施屠户

入得谷来,祸福自求。
Knowing
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施屠户

Post by Knowing » 2007-03-12 9:19

我家拐角整齐的排列着三个芝麻大的老式食品店。一个肉店,一个奶酪店,一个海鲜店。我最喜欢的主食是海鲜,但是海鲜店和奶酪店都是六点关门,周日不开,我下班晚,永远赶不上。肉店开到七点,在特地早下班的日子里,可以踩着点进门割上半斤新鲜牛羊肉,的确比超市里的好吃, 逐渐成了偶尔做饭时的招牌货色。时间多了渐渐跟店主施屠户混熟,觉得他很有意思。
施屠户四五十岁,留个小胡子,说话嗡嗡的不大清楚而很爱说,一边料理肉一边嘴不带停的。但是说的都是有用的话,因为他实在了解肉。上周末我嘴馋羊肉,去买小羊排。他问清我要多少,掏出半扇羊肉,就手抓住背上的板油,哗啦一声撕了下来。大约是看出我眼神里充满惊讶,他得意的说:这里有条缝,你找到了,一撕就得。找不到撕一天都不下来。然后掏出胸口袋子里的厨师刀,一边割骨头上的油一边解释:永远不要把刀子对着自己,要从里往外切,不然捅了自己就惨了,你不会相信这刀子有多快。我看他毫不用力的把刀象切豆腐般在肉里划过,忙点头赞同:我信我信,而且刀子越快其实越安全,钝刀得用力,用力才容易失手。他点头表示孺子可教,将羊油清干净,掏出另一个他的宝贝工具,塑料刮子,把肉上的血沫刮掉,才开始将羊肉均匀的以肋骨为中心切成一根根两寸厚的羊排,一面问我打算怎么做。我说,两面稍煎一下封上,送烤箱烤呗。他皱眉说:这么嫩的羊排,怎么能浪费掉?你应该煎来吃。我嗫喏着承认自己对做肉不在行,尤其是需要掌握火候的煎牛排羊排,老是弄砸,又常沾锅,所以总是烤。
其实我的确不是个好厨子。首先是刀工不行,凡是要切薄丝薄片的菜,一想就胆怯了。然后对火候的掌握也很差,"好象还不熟吗"和"糟糕炒老了"之间那条十五秒的界线永远踩不上。越失败越紧张越不愿意尝试,好在这世界上不需要细致刀工和精确火候的菜是很多的。。。所以我的代表作总是烤啥啥。。。自信这个东西,即使是做菜这样的日常小事里也是不可或缺的。。。 :oops:
施屠户察觉我的胆怯,亲切的说:这很简单,没什么可害怕的。一边检起案板上的羊油,切下整齐的两方片,叮嘱说:把锅烧热,别用植物油,用这羊油在锅上擦十五到二十次,然后放羊排下去,大火,一面煎三分钟,翻过来再煎一分钟,就好了,肯定外脆里嫩。说时利落的把羊排包好,顺手塞给我一头大蒜,叮嘱说:记住,三分钟和一分钟。别用植物油,会改变羊肉的味道的。回去一试,哇,羊油擦在锅底上,满屋飘香。羊排放进去,三分钟之后,已经自动脱离锅面。记得原来教烹调的大厨说过:不沾锅其实没什么必要,只要锅面被充分润滑过,肉和鱼放进去煎,用铲子轻轻触动,如果它们还不肯离开锅面,就是在告诉你它们还没准备好。(这不适用中国菜里的炒。)两分钟多点时,羊排已经可以移动了,但是还没煎焦黄。三分钟整翻面,果然是标准的金黄色,背面一分钟后盛盘,俩面一样漂亮。切开一看,里面是熟嫩多汁的粉红色。果然简单可行。
记得头几次光顾这家肉店,不过是因为顺路。走进去发现四百平方英尺里,种类远比超市多,有鸭肉羊腿之类普通店见不着的货色。卷了香料腌好捆好的大块肉类选择也多,直接买了回家往烤箱里送,按施屠户指点的温度和时间,出来就是美味。买块牛肉,他问清楚你是要炖要烤还是要煎,推荐不同的部位,仔细去骨剔筋料理好到顾客拿回家可以直接下锅的状态。一次进去他正在砧板上铺一层白纸,上面铺一层白色薄片,再铺上白纸,然后用小棰砰砰捶平,告诉我中间是白色牛油,这样捶平后变得纸一般薄,用来裹在大块牛肉外烤,牛肉才会鲜美多汁--牛油, 羊油,施屠户不是健康饮食的信徒。
我渐渐发现,他们的鸡有鸡味,鸭有鸭味,羊有羊味,牛有牛味,不需要任何繁复烹饪和反西香料。有一次买了薄猪排煎食,许久没吃到这么有味道的肉,高兴坏了,第二天又赶早下班去买,碰见他时忍不住称赞,他得意的一抬头,说:"当然,一个人得知道他的肉从那里来。"然后告诉我,他的货色,都是亲自挑选的地方农场里来,保证干净新鲜,不是窝在笼子里不能转身,被机器流水线催肥的。他心里大抵没存着ORGANIC这个概念,只是不谋而合。
施屠户开这片小店已经有十五年了,他爹也是小镇屠户,儿子门自然从小是店里的免费童工,长大后不大确定自己是不是想干这个,所以大学念了进出口。在办公室里干了十年,他觉的,还是想卖肉,就改行卖肉,重新入行,一面留神找自己的店面。正好一家老肉店关门,盘了下来,渐渐积累口碑,做到现在。店面很不起眼,零售顾客都是附近住户,也小型批发给附近的好餐馆和私人厨师。他自豪的说,我是个老式肉店,并且打算继续这样。
谢天谢地,这世界上还有不追求效率分店扩张上市季度盈利华尔街注资,单是爱卖好肉的屠户。
Last edited by Knowing on 2007-03-12 22:50, edited 11 times in total.
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tiffany
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Post by tiffany » 2007-03-12 9:27

