In 2022, I vow to stop being intimidated by interesting meat. I am a carnivore, through and through. Over the first 18 years of my life, I didn’t eat a single dinner at the table in my parents’ kitchen that didn’t involve meat: in pasta sauce, as a main dish, in quesadillas, on sandwiches. A vegetarian dinner was unheard of in our house — I’m pretty sure my dad would’ve left and picked up Steak ‘n’ Shake if such a thing had ever been served — and as a kitchen-curious kid, I watched and learned from everything my mom made. By and large, she stuck to simple, lean cuts: tenderloins and filets and chicken breasts pounded thin for pan-frying.
intimidating meat
intimidating meat
intimidating meat
In 2022, I vow to stop being intimidated by interesting meat. I am a carnivore, through and through. Over the first 18 years of my life, I didn’t eat a single dinner at the table in my parents’ kitchen that didn’t involve meat: in pasta sauce, as a main dish, in quesadillas, on sandwiches. A vegetarian dinner was unheard of in our house — I’m pretty sure my dad would’ve left and picked up Steak ‘n’ Shake if such a thing had ever been served — and as a kitchen-curious kid, I watched and learned from everything my mom made. By and large, she stuck to simple, lean cuts: tenderloins and filets and chicken breasts pounded thin for pan-frying.