If you can make mayonnaise out of egg yolks and oil, why not make mayonnaise out of egg yolks and rendered animal fat? Introducing meatonnaises: mayos made with beef, bacon, duck, and lamb fats.
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[Photograph: Robyn Lee] Lauren Vernet of the University of Bristol is known for having a "perfect palate for tasting meat." In this feature at The Independent, Kate Hilpern does a steak tasting with Vernet to learn about their different flavors (mushroom, malt, sour milk, and more) while getting Vernet's insight on how maturation period, breed, sex, and feed affect the flavor of beef. What's the best kind of beef? Vernet says it's based on individual preference: "Provided it's good-quality well-reared beef, you can't (as some butchers and chefs do) say one type is categorically better than another." He does say that a good steak should give three to four chews per mouthful: "You chew beef at the back of...
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I have discovered the perfect “something new” to grill this Labor Day. Last weekend I was at a wedding in Potosi, Missouri. The groom’s family raises shrimp in Nicaragua, and Maggie is the descendant of Midwestern cattle ranchers, who grew up on a farm full of buffalo. The groom’s father raised a glass at the rehearsal dinner to the well-matched pair, dubbing them “Surf and Turf.” And that’s exactly what we ate. Nicaraguan shrimp, and Maggie’s Missouri buffalo....
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"From the sidewalk I saw the rectangular smoker that looked like, yes, an aquarium." Owner and aqua-smoker pitmaster Robert Adams (bottom right). [Photographs: Robyn Lee] We were just off the plane, we were hungry, and we were on our way to Hot Doug's when it occurred to me that given the line we were about to wait in, perhaps we should quell our hunger pangs with a little something. I had read and heard a lot about Honey 1 BBQ and it turned out to be sort of on the way. So off we went. The smoke hit us a full block and a half from the joint. That shouldn't have surprised us because Honey 1's slogan is "Real Smoke...And...
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Bison meat is lower in fat and cholesterol than beef, plus it tastes "more intense and not at all gamey," said chef John Ash in this Seattle Times piece on bison's comeback. Last year, Americans bought double the amount of bison meat they bought five years ago. For more information on eating this shaggy brown animal, visit bisoncentral.com. [via Girlhacker]...
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This lovely graphic from the Cattlemen's Beef Board and the National Cattleman's Beef Association contains everything you need to know about beef cuts and how to cook each kind. Click here for a close-up. [via Doobybrain] Related Illustrated Guide to Steak Cuts, Plus Grilling Tips 'New' Cuts of Steak... [Talk] Grilling: Thai Beef Rolls with Sweet Chili Sauce...
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Note: Each week, one of our various Market Scene correspondents from around the country checks in with what's fresh at the farmstands in a particular region. Today, Penny Cherubino (Boston Zest) drops by from Boston. The Brookline Farmers Market has been a part of the Coolidge Corner shopping experience for thirty-one years. It's a place of full-flavor shopping with produce, cheese, eggs, ice cream, bakery, specialty foods, beef, turkey, pork, lamb, and fish vendors. It's a busy market, with long lines forming at favorite vendors like Clear Flour Bakery. This family-operated, artisan bakery specializes in creating the authentic breads of Italy, France and Germany. Clear Flour always appears in any list of the best bakeries in the Boston area....
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On Foodtease recently, bloggers Nicole and David tackled cow lips: David and I almost shit ourselves when we took a good look at the beef lips we had brought home from the meat market. This is honestly the scariest looking food we’ve ever seen — even more so because it comes from a cow rather than some other crazy reptile/bird/fish thing where you would expect slime and spikes. Once we toughened up, there was a huge pay off in terms of yumminess. Watch the video below (after the jump)....
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If I had to choose one final beefsteak dinner it would be the prime rib at Smith and Wollensky, a cut that I have been enjoying since moving to New York City in the mid 1980s.
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New Scientist says marinating steak in beer or wine cuts down the amount of cancer-causing compounds formed after cooking by about 90 percent. Related: How do you season and marinate your steak?...
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