Nothing felt quite as real to me as the store and the people who make the place so unique. It would only be a minor exaggeration to claim that Fleisher's sells the best-tasting meat in the country, but then again, Fleisher's is no ordinary butcher shop.
It supplies meat to superstar chefs like Dan Barber. It's been featured in countless books and magazines. Ever heard of Julie Powell and Cleaving? Yes, that was Fleisher's as well.
The owners, Jessica and Joshua Applestone, insist that what they've accomplished at Fleisher's is no different than what butchers have been doing for centuries.
Breaking down animals that arrive at the shop in whole, halves and quarters, and selling all manner of cuts, is certainly a practice in butchery that has been overtaken only in recent decades by sytrofoamed packed, factory-farmed meat. To call Fleisher's a traditional shop, however, would be to underestimate the extraordinary things that take place in the shop on a daily basis. Fleisher's is a store, but it's also a meat university, a place where the art of butchering is discussed, demonstrated and above all, practiced.
I'm finally ready to talk about meat. I learned so much in my time at Fleisher's, and though I need to return to continue my education in lamb and beef, I have a pretty solid grounding in pig now.
It may take Josh a cool forty-seven seconds to break down a half side of pig and me, several hours, but no matter. I can look at a half side of pig and instead of being overwhelmed by the sheer mass of a very large animal, I see bacon and hams, whole loin roasts and shoulders. My tutelage began under Hans, a German gentleman from Bavaria who'd been a master butcher at the Culinary Institute of America for two decades prior to coming to Fleisher's.
His directions were gentle but firm; his speech bears the signs of his Bavarian heritage. Such as, "Chichi, you are putting your knife in the wrong direction to remove the teender-loin. Put it dere. See vat I mean? A spry man in his sixties, Hans is quite tall. He has a son who's a professional football player, yet Hans himself is lean rather than muscular.
Fond of plaid shirts and sauerkraut, Hans displays a quiet, assured strength that's the closest I've ever witnessed to the zen of butchery. With neither strength nor weakness, Hans wields his knife like it's an extension of his hand. There is an eerie continuity between the two, as if Hans is not leading his knife but the other way around. With x-ray acuity, Hans can separate joints with a subtle twist of his wrist. He can make the trotter tumble away from the hock by pointing the tip of his knife into the joint connecting the two and giving it one deft twist with his wrist.
Perhaps the biggest obstacle to overcome when trying your first animal brain is the appearance. They bare a striking resemblance to human brain, only smaller. Some people believe it has a sashimi-like taste, with a texture that offers no resistance once bitten into. The brain of a pig is often used in Chinese cuisine, cooked in multiple different styles.
Cow brains are also quite bland with a faint taste of beef. However, the consumption of this offal is restricted in some parts of the world. Although the chances are slim, it is possible to contract bovine spongiform encephalopathy which is better known as mad cow disease.
The easiest option is to visit a restaurant that serves this menu item. If you prefer to cook them at home then visit your local butcher. For a more primeval approach, you can also buy the head of a beast and crack open the skull at home to reveal the meaty treat inside. You may prefer to ask your butcher to process the head for you? Other options for sourcing brains are by visiting a local farm or even a halal meat market.
Tip: If you like trying new foods then check out our articles on eating kangaroo , the Scottish classic haggis which uses offal, balut , or for a crunchy snack, scorpion. Many chefs agree that a perfectly fresh brain, pulled straight from the skull, can be cooked without soaking. Chinese love adding brains in the Sichuan region, barbecued or added to a flavorsome hotpot. Scientists, teachers, writers, illustrators, and translators are all important to the program.
If you are interested in helping with the website we have a Volunteers page to get the process started. Digging Deeper. Digging Deeper: Depression and the Past. Digging Deeper: Germs and Disease. Digging Deeper: Milk and Immunity.
How Do We See? How Do We Sense Smell? How Do We Sense Taste? What is Evolutionary Medicine? What's a Biologist? It is not gamey like eating a kidney but has a buttery undertone with a savory flavor. What is the Brain? What Do Brains Taste Like? Do Brains Taste Good? Also, the brains of every animal differ according to taste and texture.
They are nutritious and contain a high amount of omega 3 fatty acids, calcium, zinc, and iron. How to Cook Brains? Scrambled Brains is also a good dish if you are going to try out brains for the first time.
Brains and tongue blend well for any dish. Maghaz is a popular dish that uses the brains of cows, goats, and sheep with gravy. Conclusion Brains are good nourishment for you.
0コメント