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Just aded this pic: Journal Canteen
Okay. I
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{ 13 comments… read them below or add one }
Death to grizzle…
Ouch! I’m now grizzling over gristle…
I am reminded of the time a certain chef told me that a dish I had negatively reviewed was meant to be rustic. Rustic is fine, I thought, but this thing looked like the Battle of the Somme.
Not sure what has caused this peasant food thing, I’m seeing the word peasant on a lot more menus these days. I love the way you can eat peasant food with a ruling class (aka $15+) glass of wine…
Gristle and bone make you know that you’re alive. At least, alive enough to know that you’re not keen on choking to death.
Dave, LOL!.
Phil, thanks for reminding me how vital I still am.
Over bridge of sighs
To rest my eyes in shades of green
Under dreamin’ spires
To Itchycoo Park, that’s where I’ve been
Sorry, just a little ‘ol flashback. Trim those cheeks, rattle those pots ‘n’ pans. Oh hell, I need another tablet or something.
“At Yarck it was a slow-cooked cheek with all those fatty grizzly extras that took me out (as well as some pretty offhand service but I guess they weren
Lol! again.
Cin maybe they thought I was trippin’. It shouldn’t matter but …
Dry your tears, princess, and go eat some foam if real food scares you. No-chew dining gets tedious fast.
Ed, your scaring me. Cooking on the bone, pork fat, duck fat,- all I am seeing is flavour. I really like a lot of the avant garde cooking with its use of more modern chemical compounds (all cooking is chemistry) but I can’t help wondering if it is an extension of the food that has been produced by MacDonalds all these years. To my mind it seems that one of the big attractions of MacDs is the softness of it all- no real chewing required, no texture(well only one texture). Perhaps given time we will will lose our teeth through evolution. By the way I wonder if there are a lot of food technologists out there looking at the new wave of cooking and its use of various vegetable gums and salts thinking, “I have been doing this for years and noboby thinks I am a genius”.
Snacker, tried foam. Prefer air.
Michael, no need to be scared. I love meat cooked on the bone and all that fat and, importantly, texture. When I pay for food in restaurants I don’t want to find the fish full of bones, the meat full of gristle or great, unexpected hidden lumps of fat that nearly choke me and that I have to spit out.
Perhaps you are right that many want the texture of McDonald’s burger. Me? I just want their chips to go with my home chopped steak tartare.
Couldn’t agree more on the acid, nobody wants to have dinner with a person who’s nervously looking at his hands and saying wibble.
Isn’t the point of slow cooking that the gristle, eventually gets broken down. But yeah there’s some responsibility for chunks that make the guest go gack! I mean it’s not fricking Endurance.
Veins freak me out - I got taken to an offal restaurant and the welcome snack seemed to be a bowl of chopped up major arteries and ventricles.