So I was at the supermarket and they had these little cryovaced pieces of meat in packaging that was a different color than the usual. The labels on them said Macro Meats. The offerings weren’t beef or chicken but goat and venison.
Which flashbacked into this time when I devoured a spoonful of Woodside Goat’s Curd at work. Texturally, it was more akin to creme fraiche or a thick whipped cream. Flavor wise, it wasn’t densely muttony or strong. It had that as a bit of a kick in the aftertaste but the general feeling was a bright and fresh creaminess. So I figured that yes I must have goat meat with some goat’s curd. I settled on Meredith Dairy’s Goat’s Curd which is superb and kinda lemony.
I decided I’d go with some mushrooms, which are plentiful at the mo, sauteed them off before mixing it up with the curd. Then I seared off the goat fillet (there were 2 pieces), before making a stack with the curd + mushrooms in between. This went into the oven, as I sauteed the spinach off in some butter and rehydrated some cous cous with veg stock. The result was the curd melted and combined with the mushroom juices and gave the dry-ish meat some moisture. I also sliced off a small chunk of the raw fillet and it tasted like deeper, more involved lamb. It’s also hella chewier.
Maybe the choice of ingredients doesn’t make a lot of sense culturally. Still, it tasted gud. Everything went superbly together. The spinach bright and green against the cous cous, which is something I’m really growing to love. What with the 5 minute cooking time and all that. Still the clincher was the curd. I was licking the plate.
Toshiro Mifune’s awesome steez in Akira Kurosawa’s Stray Dog. This was a scene where he’s pretending to be a down and out dude in the hope of attracting illegal gun traders to pick him up. Notice the slimness of the pant and the ripped seam cuff and the flatness of the boots. The film is really brilliant by the by.
Jus robokopped this pair of Marsu Hommes from their new pop up store. The Artisan Guild & Curiosity Shop is at 263 Oxford Street will be up until the end of July. They’ve got an awesome promotion going on as well, with 30% off all shoes as well as a 2 for 1 special, which meant mein shoes kosting me only ze $150 AUD.
They’ve also got this brill nubuck boot hand finished in store with ink that’s $279 and its uber worth it. Materials, construction, fit and finish is all superb. As expected of the brand which used to retail at Incu for like 4 or 5 bills.
The store itself is also home to many trinkets and knickknacks, including some really awesome spectacles as well as these clocks that go anti-clockwise. EOFY tax returns come quick please.
I just caught this awesome sauce brovie. Which is a bro-movie of course, like a chick flick but laughs instead of tears n swooning. Guffaws really. It’s called The Hangover and it’s directed by Todd Phillips.
3 guys and their best bud who’s getting married decide to go to Vegas for a bachelor party. Only they wake up the day after totally hungover and the groom has disappeared. There’s also a couch that’s still smoking, trashed tvs, a baby in the closet and a tiger in the bathroom. From there, they try to retrace their steps and find their friend, hopefully before the wedding in LA starts.
It’s this slow reveal that helps the story chug along, with gags galore involving a lost tooth and date rape pills among other things. Like learning that the tiger belonged to Mike Tyson. Or that they traded their Mercedes for a police patrol car. Or that one of the guys got married to a stripper (Heather Graham looking resplendent as usual).
The show stopper for me was Ken Jeong’s character, a short little Asian guy who pops out of a car trunk naked before proceeding to beat the shit out of the 3 protagonists. The title for this post comes from the man himself and was my personal highlight in the film. You don’t get to see him in the trailer but that’s good cos you should watch it in the cinema. Trust.
I know its all telly and that but its kinda awesome to see a guy skinning and gutting a camel in the sahara and turn it into a temporary shelter. Fuck da haters.
Would you rather breathe your chocolate than eat it? Le Whif is a new product that involves an aerosol spray that puts about 50mg of choc powder in your mouth each time you use it. It comes in 4 flavors, including mint, raspberry, mango and just chocolate. Because the entire amount is so small, you consume a negligible amount of calories. So its basically a device that lets you taste chocolate without having to eat it.
I suppose that this is like nicotine patches for chocolate addicted dieters. Only, most people I know who like chocolate disregard the “sinful” nature of the food and wholly engorge themselves upon the decadence before them, be they Snickers or Varlhona.
The main criticism I have for it is that it removes the soul out of the whole process of eating. Instead of making it a process where nourishment is derived from consumption, it becomes a fallacy. Trading flavor for an empty stomach.
Not to mention the fact that you only utilise your tastebuds in the exercise, removing the need for gustatory action or textural delights from eating real chocolate, which is like hello? the best thing evar?
However, it is an interesting point of view, one that suggests the lightest possible way to enjoy flavor, without actually eating much. You lose almost all texture and feel but you taste something. Which is great if you are inquiring as to the flavor. Not necessarily the overall experience. What if you could turn this into a sort of flavor sampler thingamajig? Like for flashy restaurants where customers get bamboozled when they see a jumble of French terms on menus.
I have no clue why but this cheese smelt like a fish. Mushroomy fish. The rind on the Woodside Charleston has a dry, biscuity aspect and I think my impatience/hunger should have been ignored. I sliced it open about 6 days from the best before date. Shoulda probably left it longer for extra ooziness. I thought it felt wobbly enough though…
Still, its an awesome brie style. Not quite as good as brie de meaux but still really good. Such a salty, density to the flavour. Almost like an anchovy-esque mushroom! But white and creamy smooth meltiness. Texturally, the insides were divine but I felt the mould (which is actually 3 different white moulds) was too distant and felt like it got in the way as I was sloshing the creamy insides around my mouth.
Do note that they make this baby in a coupla sizes. I got the small one so its not quite the same as the larger ones. There might be slight differences in the flavor/maturation and also, the small one has a greater rind to cheese ratio.
I have this urge to make a cream sauce with mushrooms and anchovies now.
Filed under: Music
Word on the street is Messrs Sumner, Morris & Cunningham have joined forces with Alex James in the wake of Peter Hook’s departure from New Order. Together with the Blur bassist, they now form a new band, entitled Bad Lieutenant and have an album slated for release in October.