这个标题灰常的太平广记/聊斋志异
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Knowing
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Post by Knowing » 2007-03-12 9:29

不好意思,没有鬼。
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森林的火焰
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Post by 森林的火焰 » 2007-03-12 9:38

是不是有six packs的屠户? :mrgreen:
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Knowing
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Post by Knowing » 2007-03-12 9:49

:shock: 完全是食,没有色。 :mrgreen:
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Post by CAVA » 2007-03-12 9:54

哗啦一声撕了下来
哇,庖丁啊。

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Post by tiffany » 2007-03-12 9:56

施屠户是否穆斯林?我跟良人还自己片羊腿的时候在一个中东铺子买羊腿,管剔肉的也是一两撇胡子老头儿,也不多话,操一把小刀儿慢条斯理儿的划拉划拉,一会儿整片肉就下来了,一个干干净净的骨头棒子。
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Jun
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Post by Jun » 2007-03-12 10:01

Only in New York. (我恨恨地嫉妒地说。) :nono:

好神奇,你怎么知道他姓施来着?

我几乎从来不自己做肉,没耐心也没手艺,给小K这么一说,居然心也痒起来--有一家Hallal肉店在附近。。。

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Post by 森林的火焰 » 2007-03-12 10:08

厨师刀放在胸口的袋子里! :shock:
我如蜜周五晚刚把我从五金店拿回来磨得风快的切肉刀掉在了自己的手指头上,开了个大口子,缝了四针。
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Post by Knowing » 2007-03-12 10:23

我怎么知道他叫什么?大名在店招牌上挂着哪。
他是宾洲土著,老爹是个屠户,他长大了本来还不想干这个,上完大学在办公室里坐了几年格子间受不了了,觉得还是卖肉这一行适合他,就又去当屠户了。。
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Jun
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Post by Jun » 2007-03-12 10:33

It's his calling... :love019: I bet he wouldn't trade it for a seat on NYSE.

