Saturday the 7th of January 2012: a date that some cultural historians are already suggesting be ranked alongside such culinary landmarks as the publication of Elizabeth David's 'A Book of Mediterranean Food', the opening of the River Café, and the launch of Asda's 'Alex James Presents' range of cheeses. For it was on the morning of that very day, dear reader, that I published my first ever blog post.
While it's still probably a little too soon for any talk of a campaign to establish a national holiday, I hope that you'll allow me, meanwhile, to indulge in a moment or two of reflection. I apologise for the vulgarity and presumption. To quote P. G. Wodehouse:
It was one of the worst speeches I ever heard. The Adams woman told us for an hour how she came to write her beastly book, when a simple apology was all that was required.
If one or two skint people fancy a roast, they could be forgiven for assuming that beef is not an option; and, certainly, a hulking great joint of rib of beef (at £20 plus per kilo) is out of the question. In the past I've opted for a small joint of either rolled topside or silverside if I can get a small enough cut. From now on though, this will be my choice.
In September of last year Peckham got a wonderful new butchery - Flock & Herd. The owner is Charlie Shaw - who formerly worked at Mettricks of Glossop, Drings of Greenwich and the Ginger Pig. A few weeks back, he introduced me to tri-tip - which I'd never had before. An expertly trimmed cut cost me just £6.07 for approximately 800g.
What in the wide, wide world of butchery, I hear you cry as one, is tri-tip? Well, to quote another alumnus of The Ginger Pig, Nathan Mills of The Butchery Ltd:
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