Ricotta, Ricotta

I’ve been getting back to basics, attempting to replace some of the classic store-bought kitchen necessities in my fridge (i.e. mayonnaise, cheeses, stocks) with my own homemade substitutes.  I love making these critical ingredients myself, as doing so allows me to really nurture every dish I prepare. The product is usually fresher and richer than store-bought versions, and you can tweak the recipes to better suit the dish you have planned for it, allowing you to create perfect marriages of flavor.  

I’m going to show you a recipe I’m particularly fond of: homemade ricotta cheese! This recipe is incredibly quick and easy, and will produce a more firm and more rich ricotta than one can usually find in the grocery store. You’ll only need:

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One Quart Whole Milk

One Cup Heavy Whipping Cream

Four Lemons, juiced

One Tsp. Salt

Cheesecloth (can be found at Williams-Sonoma or Sur la Table

In a heavy pot (with a thick bottom to prevent scorching), combine milk, heavy cream, and salt, to taste.  Heat the mixture slowly and carefully bring it to a light boil. You’ll want to avoid letting the milk reach a rolling boil by turning down the heat once you see tiny bubbles forming at the surface of the pot.

At this point, you want to add the juice of 3 or 4 lemons, (about 3 tablespoons). Mix the lemon juice in with just 2 or 3 turns of the spoon, just enough to disperse it throughout the milk.

Let the mixture simmer now while the lemon juice reacts with the milk to create small curds. After about 3 minutes, the curds should be fully formed, and you’re ready to strain the moisture out of your cheese!

Simply line a colander or sieve with a cheesecloth. I used two layers of cheesecloth to ensure that I caught the smaller curds. You can let the cheese drain now for 45 minutes to an hour (until you can form a sort of sack with your cheesecloth and shake it without any water dripping out). When it’s dry, you’ll have about two cups of light, fluffy, and fresh ricotta, ready for any of your favorite recipes.

I like to mix the cheese in a bit of heavy cream after straining, making it smoother and creamier, while also diluting the surprisingly robust flavor of this normally delicate cheese, but you can handle the finished product however you prefer. The cheese is best when used within two days of making it, so be sure to plan a few ricotta-heavy meals in advance. I love to use it on pizza and pasta, or substitute it for cream cheese in some of my favorite pastries.

When you produce your own ingredients, not only do you have much more control over the final dish, but you create a much more rewarding culinary experience for yourself and the people you share with. I’ll be sure to post more delicious cheese recipes as soon as I master them.  Until then, happy eating!

Asparagus

Check out this short film from the FUTURESTATES series. FUTURESTATES is a web-based film series in which different independent film-makers are asked to create their own short film imagining America's future. In this film, writer and director Robby Henderson envisions an America where humans assume total control of their fortunes, applying scientific innovations in an effort to snuff out unexpected variations in every aspect of life, from agriculture to love. Enjoy!

Mother's Day

This Mother's Day, I decided that instead of pouring my all my earnings into some store-bought trinket or essentially useless artifact, I would attempt to give her a gift that could rival the finger-painted pictures and popsicle-stick boxes that melted her heart when in my childhood. I wanted to express my gratitude by cooking her a meal worth remembrance.
My only question was: which dish would make her meal truly unforgettable? Although my mom isn't an especially difficult diner to please, she's not very easily impressed, either. I knew that in order to make this meal special for her, I'd have to give her a multi-sensory experience. I wanted to serve her a dish that would take her back to a moment of unparalleled contentment.

After some consideration, I remembered an exceptional meal that my family shared at a corner cafe during New Year's Eve in Paris a few years ago. My mother and I both ordered a mushroom risotto which we raved about for months afterward. It was the perfect risotto: simple and elegant, yet rich and complex.

I decided that I'd attempt to create a culinary experience that could parallel the one we shared in Paris; one that would leave her reminiscing about her dream vacation and all of the blissful moments she had in the city of love.

I'd never attempted to make risotto before, so I began by referencing several simple risotto recipes in order to understand the basic steps involved in making a risotto. It's a surprisingly simple recipe, which essentially requires you to cook rice and cover it in mascarpone cheese.