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Post by Knowing » 2007-03-12 10:34

I know. it is so important to find one's calling. (Where the hell is mine? :roll: )
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Post by Rainbow » 2007-03-12 10:49

森林的火焰 wrote:厨师刀放在胸口的袋子里! :shock:
我如蜜周五晚刚把我从五金店拿回来磨得风快的切肉刀掉在了自己的手指头上,开了个大口子,缝了四针。
所以,我从来不磨刀. 刀砍到手上,最多一白印. :mrgreen:

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Post by 豪情 » 2007-03-12 11:58

小K回去试了没有?

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Post by dropby » 2007-03-12 12:30

森林的火焰 wrote:厨师刀放在胸口的袋子里! :shock:
我如蜜周五晚刚把我从五金店拿回来磨得风快的切肉刀掉在了自己的手指头上,开了个大口子,缝了四针。
我最近刚买了一套双立人的刀, 每天切菜都战战兢兢. 有一天和某人说话还一不小心片了片指甲下来. 不快的刀用起来实在是痛苦, 快的刀用起来实在是害怕.

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Post by tiffany » 2007-03-12 13:12

蛙塞,看的我都想试了。
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Post by karen » 2007-03-12 13:31

XiaoK, you got your lamb chops sliced in two-inch portions? Is that like two chops per slice?

Oh, I would love to see how your butcher prepared your chops. :-D Mine does a good job too, he would trim off most ofthe fat (but leaves a little on) and french it pretty nicely. The last time I had people over for dinner, I roasted three racks of lamb. I minced lots of parsley, mixed it with panko, and pat the mixture onto the chops half way through the roasting. When they are taken out, the colors is green and golden, pretty like the spring. Plus the kitchen smells great.

Knowing
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Post by Knowing » 2007-03-12 13:35

I measure by eyes and think it is about 2 inches thick. It is one chop each. Meat over 2 inches thick is hard to do right (either steak or lamb), but I guess it is personal preference.
My butcher does it the same way as yours. He leaves a very thing layer of fat on, so that they come out when you cook, and get a litte crispy on edge. Yummmy...not the most healthy type of food, but how often do I have lamp chop anyway? :party003:
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Post by 森林的火焰 » 2007-03-12 13:59

让我想起以前在香港的街市买肉,如果是小炒的牛肉可以央肉贩切片。如果他心情好,会一边切肉一边介绍哪些部位最适合炒。”封门柳“?好象叫这个名字。他切肉的刀上下纷飞,黑雪花似的。他们都用古老大刀,半切半片。切出来的厚度我回家左端详右端详,自己就是切不了这么均匀。
在另一个论坛看到有人买的法国鹅油,包装纸花里胡哨的一大瓶。很羡慕在世界的某个角落还有这种珍贵的东西卖。中国过去用鹅油做点心,想想都觉得香。 :love011:
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Post by DeBeers » 2007-03-12 14:25

我忍不住跳出来说,organic的就是好吃 :lol: 我们最近换了一家whole foods,虽然稍微远了点,但是大得多,还有organic的牛肉卖,以前那个,只有all natural的。
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Post by 森林的火焰 » 2007-03-12 14:29

关于这个食物健康不健康的问题,我一直固执地认为:心情愉快地享受一顿饭,比什么都健康。 :lol: 唯其是一种享受,人不会撑得难受,不知不觉中吃进太多。
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Post by 洛洛 » 2007-03-12 14:29

我昨晚作京酱肉丝,结果就炒老了,――还炒了一大海碗,准备今晚改作炸酱面。
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Post by karen » 2007-03-12 16:26

Last time I roasted a goose, the grease was used to fry potatoes. That was delicious! :cool023:

Yeah, I am totally for organic meat and produce from local farms. If there are more butcher shops like the one in xiaoK's neighborhood, there won't be so many obese people walking around.

