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Jones Soda Debuts Tofurky and Gravy Flavor
This time they have gone too far!
The Food Lab: Animal Fat Mayonnaise
This is awesome. I'm wondering about chicken fat, since I often have a good bit of that around.
I'm also thinking about mayo-based sauces, where the flavor would be cut by other ingredients. Would Thousand Island dressing made with beef-fat mayo be an ingredient in the world's best reuben? Maybe...
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Try adding beef tendon to your burger. It replicates much of the effect of fat without, you know, actually being fat.
Nice experimentation here, by the way. Any reason you didn't try round steak?
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Serious Cheese: Pairing Chocolate and Cheese for Valentine's Day
Posted by Jamie Forrest, February 10, 2009 at 5:45 PM
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Recent Comments | Response to Comments
Dave Arnold's Immersion Circulator Turkey
This is awesome.
Jones Soda Debuts Tofurky and Gravy Flavor
This time they have gone too far!
The Food Lab: Animal Fat Mayonnaise
This is awesome. I'm wondering about chicken fat, since I often have a good bit of that around.
I'm also thinking about mayo-based sauces, where the flavor would be cut by other ingredients. Would Thousand Island dressing made with beef-fat mayo be an ingredient in the world's best reuben? Maybe...
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Try adding beef tendon to your burger. It replicates much of the effect of fat without, you know, actually being fat.
Nice experimentation here, by the way. Any reason you didn't try round steak?
Critic Turned Cook Makes/Doesn't Break Mayo
Actually, as long as the chef knows his (or her) thing, the salad dressing on the side (dressing a salad can be an art) and the temperature to which meat is cooked are the sorts of things I wish people would stop asking for special consideration on.
If someone has an aversion (allergic or otherwise) to a particular ingredient, let the server know. A substitution/alternative should be offered, if possible. Saying, "Item X looks wonderful, but I can't eat Y. Is there any way that can be accommodated?" should work. Seriously, if I have a weird psychological block against a particular ingredient due to childhood trauma (for example), but a dish with that ingredient looks otherwise perfect, is it weird to ask if it would be possible to have that dish made without that ingredient?
Leftovers: The Day's Stray Links
Re: Food Blog Code of Ethics. I think that this project is problematic and unnecessary... and - if it catches on - will likely just turn into a way for some food bloggers to declare their moral superiority and pat each other on the back.
StillTasty Answers Questions About Food Preservation
StillTasty is rather overcautious in the guidance it gives. Most of it comes from US government sources (the same sources that try to convince us that medium-rare steaks are cooked until they are brown).
Alice Waters Agrees with Me: President Obama Needs to Try Some Beets
I was one of those who gave you flak before. I'll do so again. Alice Waters should leave the man alone.
Sure. Maybe she could make a beet dish he would like. Why should she, you, or any of us care? He's one person. He has preferences.
Also, there are hundreds of vegetables that won't be planted in the White House garden. Beets are far from unique.
The Mustards in My Fridge; Which Are in Yours?
Personally, I like a good horseradish mustard. I found one that actually has real wasabi in it (as well as some horseradish), and have been quite pleased by it.
I don't really understand the appeal of French's yellow, myself... but to each his own.
Repurposed Easter Candy: Milk Chocolate Space Duck Pops
I might need some of these.
Michael Ruhlman's New Book: 'Ratio'
I'm really excited about this book - possibly more than is healthy. From what I've heard, it fits in well with my cooking methods. Can it live up to my expectations? I really hope so.
Passover pasta rules?
Matzo lasagna is wonderful - much lighter than a standard lasagna. I think I will have to make some.
Sugar on Snow: Maple Syrup on Snow Snack in Vermont
Sour pickles? Huh.
the best cookbook for beginners
I've been doing a bit of thinking relating to this on my blog. I'd go with Cookwise. Why? It provides a good set of recipes that can be used as normal recipes, but it also explains why the recipes work. It teaches the reader how to use a cookbook and think about recipes. You can ignore these lessons, if you want, but if you want to learn how to actually cook, they are there. . .
