Ed, have you ever had bull from the arena, after the corrida? A great delicacy I'm told, altough I would certainly say that the meat tasted a little scared... :) Not aware that there was a difference in butchering methods -- that's pretty tightly controlled in France.
Just had a lovely roast of venison night before last, it cut like butter.
-E
[]
I will confess to being an aficianado. During my four years in Spain I traveled throughout the country to see the top matadors, and I had "season tickets" to Plaza de Toros in Madrid for the 21 days of feria de San Isidro with a corrida every day. I read Hemingway and also a bunch of the modern writers on the bullfight and even have a John Fulton painting of el toro on the wall of my office. (For those unfamiliar, Fulton was one of two Norte Americanos confirmed as matadors. Fulton holds the distinction of being the only one confirmed in Madrid--the other was confirmed in Mexico City--the only two recognized arenas for confirmation.)
But, I never dined on the loser. In most areas the meat is donated to local charitable institutions--at least it was during the days I was in Spain.
And, before anyone asks, I've still not experienced the famous local delicacy in Colorado although several places I've been in have offered it on the menu.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books
***] On Tue, 24 Aug 2004 20:08:15 +0200, Emery Davis ] wrote: ] ] >On Thu, 19 Aug 2004 15:11:19 -0600, Ed Rasimus said: ] >
] >[] ] >] As a hunter and no friend of PETA, I might offer some comment. I've ] >] heard the stories of the adrenaline damaged game, but will suggest ] >] that it doesn't track with my experiences on mule deer, elk (wapiti) ] >] and pronghorn antelope. ] >] ] >
] >Ed, have you ever had bull from the arena, after the corrida? A great ] >delicacy I'm told, altough I would certainly say that the meat tasted a little ] >scared... :) Not aware that there was a difference in butchering methods -- ] >that's pretty tightly controlled in France. ] >
] >Just had a lovely roast of venison night before last, it cut like butter. ] >
] >-E ] ] I will confess to being an aficianado. During my four years in Spain I ] traveled throughout the country to see the top matadors, and I had ] "season tickets" to Plaza de Toros in Madrid for the 21 days of feria ] de San Isidro with a corrida every day. I read Hemingway and also a ] bunch of the modern writers on the bullfight and even have a John ] Fulton painting of el toro on the wall of my office. (For those ] unfamiliar, Fulton was one of two Norte Americanos confirmed as ] matadors. Fulton holds the distinction of being the only one confirmed ] in Madrid--the other was confirmed in Mexico City--the only two ] recognized arenas for confirmation.) ]
Somehow I figured you might know something about it. :) I guess I remember you're having spent time in spain, as well.
] But, I never dined on the loser. In most areas the meat is donated to ] local charitable institutions--at least it was during the days I was ] in Spain. ]
My friend in Nimes had "a connection," I've never asked any more questions. But I think it is the loser that is reputed to have that special flavor.
] And, before anyone asks, I've still not experienced the famous local ] delicacy in Colorado although several places I've been in have offered ] it on the menu. ]
Never tried it either. Is it really eaten, uh, raw?
-E
We didn't go in the 'season', which is actually quite short, so I didn't have to engage in the debate with SWMBO about whether or not we should attend a bullfight.
Closest I come is owning an Islero automobile, named after the bull that killed Manolete - I went to the bullfighting museum in Cordoba and took a picture of his hide hanging on the wall!
Are there other bullfighter's hides on display as well, then?
-- kov
"Bill Spohn" wrote
Oh Bill - how bizarre - fancy skinning a dead bullfighter, then hanging his skin in a museum for eternity!!!
I mean, it cannot have been the bull's skin - he won!!!!
As an aside, I have always wondered why an Italian Auto manufacturer (Lamborghini) named their cars after Spanish bulls (Miura; Islero etc)
That thought struck me as soon as I saw poor old Islero.
It is a bit two-faced, applauding the bullfighter's skill, which without the element of danger would approximate the impact of a rousing game of checkers, but then wailing when the bull wins once in awhile.
No, breaded and deep fried.
Supposedly tastes like chicken.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books
***
The "season" typically starts with Fallas in Valencia in late March, then to Sevilla for holy week and runs through a parade of ferias around the country until late October. Longer than American baseball, but not as boring.
If you only intend to "attend" one, you're wasting your time. To appreciate what is happening you must read a bit beforehand and then you probably need to attend a dozen before you can expect to see something noteworthy. Understanding the spectacle requires an open mind and a bit of background knowledge. I've been privileged to see some remarkable performances, but also to view a lot of dreck.
Sort of like drinking wine, i'dnt it?
There's a very nice collection of memorabilia in the Plaza at Madrid as well. The very rare bulls who left the ring alive are often immortalized in these venues.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books
***
That's what I figured!
I'm not too sure where they got that, and I still get into arguments with pedants about whether or not mine is supposed to be an Jslero, from the Spanish.
I respond that Jt Jsn't lJkely how Jt should be....
Mountain oysters were one of my father's favorites. And yes I have eaten them too but they don't taste much like chicken to me, more like that tuna liver. Not that bad really. Another Colorado favorite that I used to eat in the Denver area was Bison.
-E
What about a good marinade, Mark? That seems to be the conventional wisdom I hear out here (in Wyoming). I've had some really tender steaks recently, but I leave the preparation to others.
Tom Schellberg
Tom, A good marinade can certainly tenderize tough meat, but I tend to marinate with a light hand so as not to overwhelm the flavors of the meat. For instance, I usually marinate the venison steaks I get in a mixture of red wine, garlic, olive oil, pepper and raspberry vinegar for
4-6 h. I then take that marinade and reduce it, adding some fresh raspberries and a bit of sugar in, for a sauce to drizzled over the top of the pan-fried steaks. (Lingonberries would be my first choice were they available here)HTH Mark Lipton
Can't find a single thing to fault about that prescription!
Then serve with some butter and cream mashers, some sort of a green veggie, a martini before and a hearty Zin (or maybe a Rhone) with.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books
***
Dinner at Ed's tonight! :P
It's just a short, 1000 mi jaunt along I-70 for me, and I'm sure that Tom can bomb on down I-25 and make it in time for aperitifs. In fact, I'd probably have the chance to bag a buck or two en route! ;-)
Mark Lipton
p.s. On a serious note, Ed, do you hunt whitetail or mule deer in CO?
Seriously, I'm an inveterate carnivore and unabashedly proud to be at the top of the food chain. I've hunted for the last 30 years and missed only one year since I've lived in Colorado (19 years this summer). I've been fortunate enough to take a deer every year for the last fifteen and have gotten an elk about every three years. Antelope is easy, once I get drawn--which is becoming increasingly confusing despite the proliferation of pronghorns.
I thought I wouldn't be hunting this year, but things are looking up after a bit of consultation with the landowner's daughter this weekend. Will probably be out for a doe and a cow elk at the end of October if things work out.
Mule deer--the whitetail population is strictly out in the prairies in the E. half of the state. I've hunted Moffet County, N. and W. of Craig for the last twelve years.
Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books
***
Glad to hear that there are still hunters out there. I've hunted in Routt County around Clark for Mule Deer. I have a small (200 acres) farm property here in Ohio where I hunt for whitetails and turkeys. Bi!!
Indeed, my favourite 'kill' is the wily duck confit.....
elk/antelope. people do tend to have a heavy hand with the spicy marinades here.
Tom Schellberg
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