So, since Gary’s adjusting to this new drug, I took over the shopping and cooking duties for the week.
Gary only buys meat that has been rendered down to the size and amount he wants. He won’t take a skin off of a chicken breast, or a bone out of a pork chop. I, however, would be glad to butcher a whole cow to get what I want.
They won’t sell me a cow. I asked nicely, though, and the butcher at the grocery let me have a seven pound brisket and a giant eye of round roast.
When I came home with all this meat …
… I knew enough to tell Gary to stay out of the kitchen until I was done sawing and bagging and prepping it all. He was only able to avoid the kitchen for an hour before he came in and began howling about:
- “WE DONT HAVE SPACE FOR ALL THIS MEAT!” (We have an utterly empty chest freezer in the basement AND a half-empty freezer in the garage.)
- “YOU LOOK LIKE YOU’RE DISMEMBERING A DEAD BODY!”
I have heard these complaints before. It’s okay. It took hours, but we’re all set for meat for the next few months, and everything’s seasoned and waiting in sous-vide bags. I need that full larder feeling in the winter months, even if I have to play butcher to get it.
4 responses to “Meat Mambo”
Portioned and seasoned and waiting in sous-vide bags??? Next you’ll tell me that things are even *labeled*…
(also: I would personally tend to *avoid* the knife-wielding person who looks like she’s dismembering a dead body, if she *really* looks like she’s dismembering a dead body. But that’s just me. Maybe the self-preservation instinct is something that’s suppressed by thyroid medications.)
KC – Of course they are labeled: what cut they are, how long they are to be in the sous-vide, and what temperature setting they need. Then I can just bring the meat up from the basement, throw it frozen in the water, all the info is right there and then just mere DAYS LATER I have dinner.
I was with you there until “days later” because… uh. Hm.
I guess low-and-slow does tend to be how sous vide goes, though.
(but congratulations on including that information on each packet; labeling things one is putting in the freezer is possibly one of the easier (but not often-used) ways to Avoid Mild Regret. 🙂 )
KC – I find that it is hard to put things in the sous-vide because I feel like I am slighting the previously prepared foods in the refrigerator. It’s been days and I haven’t cooked any of it.