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Post by sinca » 2007-03-12 19:27

karen wrote:Last time I roasted a goose, the grease was used to fry potatoes. That was delicious! :cool023:
看到Karen的肥鹅,想起我做过的啤酒鸭的痛苦经历。
用高压锅做的,啤酒放得太多,以至于鸭油溢出来,喷得厨房到处都是,足足收拾了2个星期。 :-(
可是那鸭子,还真是美味阿。 ;)
那薄如蝉翼的未来,经不起谁来拆。

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Post by ruby » 2007-03-12 20:02

小K这篇是NY版庖丁,看得人馋虫大动。借用某人名言,。So new york.


说到旧式肉店,刚到米国时读书的小镇上(那种东西南北各一条主大道的)有家家庭肉店,小小的东西不少。可是当年荷包空空,英文也差,也就买过几次猪肉糜包混沌。后来这些年倒还没碰到过。

每次回国我都心水去菜场买菜,尤其喜欢和老爹一起,他颇知道点节气地产,又喜欢和人多聊几句,跟他一起买菜割肉挺有趣的。

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Post by pomo » 2007-03-12 20:50

一说烤我就来气,我怎么烤什么都老啊,秋刀鱼和葱唧鱼被我烤得象材火,鸡翅膀又特别容易外焦里不嫩。我都是按时间按温度的啊!
还有小K说的西兰花,烤出来那叫一个惨不忍睹……如今我只烤茎块和坚果!

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Post by Knowing » 2007-03-12 22:08

califlower 不是西兰花,是菜花。
我很困惑,一般烤东西不容易弄砸啊?你要不试试盖锡纸烤,到最后十分钟揭开?

我想各地都还有小肉店,不可能都被超市取代。大家感兴趣的可以查查本地黄页。农业畜牧业规模化也不完全是坏事,至少现在食物廉价充足,没人挨饿。不过传统小农场被大超市价格打压,渐渐失去存在空间,是件可惜的事情。所以现在有不少提倡本地食物的运动。如果有条件的话,多花些时间了解你的食物来自何处,参加一个本地CSA(社区支持农业的一种方式,大多数CSA 这会儿正是开始下订单的时候),尝试吃的更好更健康,是利人利己的事情, 也不见得比超市更昂贵。尤其是加州湾区,周围小农场CSA 选择比纽约多好几倍,我还羡慕哪。
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森林的火焰
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Post by 森林的火焰 » 2007-03-12 22:24

多伦多市政厅前有个农夫市场,肉没有新鲜的,只有香肠;可是蔬菜着实不错,真的是黄瓜有黄瓜味,西红柿有西红柿味。可惜因为众所周知的原因,只开到十月中。 :(
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Post by Jun » 2007-03-13 7:07

家庭肉店在费城很多,尤其是南面Italian Market那一带,都是百年老店,从第一代意大利移民传下来的,店面和街道都是货真价实的老旧,很多店里都卖意大利进口的干面条和油,醋。贼贵,不过很棒。可惜我不会做肉,从来没买过。

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Post by Knowing » 2007-03-13 7:42

Jun wrote:家庭肉店在费城很多,尤其是南面Italian Market那一带,都是百年老店,从第一代意大利移民传下来的,店面和街道都是货真价实的老旧,很多店里都卖意大利进口的干面条和油,醋。贼贵,不过很棒。可惜我不会做肉,从来没买过。
意大利肉店怎么能错过!赶紧去看看他们有没有香肠和火腿啊!尤其是火腿,白嘴吃,做三明治,卷蜜瓜卷梨子之类多汁水果吃,铺在seabass 或者鲜贝下蒸了吃,做蔬菜汤放两片,都及其好吃的。根本不用“会做肉”。
意大利火腿的麻烦就是吃不完不好保存,每次只能卖个半磅。香肠好点。
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Post by karen » 2007-03-13 8:45

Just out of curiosity, he can make a living in NYC with just a small shop?

