Wednesday, April 15, 2009

Meat Musing

I've never been a big fan of the rather bland succulence of pork.

For me, beef, lamb or venison are infinitely "superior" meats, regardless of what the Euro-centric foodie culture prevalent in America claims.

French cookery relies on the pig because their beef is horrible! American grass-fed beef, whether from the western Great Plains or from the eastern Gaucho, may be less useful as a tool in the kitchen, but it is ten times more interesting as an ingredient.

No comments: