The price of beef is giving me heart palpitations. I've never been one to buy expensive steaks and prime ribs for home consumption - I like to enjoy them on those rare occasions we eat out at a good restaurant - but as you all probably know by now, even the so-called cheap cuts have gone sky high. I am always looking for a way to lower my food budget I (I can hear my husband's guffaw), which has led me to explore the use of offal. You know, those nasty bits that every animal has, like liver, heart, brains (Happy Halloween!), tongue, tripe, kidney, etc. Some I eat, like liver and tongue, and others I give wide berth. Lately, I've been wondering about beef heart - after all, it is a muscle just like the meat we normally eat. There is nothing inherently nasty about it, like an intestine. Or brains. And my go-to guy for weird foods, Andrew Zimmern, recommends it highly. (Andrew also recommends insects, eyeballs, and field-dressed squirrels. On behalf of all the squirrels living in those ginormous trees next to the courthouse, I just say no.)
Just do it. There is no try.
You may ask, "why those particular vegetables?" Ha, why not? Here is where you get to be creative, by subbing your favorite veggies in or yanking your least favorite out.
More on this tomorrow.