires, Cannibals, and Magic Fish Bones

January 31, 2017January 31, 2017

The Improbable, Impossible Sausage Sandwich.

Maybe it’s because of Martin Picard’s Pied du Cochon Burger. Maybe it’s because my friend Sarah Mangrem gave me beef sausage from her family’s farm. Maybe I didn’t need a cause nor reason, maybe it’s just fate. No matter, for days and nights I’ve been carrying around a vision of an improbable, impossible sausage sandwich … Continue reading The Improbable, Impossible Sausage Sandwich.

August 6, 2016

For The Love Of A Beef Shank

The Butcher Shop, an oil on canvas painting by Annibale Carracci, early 1580’s. Two figures two butchers. The man on the left looks at a knife he draws out of its sheath at his waist; the man on the right looks at us as he presents a cut of meat. Red hues dominate the painting … Continue reading For The Love Of A Beef Shank

July 17, 2014

Beef Bone-Marrow: Removing Excess Blood, Scooping The Marrow Out, A Single Light, 350 Degrees For 20 Minutes, And An Egg.

Up above an appropriate memento mori from Pieter Claesz (1628). Below, my beaten-up copy of Larousse Gastronomique under BONE-MARROW (Moelle) lists seven recipes: Beef bone-marrow (Moelle de boeuf). The marrow, cut into fairly thick slices (using a knife dipped in boiling water), poached without boiling in salt water and drained, is used to garnish steaks. Bone-marrow … Continue reading Beef Bone-Marrow: Removing Excess Blood, Scooping The Marrow Out, A Single Light, 350 Degrees For 20 Minutes, And An Egg.