Items related to Meat Harry: A Meat Lover's Guide to Buying and...
Some of us remember the butcher shops of our childhood: the sawdust on the floor, the sausages hanging in the window, the cheerful, white-apron fellow behind the counter who just might slip a hungry kid a frankfurter...
Harry Jordan has recreated for us the ambience and the camaraderie of the butcher shop, at the same time sharing with us many tips and secrets of the trade that will help you no matter where you buy your meat.
Did you ever wonder why last week's steak was better than the one you just cooked, even though they seemed identical? Do you know the difference between a fresh leg of pork and a fresh ham? Or that sausage can be made with chicken or beef as well as pork? Harry explains it all.
Meat Harry is packed with illustrations to help you identify the different cuts of meat so that you can move on to the appropriate recipes. Delicious and different, such recipes as Chicken with 40 Cloves of Garlic, or Portuguese "Bufana," or Asian Braised Beef can tempt even the most jaded appetites.
Harry Jordan has recreated for us the ambience and the camaraderie of the butcher shop, at the same time sharing with us many tips and secrets of the trade that will help you no matter where you buy your meat.
Did you ever wonder why last week's steak was better than the one you just cooked, even though they seemed identical? Do you know the difference between a fresh leg of pork and a fresh ham? Or that sausage can be made with chicken or beef as well as pork? Harry explains it all.
Meat Harry is packed with illustrations to help you identify the different cuts of meat so that you can move on to the appropriate recipes. Delicious and different, such recipes as Chicken with 40 Cloves of Garlic, or Portuguese "Bufana," or Asian Braised Beef can tempt even the most jaded appetites.
"synopsis" may belong to another edition of this title.
About the Author:
I grew up in Toronto in the Greek neighbourhood around Pape and Danforth.
I met my wife Angela in high school when I was sixteen years old, and we have been together ever since. We now have two wonderful children, Rick and Diane. Although Diane loves to cook, she is hoping to be a hairdresser, and Rick hopes to become an actor.
As far back as I can remember I loved going to the butcher shops. There's always lots of joking, smiling and laughing going on.
I attended George Brown College to learn how to cut meat. At that time, at seventeen years of age, I was the youngest person to have taken the meat-cutting course. Since that time I have tried to learn as much about meat as possible. I've been a meat manager in chain stores and butcher shops.
I've always enjoyed helping customers pick out the best cut of meat for their needs and I'll go to great lengths to do so. I remember the day Nancy came into the store and boy, was she sick. I told her I would make her a pot of chicken soup and to send somebody over in a few hours to pick it up. She felt better the next day.
Over the years I have been fortunate to meet and work with Gord and Jack, who had forty to fifty years of meat cutting experience each. I learned a lot from them.
Times are changing. I'm glad I got here when I did. I'm one of the last. It makes me want to cry: a lost art. I can't help but think of Jack Kitson, who said it best: "It's good to have sawdust under my feet." I'd like to add to that if I may: "It's good to have sawdust under my feet, a knife in my hand, a wooden block upon which to cut the meat and a customer to serve..."
It's a great feeling, being a butcher...
I met my wife Angela in high school when I was sixteen years old, and we have been together ever since. We now have two wonderful children, Rick and Diane. Although Diane loves to cook, she is hoping to be a hairdresser, and Rick hopes to become an actor.
As far back as I can remember I loved going to the butcher shops. There's always lots of joking, smiling and laughing going on.
I attended George Brown College to learn how to cut meat. At that time, at seventeen years of age, I was the youngest person to have taken the meat-cutting course. Since that time I have tried to learn as much about meat as possible. I've been a meat manager in chain stores and butcher shops.
I've always enjoyed helping customers pick out the best cut of meat for their needs and I'll go to great lengths to do so. I remember the day Nancy came into the store and boy, was she sick. I told her I would make her a pot of chicken soup and to send somebody over in a few hours to pick it up. She felt better the next day.
Over the years I have been fortunate to meet and work with Gord and Jack, who had forty to fifty years of meat cutting experience each. I learned a lot from them.
Times are changing. I'm glad I got here when I did. I'm one of the last. It makes me want to cry: a lost art. I can't help but think of Jack Kitson, who said it best: "It's good to have sawdust under my feet." I'd like to add to that if I may: "It's good to have sawdust under my feet, a knife in my hand, a wooden block upon which to cut the meat and a customer to serve..."
It's a great feeling, being a butcher...
"About this title" may belong to another edition of this title.
- PublisherGeneral Store Publishing House
- Publication date2003
- ISBN 10 1894263774
- ISBN 13 9781894263771
- BindingSpiral-bound
- Edition number1
- Number of pages151
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Meat Harry: A Meat Lover's Guide To Buying and Preparing Beef, Pork and Poultry
Published by
General Store Publishing House
(2003)
ISBN 10: 1894263774
ISBN 13: 9781894263771
Used
Spiralbound
Quantity: 1
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Book Description Spiralbound. Condition: Very Good. In Very Good+ condition. Some of us remember the butcher shops of our childhood: the sawdust on the floor, the sausages hanging in the window, the cheerful, white-apron fellow behind the counter who just might slip a hungry kid a frankfurter.Harry Jordan has recreated for us the ambience and the camaraderie of the butcher shop, at the same time sharing with us many tips and secrets of the trade that will help you no matter where you buy your meat.Did you ever wonder why last week's steak was better than the one you just cooked, even though they seemed identical? Do you know the difference between a fresh leg of pork and a fresh ham? Or that sausage can be made with chicken or beef as well as pork? Harry explains it all.Meat Harry is packed with illustrations to help you identify the different cuts of meat so that you can move on to the appropriate recipes. Delicious and different, such recipes as Chicken with 40 Cloves of Garlic, or Portuguese "Bufana," or Asian Braised Beef can tempt even the most jaded appetites. Seller Inventory # SKU2010023235
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