tag:blogger.com,1999:blog-5687347459208158501.post4863153561931295690..comments2024-03-29T02:27:32.635-04:00Comments on The Philosopher's Stone: CULINARY NOTES FROM ALL OVERRobert Paul Wolffhttp://www.blogger.com/profile/11970360952872431856noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5687347459208158501.post-30654714568473151862013-06-14T01:06:05.139-04:002013-06-14T01:06:05.139-04:00David, I think I need to sponsor you for a trip to...David, I think I need to sponsor you for a trip to Paris so that you can take me by the hand and lead me through the complexities of shopping in France [and in French].Robert Paul Wolffhttps://www.blogger.com/profile/11970360952872431856noreply@blogger.comtag:blogger.com,1999:blog-5687347459208158501.post-83474909552227295762013-06-13T17:54:02.546-04:002013-06-13T17:54:02.546-04:00Well there are natural joints and the French metho...Well there are natural joints and the French method of butchery adheres more closely to them.<br />What's going on in that French diagram of cuts is that the animal is butchered along whole muscles.<br />A great cut is the onglet (hanger). Unlike most every other muscle cut, just one per animal (it's that piece that hangs down in middle of the underbelly). It isn't as tender as some other cuts, but it is gloriously flavorful and cooked right (high high heat, briefly, rest it, slice on the bias against the grain). <br />I once had a hilarious time, in my bad French, asking for lamb shanks. The beloved and wonderful book by Richard Olney (Simple French Food) referred to them as souris (spelling?), which leads to jokes about mice. Also, the French distinguish the foreshanks from the rearshanks (which, I think, may not leave the leg in French butchery; I should look). <br />Then there the time I asked for the marrow to make Olney's wonderous chicken liver terrine (it uses butter and marrow as the fat component). I would have been perfectly happen with 2 inch pieces that I could push the marrow out of. But no! Macho butcher stands the bones on end and raising his cleaver, cleaves them with a might blow, creating two half-moon bones with easily accessible marrow. The only bone chips were from the beef bones. <br />J'adore paupiettes; see if the butcher (or some butcher) will do a sweetbread containing one. Ahh, can you tell I miss Paris. <br />While we're on the subject, go visit L'Autre Boulange in the 11th.David Auerbachhttps://www.blogger.com/profile/15612242467208247588noreply@blogger.comtag:blogger.com,1999:blog-5687347459208158501.post-72501082153820651032013-06-13T14:12:54.063-04:002013-06-13T14:12:54.063-04:00It rather well known that American butchers cut up...It rather well known that American butchers cut up their beef in different ways than their European counterparts. So much for Plato's fantasy that there are natural joints in nature for the philosopher to carve. imcdpehttps://www.blogger.com/profile/00768319404907400375noreply@blogger.comtag:blogger.com,1999:blog-5687347459208158501.post-14578748544314252082013-06-13T09:49:06.774-04:002013-06-13T09:49:06.774-04:00See here: http://fr.wikipedia.org/wiki/Filet_de_b%...See here: http://fr.wikipedia.org/wiki/Filet_de_b%C5%93uf for a graphic that shows how different the traditional cuts of meat are in France and the US. mesnenorhttps://www.blogger.com/profile/10813095598060277786noreply@blogger.comtag:blogger.com,1999:blog-5687347459208158501.post-22246440426157953932013-06-13T09:37:57.939-04:002013-06-13T09:37:57.939-04:00The T-bone actually has tenderloin and shortloin p...The T-bone actually has tenderloin and shortloin parts, so French Butchers may regard this cut wasteful.jimhttps://www.blogger.com/profile/08997764980090710561noreply@blogger.com