one thing about the "real" world that is different from wesleyan is that i
cook TONS OF MEAT! (another thing that's different is that mathieu eats
SOME VEGETABLES! so you see, it's a compromise). last sunday as i was
pulling the skin off of chicken thighs, it just struck me that one year,
or even six months ago, i probably would have ground up soybeans and
congealed them into tofu myself rather than pull the skin off with my bare
hands. but now i cook meat almost every day! or at least 3 times a week!
and i literally haven't bought a block of non-silken tofu since i moved to
chicago! (we have used the silky tofu a number of times, and i have even
started to understand its appeal.)
yesterday was a milestone in the world of beth-meat-cookery because it was
the first time i cooked pork. before that, i had cooked:
* boneless, skinless chicken breasts (aka the tofu of meat. i don't think
i will ever make these again when the next item on the list is so much
better.)
* boneless, skinless chicken thighs (aka the greatest and perhaps the
cheapest chicken product on earth)
* whole chicken
* pieces of chicken with the bone and/or skin still on/in them
* tons and tons of fish
* bison (a rather expensive whole foods experiment)
* flank steak (aka pure deliciousness)
* ground beef (does that even count??)
* i think that's it
* oh, and we go through chicken soup broth like crazy as we probably eat a
noodle-soup kind of dish twice a week on average. but that's also hardly
meatastic meat. just non-vegetarian.
but the pork was new for me. the pork was awesome. we used a recipe from
my new cookbook (having nice bookstore employees get you heavily
discounted presents is the best!) titled The Best Recipes in the World to
make a spicy Korean stew of pork and silky tofu. my favorite thing about
the pork was that it was extremely easy to cut into cubes! cutting the
pork was so great! i totally want to get more of it just to make cubes!
i took a picture of the pork, but i'll have to edit that in later.
anyway, do any other wesleyan post-grads cook meat? as long as you're not
vegetarian, i would definitely recommend getting some pork and cutting it.
you won't be disappointed.
2 comments:
Here at the 16th street collective, we eat a lot of meat as well, when we think of it. The problem is, all of our work schedules (I use that term lightly) are different, so we rarely cook all together or for more than one person. We have ground turkey in the freezer that we felt really adult about when we bought.... a month ago....
We have cooked chicken a bunch both here and at Vicky's. I confess, I still love sauted tofu of the Ben variety. I can never live too far away from him! LOL
I also eat a motherton of meat in NJ. I am excited to cut pork now!
Times are changing, indeed.
I sometimes make chicken, and sometimes eat the chicken and/or ground beef that Artis cooks.
I ought to get on the fish thing. We just need to find a good place to buy it.
Hooray for Beth moving beyond BSCB.
I must confess, I've been wondering lately, "why make Ben-tofu when you can just fry tofu and add soy vay at the last moment?"
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