Mark Bittman's tour of Parisian steak frites joints was a vicariously pleasurable read, and I found myself trying to come up with an excuse to fly to Paris to try each and every one of them. Maybe we need to do an all Paris week on Serious Eats. What do you think? As mouthwatering as the story was, he didn't really explain the differences between French beef and American beef. The French generally don't age their meat, so you don't get that fantastic minerally flavor the best dry-aged prime beef has in the States. I may be wrong, but they don't grade meat over there, and I don't think they serve much in the way of what we call prime...
Continue reading »
