Meat Art Follow Up...

Here's a highlight from Meat after Meat Joy exhibit... Enjoi

MORE MEAT ART!

Meat After Meat Joy

Daneyal Mahmood Gallery
Chelsea

511 West 25th Street, 3rd Floor, 212-675-2966
October 16 - November 15, 2008
Opening: Thursday, October 16, 5:30 - 8:30PM

Sheffy Bleier, Lauren Bockow, Adam Brandejs, Tania Bruguera, Nezaket Ekici, Anthony Fisher, Betty Hirst, Zhang Huan, Tamara Kostianovsky, Simone Racheli, David Raymond, Dieter Roth, Carolee Schneemann, Stephen j Shanabrook, Jana Sterbak, Jenny Walton, Pinar Yolacan

If the flesh disturbs you, then the reality behind the issue would disturb you far more if we opened our eyes long enough to see it. We live in a culture disconnected from what it is doing to itself and others, we choose to ignore rather than deal with the reality we have created for ourselves.
- Adam Brandejs

Meat After Meat Joy brings together the work of contemporary artists who use meat in their work (raw meat, the concept of meat, its symbolism and viscera) in order to investigate the paradoxical relationship meat has to the body. Meat combines flesh, skin, muscle, organs, blood - each with its own relationship to the body, yet meat's only reference to the body is as a once-upon-a-time living biological thing. By putting these artists together, the exhibition seeks to investigate the uncanny effect meat as a medium is for artist and viewer. This is not a show about meat as spectacle but about meat as signification, precisely because meat does not signify (a body) but its very annihilation...read more
- Heide Hatry

I've always loved the pic of this dude in his meat suit, and meat and food in general so I'm definitely going, and so is my bro Reid of www.Iluvpork.com. So in a big thanks to sherri for hooking me up with another link in one week, I'll Meat you guys there...

BACON!!!!

I don't know if the writer of this article is married or wants to be, but she wouldn't even have to change her name for me or my brother. Anyway she wrote "10 Ways to Eat More Bacon" on chowhound. read it. do it.

-Thanks Sherri

Bis'cuts n' gravy

I'm not a breakfast guy. I'm lucky if I can eat a piece of toast in the morning. Usually a cup of coffee will keep me going till lunch. Every once in a while however I can go for a greasy, carb heavy breakfast and one dish that I'm always drawn to is biscuits with sausage gravy.
This is my first time making this dish, it's pretty simple but can be messed up easily if not done right.

Biscuits (think Cliff originally gave me this recipe)
2 c. unbleached flour, plus more for dusting
3 tsp. baking soda
1 tsp. salt
(or just using self-rising flour)
1 1/2 c. heavy cream
1 tbsp. sugar

Mix all ingredients in bowl until forms a ball. Turn dough out and knead. Roll out dough to 1/2 inch thickness and using a 3 inch biscuit cutter, cut out dough. Line one inch apart on a greased baking tray. Cook 10-13 minutes in preheated 500 degree oven or until golden brown

Sausage Gravy
3/4 lbs. of sausage (the fattier the better. Don't use Italian sausage, it's too lean)
4 tbsp. all-purpose flour
2 c. milk
Fresh ground pepper
Cook sausage in large skillet until browned. Remove from pan leaving fat rendering. Add flour one tbsp. at a time whisking constantly until well mixed. Add milk and bring gravy to boil. Lower heat and cook for another 2 minutes. Stir back in the sausage and add pepper.
Pour gravy over biscuits.

I worked with a couple of recipes to get this one. I still don't have the flour to milk ratio down right but just add milk if it gets too thick.

He might have choked Artie! But he ain't gunna choke me!

Haven't had this dish in a long long time. Real simple to prepare and a mess to eat. Makes a great appetizer or quick snack too. I was able to get a few fresh artichokes as there just about out of season... gotta love global warming.

4 large artichokes
1/2 c Romano cheese
1-2 cloves of finely chopped garlic
2 c. unseasoned bread crumbs
1/2 c. extra virgin olive oil
1/2 c. chopped parsley
salt/pepper to taste

Cut the stems off the bottom of the artichokes to give them a platform to stand upright. Cut down from the 2nd set of leaves (just below the prickly ones) giving you a flat surface up top. Rinse out and begin to spread apart the leaves.
Combine all other ingredients. Stuff mixture into top of artichokes pushing it down in between all the leaves. Drizzle with more olive oil.
Fill a roasting pan with water up to the first leaf of the artichoke and cover the whole thing in foil.
Cook for 1 1/2 hours at 400 degrees. Fill water back up as neeeded

FAT Darrel

So every fall the family goes to New Brunswick, New Jersey so the kid can go to a mass transit model train show. This was the first year my boy brought his own “layout” to display and he was rather excited.

So what does that have to do with a sandwich, and a large guy named Darrel? Well, the train show is set up inside an old gym at Rutgers University. Which happens to down the street from a greasy food stand called RU Hungry. It is at that stand for which you can get the sandwich called the Fat Darrel. And what wrong headed goodness the Fat Darrel is. Now, apparently, the Fat Darrel was “invented” by a Rutgers student who was trying to find an economical way to eat all the foods he loved, craved perhaps, in one package. Thus was born the Fat Darrel. I’m sure you have noticed that what is actually in the Fat Darrel has yet to be described. That is because the ingredients are somewhat embarrassing, if only because I have actually eaten this thing. Twice. And yes lived to tell about it. Although I’m sure in some way it has taken at least some time off my life, I’m hoping in some Karmic way, because of what could be described a spiritual eating experience, the damage has elevated by some degree. I suppose it could be described that way, if only for my mental well being, for as you are eating this thing, the Fat Darrel, you are assuming some risk to heart and body and I’m sure I sent shivers of worry through my wife, as I have just, not weeks before, spent hours in the ER complaining of heart related symptoms. I’m not talking the Karmic or spiritual high I’ve gotten from a really great plate of ribs in Memphis (Cozy Corner), or just a great meal prepared by a friend or a dumbly expensive dinner at a first rate restaurant. No not that. Maybe more of the feeling you get when you score the winning touchdown during a game in your backyard when you were 14. In the bigger scheme of things, not such a big deal, but still damn important.

It really shouldn’t taste this good. It is honestly just crap in a roll. But you know, crap hasn’t ever tasted so good together.

A roll, chicken fingers, mozzarella sticks, french fries and tomato sauce. Some kind of heaven I say, although it’s probably the part that is pretty close to hell.