Not a heck of a lot going on over here. Sorry about that.
Thank you to Kevin at Bacon Press for brightening my day yesterday with this Sign Generator. Then, an apology to my friends who’ve been receiving said signs from me over the last 24 hours.
Biggles
ps – rock me Amadeus
Alejandro & Martin Extra Virgin Olive Oil – 1 case FREE !!!
Yes, you read that correctly. And no, this isn’t some huge-ass corporate mass marketing deal I ran across on the net. Meathenge has been hand selected by Alejandro through a kind mention from Elise of Simply Recipes. And it looks as though you only have until December 15th to order your 100ml case! The deal is you pay for the shipping, ooOoOOOoO. Can you handle it? I’m off to get mine right now.
Please click HERE for your special page. I receive nothing by spreading the good word. Only the warm knowledge that I’ve helped a friend of a friend further the promotion of their small company. I wish Alejandro, Michelle & Elise good tidings and superb health in the coming year.
UPDATE December 12, 2006: Woot woot! All 800 cases are gone. That’s it, all done in 48 hours. Jeez, that was a whirlwind, eh?
Biggles
Alejandro & Martin Extra Virgin Olive Oil
Red Wattle Piglet Roulade stuffed with peppery sausage – Food Porn and nothin’ but
As you can see, I went for the Piglet Roulade this last weekend. Ovened it up last night for dinner. Prolly a bit fancy and yet quite rich for a Tuesday evening after work’s kinda meal. What the hell, eh? A Biggles has to eat.
If you look, you can see the skin was on, got all crunchy! The pork roast was filled with juicy flavors that it got from not only the fancy meat, but the peppery sausage kicked in and did its part too.
I think next time I’m going to give myself more time and knock the oven’s temp from 350 to 325 and drag the time out a bit. And since they offered, have them wrap it up with the head included. Thank you team Fatted Calf!
UPDATE: December 6th 2006
Hey, check this out! A friend of Meathenge and obviously a consumer of Fatted Calf’s fine goodies sends this over for our enjoyment. Remember that roast, up there? The piglet roulade? This is the optional head!
Dang, I wish I’d got all the options on my model. Mebbe next time. Thank you Stephen!
Biggles
It’s cold, it’s windy, it’s December. Let’s cook outside!
Psyche !!! No post here. Nope, see? Look around, do you see any article for today? AHAHHAH, I totally had you. Face!
Well, okay. I did write a fancy article, but it isn’t here. It’s some place else. Robert from Get Your Grill On has kindly invited yours truly to join the Well Fed Network. So, during the coming months you’ll find me over there laying down the meaty love.
But Biggles, you have Meathenge! Why diversify and spread yourself out all thinny?
I accepted the offer to get out farther on the net and broaden my daily walkies. I could use the exercise and am shooting for some more inspiration. I figure, this inspiration will not only make the world a better place, it’ll improve Meathenge too. Years ago a good friend Murdock observed that Ed is like the rock in the center of the river, solid and unchanging. Himself is like the water, moving effortlessly through life, one with the universe. I however, was the guy in the kayak, upside down, broken oars, banging in to every rock and branch on my way down.
Here’s my first article written just for them,
It’s cold, it’s windy, it’s December. Let’s cook outside!
Wish me luck!
Biggles
Knife Sharpening & Knife Skills Class with Charles Vollmar & Eric Weiss
Here we find Eric hard at work Saturday morning at the Berkeley Farmer’s Market.
Who here wants, needs, really should, improve their knife skills in the kitchen? Raise your hands, excellent. How many of you have been waiting for one you could afford and yet have a class that’s comprehensive? Raise your hands, excellent. Maybe even learn how to sharpen your knives or repair broken ones? You bet. Well, you’ve scored big time people.
Paulding & Co. is offering a Knife Sharpening & Knife Skills Class for only 85 dollars. It’s going to be held this coming December 11, 2006; 6:30pm – 10:00pm in Emeryville.
You’re a bloody knuckle knobbed fool if you don’t sign up today. The class isn’t quite full yet, but it should be in a few days or so. Get with it, go now. Your fingers will be thankful you did.
