There’s blood on my hands, officially.
I used some of the beef. I made hamburgers topped with grilled Portobello mushrooms and Piave Vecchia cheese when my in-laws came over a short while ago. The meat was laced with garlic, generous amounts of salt and fresh pepper, plus finely chopped Italian parsley, then finely milled by hand and shaped into thick patties. The portobellos got a treatment of balsamic vinegar and chopped fresh rosemary after grilling. The Piave Vecchia, a hard cheese with a nice bite, turned out to be a very good substitute for the intended Taleggio, which I could not find. The burgers were served on lightly warmed buns.
No crumbs were left.
No juice went unsopped.
No pictures were taken.
No beef was eaten by the writer. But I had to come clean. I used it.
And I still have over two-thirds of it left, beating in my freezer like Poe’s Tell-Tale Heart.
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