Do you look at this photo and think, man, I would seriously pay $300 to slice that bird’s carotid artery? If the answer is yes, maybe you should attend an upcoming chicken-slaughter workshop sponsored by Fleisher’s butchers. That’s the photo that accompanied an email invitation to “For Cluck’s Sake,” where:
Participants will meet at Fleisher’s in Kingston for a light breakfast, followed by a trip to Meadowview Farm in New Paltz where they will have the opportunity to slaughter and de-feather their own chicken! … Participants will learn how to quarter, spatchcock, and skin a chicken for home kitchen use. All followed by a locally sourced dinner prepared by the Fleisher’s crew … Cost is $300 and includes 3 meals, lecture with Joshua Applestone, and a chicken to slaughter and take home!
So … help me out here, foodies, back-to-the-land beardies, Kenji, anyone… does this sound fun to you? (more…)
Technically that is cheese, yes, but doesn't our meat expert Andrew Dorsey look handsome in this shot? Photo by Rachel DeLetto.
Brokesters may not think of fancy places like Marlow & Daughters when it’s time to buy some meat, but if you know your way around a butcher shop you can get some good stuff (locally sourced, grass-fed) without paying weygu prices. There are some cuts out there that are the carnivore’s equivalent to the Contra cheat code, I know for a fact, and I was determined to find them when I sat down with Andrew Dorsey, senior butcher for Marlow & Daughters. Here’s what I found out: (more…)
The author's roommate isn't pleased. Photos by Vanessa Velez.
I have the utmost respect for my predominantly Chinese neighbors in the minimally gentrified nook of Sunset Park that I call home, but those feelings are not what drew me into the world of traditional meat drying. I was driven to investigate this little-understood foodway solely by pangs of curiosity and the stench of unemployment—not necessarily in that order.
Last winter, when I was gainfully employed, my roommate Peter and I moved into a brand new nondo. During the tour, Peter was spooked to discover that from the balcony above us hung damp slabs of meat offset by a faint glimpse of the Manhattan skyline. (more…)
With salsa long the number one condiment in the U.S., the border between Mexican and American grocery stores is not as clear as it used to be. By now most people think of canned Goya frijoles as vritually interchangeable with Progresso’s. But do you know your poblanos from your jalapeños, or bananas from batatas (sweet potatoes)? If you’ve found yourself at your local supermarket or specialty store eyeing all of those colorful jars and odd-shaped cheeses, this guide is for you. (more…)