Biggles
Rabbit Crepinettes with pistachios, paprika & tangerine zest & Smoked Duck Breast – Fatted Calf Newsletter
Above you see the smoked duck breast lightly seared. It’s a prepared portion that’s all ready for your mouth. I had 2 last week and enjoyed them immensely with a pile of basmati rice steeped with chicken broth, butter and whole cumin seeds. It’s a rich treat, so poise yourself ready with something appropriate.
Holy cow, the FC menu just rolled in for this coming Saturday. I missed last week’s market thinking it was closed. I dunno what happened. But this week? I’m ready. The menu is jam packed with items. There’s 3 dang specials!
Heritage Brined and Smoked Pork Chops
Red Wattle Piglet Roulade stuffed with peppery sausage
Petit Jambon (little smoked Heritage hams about 1-2 pounds each)
I think I may go for the Piglet Roulade. Doesn’t that sound great rolling off your tongue? Roooooulahhhhde. That would even sound good as a first name. Dr. Roooooooulahhhde Biggles.
OWOWOUUCHIE !!! Dangit! I had Pho Ga for lunch and just rubbed jalapeno juice in my eyeball !!! Keeripes, now the screen looks all smeary.
Sigh. Uh, along with those cool specials and the duck breasts they’ve added Fatted Calf tshirts. That’s cool, I really like tshirts. They make a fashion statement and are easy to wash. That’s me, Biggles the Fashion Plate. Check me out! OoOoo, I can hardly wait.
It’s time now for you to click on to the Fatted Calf Newsletter not written by me. Please take an hour or two out of your day this coming week and visit your local farmer’s market. There’s always something fun to find and it’s a great place to sit and just watch people wander by. Kinda like watching a fish tank or gazing longingly in to your fry pan as the bacon curlies up.
Biggles
Happy Monday, Little Lamb Leg Roast for Chilly Weather
I’d like to preface this entry by saying it was meant for Robert over at Get Your Grill On. A few weeks ago he sent me a kind invitation to do some writing over there. I bought this little roast and had planned on doing this outside, in a certain manner, which will remain a secret for now. But we had some nasty ass cold rain and while I don’t mind the cold, I’m not going to cook outside in the pouring rain. So, I moved today’s entry in to the dry kitchen inside. I’ll be posting a notification here when I get my first piece up for those fine people. I can hardly wait !!! It’ll be later this week, me thinks.
***
Okay, on one week we’re playing around outside. It’s pleasant, sunny & does a body good. The next week? I got my scarf on, gloves and all the windows are closed for the first time in 8 months. Time for a little lamb leg roast on a Monday night.
Prep time was about 45 minutes with oven roasting time of 1 hour and 15 minutes (meat only).
Edith Key Haines’ Skillet Corn Bread Recipe or Biggles botches another batch of cornbread
What the HELL am I doing wrong? While I truly believe it’s the recipe’s fault this time (shift the blame), why does my cornbread suck so badly? I’m talking so bad it separates and the center of the bread looks and feels like a gooey, yellow custard.
Check out the recipe though, it is kind of interesting.
Graham’s Market, Hollister California – My Best Meat Recipes circa 1940s
Well, Ralph says the “treasures” are pretty much done with. He’s been cleaning out the family stronghold for the last few months. The other day he loaded me up with a box full of cookbooks, menus and little food/wine related pamphlets from a kitchen cupboard seldom used. How seldom? There was nothing newer than the early 1960’s in it.
Here’s a freebie from Graham’s Market in Hollister. It’s a recipe book with mostly meat related recipes. Gramma and the boys moved up here in about 1946 or so, the book is before that some time. Clearly the image of the woman holding meat with that hair-do is a giveway. But check out that phone number. When was the last time you said, “Give me a call sometime. Here’s my number, let me write that down so you don’t forget. That’d be, phone number 73.”
Are you ready to test your Meat Knowledge?