Bacon Eggs: Eggs Made from Bacon
This madness must be stopped!
Fast Food Near Schools Increases Student Obesity
Is this a surprise?
Grocery Ninja: What to Do With Condensed Milk
Awesome. I've never seen the squeeze containers of sweetened condensed milk before. That's a great idea. I've generally limited my use of it to making dulce de leche (here are a couple alternate methods) or in making desserts... otherwise I'd use a bit and the rest of the can would go to waste.
Note that if you don't like your coffee extremely strong, sweetened condensed milk will add a distinctive taste to it that you may or may not like...
No Beets Will Grow in the White House's Organic Vegetable Garden?
Oh no! They aren't planting parsnips! Or cauliflower! Or squash, even! No cucumbers! What about garlic?!
You can only plant so many things in a garden. Beets aren't a notable omission.
No Beets Will Grow in the White House's Organic Vegetable Garden?
I'm sorry... you're complaining because the president doesn't like beets? I like beets well enough, but this is ridiculous.
The man isn't allowed to have preferences?
Cook the Book: 'Beyond the Great Wall'
When I was about 10 years old, my father and I went to Rome. When we were ready to head back to the airport to head home, the taxi drivers were on strike. We called for a private car. The car company said that they needed to pick up a few people and take them to the Vatican - we would have to share the ride. Of the people that shared the ride with us (all priests), one lived in Cleveland - about an hour and a half from us, another grew up in my father's neighborhood (in NYC), and the third had breakfast most mornings with our cousin (in Massachusetts).
Serious Heat: Ketchups to Set Your Mouth on Fire
How could you improve on Heinz?
Many ways. I've made homemade ketchup. It uses up a ton of tomatoes, but it is incredibly good stuff. Heinz can't compare.
Kenji Alt's Homemade Pizza Hack
Thanks! (I'm still working to find my voice, but it's coming along)
Kenji Alt's Homemade Pizza Hack
@Kenji - I appreciate that... but, as I am stuck with an electric stove at the moment, I'm adapting as I can.
Unified Dining Table
I'm fairly sure this is nonfunctional, since it doesn't look like the cups detach.
Jones Soda Debuts Tofurky and Gravy Flavor
Here are some more details about it -- http://bit.ly/3IqADD You can buy the Tofurkey Soda gift pack online...seems like a fun holiday gift for staunch meat-eaters!!!
Jones Soda Debuts Tofurky and Gravy Flavor
I will check it out if Target sells it.
Maybe I'm not grossed out by it because I have no clue what tofurkey tastes like...
What is really gross is their candy corn soda. I still buy their Halloween sodas each year because of the cute cans they come in.
Jones Soda Debuts Tofurky and Gravy Flavor
Sounds pretty gross.
Jones Soda Debuts Tofurky and Gravy Flavor
i love tofurkey! i confess to being simultaneously tempted and repulsed by this.
Jones Soda Debuts Tofurky and Gravy Flavor
Ewwww. We've tried tofurkey in the past, and it's just bad. Their tofurkey "sausage" links are good, but the faux turkey is blech. So, soda now? Yikes.
Jones Soda Debuts Tofurky and Gravy Flavor
Has anyone tried this? Someone should take one for the team. Not me though.
Jones Soda Debuts Tofurky and Gravy Flavor
That just makes me cringe. And my skin grow goose bumps. Who buys this ?
Jones Soda Debuts Tofurky and Gravy Flavor
This reminds me of something out of Charlie and the Chocolate Factory. A series of sodas meant to taste like four course Thanksgiving dinner.
Jones Soda Debuts Tofurky and Gravy Flavor
they're kind of scraping the bottom of the barrel at this point...
Jones Soda Debuts Tofurky and Gravy Flavor
it just not sound very appetizing AT ALL!!!
The Food Lab: Animal Fat Mayonnaise
You know they already sell Baconaise in the stores but it isn't made with real Bacon. It tastes really good though. I am going to make your version as I have some rendered bacon fat in my refrigerator. Never thought of making it myself. I can just imagine what that lamb mayo tastes like! Yikes. Lamb is such a highly flavored fat as it is.
