Great Read

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fishwrestler

Smoking Fanatic
Original poster
OTBS Member
Apr 4, 2010
646
34
Loomis,CA
So well visiting my local Butcher the other day he tells me you are in education, I have a homework assignment for you.
He told me to find a book that is out of print and read it.

It is call Cutting~up in the Kitchen. The Butcher's guide to saving money on meat & Poultry. by the late Merle Ellis.

I am two chapters in to this book  and what a great read. I found the book for $5 shipped on Amazon. There are all used copies but worth the money.

Robert
 
Well I hope you enjoy it as much as I am. and for the $ well worth it. IT did take over two weeks to get it but may have just been the seller.
 
Sounds interesting.  Is there anything new in it?

Good luck and good smoking.
Venture,

The book was printed in 1975, so I would probably venture to say nothing new in it. With that said I have learned a lot of good information already in the first three chapters. I taught wood shop for 15 yrs and worked  two summers in a small Mexican mom and pop store. I use to salt the cutting block at night, was told it kept the roaches off of it. Well reading the book I learned that over years the wood in a cutting board becomes soft from the exposure to moisture. By salting it every so often over night you extend the life of the cutting block/board as the salt draws the moisture out of the wood taking the softness out from moisture, thus extending the life of the cutting board/block.  
 
Shows how many different ideas there are out there.  I do not have a large cutting table, but I have a butcher block cutting board I use for vegetable prep only.  To keep it from drying out, I oil it generously with mineral oil every two or three months.  Go figger!  LOL

Good luck and good smoking.
 
Shows how many different ideas there are out there.  I do not have a large cutting table, but I have a butcher block cutting board I use for vegetable prep only.  To keep it from drying out, I oil it generously with mineral oil every two or three months.  Go figger!  LOL

Good luck and good smoking.


Venture, 

I taught wood shop for 18 years I believe the is a difference in soft wood because of moisture and the need to pull the moisture out to essentially prevent "Dry Rot" and the idea of wood drying out from age. I I think you want your wood at a happy point in between and the salting works to bring the wood back into a stable condition. I also use mineral oil on my boards every so often.

Great reading usually generates great conversations.

Robert
 
Got my copy of Merle Ellis' Cutting it up in the Kitchen a few days ago -- what a great read!  (Sorry, Fishwrestler, I got mine for $4 w/ shipping
biggrin.gif
).  I'm about 1/2 way through the "Beef" chapter, and Merle already has boosted my understanding about butcher shop marketing ploys and how to unravel them so I a) don't get snookered, and b) can more frequently identify a good deal when I see it. 
thumb1.gif
  I always thought these meat cutters and their marketing departments were just trying to keep us off balance -- Merle has confirmed my suspicions!!

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3ac9491c_30146bdccc0eae15936442f5541434d414f4541.jpg


I've fumbled and learned the basics of butchery through trial and error on deer, elk, and bison -- and my kids, buddies and I are pretty good at it at this stage.  What I've failed to grasp -- until now -- is how & where & what all the fancy names of the market cuts really are.

Thanks again for the head's up on this old reference material.
 
Last edited:
Got my copy of Merle Ellis' Cutting it up in the Kitchen a few days ago -- what a great read!  (Sorry, Fishwrestler, I got mine for $4 w/ shipping
biggrin.gif
).  I'm about 1/2 way through the "Beef" chapter, and Merle already has boosted my understanding about butcher shop marketing ploys and how to unravel them so I a) don't get snookered, and b) can more frequently identify a good deal when I see it. 
thumb1.gif
  I always thought these meat cutters and their marketing departments were just trying to keep us off balance -- Merle has confirmed my suspicions!!

moz-screenshot.png
3ac9491c_30146bdccc0eae15936442f5541434d414f4541.jpg


I've fumbled and learned the basics of butchery through trial and error on deer, elk, and bison -- and my kids, buddies and I are pretty good at it at this stage.  What I've failed to grasp -- until now -- is how & where & what all the fancy names of the market cuts really are.

Thanks again for the head's up on this old reference material.
Glad you are enjoying the read.

II have been busy and just finished up the Beef Chapter. Fell free to post up chapter reviews in the other post. I wll add them to the first past if you decide to post anything.  I am glad you are enjoying the book even though is it over 35 yrs old there is still lots of great information.

Robert
 
I received my copy, lots of good info, I really liked how he explained cutting up a leg of lamb for kabobs, ...next time mine will look professional.

Thanks Robert,

Gene
 
You guys reminded me - I never got around to ordering - On my way now Thanks
 
I received my copy, lots of good info, I really liked how he explained cutting up a leg of lamb for kabobs, ...next time mine will look professional.

Thanks Robert,

Gene
Gene,

Glad you got your copy and are finding it a good read.

Robert


Thanks for the heads up I just ordered one.


Glad you found a copy.

Robert


You guys reminded me - I never got around to ordering - On my way now Thanks
Good Luck hope you find a copy.

Robert
 
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