Category: Meat

A website about meat – finally

meateaters

The site I have been wanting to build since around 2001 has finally arrived.

www.meateaters.co.nz

BackĀ  at the turn of the century eating meat was not a very fashionable thing to do – it was done in moderation, usually when you went to a restaurant or to a friend’s place for dinner.

Every Thursday night I would meet with my two brothers-in-law (while my better half was out of the house) and we would cook a meat meal. It was never anything fancy – usually sausages with mashed potato and frozen peas. The sausages would be courtesy of the Superior Meat Market on Ponsonby Road – run by a father and son team – Brian and Wayne. And bloody good bangers they were too. I never ate as much meat as I did in that and the subsequent year.

Did I develop hardened arteries and a heart condition? No.

Did I become obese and diabetic? No.

I embraced the joy of eating meat to the point that I registered www.meateaters.co.nz always with the idea of creating a site about, for and of meat. We even had T-shirts made – a limited run (of three) with a photo of our typical Thursday night feast.

So, take a look – it’s new and needs more content. But if you have ideas for articles, or you have reviews of great meat meals you have experienced, or you want to talk about your favourite butcher, or meat retailer then add a comment to this post and I’ll make contact with you via the email address you provide.

Check it our at www.meateaters.co.nz or www.meatdinner.com

Wagamama turns us away

There’s a recession on but the staff at Wagamama don’t know this.

Our family turned up there last night around 6.15pm for a quick meal. The place was buzzing and there were empty tables.

Excellent – no waiting.

Wrong – we were turned away.

A young woman told us, and the others waiting at the door, that their systems were down and (shock, horror) they were having to write everything down by hand. This meant they couldn’t serve us, or even seat us, or even take an order by hand and deliver it to the kitchen.

What is it with this reliance on electronic systems? If the maitre de had been 32 instead of 22, and had been able to add figures with a pencil and paper instead of needing to rely on a calculator then they might have been prepared to take our money instead of turning us away and leaving us with a bad taste in our mouth.

The kitchen was full of staff – are we to believe that they wouldn’t be able to cook a meal because the order was handwritten? Was management prepared to close the whole restaurant because their computer “said – No!”.

It was pathetic. We spoke to other potential diners who had also been turned away – they were from out of town. What sort of an impression did this leave them with? Being good Wellington citizens we made recommendations to them and found ourselves apologising for their bad experience.

As a result of our experience we headed to Cuba Street. I can highly recommend Rasa (next to Roger’s Tattoo Art) – an Indian and Malaysian restaurant. Small, filled with happy people, great staff (with the ability to count) and the most beautiful succulent fragrant food at very reasonable prices. And can I say how proud I am of our two seven year old boys – gobbling down butter chicken and lamb biryani like there was no tomorrow.

Rasa
200 Cuba St
Wellington
Phone: 04 384 7088

Bugger the swine flu – here’s the best Pork Spare Ribs recipe ever

When I started work as a photographers assistant it was back in the days when the big lunch still existed. We would imbibe on a regular basis at The Taj – a then swanky eatery in the old public toilets in Cambridge Terrace.

Mike, who was the restauranter, had on his menu what were undoubtedly the best Pork Spare Ribs known to mankind. I have never had ribs like them anywhere – until twenty years later I started cooking my own.

In recent times pigs have been getting a bad press. This is not warranted especially since they taste so damn good.

The recipe I am happy to share with you began with The Joy of Cooking – the ‘bible’ of the American culinary tradition if there is such a thing. This cook book was first published in 1931.

Here goes:

Ingredients:

25-30 pork ribs

These are likely to come in a strip of ‘ribs’. Cut them up and put in a small roasting dish, cover with tinfoil and place in a hot oven (200 degrees celsius) to cook. It’s hard to know how long you need to cook them for (it’s always different for me) but you want to keep the heat on so that the ribs turn a disgusting grey colour. They’ll pong a bit too and appear quite unsavoury. Don’t panic – this is normal.

Sauce:

2 x big onions diced
1 cup of sweet chilli sauce
1 cup of water
2-3 heaped soup spoons of brown sugar
2 tablespoons of vinegar
juice of 1 lemon
1-2 tablespoons Worcestershire sauce
1 teaspoon of dry mustard
salt and pepper to taste

Brown the onions in some olive oil. Put everything else in and simmer on the stove for 20-30 minutes. Pour over the grey-looking spare ribs. Leaving the dish covered with tinfoil cook the ribs for another 20 minutes. Remove the tinfoil, then continue cooking for upwards of 1-2 hours checking every 20 minutes or so. You need to continually pour the sauce over the ribs so that eventually the sauce turns into a sweet chilli onion jam.

The ribs will be so mouth-watering-ly tender the meat will fall off the bone. Honestly, my seven year old kids love this, and even though there is a cup of sweet chilli sauce it’s not too hot but still has a kick to make it worth your while.

Enjoy, and please give me your feedback.

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