Meat on a string

When i visit my parents and my mom makes her usual fabulous roast beef, i regress just a little and do something my brother and sister did when we were kids.

After the roast beast is cooked, we snip off the string that sorta holds it all compactly for cooking . I actually wonder what would happen if you cooked the meat without that string. Maybe it would flatten or deform itself in the cooking process, which of course would not be so palatable. Then again, who's kidding who. We're eating an animal's muscle tissue. But I digress.

So we bust out some scissors and pull of this thick string which as been tied tightly into the meat for the entire process. So when you take it off, there are not only little delicious morsels of roast beast attached, but roast beast juice absorbed by the string.

We'd pop this string into our mouth and chew on it, getting all the bits of meat and literally sucking out the juice. Then, when all the goodness was gone, you'd take the string out of your mouth which would be just a husk of its former self. Dry, meatless and sad looking.

But when that meat on a string came off the beast...outstanding, albeit in a Hobo'esque sort of way. Think of it as meat spaghetti.

it was delish. thanks Mom!