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:
" 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!!
Or was it meat like that that the steak tenderising hammer came into existance to make edible!
They are supposedly just breed for meat these days.
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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