Entries tagged with 'steak'
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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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How to eat a steak if you're a cat: Get two other cats to hold the ends for you, and then munch away at the center. This method works pretty well until the other cats realize, "Wait, this blows," and try to take the steak away from you. Watch the video after the jump....
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[Photographs: Nick Kindelsperger] La Pasadita 1141 N. Ashland Avenue, Chicago IL 60622 (map); 773-278-0384 The Short Order: Oddly beefy grilled steak tacos. Want Fries with That? No sides are needed. Save room for tacos. Want Ketchup? Just bottles and bottles of bright and spicy tomatillo salsa. Let's get right to the reason I've eaten here twice in the past week. La Pasadita serves carne asada (steak) tacos that are gorgeously browned on a hot grill, chopped up into little bits, and stuffed into corn tortillas. They are then topped with a sprinkling of onions and cilantro, and squeeze bottles of tomatillo salsa are available for a little heat. That's it. No syrupy margaritas served in medieval chalice-sized cups. Just...
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[Photograph: Michael Nagrant] I like a steak taco that doesn't look like it’s been hacked to death by Edward Scissorhands. But, rather than cutting skirt steak nicely across the grain in reasonably sized slivers, most of the Chicago taquerias go all samurai and chop their taco meat into a pile of tiny fleshy bits. If you're lucky, you'll get those bits fresh (as is the case at Tio Luis and Taqueria El Asadero—my current favorites), but it's more likely you'll get them shoveled off from a steaming pile in the corner of the grill and re-griddled to a jerky dryness. Not so at Carbon (pronounced car-bone, as in what it might sound like if automobiles had sex), where the...
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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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This past week the Boston Globe ran the obligatory "when times get tough, the tougher, cheaper cuts of meat become more popular" story. In fact, I prefer cheaper, slightly tougher cuts even when times are not tough. Which would you rather chow down on—skirt steak or filet mignon? No contest, right?...
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"Houston, there appears to be a steak-laden alien vessel in low earth orbit, and it's comin' in hot." To help train astronauts, NASA has hired a chemist, Steven Pearce, to recreate the smells of space. Astronauts interviewed after spacewalks reported smelling peculiar odors on their suits and helmets. Pearce: "For them, what comes across is a smell of fried steak, hot metal, and even welding a motorbike, one of them said." [via The Presurfer] Related: Historic Shuttle Mission Sends First Bagels into Space...
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I'm slowly realizing that meat can and should be enjoyed in small portions. Serious Eats contributor and Meat Lite co-author Joy Manning does have a point: small portions of meat can be an incredibly satisfying thing to eat. Joy inspired me a couple of nights ago when I went to a steakhouse with a group of seven serious eaters. Like many people I usually order my own steak. Sometimes it's a ten-ounce steak, sometimes it's 12 ounces, and sometimes it's even a pound. I enjoy every single bite and then, of course, I realize I feel uncomfortably full. Lots of red meat will do that to anyone. So this time I did something radical....
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Photograph from Society In Decline on Flickr It's important for us to remember our roots, and for the Silver Butter Knife Steak, all the history goes back to Murray's in downtown Minneapolis. When the Silver Butter Knife Steak thinks to itself, "there's no place like home," Murray's is what comes to mind. Silver Butter Knife Steak refers to the restaurant's 28-ounce strip sirloin special, priced at $89.50 and meant for two diners....
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Brand Steakhouse in Las Vegas will give you their 120-ounce (seven and a half pounds) steak for free if you eat the whole thing by yourself. Otherwise, you'll have to pony up $267. Whether the rules include a time limit or puke allowance is unknown. [via EatFeats]...
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