New Meats

Had to scramble on Sunday to get meat because the butcher was closed, so we swung by the supermarket — like Tarzan, or at least a gibbon — to get a roast. I feel like I usually get eye of round, and this time the label said “bottom round rump roast.” So I googled it and tried to discern the differences. Lo, one of these content zombie sites actually was useful: this recipe worked well and the writer was right about the deli flavor — sear, then 250 degrees. I stabbed the roast — it had a lot of give, much more than the eye of round — and put a bunch of garlic slices, along with salt and white pepper. Used a cast iron skillet and rested the slab on slices of onions. Set the thermometer for 140 degrees. Should have made gravy but ran out of time. (This discussion is sort of bewildering and useful in an unuseful way.)

Then today Costco had veal scallopini — most meat is too much meat at one time (nine pork chops?) but not this. It was about $12 a pound, and the package was about a pound, so I made veal parmigiana. Fuckin’ A baby cow.