Oh, I roasted red snapper last weekend. olive oli, Salt and pepper, and stuff a few slices of lemon, thyme and rosemary inside the cavity. 400F for 20mins, it was yummy! :cool023:

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Post by karen » 2007-03-13 8:53

One of these days, when I actually make a living, I am going to get myself a good bottle of balsamic vinegar. That stuff can be so good and so pricey!

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Post by 花差花差小将军 » 2007-03-13 8:58

I am telling you, animals cooked in their own fat are the best. Hence, the French confit du carnard remains a classic staple. I also saw them roast chicken and the chicken oil/juice dripped into a pan underneath -- full of smaill round potatos. Man, the potatos are so delicious. I'll make sure I smuggle back some duck oil goose oil lamb oil this time. :mrgreen:
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Post by 花差花差小将军 » 2007-03-13 9:02

Oh, I've got some quite expensive ones, like 30 or 40 euros one tinu bottle. But it's so delicious, when served with fresh berries and iccecreams, so thick and syruppy and fragrant and flavorful. When the sales person let me taste it, I know I want it. After I paid for the vinegar and some infused olive oil, she tempted me by saying "we have even better balsamic in the cellar, would youlike to taste it, it ..." I recall she said 69 or 89 euros per gram :mrgreen: Your Shi Niang stared at my enlarged pupil and mouth water and said no thank you :mrgreen:
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Post by DeBeers » 2007-03-13 9:20

pomo wrote:一说烤我就来气,我怎么烤什么都老啊,秋刀鱼和葱唧鱼被我烤得象材火,鸡翅膀又特别容易外焦里不嫩。我都是按时间按温度的啊!
还有小K说的西兰花,烤出来那叫一个惨不忍睹……如今我只烤茎块和坚果!
不会把温度弄错了吧(华式vs.摄氏)?再就是烤箱温度不准?可以放个烤箱温度计进去测一测 :f59:
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Post by Knowing » 2007-03-13 9:31

Oh, Huahua you make me drool. someday I will visit Italy and smuggle vineagar and infused olive oil back.
Just out of curiosity, he can make a living in NYC with just a small shop?
我也想他怎么能赚钱。他那肉店店面在一个很老很破的楼里,又是十五年前签的租,估计房租还不是很贵。据说不少附近的高级餐馆问他拿肉,还有些给有钱人办私人晚宴的厨师也是固定顾客,所以买卖挺过的去。不过很多这种有些日子的小店小餐馆,一但房租契约到期,房东要涨租,就开不下去了。我也有点捏把汗,希望他签了五十年的契约。
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Post by Jun » 2007-03-13 9:34

xiaoK you don't need to make up an excuse to go to Italy or France. :mrgreen:

I'm sure there are Italian grocers in NYC who import aged balsamic vinegar. At the Italian market stores in Philly I have seen imported bottles priced $30-$50.

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Post by Knowing » 2007-03-13 9:37

I know I know. But I am too cheap to spend $50 on a bottle of vinegar. They would cost much less in Italy.

I rosted red pepper according to Cava's recipe recently. Hmmmmm it was so good.
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Post by karen » 2007-03-13 9:58

I think once I tried a bottle of 50 some years old balsamic vinegar. A few drips of it on cheese, oh god, that was an epiphany. :mrgreen:

To be honest, I am not too hot about infused olive oil. They are interesting to use in salad, but nothing that rocks my world. When I was in Nice, I picked up a bottle of truffle infused olive oil. It definitely got that pungent note of black truffle, and I was wondering how could they afford to do that. Truffles are like $1000 a lb! Then ofcourse Jeffery Steingarten enlightened us all. He said that truffled infused oil is made with "truffle essence", and nobody knows for sure the essence is the real stuff or just artifical flavoring. :f28:
All this talk about food makes me want to go to Italy this summer. :gros_yeux_tristes:

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Post by 花差花差小将军 » 2007-03-13 11:55

I know I know. The other day I was talking with a fellow passenger on the commuter train, the conversation about Spain and Portugal left us both longing for Europe so much that I was in pain. :mrgreen:
And about the infused oil, I find it extremely handy when my herbs died on me in winter. I just sprinkled some really pungent basil infused oil I got from that vinegar store, and mozzarella / tomato could be enjoyed when it snows :mrgreen:
Have you gals tried veal? I find veal very easy to prepare and cook and it becomes my white meat now
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Post by Jun » 2007-03-13 12:21

Is veal easy?

