November 1, 2013 |
When I was in Korea a few weeks ago, I fell in love with something called tteok galbi , hand-chopped beef short ribs mixed with vegetables, aromatics, sometimes even pork, then grilled over a hot charcoal fire. Tteok is the Korean word for rice cake, but the patties are so called because they look a little like rice cakes, not because they include rice among their ingredients. They are more or less the local equivalent of hamburgers, served bare on a plate accompanied by neither rice nor bun. The best tteok galbi tends to be served with the bones inserted back into the patties as a sign of authenticity, and maybe to add a little flavor.
October 27, 2013 |
For generations, beef shoulder was a blue-collar cut of cow, fit for the meat grinder or crockpot but not much else. But where others saw pot roast, Tony Mata saw potential. Mata is a Dallas meat scientist whose mission is to find hidden gems in rough parts of the steer. He and a team of researchers came up with the industry's newest steak by mining the muscle under the shoulder blade for a tender pad of flesh. Unveiled last year at a trade show, the meat is starting to land on restaurant menus.
October 24, 2013 |
Farms are having a moment. Which, if you've gone to any weddings recently, is not news to you. For many a bride, her big day takes place in a rustic barn with a “farmhouse chic” decor that includes mint juleps served in mason jars. The ambitious bride even sticks her bridesmaids in cowboy boots. “I never thought I'd see the day when … people would want country instead of country club for their wedding,” says Tony Azevedo, who turned his Central Valley farm into a wedding destination . Turns out, the trend-seeking urbanites are providing enough supplemental income to rescue dairy farmers from financial collapse.
October 21, 2013 |
The Foster Farms salmonella outbreak this month has underscored the importance of cooking and handling poultry properly. Now attention is turning to beef because of a little-known practice called mechanical tenderization. To soften a cheaper grade of beef, producers machine-puncture meat with a row of needles or blades that break up tough muscle fibers. The punctures are too small to recognize with the naked eye. While the process can tenderize the toughest cuts, it raises the risk of food-borne illness because it can potentially deliver bacteria deep into the center of the beef where it's harder to cook off. Since 2003, the Centers for Disease Control and Prevention has reported five outbreaks of potentially fatal E. coli 0157:57 due to mechanically tenderized beef.
October 18, 2013 |
When I signed up for a course in canning and preserving, I wasn't thinking much about pigs. The images in my mind were more of strawberries and cucumber pickles. Maybe beets. But of course there's an entire world of preserved meat out there. The preserved meat of my childhood was mostly frozen; my parents bought a half cow at a time, cheaper than buying smaller bits. And it was chipped beef on toast; the tiny jar of thinly sliced beef that my mom could stretch to feed five of us. And then we had a juice glass to boot.
October 3, 2013 |
Amazon Studios has put into production three comedy pilots as the online retail giant deepens its investment in original content for its Prime Instant Video streaming service. The studio struck deals with several established Hollywood writers and producers - including Jill Soloway, producer of the Emmy-nominated HBO series "Six Feet Under," and writer Roman Coppola, who received an Oscar nomination for best original screenplay for "Moonrise Kingdom" - to develop the latest pilots.
September 19, 2013 |
NEW YORK - Five years after Lehman Bros.' implosion, USC wants to make sure its newly minted accountants won't help blow up the world economy. Required courses at the university's Marshall School of Business now include accounting ethics. Another new course on accounting rules aims to help future auditors keep land mines, such as toxic investments linked to subprime mortgages, from exploding. The hope is that future auditors will protect society from market meltdowns like the one in 2008, not just act as dutiful Wall Street bookkeepers.
August 14, 2013 |
I'm a sucker for a good pretzel wherever I find one. And in these parts, Röckenwagner Bakery makes some of the best. Hans Röckenwagner also has a pretzel burger at his 3 Square Cafe & Bakery in Venice that's one of my guilty pleasures. When I heard that Wendy's had come out with a limited-edition premium pretzel bacon cheeseburger, of course I had to give it a try. I was curious to see if the $4.69 burger could measure up to Röckenwagner's considerably more expensive $12.50 (including fries)
August 5, 2013 |
For a $330,000 burger, taste testers thought the flavor fell a little flat. The hefty price tag, however, wasn't for some fancy, rare cut of meat. In fact, this meat had never so much as mooed in a previous life: It was beef grown in a laboratory. Dutch scientists Monday unveiled their ambitious research project, years in the making, with a public taste test of their cultured beef in London. Volunteer tasters sampled hamburger made from the lab-grown beef made from stem cells.
August 1, 2013 |
More than 50,000 pounds of ground beef packed at a Kansas plant have been recalled over fears of a possible E. coli contamination, the U.S. Department of Agriculture said Wednesday. The ground beef was produced by National Beef Co. on July 18 and sold to retailers, wholesalers and food service distributors across the country, the USDA said. An investigation determined National Beef was the sole supplier of the beef that tested positive for E. coli, the USDA said. Quiz: How well do you know fast food?