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Friday Five: 15 Marvellous Meats [The Meat Draft]

T-bone deliveryWe possibly  just realised that we didn't have a post ready for today. Fortunately, Mark Charan Newton is here and ready to contribute. The three of us decided to hold an early morning meat draft - a good companion piece to one of Mark's earlier visits

Anne:

T-Bone. It has two different flavours of meat, and when you're done, you can pick up the bone and gnaw on it. And everyone knows the best meat is next to the bone. Also, called "T-Bone".

Mark:

Roast Guinea Fowl. You know all the gamey bits on chicken? The ones that taste of things, but the texture can be hit or miss? All of that is in guinea fowl, the breast of which is like tastier chicken. Chicken-Plus!

Jared:

Kosher Salami. You can fry it or scramble it or just cut it into thick slabs and eat it on top of a bagel. It is the perfect meat. One could say, the blessed meat.

Anne:

American-Style bacon. (quiet cheer from Jared) When we hosted a meat-blog (we did), we had an internet-wide competition to choose the very best meat (it was picked up by ESPN). American-style Bacon won, and for good reason. The thing is about it: it is crispy, greasy, easy to cook, and goes with - literally - everything. 

Mark:

Sausage. There is no one sausage. It is impossible to even discuss the sausage. 

Jared:

Ribs. A perfectly done spare rib is the greatest thing in the world, even better than kittens (not to eat, you monster). The problem is, a perfectly done spare rib can also be the hardest thing in the world to find. But it is worth the pilgrimage. (Hint: Oklahoma Joe's.)

Anne:

Rack of lamb. Not a dish I appreciate until I moved to the UK and discovered that, for a month, lamb was the most perfect meat out there. And the rack of lamb is the king of lamb-parts. Sorry, baby sheep.

(Mark: Mind you, by the time you get a lamb to the age of eating, they're more like ungainly teenagers.)

(Anne: There is nothing that I have learned in this country except that British lamb is a national treasure.)

SquawkMark:

Roast pheasant. I was given a whole carcass of a pheasant to prepare once. And whilst outside in the rain with a knife and blood everywhere, I felt... at one with the pheasant. 

(Jared: <changes locks>)

(Anne: Did you get to keep the tail feathers?)

(Mark: No. That carcass was no good for anything by the time we finished with it.)

Jared:

Jerky. Especially biltong and double-especially when it comes in those giant slabs that you get to carve at with a knife and feel like some sort of warrior-king. (This got very sanguine, didn't it?) But jerky is meat-gum. Meat-candy. Portable-meat. Also, tasty.

Anne:

Peking Duck. Giant duck. Roasted. Crispy on the outside. Moist and tender on the inside. You eat it with sauce, little tortilla things and spring onions. Perfect meal for the whole family. And fun to eat. All food should be fun to eat.

Mark:

Roast beef. The smell of a Sunday roast with roast beef is where time stands still.

(Jared: So,  Mark's turned into Harper from The Shining Girls.)

Jared:

The humble hamburger. Again, when well done, kind of unbeatable. It needs fresh bread, medium rare, cheese, maybe some sort of sauce and, if you're feeling a bit daring, something like avocado or mushrooms or bacon. The principle of the hamburger is that it should be literally unputdownable with juicy goodness. Once you've committed to the burger, you're on a ticking clock.

LAST ROUND

Anne:

The humbler roast chicken. It doesn't take much to learn how to cook a chicken really nicely. And it is a skill that will serve you throughout the rest of your life. 

Mark:

British bacon. (Anne: GOOD GOD!) (Jared: GASP!) American bacon is too crispy and fatty. British bacon is actual meat. That's what I like about bacon - the meat of it, almost like eating gammon.

(Anne: You know what meat creeps me out? Pork belly. I love it, but it is like eating a lateral slice of pig. Very creepy.)

Jared:

Fried chicken. I'm wondering how many of my picks are jingoistic reactions to Mark's picks, but there you go - another American specialty. I haven't had good fried chicken in this country... ever... and it is one of those things I crave whenever I cross back to the US. Crispy and greasy and you eat it with your grabbin' sticks and if no one notices you can dip it in mashed potatoes and gravy first and it is SO GOOD. 

What about you? What meat do you love most?

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