Bacon ice cream -- it exists! "Bacon and butterfat, what could be better? The stuff should come with CPR instructions." This story is from last summer, but worth linking to again because well, bacon and ice cream!
Aaron emailed me today to share these photos of his new incredibly awesome tattoos (and is kind enough to let me share them with you!):
These were drawn by tattoo artist Dave Wallin at Tattoo Culture in Williamsburg, Brooklyn. Aaron says, "I was attempting the old-school woodcut look. The daikon radish has just a hint of asian influence....Both Alton Brown (who has an apis mellifera, or honeybee, on his shoulder) and Tony Bourdain really dug my new ink."
Aaron, A Full Belly salutes you and your passion for food! Thanks for representin'.
Michael Ruhlman's currently guest-blogging over at Megnut and wrote an excellent post the other day about how all the talk of ethical eating is, well, annoying: It's a Wonderful Life. Anthony Bourdain turned up as requested and left a comment, of which the following is an excerpt:
Extraordinary that in a time when we're force feeding PEOPLE at Gitmo--and when hundreds of thousands of PEOPLE are starving to death in the Sudan and elsewhere, that there is no more burning issue on the minds of educated, well-fed, financially comfortable citizens than whether or not a clam feels pain--or whether a duck can handle what any respectable adult film ingenue considers routine.
On a related tangent, one of my many, many problems with PETA is that they consistently choose to fight the smallest of fights to get attention for themselves, instead of fighting the big battles that would actually advance the, you know, ethical treatment of animals. Augieland, on why the fuss over live lobsters is ridiculous:
At best, PETA and Whole Foods have advanced the idea that lobsters have a central nervous system, equating them with earthworms. Pigs have such developed brains that the common industry practice of weaning them a few weeks early in order to get a head start on their hormone-laden fattening diet leaves them so distraught they develop an oral fixation that causes them to incessantly suck on each other's tails until they fall off, leaving sores that get infected. The pork industries solution? Cut the tails off (tail docking) at the time of the early weaning. But pay no attention to these grievous violations of ethical animal treatment, you can rest easy because PETA has convinced Whole Foods to stop selling the live version of what are essentially bugs.
My roommate enjoyed her pierogies and the Ukrainian meatballs I ordered were delicious, but I have to admit I was given pause by their having arrived at my doorstep in a plastic bag labelled St Mark's Veterinary Hospital. Please, for the love of tasty meats and familiar beasts, never ever do that again.
A follow-up on Argentine beef from A Full Belly reader: "Besides the free-pampa pasturing of animals in Argentina, the slaughter method is also different. The animals are killed and bled (not kosher, but the bleeding is similar) and the meat is delivered to markets / end-users within 48 (max72) hours. If you ever walked around in Buenos Aires in the mornings you've seen men in bloodied white clothes w/ OR-like caps on carrying beef-halves into the butcher shops. So, unlike the "aged Black-Angus" we're trained to want in the States, aging is considered what one does w/bad meat in Argentina."
Argentina on two steaks a day: "Eating steaks in Argentina feels like joining a cult. You find yourself
leaning on friends to come visit, and writing YOU JUST DON'T UNDERSTAND
in all caps more often than feels comfortable. Argentine beef really is
extraordinary. Almost all of this has to do with how the cows are
raised. There are no factory feedlots in Argentina; the animals still
eat pampas grass their whole lives, in open pasture, and not the
chicken droppings and feathers mixed with corn that pass for animal
feed in the United States. Since this is the way of life a cow was
designed for, it is not necessary to pump the animal full of
antibiotics. The meat is leaner, healthier and more flavorful than that
of corn-fed cattle. It has fewer calories, contains less cholesterol,
and tastes less mushy and waterlogged than American meat. And the cows
spend their lives out grazing in the field, not locked into some small
pen. You can taste the joy."
"The 77-year-old politician was released from the hospital Tuesday, two days after a mild stroke, and got an earful from his doctors about losing weight. But aides said he has not yet decided whether he will resist his love of all things meaty."