Wednesday, May 28, 2003

Meat Country, baby

Carnivores delight, because first to the table and last to leave aptly describes the gluttony of meat ingested over an open flame. Seasoned and barbequed, roasted and pulled, how delectable the multitudinous smells of swine slowly cooked, a succulent red apple stuffed in its mouth. Indeed the other white meat if you will culturally suits those who suck the tendon and cartilage clean off the bone. Life, after all, is a bowl of pork chops.

Or the flowing juices of two half-pound patties of ground beef grilled "one-one thousand, two-one thousand, flip" for that charred though tartar texture. Fear not the sight of raw, red blood for it puts hair on the chest and does the soul comfort.

As the wise broadcaster is wont to say, "Some just as good, none better..." So garcon, garcon...(snapping fingers)...more french fries for this table! And how brilliant is it to use Coke to marinate as well as tenderize otherwise tough short ribs.