 However, I wanted to create a dish that would suit her tastes. My mom has always made a point of serving at least one green vegetable with every meal she cooks, so instead of simply recreating the mushroom risotto we'd eaten on New Year's Eve, I made a risotto with several green vegetables as a tribute to her culinary traditions, which she lovingly passed down to me.

Spring Vegetable Risotto
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         1 ½    cups of Arborio rice

        4-5      cups of chicken stock, simmering on the side
  
         1 ½    tbsp. of robust olive oil

         2        tbsp. of unsalted butter

         3        cups of leeks, chopped

         2          lemons

         1 ½    cups of peas

         10-20  asparagus spears, cut 2 inches from the tip

         ½     cup of white cooking wine

         ½     cup of good mascarpone cheese

         ½    cup of grated parmesan

         a few tablespoons of chopped chives

Heat olive oil and butter in a large saucepan until butter is melted. Add chopped leeks and sautee until tender. Add rice and stir for several minutes, thouroughly coating it in oil (this will prevent your risotto from clumping). Add white wine and stir until it has been absorbed into the rice. Add the chicken stock, one or two ladles at a time, to the rice. Allow the rice to absorb the stock before adding more.

While rice is cooking, blanch the asparagus spears in boiling water for 4-5 minutes, until slightly tender. Drain the asparagus and set it aside. Once you've absorbed about 3 cups of stock into the rice, add the asparagus and peas (if using frozen peas, make sure they've had a few minutes to thaw) to the mixture. Squeeze the lemons, and set the juice aside, then add about 2 tbsp. of lemon zest to the rice mixture, along with salt and pepper, to taste. Continue adding stock and cook the rice until it is "al dente."

While the rice finishes, mix the mascarpone and lemon juice. When the rice is done, remove it from heat and add the mascarpone mixture, parmesan, and chives. Stir the risotto until the cheese is mixed evenly throughout. Garnish with parmesan and chives, and serve!
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Once you've learned the basics of cooking risotto, it's very easy to customize the recipe in any way you like. Try this recipe, and then see if you can craft your own ultimate risotto.

Consider the Honey Bee

This Sunday, as I sat dining with my friend on his back porch, a lone, lost bee found its way into my glass of icy fructose-sweetened cola, perhaps mistaking its syrupy-sweet scent for that of the nectar which usually provides its nourishment. My friend was horrified when the bee fell from the inner-wall of the cup and landed in the pool of frigid, black liquid below.

 For a moment, we watched mercilessly as the tiny insect struggled against the trap we had unwittingly placed for it, thrashing in the sticky pool and attempting to get its wings above the surface. Then, when the bee had apparently accepted his demise and curled up, perhaps to retain what little body heat remained in her body, my friend poured the glass over, releasing the bee from its watery tomb.

For a moment, my friend obsessed over the bee’s lack of movement and outwardly lamented his involvement in the destruction of this, the most prized of nature’s creations.  I too felt some remorse for my lack of action when I could have saved the bee’s life. I regretted that I’d failed to show the bee population the same benevolence that they’ve shown me. In this way, along with several others, humans have 

characteristically failed to fit in with the synergy that allows all of nature’s creatures to co-exist.

We were provided with some relief when the bee, being warmed by the sun, began to squirm and stretch, awakening from her hypothermic slumber and loping away as though intoxicated by the sugar slurry she had just been submerged in.

Most people seem content to imagine that food simply materializes on the grocery store shelf, and the key actors in producing the food often go unnoticed and unappreciated. Undoubtedly, my favorite player on this hidden stage is the bee.

The common honey bee is vital to the global agriculture industry.  Each year, thousands of domestic bee colonies are shipped around the world to assist in the pollination of our most beloved fruits and vegetables. 

For this task, bees were selected due to their unwavering work ethic and their surprisingly systematic and efficient method of reproduction.

How strange that in its endeavors to propagate its own species, the bee lends a hand to every other organism that surrounds it. How odd that the bee carries on without any apparent purpose, save her unwitting function as nature’s catalyst.

Saint John Chrysostom once wrote, “The bee is honored more than any other animals, not because she labors, but because she labors for others.” Whether it is by conscious acts or pure instinct, the common domestic bee possesses a strong moral fortitude, unsurpassed by any animal I know of. Throughout the entirety of their short lives, they have but one goal in mind: to ensure the prosperity of the hive’s future generations. The colony sacrifices all of their energies in their effort to provide for their queen, who, as the sole matriarch of the hive and the only hope that the colony has of raising new brood, is more a symbol of the hive’s future than an authoritative figure.

