Hannibal Lecter (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
sharp_man) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
fandomhigh2018-02-20 08:44 am
sharp_man) wrote in fandomhigh2018-02-20 08:44 am
Entry tags:
Beginning Gourmet Cooking Techniques | Tuesday, per. 2
The class met this week at Portalocity again, this time to head out to a local butcher's shop with attached restaurant.
"In future, we will be discussing 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." As did their frame of mind upon death, but that tended to distress people.
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." This was still, after all, a class.
"In future, we will be discussing 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." As did their frame of mind upon death, but that tended to distress people.
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." This was still, after all, a class.
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Listen to the lecture!
Talk to Hannibal or the butchers, ask any questions you may have.
Things they will cover:
Cuts of beef
Cuts of pork
Cuts of lamb
Things they won't:
Cuts of human
Re: Listen to the lecture!
Talk to Hannibal
Talk to the TA
Re: Talk to the TA
OOC!