Minestrone Soup – A response to Autumn’s breezy coolness
While I was dredging chunks of brisket through the smoky gravy on Saturday, I had a vision of the leftover brisket lolling about in a soup. Minestrone soup to be exact. I just love homemade soup, especially if it includes tomatoes and brisket. It’s perfect for the changing seasons, all rich and yummy. Minestrone doesn’t have a set recipe, since it’s traditionally made with seasonal vegetables. I wanted to start off on the right foot, even if it’s usually planted firmly in my mouth. Instead of digging through my cookbooks, I decided to see what Elise had going on. I lucked out, she did have a nice recipe and it looked good even in print. Thank you Simply Recipes, you just made my afternoon that much easier.
I had 2 pounds of brisket ready to go Sunday morning, my meez was in place. Are you ready?
Lenspen – superior new cleaning system for your camera’s glass
I was perusing the net a few weeks ago and ran across a mention of Lenspen. I’ve had problems cleaning pork fat off my camera lenses for the last however many years and decided to give it a try. Jeez, it was only 15 bux, what the hell?
Fatted Calf for the Holidays – Plan today for tomorrow’s feast!
Okay, first things first. What you see above and below is Fatted Calf’s Heritage Pork Shoulder Roast stuffed with Greens and Walnuts. Actually, there’s garlic and fresh ground pepper in there too. We had this last night for dinner and it was an unexpected delight. I know, I know, it’s Fatted Calf. I’ve been eating FC’s stuff for more than a few years and even today I’m receiving something I haven’t exactly had before. The pork roast itself was extra flavorful and the stuffing’s love had made its way in and around the roast. Of couse topping it with pancetta twizzles helped a bit too, eh. Here’s what it looked like before it went in to the oven.
Okay, so that’s the meat. Now it’s your turn to decide what to get for the holidays. I’ve been serving their salumi and pate for the last few years as appetizers and the huge grins and moans I hear from the living room are always welcome. Sure you can make your own, Derrick does. But I don’t have that kind of time and want to share something special with the friends and family that I love. Fatted Calf allows me to share the love without strapping my hillbilly ass to the kitchen for 3 days. You go and put a smile ont the world.
“The Fatted Calf will be at the Ferry Building Market on Tuesday, November 21 with a special holiday menu. We would appreciate all pre-orders by Friday, November 17. Thanks and Happy Thanksgiving to All!”
You all know what to do, now get with it. Please read on to their menu not written by me and place your order for Thanksgiving today.
Romancing the Brisket – A Danish Viking Smoked Sea Salt Adventure
I was standing in line at Highland Hills Farm’s stall on Saturday morning. Ted was tending to a customer who ended up spending 77 dollars on a handful of beef roasts. One of the items they passed up was a cute little brisket, a few pounds worf. Snatch and grab, I had me a brisket. This wasn’t planned, but the lure of the slow cooked beef brisket in my mowf was too much, I had to make it go.
But Biggles, how come the brisket you’re picturing here is clearly a brisket a little more than twice just 2 pounds?
Cause I switched gears mainstream, doof. What was to be a little happy meal turned quickly in to an all day affair with a pink slab of beautiful beefy love. And I’m man enough to admit when I’m smitten and on my knees pleading for more.
Come in to my parlor, got your ring ready? You’d better be able to support my brisket or you’ll have me to deal with me little mister. Beware all who enter here, it’s beefy!
Pepito’s Deli delivers chile verde heaven in Richmond
Nearly 10 years ago JLee and I would make a special trip in to Berkeley and visit Pepito’s Deli. All we wanted was a pint of their Chile Verde, a load of warm tortillas and some cheese to grate. We’d fly back to work and just stand there loading up our tortillas and slurping away. The elixir of the gods. It was always the finest we could find, wasn’t cheap though. This pint of goodness was 16 bux, worth every penny too.
Seasons passed and one day we pulled up to find it had closed. We weren’t close enough to the staff or owners to know why, but it was gone. Gone until today that is!
Kraft, Macky Cheese and … Organic? Dear Gods, I’ve lived too long.
I spotted this flyer on the side table the other day, didn’t pay much attention. Until I spotted the word Organic on it. What the HELL !?!
Does this matter? For something that has so little cheese in it that it can’t have the word Cheese in it for the Canadians? Do we care? I don’t and we have 2 boys that love the stuff.
Go save the world somewheres else, please. As JLee is fond of saying, “quiddit”.
Biggles