Above all else, the bee is devoted to the future. The bee doesn’t flounder about in a vain search for purpose, substituting it with carnal pleasures along the way.  Once the new brood is ready to hatch, and the next generation has reached fruition, the residing queen leads a swarm of several thousand worker bees away from their old hive in order to make room for the next queen, as well as her newest subjects.

The swarm will attempt to construct a new hive, over which the old queen will preside. But in the meantime they will be extremely vulnerable; if the queen dies before she can produce eggs, the new colony is doomed. But the swarm seems to know that to stay in the old hive would lead to overcrowding and a competition for space, so they willingly forsake the security of their home to allow the next generation to flourish.

The bee not only labors for the benefit of the rest of its species, but also for the benefit of the entire ecosystem. In their frantic rush to collect flower pollen, which they’ll convert to the colony’s food stocks, forager bees become dusted in pollen and proceed to fertilize the stigma of the subsequent flowers that they visit. The bee’s marvelous work ethic makes it an extremely effective pollinator; unlike most insects, which travel from flower to flower only to sate their own hunger, the forager bee seeks to convert enough pollen into honey to feed countless future generations, and thus, she spends her entire existence transporting pollen from here to there.

Unbeknownst to the bee, her pursuit of nourishment is inextricably connected our own. The flowers that she pollinates as she buzzes around from plant to plant will grow into fruits and vegetables—nature’s primary vessels for the dispersal of the sun’s energy.  A farmer needs only to place a few handmade, portable colonies amongst his crops, and they’ll easily see a 100 to 200 percent increase in the size of their harvest. With that said, it is easy to imagine why just about every commercial farm in the U.S. will pay big bucks to exploit the bee’s natural mode of operation.

Although we may like to think otherwise, the bee doesn’t recognize the farmer or apiarist as her master, her employer, or even her friend. While the bee may be subject to the apiarist’s interventions, she is a faithful servant only to her queen. She is a servant only to the future of the colony. It’s only by some extraordinary alignment of fates that the bee feeds us as it feeds itself.

What force forged the links in this great chain which defines my existence? Was it the same that convinced the bee that the sustainment of life is worthy of self-sacrifice?

If we, as co-inhabitants of the Earth, are subject to the same unseen powers as the bee, is it not possible that we were also destined for the same purpose: to simply sustain the existence of our species in the world and in doing so to make our own unique contribution to nature? If so, that purpose has been long forsaken in our pursuit of material excess. Our reliance on the exploitation of the bee, as brought on by the introduction of monoculture farming (a technique made necessary by human overpopulation), is evidence enough that, as a collective body, humanity is somehow incapable of existing peacefully in nature.  Instead, we cart the bee around the all over the country; we force her to do our bidding, and then, adding injury to insult, we raid her hive for the sweet golden syrup which she has spent her entire miniscule existence producing and we sell it for a profile, filling our stomachs and our wallets with the bee’s hard work and determination.

Over the last decade, we’ve seen the bee population suffer greatly from our careless alteration of their environment. Colony Collapse Disorder (or CCD) is a new and enigmatic epidemic which has been ravaging America’s domestic bees, leaving apiarists with hundreds of empty hives, and no trace of the dead bees. Years of testing have ruled out natural factors as the cause of CCD; it seems that the disease is rooted in some human interaction with the insects, though the exact cause is yet unknown. The American Beekeeping Federation has begun to focus on determining the effects of extended release pesticides on U.S. crops. It’s theorized that as the plants absorb the pesticides, they pass toxins on to the bees through their pollen, thus tainting the supply of honey that feeds the entire colony. Research is still being conducted to determine which of our alterations to the life of the bee is killing it.

Perhaps man’s restlessness and dissatisfaction is a product of his tendency to view all other existence, human or otherwise, as inferior to his own; his fatal hubris, which forbids him from taking part in the great chain of give-and-take. We take-and-take everything the Earth can provide and use it to prolong our individual searches for “life’s great meaning.” The epidemic among the bee population is an example of nature’s limited elasticity. There are some patches of Earth that can’t be stretched to meet our specifications, and when we strain them too far, they will inevitably collapse.

