17.9.15

The Butcher

 Last weekend my sister and I took an hour away from the kids and went to wander downtown Petaluma. There is an awesome array of little stores and shops, to include a little butcher shop called Thistle Meats. We were walking on the opposite side of the street and saw their pig out front to indicate that their shop was open. It was Sunday, so many places were closed. We crossed and stood and stared in the window, and were waved in by the friendly folks inside. It was fun. A very open space with their small cases in the front and behind their work area where you can watch them prepping their meats. It was one of those places where you could go and just have a conversation with some nice people. Oh, and buy some really amazing meat. There were things I'd never seen or heard of before. I love places like that.
 It gives me a good opportunity to expand my own knowledge of available foods and to come up with interesting new recipes. And it helps me to stay up to date with a field that I love--Culinary Arts and the Restaurant Industry. I may or may not ever end up back there, but I have a deep love and appreciation for all things food. Perhaps food styling? That would be dreamy.
 A midst the Duck legs and pate, salami's and sausages, there was this meat item I didn't recognize. It was fascinating. Ground meat wrapped in what looked like sausage casing, and flattened like a burger. "Let's try it," said my sister. And so the fellow picked one out and wrapped it up.

Atriaux are made ​​of minced meat of pork, liver chopped pork, parsley and spices, all formed into pellets and packed together. 

 I had to look up how to cook it. It can be cooked like a burger in a pan, with some water. Or in a lovely white wine. Guess which I chose.

 It smelled amazing while it was cooking. All those fresh herbs, mixed with wine. It smelled amazing.





I imagine that it would make some amazing meatballs, of a sort, to go over some pasta with a white sauce. It may be something to look forward to in the near future. 



What is the most unique food item that you've tried lately? I'm always up for trying something new.

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