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beef musings Northern California

Chef Cosentino Chronicles Humane Cow Slaughter

photo originally uploaded by offalchris.

As an avid meat eater, I think it’s imperative that I understand how meat is processed since it doesn’t just magically appear wrapped in plastic at the store.

Chef Chris Cosentino of San Francisco’s Incanto and Food Network’s Next Iron Chef fame, recently chronicled his trip to a meat processing plant on Offal Good, his appropriately titled blog.

The pictures are extremely graphic, but they’re an effective and morbidly fascinating way to truly understand how beef is processed. Not every meat-processing facility operates in this manner, so you can only imagine what happens to the cattle that arrive at some of the shadier factories.

Click here to view the album.

Categories
musings techniques

My First Cookbook

My First CookbookOn my last trip home, my parents made me take a stack of old cookbooks off their hands. Some of them were mine (a couple Martin Yan cookbooks), and some of them were relics from the 70s and 80s. One of these was The Micro-Range Cookbook. Published in 1978, The Micro-Range Cookbook came with the Admiral microwave my parents bought, and it became an easy way for me to learn how to “cook.”

For example, instead of breaking out a frying pan, I could grab some bacon, sandwich it between some paper towels and cook them in the microwave for 2-3 minutes on HIGH, and VOILA! A nearly instant and “safe” way to sate a childhood bacon fix.

Or I could make scrambled eggs in a Pyrex measuring cup. Simply microwave on HIGH for 40 seconds, stirring the eggs “outside in” and then cooking on HIGH for another 30 seconds. Let stand for a minute or two to complete cooking.


Micro Pork Roast