I think that, more often than not, man thinks of creation as a human action rather than a natural process. We would do well, however, to remember our dependence on the bee and to be careful not to tread on our own roots as we create. As individuals, we must consider our ecosystem as something that we take part in and contribute to rather than something we manipulate and observe. 

Author Spotlight: Michael Pollan

I was browsing through the Netflix video library a few years ago when I chanced upon a PBS documentary called The Botany of Desire, based on Michael Pollan’s book of the same name. The documentary was exquisite, and it left me hungry for more. When I bought myself a copy of the book, I couldn’t put it down. Pollan is a gifted essayist: he weaves seamlessly between a rare sort of novel investigative journalism and deep philosophical speculation. His research and writing are driven by a genuine curiosity, which shines through his prose and infects his readers with a similar enthusiasm.

Lately, I’ve become much more familiar with Pollan’s work, and I’d like to recommend a few of his books to my fellow foodies.  These books build on one another, following Pollan’s discovery of the natural world—the source from which we humans obtain all sustenance—from his first experiences in the garden to his grand-scale examination of the trip that our nourishment makes from the sun to our dinner plate.

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Second Nature: A Gardener’s Education (1991)

“What I’m making here is a middle ground between nature and culture, a place that is at once of nature and unapologetically set against it; what I’m making is a garden.” –Michael Pollan

In Pollan’s first book, he explores the way in which we interact with the natural landscape within the frame of several stories about his personal gardening experiences. He wavers between Naturalist perspectives which value the wild, unaltered landscape over the artificial environment that we create in the garden and more humanized views of our relationship with our environment, chronicling his battles with the woodchucks, weeds, and insects that seek to disturb the sanctity of his garden.

He infuses his narratives not only with practical advice and instruction on gardening, but also with his philosophical reflections on the morality of human intervention upon nature’s designs. He seeks to straddle the border between the forces of nature and the forces of humanity, attempting to create a space in which we can manipulate our environment and reap its rewards without disturbing the balance of life in the natural world. The book is a fun read, brimming with colorful anecdotes and interesting observations about the practice of gardening. I highly recommend this book to any horticulturist interested in solidifying their bond with the plants they grow and the land they grow them on.

The Botany of Desire: A Plant’s-Eye View of the World (2001)

“We automatically think of domestication as something we do to other species, but it makes just as much sense to think of it as something certain plants and animals have done to us, a clever evolutionary strategy for advancing their own interests.” –Michael Pollan

Eventually Pollan makes his way back to the garden as he conducts a more expansive examination of the symbiotic relationship between mankind and specific domesticated plants. He conducts an in-depth exploration into the natural history of four different plants which are cultivated by humans across the globe, describing the natural history and domestication of each plant and offering insight into how they make themselves valuable to us by fulfilling different human desires: apples by satisfying our desire for sweetness, tulips by satisfying our desire for beauty, marijuana by satisfying our desire for intoxication, and potatoes by satisfying our desire for power.

In this book, Pollan once again returns to study the complex balance between nature and humanity. He finds evidence that the domestication of several plants has, in reality, been a process of coevolution between those plants and mankind. He explains that some plants, under domestic pressures, can expedite the process of natural selection and reproduction due to their ability to stimulate and feed our most basic human desires. With this in mind, he reexamines his views on the balance of power in the garden, attempting to determine the extent to which our decisions to cultivate certain crops are due to our own conscious decisions and the extent to which we are subject to the unconscious will of those plants.  

The Omnivore’s Dilemma: A Natural History of Four Meals (2006)

“Daily our eating turns nature into culture, transforming the body of the world into our bodies and minds”—Michael Polan

In Pollan’s most recent book, he continues his research on agriculture, tracing the foods that we find at the grocery store to their origins in the industrial agribusiness, in small organic farms, and in the wild. He criticizes Americans for our lack of concern about the nature of the food we consume and, at the same time, for our overwhelming concern about the health risks of simple foods such as bread, both of which behaviors he attributes to our lack of culinary traditions and our subscription to the dietary advice of trendy nutritionists and industrial food processors. Pollan does Americans a favor by ripping a hole in the curtain which obscures the process of manufacturing food from those who eat it.