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Post by 花差花差小将军 » 2007-03-13 12:26

Yes, yes, yes, and when you have two thin pieces, it doesn't feel as heavy as steak or other meats.
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Post by Knowing » 2007-03-13 12:45

I can't do veal right. :uhh:
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Post by 花差花差小将军 » 2007-03-13 13:09

Ask your darling butcher :mrgreen:
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Post by CAVA » 2007-03-13 13:12

怀疑中原的中国人本来就不会做大块肉,传统上切碎了就做羹啦小炒。广东的叉烧什么的,会不会是西式影响?烤羊肉之类,是北方游牧民族的贡献。我的心得,德国人是真的会做肉,所谓熟能生巧就是有道理。
Oh, I roasted red snapper last weekend. olive oli, Salt and pepper, and stuff a few slices of lemon, thyme and rosemary inside the cavity. 400F for 20mins, it was yummy!
我吃过最美味的烤鱼,除了整条在盐堆里烤,在明火上烤,然后洒了柠檬汁,或配了Salsa Verde,就是和西红柿橄榄和土豆一起烤,在巴塞罗那一家餐厅尝到的。大概是橄榄油烧热,蒜末和洋葱丝炒软,加西红柿片略炒,盖在事先煮半熟的土豆片,新鲜鱼块和空心橄榄上,烤。这里面的土豆吸收了所有的味道,最最好吃。

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Post by 花差花差小将军 » 2007-03-13 13:28

Which restaurant in Barcelona? I'll be there in April. :mrgreen:
But the Cantonese shredded beef in oyster sauce is to tender and tasty. I think Chinese can do meet well but just not good at letting meat speak for itself
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Post by CAVA » 2007-03-13 13:35

全盘照抄巴塞罗那同事的EMAIL,他是我们公司公认的美食家之一。
Herewith 3 fish restaurants that I like specially. All of them are located in the Area of Barceloneta-Port Vell. Reservation is a must.

Restaurante Barceloneta
L'escars 22
Kitchen open from 13 to 1

Restaurante Carballeira
Calle Reina Cristina
93 3101006
Closed on monday

Restaurante El Lobito
Ginebra 9
93 3199164
Ask for a table outside. This is a very small restaurant with a set menu; you can only choose the wine. A bit expensive, but the quality is top. Price around 50 euro
烤鱼就是在第二家吃的,我去过三次,都非常好。那家的服务员特别有趣,什么菜配什么酒他们都很有数的样子,不太喜欢客人有疑问。然后拿了一只酒瓶在那里现场斟,从来不拿一只倒好酒的酒杯过来。我倒很喜欢他们的风格。

第一家有点旅游餐厅的意思,食物不错,海港景色好,但服务人员给人‘让我们快快翻台吧’的感觉。

第三家没有试过。
Last edited by CAVA on 2007-03-13 13:39, edited 1 time in total.

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Post by 花差花差小将军 » 2007-03-13 13:38

OK this I like. Thanks. I love seafood very much. Do they speak English? Which metro stop please? Or it's walkable from Port Olympia area?
Last edited by 花差花差小将军 on 2007-03-13 13:40, edited 1 time in total.
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Post by 洛洛 » 2007-03-13 13:39

Jun,小史推荐了一个我们家附近的德国肉店German Gourment,据说那里的德国香肠很好。要是你想吃我可以帮你买或者我们一起去。
http://maps.google.com/maps?f=l&hl=en&q ... =1&iwloc=A
又,我在你电话上留了言。
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Post by CAVA » 2007-03-13 13:40

Yes they all speak some sort of English :mrgreen: At least we managed to order without any problem.

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