Tuesday, November 30, 2010

Black Sheep!

I'm reading a book on the history of color...
currently learning about the color black.
Back in the middle ages it was a difficult and long process to make black clothing..
It usually involved burning wood, roots, or plants and using the ash which even then didn't produce a true black.

But!! Using wool from animals who were naturally black, such as the mutton of black-fleeced Welsh Mountain Sheep guaranteed a true black fabric. And during the mid-19th century, some breeders began to select specifically for the black fleece color which resulted in the Black Welsh Mountain Sheep!

Merchants went crazy for it.. people got to wear black clothes.. and in the end, the actual animals tasted pretty good as well!
Win. Win. Win.

Even to this day it's the only completely black breed of sheep found in the United Kingdom and was brought to the U.S. in 1972.

I was lucky enough to get my hands on one from HeritageFoods USA.. which I broke down and did a series of specials with at EmployeesOnly!

*the whole animal*

*breaking down the quarters*

*cutting out the loin, wish I had a band saw*

Friday, November 19, 2010

Turkey Time

thanks to the NewYorkTimes for this

Lamb 101

I'm teaching a class at Whole Foods Bowery in a few weeks..
if you want to learn some great stuff about lamb!

Tuesday, December 7th

Lamb 101 with the Butcher's Daughter
7:00 pm - 9:00 pm

Demonstration and Tasting, $30
Lamb is such a versatile animal, used by numerous cultures worldwide and cooked in many different ways. Join us as Chef Julia Jaksic takes you through a fascinating farm-to-table demonstration of all things lamb: different cuts, basic butchering, cooking methods, and various recipes, using local Pine Hill lamb, raised on Kyle Farms in upstate Genesee County.
On the Menu: Bacon-Wrapped Lamb Chops; Braised Lamb-Shoulder Tacos; North African Leg of Lamb; Crispy Lamb Belly.

Register Here!

Friday, November 5, 2010

Dearest Mortadella,

Last night at dinner I finally found someone who shared my love for you!

I know I know.. you're basically bologna. But so much more refined..

First you're from Bologna.. yes Italy!
You're seasoned with black pepper, myrtle berries, nutmeg, and coriander!
Then studded with pork fat and Pistachios!!

I'll always love you..