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The Food Lab's Complete Guide To Buying, Storing, and Cooking a Leg of Lamb
I can think of only a precious few situations when I'd rather have a steak than a fatty, musky lamb chop. Or when I'd rather have a pot roast than a rich, slightly funky braised lamb shank. And when it comes to holiday roasts, the Prime Rib may be the king of the table, but the roasted leg of lamb is his wilder, funner cousin. Here's a guide to buying, seasoning, cooking, and carving lamb.Video: Killing a Buffalo Humanely, Eating Bison Tartare After
My vegetarian girlfriend/camera operator refuses to watch this week's video, so I won't be insulted if you skip over it too. I'll be more impressed, though, if you watch. For those of you who can handle blood and like to see where your meat comes from—those who appreciated last week's slaughterhouse video on Food Curated—this one's for you. If you can call killing an animal "humane," this slaughtering is probably the most humane killing I've ever seen.Seriously Asian: Velveting Meat
The Chinese technique of velveting meat is an oft-used yet underappreciated one. It refers to the coating of meat pieces in cornstarch, egg whites, wine, and other seasonings such as garlic and soy sauce, to make it more tender. Learning how to velvet meat is as integral to Chinese cooking as say, browning meat is for the French or Italian.Montreal: Fleisher's Meats Hosts Butcher Blackout at Joe Beef
New York-based Fleisher's Grass-Fed and Organic Meats recently hosted its annual Butcher Blackout at the Montreal restaurant Joe Beef. Despite the dinner coming directly on the heels of my gluttonous maple syrup feast at Pied de Cochon's sugar shack (it was the next night) I knew better than to turn down an opportunity to eat a massive meal of Fleisher's famed beasts multiplied by Joe Beef's spunk.The Nasty Bits: Pate
This is the first of probably many posts on pate. Why it has taken me almost two years to talk about pate in the Nasty Bits column, which by definition emphasizes ingredients like liver and fat, is really only due to my fear of overeating it. I envy those friends who can have just a little nibble on toast and bread, then say, "oh, that's too rich for my blood!" I can easily polish off a slice of pate like most people would a slice of cake.Butchery Demo: Dickson's Farmstand Meats
More and more meat purveyors are offering seminars where you can watch beef butchering in action. It makes sense—they're going to be carving regardless, so why not let us watch? Plus, it's a pretty weird way to spend an afternoon. We recently went to a butchery demo at Dickson's Farmstand Meats in Manhattan with owner Jake Dickson and butcher Adam Tiberio.Game Day Recipe Roundup: Chili
If you're having a bunch of people over to watch the game, nothing's easier and more satisfying than a big pot of chili. Whether you're going with ground beef, turkey, or a vegetarian version with just beans, we have all the recipes here. Some of them call for a drizzle of beer, others are enhanced by ground coffee beans, a splash of bourbon, and even anchovy filets. What are your special chili ingredients?USDA Mandates Nutrition Labeling for Meat
New rules passed by the USDA last week will necessitate nutrition labeling on raw meat, providing more accessible information for consumers.The Mustard Belt of South Carolina Barbecue: Shealy's, Jackie Hite's and Sweatman's
When South Carolina Barbeque Association president Lake E. High, Jr. curated a whole hog lunch for Anthony Bourdain: No Reservations, he proclaimed that South Carolina is "absolutely the barbecue capital of the world." This isn't the wildest claim a barbecue evangelist can make. I can count at least four barbecue capitals of the world in the American South, and to be perfectly honest I'd like to see at least 500 more vying for the title. The environmental toll of all that burning wood may be an overriding concern. Then again, I may be a hungry man.Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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