Archive for sunday protein

Sunday “Protein”: SPAM Country

Posted in STUFF ABOUT MEAT with tags , on November 16, 2008 by chomposaurus

spam viking

The NYTimes reports that a decrease in consumer confidence means an increase in sales of the best meat a shiny buffalo nickel can buy:

Through war and recession, Americans have turned to the glistening canned product from Hormel as a way to save money while still putting something that resembles meat on the table. Now, in a sign of the times, it is happening again, and Hormel is cranking out as much Spam as its workers can produce.

I have no comment, other than to say that I’d rather eat SPAM sandwiches for lunch than eat Big Macs every day.

And now, check out a photo essay from the SPAM hall of shame fame.

Monday Protein: Goat Is The New Cow

Posted in STUFF ABOUT MEAT with tags , on October 20, 2008 by chomposaurus

fufu
The NYTimes – one of the few papers regularly covering the meat crisis – takes a look at one cow rancher’s very dramatic change of focus.

The meat Mr. Niman and a handful of other boutique farmers are producing is more delicate than the older, imported goat that is served at Pakistani curry houses, Jamaican jerk stands and taco trucks all over New York.

At a recent goat tasting in the Blue Hill at Stone Barns kitchen in Pocantico Hills, N.Y., Mr. Niman’s young goat was compared to pan-seared and roasted loin and shoulder cuts from both a small Vermont grower and what the chef Dan Barber called “commodity goat.”

The commodity goat was slightly musty and chewy. The Vermont goat was as tender and mild as lamb. The Niman goat was like lamb, too, but a lamb with a big personality. The meat was sweet and vegetal. The fat, what little of it there was, tasted rich but felt lighter than olive oil.

(Above: Goat meat and fufu (mashed cassava) cooked in a stew in Ghana)

Sunday Protein: High Meat Prices Here to Stay?

Posted in MEAT POLITICS with tags , on October 5, 2008 by chomposaurus


Chef David Chang has a good take on what we’ll eat in the 21st century.

But guess what? The machinery that’s pumped so much meat into our lives over the last half century was never built to last, and now it’s breaking down big-time. Feed is more expensive. Gasoline is more expensive. Milk, rice, butter, corn–it’s all going through the roof. And for the foreseeable future, it’s not coming back down.

Sunday Protein: Sausage & Peppers with San Gennaro

Posted in Sausage, STUFF ABOUT MEAT with tags , , , on September 14, 2008 by chomposaurus

The Feast of San Gennaro, patron saint of Italy, continues through September 21st in NYC’s Little Italy. I snapped this photo yesterday of some brisket being roasted:

(If anyone knows the name of where you can buy one of these devices, I would be much obliged.)

But the true treat of Saint Januarius (and his holy/wholly decapitated head) are the sausage and peppers, delightfully sold at at least two stands per block. For a recipe of this deliciously portable feast, check out this site by a former festival vendor.

Sunday Protein: Jamaican Beef Shortage

Posted in MEAT POLITICS with tags , , on September 7, 2008 by chomposaurus

A short article from the Jamaica Gleaner (awesome name for a newspaper) describing why there’s a beef shortage in the Caribbean and how it affects local businesses.

Let’s hope it doesn’t impede the supply of Jamaican beef patties.

Sunday Protein: The Condo Farmer

Posted in MEAT POLITICS with tags , , on July 27, 2008 by chomposaurus


From the WSJ:

Forget the golf-course community or the manicured subdivision. A number of developers are now offering homes on working farms.

Catering to Americans’ desire to live “green,” developers around the country are creating communities on or adjoining farms, pitching views of sorghum fields, grazing livestock, and local — very local — food, such as eggs residents collect from the property’s henhouse. The communities, however, aren’t necessarily in the boondocks. Some are in suburbs or near cities.

Sunday Protein: Vintage Cookbooks

Posted in STUFF ABOUT MEAT with tags , , , on July 20, 2008 by chomposaurus

Oldcookbooks.com: where you can find the classic Alaskan Wilderness Cookbook or a Joy of Cooking from 1946.

If you’re any sort of cooking or eating nerd, you will enjoy this place, guaranteed.