Sunday, 1 March 2015

Here and There: Catholic Churches

 Above, the Catholic church, dedicated to Saint Stephen, which opened for business in 1909 in the small Australian town that I grew up in. Below, the Abbey of Saint Pierre in Preuilly sur Claise, consecrated 1009.
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A la cuisine hier: The Parthenaise beef has been combined with beer, carrots, onions, celery, bay leaves, salt and pepper and slow cooked on our wood stove. It was quite good, but not outstanding. I think not enough connective tissue.

4 comments:

  1. " It was quite good, but not outstanding. "....
    perhaps that is why it became a rare breed...
    quality not good enough....
    because a slow cook usually melts anything!!
    Or, although it was originally a dual-purpose beast, like a Dexter...
    perhaps breeding it for mainly its milk production has destroyed the dual nature?

    I avoid anything for cooking, except offal and jarret, from any "type:vache / race:laitiere" labelled package.
    Oxheart is oxheart, tripe is tripe, tail is tail and the jarret has worked hard no mater what the beastie!!

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    Replies
    1. Or was it meat like that that the steak tenderising hammer came into existance to make edible!

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    2. They are supposedly just breed for meat these days.

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    3. Yes Susan...
      I know, but I think that the damage may already have been done...
      and if they are being so vigorous about maintaining the breed as it is at the moment...
      it will be a long time before there is any visible change to the meat quality...
      it is difficult to "back breed" without introducing impure blood.

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