MEATS - Yes! Meats
Garibaldi...
We Will Get There, Enjoy
Whole Cuts
"Whole cuts" refers to a single, intact piece of meat that has been cooked and sliced, while "cold cuts" is a broader term encompassing all types of sliced, pre-cooked meats, including both whole cuts and processed, formed meats that may be made from smaller pieces of meat combined together; essentially, "whole cuts" are considered a higher quality option within the category of cold cuts
This is really the way to go, the less processing the better. You can find an endless amount of recipes to get the style and flavor you are looking for in your sandwich. Endless
Sectioned and Formed
Sectioned and formed meat products are restructured meat products – such as multi part turkey breasts or cooked hams. They are prepared from chunks or pieces of meat and are bonded together to form a single piece. The substances that bind these together are non meat additives, meat emulsions and extracted myofibrillar proteins. Typically they are produced by extracting the meat proteins (by adding salt and massaging or tumbling the meat which brings these "sticky" proteins to the surface) or by adding non meat proteins. Myosin is the major protein that is extracted. The meat becomes soft and pliable and is then shaped through the application of force using different molds or casings. It is then cooked to coagulate the proteins which bind the chunks of meat together in its new shape. Supermarket Guru
If you were already on the fence about eating deli meats and are a bit squeamish on food processing I wouldn't really watch this video. I will tell you though it is a very interesting process.
Processed Meats
Processed meats (sausages) are the majority of what we call cold cuts. About 15% of all meat produced in the U.S. is used to make these which number at over 200 varieties. Sausage manufacturing includes any type of meat that is chopped, seasoned and formed into a symmetrical shape – for example, bologna. There are two methods for preparing the ingredients: emulsion prepared where the meat is finely chopped and the hydrophobic proteins react with fat, the opposite protein, and the hydrophilic will react with water to hold fat in the solution (bologna, Vienna sausages, hot dogs) ... and non emulsion which typically are coarser grinds. The same basic technology is used as for sectioned and formed meat products but with no tumbling and massaging required. There are several meat sources for sausages including beef, pork, mutton, veal, and poultry; meat by-products are also used some times like lips, tripe, pork stomachs and heart.
Parrilla
So the image above reminded me of Argentine, specifically Buenos Aires. I was lucky enough to visit in '04 and '06, and seeing that meat smoking triggers my taste for the world famous Argentine Parrilla. Do you ever wonder why they are so well know for their meat?
Buenos Aires
The city of Buenos Aires was founded twice. It was first founded in 1536 by an expedition led by the Spaniard Pedro de Mendoza, who named it Nuestra Señora Santa María del Buen Aire (“Our Lady St. Mary of the Good Air”). He was made the first governor-general of the Río de la Plata region. That settlement soon fell victim to local natives and to deficient supplies, and the survivors had to retreat up the river to the fortified settlement of Asunción. Nearly 50 years later Juan de Garay led a more substantial expedition back to the site, and there, at the mouth of the Riachuelo River, he re-founded the city, which he called Ciudad de Trinidad (“City of Trinidad”), in 1580. Huge tracts of land in the environs of the city were granted to members of the expedition, and they began immediately to harvest the pastoral animals that had multiplied since being left by the original party. More from Britannica
The Gaucho
The nomadic and colorful horseman and cowhand of the Argentine and Uruguayan Pampas (grasslands), who flourished from the mid-18th to the mid-19th century and has remained a folk hero similar to the cowboy in western North America. The term also has been used to refer to cowhands and other people of Rio Grande do Sul state in Brazil.
A Gruesome Trade: The Harsh Reality of 18th and 19th Century Argentine Slaughterhouses
The late 18th and 19th centuries painted a grim picture of life within Argentina's slaughterhouses, or mataderos. These open-air structures, often situated on the fringes of towns near the vast pampas, were the brutal epicenters of the meat industry.
Workers, typically drawn from the lower echelons of society or recent immigrant populations, endured backbreaking labor under harsh conditions. Armed with rudimentary tools like knives and hooks, they toiled tirelessly, slaughtering, bleeding, skinning, and butchering cattle. Every part of the animal was utilized, with meat salted and preserved, hides tanned for leather, and bones repurposed.
The physical demands were unrelenting. Long hours of repetitive, strenuous labor took a toll on workers' bodies. The environment was a cesspool of blood, offal, and flies, the stench of decay pervasive. Injuries, both accidental and inflicted by the animals themselves, were commonplace. The lack of basic sanitation posed significant health risks, with workers exposed to a host of diseases.
Despite the appalling conditions, the work was essential to Argentina's economy. The nation's vast herds of cattle fueled a global demand for beef and leather, and the slaughterhouses were the engines driving this trade.
Beyond the physical hardships, the slaughterhouses held a dark cultural significance. They were symbols of brutality and societal inequality, often depicted in literature and art as metaphors for political oppression. Esteban Echeverría's El Matadero, for instance, used the slaughterhouse as a chilling allegory for the violence of the Federalist regime under Juan Manuel de Rosas.
For the workers, the slaughterhouse was more than just a place of employment; it was a stark reminder of the harsh realities of their time. A life spent amidst the blood and grime, a life marked by physical toil and social marginalization.
The Slaughter Yard
The Slaughter Yard (El matadero in Spanish, often inaccurately translated as The Slaughterhouse), is a short story by Argentine poet and essayist Esteban Echeverría (1805–1851). Recognized as the first Argentine work of prose fiction, it remains one of the most studied texts in Latin American literature. Written during Echeverría's exile and published posthumously in 1871, the story is a scathing critique of the brutality of Juan Manuel de Rosas's Federalist regime and its parapolice force, the Mazorca. Amazon
This seem like a good place to show you Images of Deli sandwiches
The Red Shirts and General Garibaldi
The Red Shirts were formed by Giuseppe Garibaldi. During his exile, Garibaldi participated in military actions in Uruguay. In 1843, he used red shirts originally intended for slaughterhouse workers in Buenos Aires.
Garibaldi organized a volunteer force in Uruguay, mastered guerrilla warfare, and opposed the Emperor of Brazil and Argentina’s perceived imperialist ambitions. His victories at the Battles of Cerro and Sant'Antonio in 1846 secured Uruguay's independence, earning him and his followers heroic status in Italy and Europe. He was later celebrated as the "Gran Chico Fornido" for these accomplishments.
Giuseppe Maria Garibaldi
An Italian general, patriot, revolutionary and republican. He contributed to Italian unification and the creation of the Kingdom of Italy. He is considered one of the greatest generals of modern times and one of Italy's "fathers of the fatherland", along with Camillo Benso, Count of Cavour, Victor Emmanuel II of Italy and Giuseppe Mazzini. Garibaldi is also known as the "Hero of the Two Worlds" because of his military enterprises in South America and Europe.
Lets Wrap this up
The Garibaldi, known historically also as the Catalina goldfish and marine goldfish and now commonly as the Garibaldi damselfish is a species of bright orange fish in the damselfish family. It occurs in the subtropical northeastern part of the Pacific Ocean.
The English name, Garibaldi, is based on an Italian surname and is a reference to the Italian general and political figure Giuseppe Garibaldi, whose followers often wore a characteristic scarlet or red shirt. As is the case in all damselfish, male Garibaldis aggressively defend the nest site after the female lays eggs.
Catalina Island isn't just home to Garibaldi, it's also home to the world famous Lobster Trap. Drift into the harbor and make your way up Catalina Street. Pop into the Trap, and get yourself a sandwich. You can get just about any fish in between two slices of bread, except for the Garibaldi of course.
Sandwich and Art