Web Site Updates & Peter the Butcher
Sunday 02/06/2005 12:55 PM
In case you hadn't noticed, I've moved the blog over to the live web site for Unmeaning Flattery. So update your bookmarks accordingly.
At this time, I expect this to be the permanent address for the blog.
Several of you have asked about being able to leave comments — I'm working on that next. Then will come the trackback functionality.
I've also updated the home page with copyright info and links to the blog and a contact page.
Oh, the filet marsala turned out wonderful. Everybody loved it.
And if you ever decide to pick up a shank of filet mignon tenderloin, I have a hint regarding how to butcher it. There will be long white and silverish strip of sinew running the length of it, which you need to remove. You take an extremely sharp knife, slip it under this ribbon of tough material near the wider end of the tenderloin and then turn the edge of the blade up so if you yanked the knife through the sinew it would fly into your face or chest. Without said cutting through and knife flying in your face, you pull the blade down the length of the shank as you separate the tenderloin from the inedible strip.
Mind you, before yesterday, I had no idea about this whole process. When I pulled the tenderloin shank out of the plastic bag and laid it out in front of me, anxiety struck as I realized I had never butchered meat before. Not wanting to mess this up, I called Clusters & Hops and they explained the proper procedure to me. Thanks, guys!
(BTW, I looked online for a formal description of this process, but I struck out. If any of you can find such a reference, please pass it on.)
By the time you get the long ribbon of sinew off, there will probably be little chucks of soft, delicious meat still clinging to the sinew. Use your knife to scrape it off and you should end with a little pile of tenderloin trimmings that are great little dog treats.
Another use for the trimmings (and I wish I had known about this the night before) is to use them in the pan for the marsala sauce — the first step of the marasala sauce is to cook some of the meat in it so you get the drippings and flavor in the pan. But because the sauce was already finished, Sheriff got little tenderloin treats throughout the afternoon.
Permalink | Comments | Trackback