Fire up the grill and invite me over, friend. Today, we feast in celebration.
Tagged With meat
Video: Like any respectable eater of meat, I pretty much like every kind of barbecue that exists. There are few things that taste better than something cooked long and slow with smoke and over indirect heat. Texas style, Kansas City style, Carolina style, Korean barbecue, char siu, it's all delicious.
Homemade sausage is so good and so cheap to make that you'll never buy it from a store again. Here's my take on a super healthy hot Italian.
Warning: I'll keep it gore free, but there's going to be pictures of a dead animal and its subsequent parts inside. It's nothing you won't see wrapped in plastic on a grocery store shelf, but if you're going to have a problem with that, maybe don't scroll further.
Video: If you want to treat a delicious hunk of meat in the best way possible, you shouldn't just throw it on a pan. Instead, you should utilise all the techniques used in this video by How To You: make sure you get a good, thick cut, salt and pepper the hell out of it, use a sous vide, and then sear that baby on a grill. It's a lot of work but it will be the perfect steak.
I will admit, I have never even heard of "the meat sweats" until I saw them mentioned in a commercial. It's a little-studied struggle that apparently strikes carnivores after a gratuitously meaty meal. Is it a legit scientific phenomenon, and if so, what happens to your body?
Video: This burger from Plan Check in Los Angeles already looks delicious but what makes it a must eat is the "ketchup leather" inside the burger. It's basically tomato sauce in the shape and form of a Fruit Roll-Up. Or like a cheese slice of tomato sauce. Or like awesomeness in a square. Food Steez visited the restaurant to see how they put their burger and chicken sandwich together your eyes will be hungry after.
Video: It's probably because I ate a stupid salad quinoa health bowl (purposely but painfully light on dressing and happiness) for lunch that I'm beginning to regret all my life decisions that has led me up to this point where this glorious barbecue spread from La Barbecue in Austin is not in front of my face right now. What did I do so wrong in my life to not eat this every meal of every day of every year of every life?
In a recent report on processed meat and risk of bowel cancer, the International Agency for Research on Cancer (IARC) stated: that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 per cent. This method of communicating risk led to confusion and some hostile reactions. Scientists can explain risks of cancer and other diseases in several ways; some are easier to understand than others.
You can spend an entire lifetime learning how to do something and I'm pretty sure you still won't be as good as or as confident as this butcher chopping down chickens with a bandsaw. He moves at such incredible speeds and comes so close to the blade multiple times without hesitating that I'm fairly certain he's had fear surgically removed from his personality.
You can have the perfect cut of steak that's been cooked to the perfect temperature and grilled to the perfect texture and yet still ruin it by not cutting the meat against the grain. Seriously, slicing a steak against the grain makes it so much more tender and delicious that you'd be a fool not to do it that way.
Here's a shocking number that speaks to the USA's love for meat (and pizza): Americans eat so much pepperoni per year that if you put the slices side-by-side, they could circle the Earth 50 times over. The fact bit comes from Bill Gates look at Vaclav Smil's interesting book Should We Eat Meat? That's, uh, a lot.
Food-borne bacteria are the primary cause of spoilage and food poisonings. Thriving in moist, low-acid environments where lots of protein is present, pathogens like Salmonella, Campylobacter and E. coli live with the bird during its life and stay with its meat after slaughter; likewise, other bacteria, such a Acinetobacter and Pseudomonads fluroescens, putida or fragi, thrive on the meat after it's processed. Given chicken's somewhat unique qualities, quick spoilage is inevitable, and can only be mitigated by careful attention to time, temperature and moisture.
Dry-aged beef. It's a phrase that gets fancy steak-lovers' mouths all drooly. The magic dance of enzymes and moisture reduction creates out-of-this-world flavour and tenderness that, unless you've got restaurant-grade equipment, you can't recreate at home. Steaklocker wants to change that, with a device on Kickstarter that promises to bring that meaty magic to your home kitchen.
Before the era of "set it and forget it" countertop rotisserie ovens, kitchen gadgets required a lot more manpower — and if not manpower, then dogpower. The turnspit, a breed of dog dating for medieval Britain, would run around and around on a wheel like a hamster in a cage, ensuring evenly roasted meat for hungry noblemen.