Pollan actively takes part in the three main processes through which the nutrients in the soil are reprocessed into the steak and potatoes on our plates: industrial food manufacturing, small-scale organic farming, and hunting and foraging and offers rare insight into how the use of each of them defines our relationship with the natural world, and therefore defines us. He expresses dismay at the way the American agribusiness pushes nature past its limits and attempts to defy its laws, reminding us that as predators at the top of the food chain, what we eat affects what every other creature eats and therefore has a profound effect on the order of the world we inhabit.

As always with his work, Pollan’s scrupulous attention to detail makes The Omnivore’s Dilemma vastly informative while his outlandish sense of humor and engaging storytelling keeps the pages turning.

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Of all of Pollan’s works, I find these three books the most compelling because of the similar theme they share: the reconciliation of man’s relationship with the rest of the natural world.  For some time, when confronted with the madness of the natural world I’ve been reminded of the words of prodigious screenwriter and narrator Werner Herzog, who said, “I believe the common character of the universe is not harmony, but chaos, hostility, and murder.”

I’ve tried to accept nature’s chaos, but somehow my own human nature compels me to try and shape the world around me. Perhaps from now on I’ll remind myself of Pollan’s philosophy and attempt to ride the boundary between nature’s designs and human logic, not quite submitting the rule of Mother Nature and not quite twisting her arm.

There is truly profound wisdom in Pollan’s meditations on the character of humanity and of nature. Amongst today’s food writers, he offers a refreshing change in perspective by asking not only the how the food we eat influences us personally, but also how we interact with all of the organisms in our natural environment to obtain the nutrition that fuels our existence. 

I hope that you'll all find his work as illuminating as I have. Happy reading!

"Love Life to the Death and Keep Planting my Seeds"*

As I drove my girlfriend down Loop 1604 last Sunday, she commented on the lush patches of wildflowers that border the highway in April, signaling the beginning of spring.  She told me that in the busy urban center of San Antonio where she grew up, she rarely had the opportunity to enjoy the sight of the diverse, weed-like flowers which seem to inhabit every inch of undisturbed soil in the Texas Hill Country. 


Wild Western Horse-Nettle

Photo by Veronica Chavarria

I grew up in the suburbs on the Northern edge of the city, where San Antonio seems to swallow up a small town called Helotes. Helotes’population would double every day as I and hundreds of other San Antonians would travel to the heart of the town to attend the high school.

My girlfriend’s comment made me realize that, even though I've traveled daily through stretches of wild country road, I’d never really taken proper notice of the rich bouquets of Bluebonnets and Mexican Hats and Paintbrushes and Winecups that have periodically bordered every path that I’d ever traveled. 

Wild Evening Primroses

Photo by Jonathan Pillow

The wildflowers will take root in almost any conditions, and where one springs up, several more are sure to follow as the season progresses. By mid-spring, the Texas Hill Country is overspread with a brilliant, Technicolor blanket. 

Ever since I was a young boy following my grandma around the vegetable patch, I’ve been acutely aware of the primal connection which all living things share with the earth. Whether we like it or not, we are subject to Nature’s designs. As much as we humans like to bend the natural process to our will, there are certain laws that can’t be altered by scientific intervention. Advanced growing methods may allow us to increase the yield and speed the life cycle of plants, but a fruit will always be borne from a flower. That much is constant.

My mission in the garden has always been the growing and harvesting of edible plants. I never understood why so many gardeners wasted their efforts planting beds of flowers that would just grow and bloom and wither away without producing something of practical value.  My yearly ritual of germinating seeds and aiding them as they grow into the various fruits, herbs, and vegetables that fuel my existence always provides me with great comfort and satisfaction. It’s an encouraging moment when you harvest the fruits of your labor—actual, tangible evidence that for all of your endeavors, you’ve at least gotten something accomplished.

I think that my fascination with gardening is rooted in the feeling of control which the process gives me. I know that the growth of each seedling is ultimately decided by the forces of Nature, which are characteristically cold and ruthless. But I at least have the power to anticipate those forces and use my knowledge to create the best possible growing environment for each plant. I at least have the power to negotiate with the forces of nature and to find some sort of harmony between myself and the natural world.

