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M. Yves, my butcher, at the Atwater Market in Montreal. He has here cut me a length of garlic sa...
Roquefort mold growing on rye bread, Montpellier, France, Jan. 2005
Meyers preserving in briny lemon juice, day 6. Tomorrow: Out with the brine, in with the olio!
The awesome oatmeal cookies may look just like any other oatmeal cookie on the outside, but bite ...
garam masala about to go in the spice grinder.
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M. Yves, my butcher, at the Atwater Market in Montreal. He has here cut me a length of garlic sa...

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M. Yves, my butcher, at the Atwater Market in Montreal. He has here cut me a length of garlic sausage for the Potée I have planned for tomorrow. Today he also helped me to some lamb’s kidneys, a chicken to roast, some duck bones for stock, and some rib steaks.

Comments on this photo:

Jan 29 2005 21:00 GMT charlotte
Wauw very nice! Your butcher looks great!
Jan 29 2005 22:03 GMT PennyLane PRO
great photo!
Jan 30 2005 00:04 GMT craig
OK, I can figure out that Boeuf is beef and Veau is veal, but google translates "Jarret" as "Bulge"! Which I guess makes sense if it is sausage.
Jan 31 2005 22:49 GMT tori
Jarret refers to the shank cut, on the signs here for veal and beef, just as you had figured. I do like the idea of bulge though, but that, I’m sure, is another story.

FT2