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Photo of the Day: Steak Dust
[Photograph: Andrew Christopherson] Note to spice and seasoning blend executives: "dust" is not the most appetizing word. Pretty sure it shouldn't be used to describe any foodstuff, unless it comes after "fairy" (although I don't really know how edible that'd be). My friend spotted this Tone's Steak Dust at his local Sam's Club in Alaska. The blend includes salt, garlic, dehydrated onion, a few hydrolyzed and autolyzed substances, and corn syrup solids. Related Poll: Food Terms You Should Stop Using in 2010 Best rub for steak? [Talk] Marinated Ribeye Steaks...The Food Lab: The Importance of Resting Meat
This week at The Food Lab, we explore the importance of resting meat. You mean I have to wait before sawing into that perfectly charred ribeye? Unfortunately, yes. Asides from over or under-cooking and seasoning issues, not resting meat is probably the carnivore's biggest blunder of all.Meat Master Can Tell Cow's Age, Gender, and Breed After One Bite
[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...Video: 3 Cats, 1 Steak
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....Behind the Scenes Look at Smith and Wollensky's Prime Rib
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.Filet Mignon vs. Skirt Steak: Which is Better?
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?...Outer Space Smells Like Fried Steak
"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...Ed Levine's Serious Diet, Week 35: Eating Meat Sparingly Is Alright
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....Photo of the Day: The Home of the Silver Butter Knife Steak
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....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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