Vegetables on My Porch

Photo by Jonathan Pillow

I know that in spite of all the unpredictable forces that affect my life, those sprouts are subject to my powers.  They will either wither and die or grow and prosper by my hand.  They are my plants, and as they grow larger and produce more fruit each year, they stand as evidence that my powers have increased and that I’ve gained a more stable footing in this world.

But as I watched the wildflowers pass out of sight in blurs of yellow and blue and pink and red that day, I was intrigued and I wondered how those flowers had previously failed to make an impression on me. I was stricken by their tendency to flourish without human assistance, embracing the beautiful chaos which seems to drive life onward at the same time as it wreaks havoc on all existence.

Wild "Mexican Hat" Flowers

Photo by Jonathan Pillow

The wildflowers didn’t struggle against their environment, nor did they waste their energy attempting to affirm their place in the world by producing fruit. They effortlessly found balance with nature, and even emulated its chaotic quality. Each flower lives out its simple existence contentedly, harboring no worries or regrets—no thirst for power.

I believe that these flowers have proven themselves invaluable, if only because of the lesson that I’ve taken from them. I wonder now if the only way to attain satisfaction in life may be to make peace with and even take part in the chaos.

Man’s fatal flaw may be his desire to intervene upon the natural order the world he inhabits. No other living thing sees it fit to impose their will upon the cycle of life, but we persist. The wildflowers remind me that some glorious things may rise out of Nature’s chaos, and that the pursuit of power and control must inevitably be met with regret and disappointment. My greatest power is my ability to find balance with the world, not the ability to manipulate it.

I want to be more like those wildflowers, which gently sway with the wind’s current while remaining firmly rooted in the Earth. I’d rather reserve my energy to tend to myself than spend it trying to remedy the present.

*Title quote from "Love Life" by Sean Daley (Atmosphere)

Burnt Ends

Though I was born in Phoenix and I learned to walk during a snowy winter day in Pittsburgh, my first and fondest memories take place in my parent’s first house in San Antonio, Texas.

Texans are notorious for our assertion that our state has the first and final word when it comes to barbeque. And I’ll challenge anyone who’s tried a 12-hour Texan Mesquite pit smoked brisket to deny it: the barbeque capital of the U.S. has been declared, and it’s not in Kansas City anymore.

Don’t worry, I’m not writing to boast the quality of Texas barbeque, nor will I compile a list of all my favorite barbeque joints in the state. (I’ll save those rants for a later time.) I just mean to express the importance that the art of slow-cooking meat over a smoldering pile of wood holds for me. I love barbeque. The pounds upon pounds of charred meat that I’ve ingested over the years have left me with my own little smoke ring beneath my skin.

There are several good barbeque joints littered around San Antonio, but most true carniphiles agree that the best barbeque in town can be found at the local Rudy’s. I fondly remember when I was a child, accompanying my dad on his bi-weekly pilgrimages to this barbeque Mecca. I’d sit outside and watch the pit-master tend to the fire, pulling one log at a time from the never-ending pile of mesquite and placing them strategically onto the white-hot beds of ash. The two glowing fires were the heart of the entire operation. The smoke from the fires vented into four huge chest-style barbeque pits.

Every cut of meat on the menu, from gigantic briskets to whole chickens, was lowered into one of the pits to be smoked for several hours before the restaurant opened. The meat would stay in the pits for an indeterminate amount of time, until one-by-one each cut was pulled out of the smoker and carved-to-order for droves of hungry customers. The food would progressively grow tenderer throughout the day and by the time my dad and I would stop by (in the few hours before closing time), the meat would be at its prime. You could shake the rib-meat right off the bone. The turkey breast had soaked up the flavors of the smoke and the dry-rub like a sponge, until the taste of the bird itself was almost unrecognizable. But paramount to everything else at Rudy’s was the beef brisket.

 The Full Spread

Source: Jonathan Pillow

It was unlike any cut of meat I’d encountered before.  Thin cut slices of tender, unctuous beef that melted at the slightest touch. Of course, I know now that the preparation of a beef brisket, a large cut that sits just outside of the cow’s ribs, is a slow and delicate process.

