|3-lb Young Rabbit|
What Makes a Stew? or My Relationship to Meat
Today I was walking down Pico back to my car, amidst the flurry of the Fashion District, and I remembered the first occasion I cooked rabbit. My birthday always falls around Easter, so I made the morbidly-fascinated decision to serve rabbit at my party. (See previous post for pics.)
At the time I was working at the now closed Fleur de Lys in Monterey Park, which is predominantly Chinese. I asked around, and the most common response was, "I don't know, a pet store?" I told one of my regulars Vivian about my conquest for rabbit for dinner. Three days a week Vivian would come in, order a Double Cappuccino, (extra hot) and try a scone. She often had comments like, "Not hot enough" or "The scone didn't crumble like it should." Her daughter was a Pastry Chef in New York. She was the only one who had an answer to my rabbit question. "I think I know a place."
She ended up calling me on Saturday afternoon, and told me "there is a market in South LA that sells live ducks. They might have rabbit." I wrote down the address, thanked her, and hung up the phone dumbfounded. "Oh my God," I thought, "She thinks I want a pet? Does she think I was going to buy the rabbit and kill it?" Loads of questions ran through my mind. I wondered what the tradition was at her house, or maybe what was inherited from her family's past.
|Binta at the CFCA in Niamey avec poulet|
Perhaps that's what you get living the product-oriented way of life. "Don't show me the dirty work. I only want to see the prize."
And do you know what my family ate for Easter in 2011? Roasted Rabbit. The tradition lives on.