Word: butcherings
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...Villepin himself then painted an image of a political show trial by declaring his troubles were due to "the dogged determination of one man, Nicolas Sarkozy" - who, de Villepin reminded journalists covering the trial, had once pledged to "hang up whoever did this to me from a butcher's hook". Little wonder, then, that even in claiming to turn the page, de Villepin made his view clear that he'd survived Sarkozy's political assassination attempt. "I salute the courage of the tribunal, which allowed justice and law to prevail over politics," the silvery-haired de Villepin said after...
...York City home to learn the advanced skills and techniques of cutting meat. The result is her second book, Cleaving: A Story of Marriage, Meat, and Obsession. Powell talked to TIME about the delicate art of butchery during crisis. (Watch a video with Julie Powell on how to butcher meat...
What led you from delicate French cuisine to meat? I have been fascinated by butchers ever since I moved to New York. I grew up in Austin, Texas, and we didn't have these old-school butcher shops; my meat was wrapped up in cellophane, and that was it. When I moved to New York and discovered these old shops, I was fascinated by the skills these men had - they were born and raised learning how to use these knives. And I so envied that - that deep comfort level they had with their craft.(See nine kid foods to avoid...
What surprised you about working with meat? When I started trying to learn, I thought the way most people do about the butcher - a savage man with a big cleaver. But what I very quickly discovered is that it is actually a much more delicate process and that taking a 150-lb. chuck shoulder and then breaking it down into short ribs and sausage meat is a long set of little steps. I love that 90% of butchering is done with the 1-in. tip of your 5-in. boning knife. There is a road map in every piece...
...bills in half? Easily. My mantra is that strategic shopping isn't changing the way you eat; it's just changing the way you buy the food that you like. In the book, I use the example of pork chops costing $5 a pound. But if you ask the butcher to cut up the pork loin, it's $2 a pound, and for the same amount of money spent, you have more than twice as much food. I tried to bring out what I think are some pretty frugal practices that are so old they're new. Like washing your...