Let's meet the meat of Montreal
The vegetarians in the crowd may want to skip past this post. Omnivores, come join me on a beautiful journey.
As with everything else, the meat in Montreal was wonderful. Some of the pictures below are from a vertically-integrated pork producer who has total control over quality, shipping, and pricing of his product. Rodney told me about an area where the sheep farmers (ranchers?) herd their sheep into tidelands at low tide to graze on the marine grasses, which flavors the meat in a specific and, I assume, delicious way -- sadly we didn't have time to try everything.
The point that interests me is that although they still have big grocery stores and industrialized food -- plenty of McDonald's around -- the bar the good stuff reaches is much higher than I've found in Seattle. I'm hoping that means I just have to look harder here.
Heather, on Thursday, May 4, 2006 at 1:49 PM:
Ummm... did you actually try the pigs head? And what part of a pigs head does one eat exactly? And how?
david adam edelstein, on Thursday, May 4, 2006 at 2:59 PM:
Well, for example, there's Thomas Keller's Braised Stuffed Pig's Head with Sauce Gribiche.
There are also all kinds of Chinese recipes for roasted pig's head (that particular one includes the beautiful phrase If ears begin to brown too quickly during cooking period, wrap them with foil.).
gracie, on Thursday, May 4, 2006 at 11:03 PM:
I'm not looking...
heather, on Friday, May 5, 2006 at 9:58 PM:
I should try that next time I run out of sunscreen.