Generally, the most sought-after cuts of beef can be found in the cattle’s midsection (just above the ribs) and in its loins. The tenderest cuts, such as the rib-eye and the tenderloin, are found nearest the center of the cattle, where the muscles endure the least amount of stress, and then the meat becomes gradually tougher and more muscular as you reach the cattle’s lower quarters, which support the cattle’s movement.

Beef Primal Cuts

Source: Wikimedia Commons

The brisket is the outermost portion of the cow’s chest and it is made up of muscles which are responsible for supporting a very large amount of the cow’s movement, so the cut contains very tough muscle tissue (including the pectorals) as well as lots of fat and connective tissues, which makes it very difficult to cook with. As it is one of the most difficult cuts of beef to make edible, the brisket is one of the most inexpensive cuts, per pound. The fat and connective tissues must be slowly rendered into a gelatinous film. The process of preparing brisket requires artful patience, as the brisket should be cooked “low and slow” over indirect heat to avoid drying out the lean part of the brisket while giving the fatty tissues plenty of time to break down. Ask anyone and they’ll tell you that brisket must either be cooked in a stew or barbequed to make it tender. In Texas, we do the latter.

At the end of the brisket you’ll find a big fat cap, which is usually left on the brisket during barbequing to keep the meat from becoming dry. Most restaurants (Rudy’s included) trim the edges of the brisket before serving it, and throw the majority of that fat straight into the trashcan. And why wouldn’t they? Who would want to bite into a giant slice of gristle? Well… this guy would.

One day during a summer-time Rudy’s adventure, my friend Andrew surprised me when he asked the man behind the counter for burnt ends. My mystification increased when the carver went to the pit and pulled out a new untrimmed brisket, from which he cut and wrapped up the gooey, charred bits of fat for us (the parts that they normally throw in the trash), free of charge. I was extremely skeptical of Drew’s desire to eat those pieces of the brisket which the carvers casually chop off and throw into the garbage all day long. But I was always an adventurous eater, and when he offered the burnt ends to me, I picked the blackest, fattiest piece of brisket, applied a dash of salt, and took the bite of barbeque that would forever change the way I’d think about eating.

This was what they considered trash? This culinary delight? This strange, succulent, charred, decadent little morsel of absolute flavor—Garbage?  Preposterous! Blasphemy!  I would that my own mouth was that Rudy’s garbage can so I could end the travesty of this delicacy going un-savored daily.

Allow me to explain. When you submerge a full brisket into a smoker for ten+ hours (wrapped loosely in tin foil with a little bit of water as the catalyst to encourage all those collagen-based connective tissues and layers of fat to render completely), the result is that the fat absorbs so much smoke as it renders that by the time it’s done the char has penetrated so deeply that the burnt ends are transformed into big pieces of pink, crispy, smoky fat fused to unctuous bits of rendered, sinful, succulent goodness. And people have the audacity to throw it away without any consideration. Many will pass on an offering of burnt ends based on looks alone, saying that it’s too oily. When Jeffery Steingarten, on a momentous bluefin tuna fishing trip, realized that none of his ship-mates could stomach the parts of the tuna which he considered a delicacy, he expresses a similar sentiment: “…but the fattiest part of the belly, five pounds of priceless kama, two thick triangles joined along one edge, is—strap yourself in for this one—thrown in the trash! They used to toss it to the dogs that prowl by the marina, but the wooden deck got stained by the fat—defaced by o-toro!” (Steingarten, 2002)  But as people say, one man’s trash is another man’s treasure.

Unctuous Burnt Ends

Source: Jonathan Pillow

To this day I ask for the burnt ends every time I order brisket, and I’m met with a different reaction each time. Usually I’m served with a sneer or a look of distaste, but occasionally the guy behind the counter gives me a knowing smile and a nod as he proceeds to slice the layers of blackened fat. Either way, I smile to myself when I see the rich gastronomic delicacy laid in front of me, proud that I’ve found the hidden treasure within the feast at hand.

It seems to me that every time we dine, there is always some hidden delight present at the table. It may come in the form of a memorable conversation or an unforgettable flavor, a profound observation or a delectable little scrap of food, but it’s usually there. It’s up to us to pay close attention to the epic events that take place as we take part in the primordial ritual of feeding, and it’s up to us to decide which morsels we’ll set aside to savor and which ones we’ll leave to be cleared with the table.