The Food Lab: Animal Fat Mayonnaise
Who knows if they really use bacon fat to make theirs, but there is a bacon flavored mayonnaise on the market called Baconnaise. It's been the butt of a running joke on the Daily Show.
The Food Lab: Animal Fat Mayonnaise
You have done humanity a wonderful service!
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
okay i did actually try this and it was even more of a hassle than i expected dealing with the ox tail. maybe i'm just a terrible butcher but this blend definitely wasn't worth the time. oh well.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
@HerbyN Beef shank might be an interesting cut to try. In my experience, it's less fatty than oxtail, so you'd probably need to add another fat in there somehow. They'd certainly be easier to butcher. I should have thought to try them, but the butcher didn't have any when I went shopping. But, the quest for the perfect burger is a never ending one, so I see another grinding party coming up!
@CharlesAssam That's a big question, and I think it really depends on what you're going for. If it's an all-American, thin, griddled burger, gooey melted American cheese is a must - it adds texture and fat to the mix. If you're going for a thick, grilled, fancy-pants burger, then the sky is the limit. The proper blending of meat is something that I think helps all types of burgers, thin and thick, grilled or griddled. The right cheese, on the other hand, is defined more by the exact situation at hand.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Great Article. One Question, what role does cheese play and What is the best cheese to use on the best burgers? any ideas would be welcome.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
what might be the pros and cons of substituting center cut beef shank meat for the oxtail meat? i think the shanks might be easier to handle and separate from the bone and the composition and characteristics of that cut should be relatively similar to the oxtail... thoughts?
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Amazing, can't wait to try this recipe. And such great info. I've had chuck, lamb, pork burgers that were really good. 8oz Burger bar in LA makes theirs out of sirloin, tri-tip, and short rib which is fantastic as well, but it's not quite as firm as I would like.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
You are an answer to prayer! I've been wanting someone to conduct this kind of investigation for the longest time. Just last week I was mulling over for the hundreth time the alleged Shake Shack formula of 50% sirlon, 25% chuck and and 25% brisket -- and resorting to algebra to solve for quantities of each in order to attain a ratio of 80% meat to 20% fat. Algebra!! Was thinking, "Why doesn't somebody work on this and write it down!" Then yesterday, I found myself in the supermarket, staring at oxtail and wondering if it could lend its ineffable charm to a burger!! You are in the right time and place, and will probably achieve sainthood.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Gotta agree with everyone else: one of the best, possibly THE best, AHT article ever. Thank you.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Even though I had to log in for the 45th time today I just had to...this is a tremendously ambitious and brilliant piece. Never before have I been moved to grind my own meat until now...but that's what SE is all about, no?
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Thanks for the amazing post.
I've been experimenting with different blends for a while, but nothing this ambitious. So far my favorites that I've done at home have been sirloin and brisket, sirloin and ribeye, and chuck and brisket.
Definitely trying oxtail soon.
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
@Daniel - For some reason the butcher I went to only had flat cut, well-trimmed brisket this time. I have tried it with point cut brisket in the past, though with brisket, I find that most of the fat is on the cap - it's never particularly well-marbled. But it'd probably make the burger a little juicier to use a point cut with some of the fat cap still attached.
@asado - You're right. The chuck is so big and there are so many different cuts from it that perhaps a chuck-only test is in order at some point in the future. Of course, the short ribs are technically from the chuck as well, and they pack plenty of umami. Nothing like the oxtail though!
@kitchenhacker - I should have included round for the sake of being comprehensive, but from past experience, I knew it was bound to fail. Very little fat, very little flavor, and a dense, fibrous texture. The only thing it really has going for it is that it rhymes with "ground."
The Burger Lab: Mastering the Art of Burger Blending with Eight Cuts of Beef
Amazing article! I need a grinder now. www.JoesBurgerSearch.com
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Serious Cheese: Pairing Chocolate and Cheese for Valentine's Day
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