Friday, July 23, 2010

How to Cook Camel

By Dustin Rubenstein
New York Times

When we asked for some goat meat from the butcher, we were instead delivered camel meat. For about $4.00, we were given more than four pounds of what looked like quite tender camel meat. Wilson cooked about two pounds the first night and it was indeed quite tasty. He cut the pieces very small and cooked them for a long time. I decided to try something a bit different the following night and cut the pieces a bit bigger and cooked them for less time, as I like my meat rarer than he does. This was a bad idea. It seems that the more you cook camel, the more tender it becomes. So we had what amounted to two pounds or more of rubber for dinner that night.

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