Mouthfuls: So you say you like beef. - Mouthfuls

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So you say you like beef. It doesn't get much better than aged oxen in Galicia!

#1 User is offline   Melonious Thunk 

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Posted 02 December 2007 - 03:17 PM

http://www.mensvogue.com/food/articles/2007/12/galician_cow


"Pippa, I'm going to tell you something and it's important. Sometimes you have to go to work."__Hannah Marie Konstadt, Two years, nine months.

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#2 User is offline   g.johnson 

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Posted 02 December 2007 - 05:08 PM

Thank you for that. Great article.
The Obnoxious Glyn Johnson
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#3 User is offline   9lives 

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Posted 02 December 2007 - 11:17 PM

Great article. Makes me want to book a flight to Spain.

Anyone know of a good travel agent? laugh.gif
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#4 User is offline   Rose 

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Posted 02 December 2007 - 11:20 PM

QUOTE(9lives @ Dec 2 2007, 06:17 PM) View Post
Great article. Makes me want to book a flight to Spain.

Anyone know of a good travel agent? laugh.gif

With or without commercial license plates? laugh.gif
curb your god

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#5 User is offline   Melonious Thunk 

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Posted 02 December 2007 - 11:47 PM

People who've eaten the very aged old ox meat are crazy for it. I've seen photos of several plates from here and they are just astonishing. Makes Peter Luger's look like McDonald's.
"Pippa, I'm going to tell you something and it's important. Sometimes you have to go to work."__Hannah Marie Konstadt, Two years, nine months.

'How high can you stoop?"__Oscar Levant.
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#6 User is offline   9lives 

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Posted 02 December 2007 - 11:54 PM

QUOTE(Melonious Thunk @ Nov 30 2007, 09:47 PM) View Post
People who've eaten the very aged old ox meat are crazy for it. I've seen photos of several plates from here and they are just astonishing. Makes Peter Luger's look like McDonald's.


The whole process was fascinating.

Sampling it has just gotten on my list of things to do before I die..smile.gif I'm really intrigued by the 90 day aging. I have a bone in ribeye that's aging about 1 week...to be grilled in a few days.

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#7 User is offline   Silly Disciple 

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Posted 03 December 2007 - 12:00 AM







I was there and lived to tell, even after eating through 4 different oxen and about 5kg of steak for 4 people. more pics here.


my blog is back, come take a peek at the Adventures of A Silly Disciple.
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#8 User is offline   9lives 

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Posted 03 December 2007 - 12:08 AM

Wow..Nice pics. Was it as good as the article says?
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#9 User is offline   Behemoth 

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Posted 03 December 2007 - 12:47 AM

My future sister in law is from Galicia. I think the time has come to strongly state my preferences about the location of the wedding. She did bring some galician charcuterie and smoked cheese to christmas last year...fabulous.
Summarizing, then, we assume that relational information is not subject to a corpus of utterance tokens upon which conformity has been defined by the paired utterance test.
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#10 User is offline   Aaron T 

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Posted 03 December 2007 - 04:16 AM

QUOTE(Behemoth @ Dec 2 2007, 04:47 PM) View Post
My future sister in law is from Galicia. I think the time has come to strongly state my preferences about the location of the wedding. She did bring some galician charcuterie and smoked cheese to christmas last year...fabulous.


I once spent 3 weeks in Santiago de Compostela in Galicia and it is a beautiful, wonderful town. The countryside in Galicia is most excellent, although Vigo and Coruna, two of the bigger cities on the coast are not so noteworthy.
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#11 User is offline   Silly Disciple 

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Posted 03 December 2007 - 04:51 AM

QUOTE(Behemoth @ Dec 3 2007, 01:47 AM) View Post
My future sister in law is from Galicia. I think the time has come to strongly state my preferences about the location of the wedding. She did bring some galician charcuterie and smoked cheese to christmas last year...fabulous.


Actually this asador is not in Galicia but rather in Jimenez de Jamuz, close to Leon. And yes, it's as good as the article says it is.

my blog is back, come take a peek at the Adventures of A Silly Disciple.
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#12 User is offline   mongo_jones 

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Posted 03 December 2007 - 04:54 AM

the pedro espinosa mentioned on page 1 is an egulleter, right?

purdah nahin jab koi khuda se, bandon se purdah karna kya?
~shaqeel badayuni

if it takes us seven years to prepare for a madness, how long shall it take us to run naked into the marketplace?
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facts are meaningless. you could use facts to prove anything that's even remotely true!
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maybe it wasn't the best wording.
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#13 User is offline   Aaron T 

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Posted 03 December 2007 - 06:21 AM

QUOTE(9lives @ Dec 2 2007, 03:17 PM) View Post
Great article. Makes me want to book a flight to Spain.


Thanks for the link MT! Between this and your story of cooking the insanely delicious beef, you have whet my appetite for steaks. 9lives, I was thinking the same thing.
"There just aren't many new "uptight" reservation places opening, especially in the neighborhoods where older, more sophisticated diners are trolling for youngish women." - Stone

My blog: Savory Hunter @ www.savoryhunter.com
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#14 User is offline   Silly Disciple 

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Posted 04 December 2007 - 07:29 PM

QUOTE(mongo_jones @ Dec 3 2007, 05:54 AM) View Post
the pedro espinosa mentioned on page 1 is an egulleter, right?


yes.

my blog is back, come take a peek at the Adventures of A Silly Disciple.
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#15 User is offline   Melonious Thunk 

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Posted 11 December 2007 - 09:50 PM

QUOTE
After a dusty 150-mile trek, I came face to face with a majestic 3,000 lbs. (1,400 kg) Palencian steer named Makalele, as terrible as the ancient aurochs. A nearby barn housed two more of the six retired farm animals that Gordón has been collecting from all over rural Spain and Portugal for his little restaurant. After a life of flavor-building labor, they are boarded here until they become sleek and relaxed from eating hay and grain, avoiding heifers, and listening to Latin disco pop. After sending them to that big pasture in the sky, he ages the meat at 32ºF (0ºC) for between 40 and 100 days.

In El Capricho's private underground dining room, the meat came practically raw and boneless to the table, where we cooked piece after piece on earthenware platters sprinkled with salt. We gorged ourselves on the deep, primordial flavor of beef as it was meant to be, full of days spent in the goodness of open fields. Somehow in the cholesterol-induced euphoria, my brain noted that the perfect steak seemed to be in the center rib section, aged for 90 days, of a 16-year-old Rubia Gallega ox.


Yet another lucky beef eater who has been to the hidden asador, Restaurante Baserri Maitea outside Guernica,

http://www.time.com/time/magazine/article/...1691115,00.html
"Pippa, I'm going to tell you something and it's important. Sometimes you have to go to work."__Hannah Marie Konstadt, Two years, nine months.

'How high can you stoop?"__Oscar Levant.
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