Comments on: When God Gives You Cheeks, Cook Them

By: Eileen

Eileen — Fri, 24 Aug 2012 20:47:47 +0000

As a relatively new reader of your blog, I’m having the most fun reading backwards by date, poring through the archives one essay at a time. It’s like discovering a book I hope will never end (which means, of course, I’ll buy your actual book due out next year). In the meantime, I’ll enjoy this online treasure, and the way you turn a phrase, conjure images with words as well as any photographer, give us the gift of revealing yourself in your stories as strongly as any fictional character we wish were our friend, and use words like pecksniffian.

By: mh

mh — Mon, 30 Apr 2012 22:26:08 +0000

oh wow, veal cheek banh mi … you had to mention that! well, i’m using your words as inspiration . i went to the russian deli and bought 3 smoked salmon heads (i say “bought” but $3/lb is a giveaway, really), trimmed off the filets before they were sliced into lox. i will use the belly and cheek meat for a banh mi with watermelon pickles, made from the white bits of the melon cut up yesterday. you’re so clever, and you make me feel clever, too, elissa! thank you for your words and the influence.

By: A Conversation with Tamar Adler

A Conversation with Tamar Adler — Sat, 24 Mar 2012 20:00:28 +0000

[...] Man’s Feast and they say “oh, I’m probably going to learn how to make trotters or veal cheeks” that they realize that yes, it may be about some of that, but it’s more about cooking [...]

By: Scotty Harris

Scotty Harris — Tue, 21 Feb 2012 22:22:45 +0000

“Am i the only one that didn’t need the transation of helzel?” No. What about tongue. From Fox’s Kosher Deli with my Papa Abe. Yum.

Elissa, Elissa, Elissa, you must lose your fixation with labels. I am not sure that I am human, but I don’t dwell on whether I am or not. If recent history teaches anything, having a fetish with labels leads one’s last name to be an unfortunately popular Google search. Remember, no matter where you go, there you are.

PS. Is Steve’s anywhere near Ridgefield? My sister is there and owes me. . .

By: Margaret Long

Margaret Long — Tue, 21 Feb 2012 18:08:54 +0000

I bumped into a wonderful cookbook , while researching cookbooks on Amazon.”Well Fed Paleo Recipes for People Who Love To Eat”, by Melissa Joulwan. I had no idea what Paleo was (I looked it up) I was intrigued. I ordered the cookbook.If you love animal protein (sounds like you do) love LOTs of vegetables, and lots of flavor, you might give it a look. I love to cook,I love to eat (with lots of flavor of course) and I like being healthy.This is not a plug for a Paleo lifestyle, but like you I wouldn’t be able to pass up the offer on the veal cheeks:)

By: Elissa

Elissa — Fri, 17 Feb 2012 01:26:16 +0000

Sarah, I wouldn’t do lamb because it’s already a very strong flavor — a little too old and it can be wildly gamey. Young, it’s delicious but extremely earthy. Beef cheeks can be VERY strong; they would make the most sense though. Marinate them longer (24 full hours), and braise them longer — 4-5 hours. And double the amount of marinade.

By: Sarah @ studiofood

Sarah @ studiofood — Fri, 17 Feb 2012 01:12:03 +0000

That looks like a delectable marinade. Because of the difficulty with obtaining veal cheeks, as well as the ethical reasons, would that work effectively with lamb or beef? And which cut? I guess beef cheeks would make the most sense…

By: Sarah

Sarah — Thu, 16 Feb 2012 07:20:49 +0000

Everyone has echoed my question. “Pecksniffian” sounds…not like what you defined it as

It’s true. If Deborah Madison says you’re not a vegetarian, you should probably just give up on any label in that area right now, Elissa, no therapy required.

I’d say Steve was right. You respected them.

By: Katie

Katie — Wed, 15 Feb 2012 19:25:27 +0000

I typically avoid veal, but I ordered veal cheeks at a restaurant a few years ago out of curiosity (it’s not something I see on menus often, let alone the butcher shop case). My dining companion was horrified, but they were so tender, so flavorful…a one-time experience worth having, I think.

By: Nina Schwartz

Nina Schwartz — Wed, 15 Feb 2012 18:55:02 +0000

Very funny article!