Pleased to meat you.

[mishak]

Last nights menu was Scallops Wrapped In Maple-Cayenne Bacon, followed by Apricot Dijon Glazed Kangaroo. Next time I'll get bigger, jumbo-size scallops, the regular ones were a little overwhelmed by all the bacon-ness. Kangaroo is one of the reddest meats I've ever seen, it's tender yet chewy like a flank steak and tastes very much like a beef roast. A bouncy beef roast. Wine was The Twenty-Eight Road by D'Arenberg Estates, a 1998 Mourvedre. It was very, very good; light, smooth and balanced, with a long, slightly dry finish. The dryness become more pronounced after an hour's breathing, I've never seen that before, usually wine mellows and smoothes out the longer it's open. Really lovely, I think this is my second-favorite D'Arenberg. I like it better than twice-as-expensive Coppermine Road Cabernet and IronStone Pressings Grenache Shiraz Mourvedre. The Footboolt Shiraz and D'Arry's Original Grenache Shiraz are some of the best reds you'll get under $20. Of course, nothing can touch the incomparable Dead Arm.

Damn, we never got to the Key Lime Pie.

I wish Savenor's was easier to get to/park at, I want to get some more fun and whimsical meats, like zebra and bear and gazelle. It's probably impossible to get cat or dog or horse around here, I think last year they tried to pass a law in Massachussetts making it illegal to sell horsemeat, like we shouldn't eat the nice horsies cuz they're so pretty. Morons.

Comments

[nepenthedreams]

I'm not sure whether or not to take you seriously. . . but...what does zebra and horse and all that taste like? Usually they use horsemeat for dogfood, so I always imagined it would be yucky.

The most adventurous I've gotten in terms of meat is ostrich and venison.

[mishak.livejournal.com]

Well they say that horse is/was a delicacy in France, so I'm sure it's delicious, under the right conditions. For dogfood I'm sure they use the cheapest skankiest meat they can find, so no matter if it's an aged horse or decrepit milk cow or worn-out greyhound, it'll all probably taste gross. But a young healthy horse, calf or puppy will surely be tender and tasty.

Ostrich is fantastic. Venison can be done very well or not so well, it's almost hit-or-miss with that gamey metallic tang, it can be a subtle richness or overpowering and unpleasant.

Tracking down the kangaroo, I saw Rocky Mountain Oysters for the first time. Sheep have really large balls. Just under the white skin you can make out the spirally tubelles, made me a little queasy. It is, however, a challenge, so I'll have to try them someday. I hear they're usually buttermilk battered and deep fried.

[clayrobeson.livejournal.com]

I had Ostrich Carpaccio with a pine nut pesto when I was in Amsterdam... sliced paper thin.... ooooh, it was SO good.

[eeyrg.livejournal.com]

we shouldn't eat the nice horsies cuz they're so pretty.

You are not allowed to come to my house now. You're a threat to my ponies!! :-)

I saw Rocky Mountain Oysters for the first time.

They are not always from sheep. In colorado we'd round up all the steer from the pastures in fall for branding and castration. The frying pan was close by. Never tried 'em. Too grossed out by the smell of burning hair and the sight of blood. Yech.

[mishak.livejournal.com]

Not to worry, I don't eat pets.
Steer Balls...nummy!