When my buddy Ben first planted the seed of starting a blog, it was with the idea that it would chronicle a quest to find the best meat that was being raised. If you’ve been following this blog, you may be under the impression that what we’ve found is that Scottish Highland beef–and Highland beef alone–constitutes superior beef. Not so. While it’s true that the mythic appeal of Highland cattle is strong (even irresistible), there are other breeds of cattle that are stand-outs in the world of heritage meats. When Saveur Magazine released in the 2010 Chefs’ Edition a Top 100 list of chefs’ favorite food trends, books, tools, restaurants, etc., a heritage breed of cattle was counted among the ranks. That breed? The Red Poll. It was the search for Red Poll beef that led to us having to wrestle, for a second time, with questions regarding the core identity of this Company. Here is the first part of that story.
Archive for month: January, 2013
This week, a Scotch Highland Chili I’ve been working on tied for first place in a chili cook off. Impressive though it may sound, there were really only four other chilies in the running. On the other hand, the competition did take place at a local brewpub whose staff knows a thing or two about cooking–and tasting–good food. This is the story of a chili that begins with a wager some fifteen years ago now in “a land of timeless beauty,” (it’s hard to think of Scotland without also hearing the trailer to Braveheart in my mind). The year: 1998. The bet: to eat an entire serving of haggis (exactly why that’s a bet should become abundantly clear as you read on). And hanging in the balance: a bottle of Irish liquor. It was Scott, one of my 14 flatmates in London, who threw down the gauntlet just prior to our leaving on a week-long furlough. He was off for the Emerald Isle (where Irish liquor could be procured) and I, for the enchanted city of Edinburgh and the Highlands (where haggis appears on the menus of local pubs). Read more
Humor me…for 45 seconds: watch Jerry Seinfield’s stand-up routine where he makes the following observation: everyone’s doctor is, in their estimation at least, “the best.” Have you ever heard anyone say, “My doctor’s the worst. Oh, yeah, he’s a real butcher”? During the Christmas Season, we took a step back. Having operated under the name “Duba’s Steaks” since the Fall of 2010, it was now time to make a change: a change consonant with our company’s new focus; a change requiring a conversation with our attorney (who is, by the way, the best). He went to work, paperwork was filed, documents were signed and, as the new year began, we began operating under a new name…
Thank goodness for Budweiser, Miller, and Coors: it’s at least part of the reason underage drinking really wasn’t a problem for me in my undergraduate years at the University (I simply didn’t like the stuff). This was in the mid 1990s and before I was introduced to (or even heard of) microbrew beers. Although, my first experience with underage drinking (if you can call it that) was a shot of vodka the night before the first home football game of the season during my Freshman Year (and it was taken really and truly in hopes of warding off a head cold, and to this day I do believe it worked). Upon arrival in London in January of 1998 at the age of 20, I could legally drink. These circumstances accounted for a very modest 21st birthday abroad, where I was content with kidney pie and a few beers at a local pub with my flatmates: my “chums”. But it’s those beers enjoyed on a semester abroad in Great Britain that began for me a deep appreciation for small, craft beers (microbrews) and would make me woefully susceptible to an encounter with heirloom vegetables and, later, heritage meat (O Felix Culpa!).
Here’s an excerpt:
600 people reached the top of Mt. Everest in 2012. This blog got about 1,900 views in 2012. If every person who reached the top of Mt. Everest viewed this blog, it would have taken 3 years to get that many views.
In observance of the Twelve Days of Christmas, our regularly scheduled Thursday posts will resume on Thursday, January 10, 2013.