fandomhigh | Beginning Gourmet Cooking Techniques

The class was met this week at Portalocity again, this time to head out to a local butcher's shop with attached restaurant.

"We've discussed how to cut meat," Hannibal began, "but there are any number of different meats you may encounter. Different cuts of different animals are useful for different things, and it's important to know how to make the most of them. And even given the overall qualities of a species, the flavor and texture of meat on an animal varies depending upon which part of the body it comes from. Also, different strains of species have different flavors, and their diet can make a very large difference."

He led them toward the butchery to one side of the building. "I have arranged for the butchers to show you the various cuts of beef, pork, and lamb; where on the carcass they come from; and how to acquire them should you be performing your own butchery. Then we'll be moving to the dining room; it's an open kitchen, and the staff have" after some very good persuasion "graciously allowed me to step behind the counter with them, so that we can show you how the various cuts cook up. There won't be time for you to cook yourselves today, but we'll be feeding you. Provided you pay attention while we work." Just in case anybody was uninclined to do so. He wasn't naming names.

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...like a butcher?

Talk to Hannibal or the butchers, ask any questions you may have.

Things they will cover:
Cuts of beef (http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofbeef.htm)
Cuts of pork (http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsofpork.htm)
Cuts of lamb (http://culinaryarts.about.com/od/beefporkothermeats/ss/cutsoflamb.htm)

Things they won't (http://ih1.redbubble.net/image.13239455.0319/flat,550x550,075,f.jpg)

Hannibal and the chef and sous-chefs here - there are some menus listed at the Yelp site, and it changes daily, so mod whatever you like! Hannibal mostly wants to show how the different cuts cook differently.

Buy stuff at the shop if you want. Take in the (not very picturesque) scenery.

Yes, the bar is also open.

He's around!

Damn it, now I'm hungry.

Alluka Zoldyck

Lottie Grote

Lottie watched with a certain appalled fascination. She knew, of course, where meats came from, but she'd never expected to see the connection quite so directly.

"Fascinating, isn't it?" Hannibal murmured to her.

"Those are a pig's insides!"

So yes.

Cosette Fauchelevent

Cosette knew a bit about butchery, though most of that was gleaned from glimpses on her way through the Montfermeil marketplace as a child, and the very basics that the sisters at Petit-Picpus had gone over with the convent students in their cooking classes.

So none of this was a shock to her, and although she looked a tiny bit sad about the animals, she mostly took everything in with a matter-of-fact stoicism.

And marked interest as well, after a few minutes, because she couldn't help it.

Maria DeLuca

Maria had known how to cook since she could reach the stove at home, but that was nothing like what she was learning in Dr. Lecter's classes.

She was fascinated.

Hannibal gave her an amused look. "It is. Some of those are used as well, for various foods. Especially sausages," he added, knowing his audience.

Hannibal put a hand on Cosette's shoulder and smiled at her, letting her take it in at her own speed.

"Many people never see where their meat comes from," Hannibal said. "I think it's a good thing to know."

Well, unless he was feeding people people.

Mabel Pines

Beginning Gourmet Cooking Techniques | Tuesday, period 1

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Listen to the butchery lecture, ask questions!

Watch the cooking demonstration and ask questions!

Eat the food!

Talk to Hannibal!

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