Chomposaurus is back, but in a different place! We spent the week moving from lovely collegiate Boston to the big meaty apple of New York City. So get ready for reviews of even crazier meats here in the eating capital of the USA.
Regular posts will begin again on Monday. Next week will include reviews of Trader Joe’s Turkey Jerky and some Antelope Steak.
And no, that’s not me in the picture. But it is someone who I’d like to high-five.
The comic really doesn’t have much to do with meat, but it’s such a good idea.
It’s hard to say anything that the picture doesn’t say. Order yours – along with your Sausage Hot Wheel – from Wisconsin today!
I kid you not. This article – from a reputable U.K. newspaper – contains a recipe for Squirrel Pasty. Made from grey squirrel, a.k.a. what you see in parks across the United States, because England’s red squirrel is endangered. I’m not sure which to be more upset about – the fact that squirrel meat is “selling like hotcakes,” or the fact that the squirrels could soon be coming from here.
Ok, ok. England has a healthy supply of greys that can probably satisfy their urges for pasties and melts for years to come. But you never know when the squirrel burrito or the squirrel curry will take off, and the redcoats will come a’knockin on the cash-strapped Park Service’s door. Although I suppose healthy squirrel exports might help our economy. I will try and put on a patriotic face… but I don’t want the furry little nutgobblers from my local playground ending up as someone’s drunken snack in Northumberland.
I’m going to have to try this recipe. Who could resist having a bacon vodka tonic with their burger? Or if you’re feeling really adventurous, put some jalapeno-bacon vodka in your bloody mary:
When ordering beef online or in a high-end restaurant, you’ll frequently see the word “Wagyu” used. What does this mean? Is it the same as Kobe beef? Yes and no. Kobe beef is the most famous variety of Wagyu: other varieties include Mishimi and Ohmi, along with American Kobe and Australian Wagyu. All of the varieties are named for the region where they are produced. Remember, saying “Japanese Wagyu” is redundant because “Wagyu” means “Japanese-style Cattle.”
Sadly, most of the Wagyu info on the web, except for the wikipedia article, seems to have been cut and pasted from the same poorly-written source. But I found one great source of information: the Kobe Beef FAQ, hosted on good ol’ Geocities. Go there to learn the history of the market for Wagyu in America and Japan, and why it’s so hard to find.
One thing I can tell you: Wagyu beef is like no other. It’s beautifully marbled and is very low in saturated fat. Is it worth the price? You will have to decide – but you should definitely try it for yourself.
Chomposaurus Meaty Feed
