Meatpaper -- It's What's For Dinner!

I’m not going to do much more than link to today’s NY Times article about Meatpaper [http://www.nytimes.com/2007/12/19/dining/19meat.html?_r=1&ref=todayspaper&oref=slogin], because it sounds so much like my cup of chai that I’m going to dash out and see if I can find both the just-out second issue AND the first on a newsstand before I resort to sending Meatpaper [http://www.meatpaper.com/] $9.95 for the first issue.

I’m not going to do much more than link to today’s NY Times article about Meatpaper [http://www.nytimes.com/2007/12/19/dining/19meat.html?_r=1&ref=todayspaper&oref=slogin], because it sounds so much like my cup of chai that I’m going to dash out and see if I can find both the just-out second issue AND the first on a newsstand before I resort to sending Meatpaper [http://www.meatpaper.com/] $9.95 for the first issue. How chic that the two adorable girls who publish the magazine were once “committed vegetarians” (“We find over and over again that bacon is the conversion meat”); how puzzling that Meatpaper comes out of San Francisco, and I haven’t yet seen a copy. But on with the fleischgeist!
Oh, I can’t help myself. I’ll just add that, when reading about Chris Cosentino (late of Next Iron Chef, still cooking his heart out – and kidneys, liver, and testicles, though of others -- at Incanto) and his article in the second issue of Meatpaper about his favorite offal (yes, heart), “Captain Beef Heart,” I immediately thought of M.F. K. Fisher’s day-long travail in (over)cooking a unfamiliar beef heart, which resulted in delicious gravy and inedible meat. When her father asked what it was, she asked him in return what he thought it was, and he replied “Dinosaur.”

--Meredith Brody