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This is my blogchalk:
United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.
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Paul Hinrichs:
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Tuesday, December 31, 2002 |
Been busy. Demi-glace is ready and intoxicatingly fragrant. Roulade about 2 minutes until out of oven, then 15 minutes to rest, Foie gras sliced. Truffle shredded on the Microplane. Wax beans ready to steam, water hot. Minority Report captivating, paused tight now. Sensory overload, beep, beep, beep - that's the timer. Rest for roulade. Fragrances overwhelming. Counting down. Back to the movie for now.
9:52:12 PM 
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Liz and I just put a layer of wilted baby spinach on the flattened flank steak for the roulade. The shallot/morel/parsely/crabmeat stuffing is ready and we're fixin' to roll 'er up. We'll let it dry our a bit while we wet our whistles with grape (me) and grain (Liz) watching the Ab Fab marathon on BBC America.
6:52:58 PM
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A little pet peeve about the 'Ove' Glove...there's no cloth loop on it to hang it up. With little counter space or shelf space to spare, it would be nice to hang it on the wall with the conventional oven mitts. Of course, you could always sew one on, but why didn't Joseph Enterprises put one on there in the first place?
(a little later) Update: Whoops! - never mind. It's on the inside, right on top of the manufacturer's label. Hooda thunk to look inside? I'm ecstatic!
5:28:44 PM
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Veal Roulade with Crabmeat, Mushroom and Spinach Stuffing and Perigourdine Sauce
This sounds good, but I couldn't find the veal - so I got a flank steak instead. I found dried morel mushrooms and the rest of the recipe is easy. Sides will be white asparagus and yellow wax beans. There has been a can of crabmeat in the fridge bought on sale a month ago. The truffle and fois gras are left over from last week. Tonight, all the ingredient come together for a New Year's Feast as Liz and I watch Minority Report, which Roger Ebert named his number one flick of 2002.
4:04:48 PM
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My sister sent me a note with a fascinating word. Like many of my family and friends still living in Columbus, OH, she frequently goes to the North Market on Saturday morning for breakfast and a little food shopping. Here's what she saw last week:
At the market I saw a little sign at that meat stand at the north end for “Spatchcock,” a British term for a little boned bird, which they had available with four versions of marinade. (This reminded me of when after -- it seemed like only six weeks -- after the cute little baby chicks arrived in the brooder house, that all the young males were hauled off to be sold as “fryers” or “broilers” or some such.
Yeah, the broilers were about 3 pounds when we sold them. I raised some for 4-H and for spending money. You hardly got to know them. Feed 'em for 6 weeks and put an ad in The Deshler Flag saying you had broilers for sale. Then strange people would drive out to the farm at strange times and pay a quarter a pound for live chickens; feet, beaks, and all. There was one particularly striking young chicken the others called Larry The Broiler and....
But this note wasn't supposed to be about nostalgia, it's about "spatchcock". NakedWhiz has done the definitive research on the word, to I won't go into it much here. The consensus is that it is a bird cut down the back and opened up like a book, synonymous with "butterflied". The "spatch" part probably comes from "dispatch" and the "hurried" implications of that could mean: (a) the chicken is very young, like my broilers, (b) it cooks faster after this process is done, or (c) the bird is cooked immediately after killing (which readers of Joy Of Cooking know is not a good thing).
I like (b) and use this technique a lot, especially with Rock Cornish Hens. Just cut along the backbone on both sides with a pair of poultry shears and flatten out the bird. The backbone isn't good to eat, but it's excellent for stock. The backbone itself determines how far in you can cut; the shears won't go through the really thick part so you cut where you can.
5:42:27 AM
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