Last night started out innocently enough. It’s Tuesday night, family is hungry, time to start cooking. The last few times I’ve been using a tortilla press to make Flat Burgers for the kids. I know many of you have probably done this more than a few times over the years, but I thought it was worth a mention here. See, usually when one makes burgers, they puff up a bit in the center, then don’t get browned on the edges. Plus, since they aren’t uniform one part is over cooked and the other is just right. Then, if you do have children you’re probably not paying real attention and over cook them anyways. Yeah so, if you make them about a 1/4″ thick, they cook entirely in about 3 minutes. Big time score. Alright, so I figured I’d do the flat burgers. And since Z loves mashed potatoes, I’d do that as well. Besides I’m a big fan of the spud myself, no problem. I hadn’t planned on making gravy, but after watching the taters loll around in the hot water, they spoke to me. “Make gravy for me, if you love me. If you love me you’ll make gravy.” Who am I to not listen to a spud?
Author Archives: Biggles
Ft. Worth Texas takes on the Biggles’ Pot Roast
Not too long ago I stumbled upon Karen’s food blog, Let’s Play Restaurant! She’s a bit fresh at this whole thing of blogging and I have to say, getting something up worth viewing on a month to month basis ain’t easy. What caught my eye initially was a split pea soup recipe that included lard. Yum, lard. Anyway, she and her husband have been forced in to a completely different diet. She admitted that over the years her pot roasts have alwasy really come out dry and basically inedible. I offered some help in that department, being simmered meat and all. Yeah well, she gave it a try and posted it up. The results aren’t in yet, but it sounds as though everything will be FINE. Go see Biggles’ Pot Roast.
John Bell’s Southern Fried Chicken #4
Prelude: I prepared the following food at work today, not my normal place of cheffin’. Probably a better day at work than most, eh?
On March 15th 2004 a special young lad by the name of John Bell paid us a visit here at Meathenge from Mobile Alabama. He’s known for quite a handful of things, one of which being Southern Fried Chicken. I want to get this straight and clear right now. I’m not making Emeril’s chicken, nor am I making chicken that you make. I WANNA MAKE WHAT JOHN BELL MAKES !!! And after 3 posts on Meahenge, I have yet to accomplish this. If you go check out March 15th’s entry you’ll get to SEE what his craggy lava crunch chicken looks like. And what it tastes like? You’ll just have to imagine.
BON APPÉTIT’s Chicken with Green Olives, Orange & Sherry
Sometime late last week I came home and noticed a foodie magazine on the table. The name was Bon Appetit, I heard of it before. Never actually ‘looked’ at one. The theme of this issue was and still is, “What’s Hot, What’s Not & What’s Next”, keeeripes. Whatever. Plus there was something about a Pan-Asian menu, not sure what that is all about. Probably something tasty, but full of vegetables no doubt. First page is a car ad, then an ad for a Celebrity Cruise. Neither of which anyone I know can afford, so I continue. I find Bon Appetit is from Los Angeles, what do they know about anything? Botox!!! That ad is on page 113.
Mama notices me flipping at the magazine and says there’s a really nice sounding chicken recipe on page 111 that she’d like to try. I nod and say it really looks like a nice rag and we should definately give it a try!
A Meeting of the Minds or Open Wide, Smoked Pork Comin’
Click on image for larger explosion!
Where were you on December 26th 2004 at 4:10 in the a.m.? Yeah huh, sleeping or giving up your holiday dinner to the porcelain express. Hopefully not the latter. The above photograph you see is a starting stove rig for getting your mesquite hunks all lit up, at 4:20 Sunday morning. You see, I had a few honored guests coming for a mid day meat gathering. One of which being Joe Bob, our plucky reporter from Denver. I had this really nice stuffed pork shoulder roast that I wanted to smoke, but I was sure it was going to take at least 5 hours. And if the guests were to arrive about noon, I had to be up and ready very early. It was a bit cold and moist, the fire didn’t want to blaze. Even so I got the smoker warmed and ready in 50 minutes. Meat in, hickory sparklin’, time to pull the chicken and get that pieced out. The effort it took was worth every second, the day was a complete success.
Toponia’s World Famous Jambon Persille
Over the centuries many artists have had their muses. This goes for painters, photographers, musicians & children. You find yourself standing before something that inspires one to drop everything to capture that moment in time. A feeling of inspiration strong enough to bring any knuckle dragging hillbilly to his or her knees. This is just that, Toponia’s Jambon Persille. Which is near as I can tell are spots of ham in a pate or terrine atmosphere. The ham chunks are tender yet hold their place, only letting go under yer teefs. The aspic-like material holding the bright herbs & spices together is in harmony.
Yeah okay so I used a photograph of wonderful food to drive an entry. You have to admit though, it was worth our time. Don’t you think?
Happy Holidays from all us at MeatHenge Labs to you’all.
Xo Xo
UPDATE!
Bright Happy Holiday Hammy with Herb Love
Fatted Reminder – Not too late to get some meaty treats!
PROLOGUE: Okay, well it is now Thursday past 7pm Berkeley time. This is an official entry, it is NOW TOO LATE to get yer Fatted Calf. Sorry if you missed out. If you didn’t, then you rock.
Here ya go you last minute shopper, here’s your chance. The Fatted Calf will be attending two Berkeley Farmer’s markets today (that’s Tuesday) & Thursday. They gonna have truffled pork sausage and Guinea Hen Terrines and Boudin Blanc stuffed Quails and and and and, oh my. Looks as though the Mortadella is gone for a bit. Someone came in and bought the whole lot. Dang. I picked up a Jambon Persille in a cute little crock on Saturday. I haven’t tried it yet, maybe tonight. I’ll let you know how that went.
Xo Xo
Old Jars to Happy Candles
Everyone has them. No one will toss them in to the recylcing bin. We’re always searching for a use and yet, those cool containers made of glass, metal or cardboard usually spend their lives tucked away in a cupboard somewheres. It hit me like a cold beer on a hot day on an empty stomach a few weeks ago, I finally thought a use for at least a few of them.
Let the comments roll !
The saga continues. Let’s try knocking it down a rung. If you wish to post comments to Meathenge, please go to www.typekey.com and get a FREE account. It really don’t take long and will allow you to post without too much hassle.
Biggles
MeatHenge for the holidays – Pork Maters
Phew, you almost missed out on this one. I found a decent looking pork tenderloin fer dinner. Figured I’d roast it and serve it with some leftover southern greens I made the night before. No big deal, nothing any of you needed to really know about.
However, I decided to heat up a cast iron skillet super hot and sear the sucker first. And when I saw the little wedge of lard melt, smoke waft and then the severe sizzle of the pork hit … it was all I could do to get my camera & flash mounted.
The Trouble with Fatted Truffles
The trouble with fatted truffles is the fact we have to wait until this coming Saturday for the Truffled Pork Sausage! OH we suffer so. Man, just like last week, they’ve got tons of great items. From Saucisson Sec to … oh my gawd. I just saw something. Truffled Guinea Hen Terrine. YAR MATEY !!! AVAST YE PATE !! PREPARE TO BE BOARDED !!! Eeek, ya know. I was going to say something about getting some of the Hoffman Farm Quail with Boudin Blanc & Chestnuts, or whatever. But I can’t think right now. I’m going to curl up in to a fetal position and just mutter “Truffled Guinea Hen Terrine” until Saturday. You go read their newsletter, I gotta take a 10-100.
Xo Xo
“Go ahead, throw away the key. See if I care” A carefree story of being locked inside a restaurant & bar.
Since the late 1960s little Eddy has been a Green Bay Packer fan. I enjoy watching a few games during the season, but I wouldn’t call me a fan of the game. You’ll catch me out grilling food, roasting food or eating food during the game, that’s where you’ll find me. Last season Ed, his sister and a few others would drive many miles to a sports bar in Pleasant Hill. That got a bit tiresome and it wasn’t cheap. So, this year Ed & his crew found a local place to watch the game and have a few cool freshins’. Not only did he find a place, but he found a place where the owner locks him IN the bar & restaurant and goes home for the afternoon. Only to show up hours later to open up for dinner. That’s right, little Eddy gets the run of the place for the duration of the big big big big big game. Count me in as one of the attendees!
Bourdain’s Les Halles versus Pepin’s Fast Food My Way
Disclaimer: The following review was based upon my personal observation and not from reading these books nor did I cook anything from them. My goal here was to stop you from buying Jacques’ new book because it blows. And Tony’s new book Les Halles Cookbook is something to read from cover to cover several times and never sell.
Well, with that prelude I suppose you know where I’m going with this. The reason I decided to publish this highly irresponsible entry is because I wanted to stop anyone from buying Jacques’s new book as a gift for their ‘foodie’ friend or relative. If you can cancel the order, do it now. If you’re going to spend 20 to 40 dollars on a book, then make someone read or use it for reference, make it worth their time.
A splendid December Fatted Calf Tomb (newsletter foo)
Rich Beefy Roast meal dinner from Monday’s evening. Duck Demi used in the gravy.
Wow, this is the most meat laden Fatted Calf Newsletter to date. Not only that, many of the fancy things available need to be ordered ahead of time. Take note. It looks as though the Quail stuffed with Boudin Blanc & Chestnuts will be available this coming Saturday. Mark that one down, the boudin is AMAZING. I like it better than the Toulouse, just a little. Oooo, loook. They have mortadella again this week. I purchased myselfa slab last week and I have to say it was yummy heaven. The cured meat section is packed solid with all the best things. Finocchiona, Saucisson Sec … the list continues. Go see !!!
Biggles Viestad’s Meyer Lemon Chicken
This area, this year, this month is having a real cold snap. We Californians living in the Bay Area here aren’t used to freezing temperatures. Albeit, this is at night. Even so, our daytime temperatures aren’t getting much past 50. That ain’t right. How do we cope?
Smoke meat.