As a bonus to this week's Cook the Book that featured the Lobels' Prime Time Grilling, we've got a gift certificate to give away this weekend only, courtesy of Lobel's. Not just any gift-certificate, either. A gift certificate for a huge, prime, dry-aged, bone-in ribyeye, our favorite cut of beef. This baby will feed two serious carnivores or four normal people. I have had one of these bad boys, and to eat one is a primal beef-eating experience. The gift card covers one (32-to-36-ounce) cowboy steak from Lobel's of New York. Don't live in New York? No biggie, pardner. Lobel's does mail-order; shipping is included here. To enter to win, answer the following questions in the comments: What's your favorite...
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What do you grill? How do you grill it? And what do you serve alongside it? Ed Levine and the Serious Eats community discuss
what makes a great grilled steak dinner. Essential reading for one of the last unofficial weekends of summer.
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In this week's Eat for Victory in the Village Voice, Jonathan Gold outlines in mouthwatering detail his last meal, which features a whole prosciutto roasted and rubbed with spices at Hostaria Costachiara in Tuscany. It has me thinking about hopping the next cheap flight to Florence, which probably won't be until September....
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If you want to talk about the importance of knowing where the ingredients you cook with come from, it turns out that at the restaurants owned by David Burke, all the steaks are from cows sired by a bull named Prime that he bought in 2005: "The purchase made perfect business sense, he said, because by breeding the same bull, the restaurant guarantees its steaks are of the highest quality. 'We bought his genes, basically,' said Burke, whose customers tell him his steaks are the best they've ever eaten."...
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Texan Independence Day was a few days ago and Homesick Texan celebrated it by writing about her home state's unofficial dish: While many foods hold sway over my heart, none (except for my beloved refried beans) reigns supreme more than chicken-fried steak, which is neither chicken nor steak (at least in the dry-aged, marbled-slab of prime beef sense of the word). This Texan delicacy is a cutlet of tenderized top-round beef, battered and fried in a skillet (much like fried chicken, hence the name), and served with cream gravy. In other parts of the country, you may see it labeled country fried steak, but a Texan would never call it that—it's always chicken fried to us....
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Perfect steak with DIY “sous vide” cooking: "One important aspect of molecular gastronomy is the application of scientific principles to food preparation in a normal kitchen. This can very well be illustrated by discussing the preparation of a steak." Also: OMG I can't believe I found a molecular gastronomy blog!...
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Serious Eats made its network television debut on Good Morning America Tuesday morning December 26. I talked about great New Year’s mail-order foods that we think serious eaters would love. But since the nice folks at Good Morning America limited me to four ideas, I thought I would share what else we would recommend if they had just given us another half hour of airtime. A great New Year's mail-order food lineup should take into account a few factors. People have already made their way through Thanksgiving and Christmas, eating traditional family foods and receiving gifts of foods they really don't want, like fruitcake or bad steaks. The food focus during Thanksgiving and Christmas is on doing what's expected, doing...
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