With community supported fisheries, participants pay upfront for that season’s share. Unfortunately, my work schedule didn’t allow me to get to the dropoff locations in time, and, frankly, it was too much fish for me to take. But this Spring an offer turned up that was too good to refuse.
Wednesday, July 7, 2010
I just bought a 250 pound side of Dexter beef for $1000. That makes it $4.00 per pound, and I use everything off of it: a rich pot roast, short ribs, lots of “butcher” steaks, bresaola, basterma, pastrami, peperoni, shanks, dry aged steaks, and onion soup with marrow.
Thursday, June 17, 2010
The challenge is this: Can you take pork belly—one of the fattiest cuts of meat available, deep fry it, and create a dish light enough that you can actually feel good after eating it?
The answer is yes! And here’s how it’s done:
Monday, June 14, 2010
There was an outpouring of delicious ideas put forth in our “Early Summer Grilling Ideas Contest” — ranging from pesto shrimp to jerk sweet potatoes to grilled watermelon. But the Adult Taco took the cake!
Tuesday, June 1, 2010
It’s the first week of June – time to rock the party with your grill skills! We’re therefore holding a contest for Best Seasonal Grill Ideas and Recipes. The prize will be a copy of Deborah Krasner’s James Beard award-winning: The Flavors of Olive Oil: A Tasting Guide and Cookbook. Post yours today!
Friday, March 5, 2010
Can you spot the difference between the two hanger steaks? They were both cooked to a perfect 130°F medium-rare in the same pan, they are both cut from the same piece of meat, and they both sport a beautiful brown, crackly crust. Yet one of them is more tender than Otis Redding on a good day, while the other has more in common with a rubber band.
What’s the difference? It’s all got to do with the angle at which it’s sliced.
Friday, February 5, 2010
Is it possible to make Buffalo wings in the oven that are not “different but just as good,” but actually indistinguishable from the deep-fried version? Hint: if it wasn’t, I wouldn’t be writing this right now.
Friday, July 9, 2010
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