April 8, 2014 |
Come grilling season, expect your sirloin steak to come with a hearty side of sticker shock. Beef prices have reached all-time highs in the U.S. and aren't expected to come down any time soon. Extreme weather has thinned the nation's beef cattle herds to levels last seen in 1951, when there were about half as many mouths to feed in America. "We've seen strong prices before but nothing this extreme," said Dennis Smith, a commodities broker for Archer Financial Services in Chicago.
August 29, 2007
Total time: About 1 hour, 30 minutes plus chilling time Servings: 4 Note: Adapted from "Korean Cooking for Everyone" by Ji Sook Choe and Yukiko Moriyama. Dongchimi kimchi and Korean buckwheat or arrowroot noodles are available at Korean markets (the noodles often come with soup-base seasoning packets, which can be discarded). Asian hot mustard and rice wine vinegar are available at Asian markets and well-stocked supermarkets. 1 pound beef brisket (1 to 1 1/2 inches thick)
March 31, 2012 |
Looking for something different in terms of red wine? Try this lovely 100% Mencia aged in French oak from the tiny, highly regarded Algueira winery in Galicia. It tastes of blueberries and blackberries, cool forest and earth. Rich and intense, the 2007 Adega Algueira "Algueira" is reminiscent of a northern Rhone and has the acidity to hold its own against big, bold flavors. Region: Galicia, Spain Price: From $25 to $32 Style: Rich and full-bodied What it goes with: Brisket, calves liver, tripe, pork and beef Where to find It: K&L Wine Merchants in Hollywood, (323)
January 26, 2013 |
Syrah doesn't exactly leap to mind when thinking about Oregon reds. But here's a wonderful example from the tiny Cowhorn Vineyard & Garden in Applegate Valley (that's in southern Oregon). One sip and I was ready to buy a case. Why? Because it's tremendously food-friendly, not overly extracted, a Syrah that's graceful and poised, bright with flavors of cherry and cassis and sporting a snazzy bit of acidity. I don't know what it is about the valley where the grapes are grown, but this wine is reminiscent of Syrah from the northern Rhone.
March 15, 2013 |
Everyone has their own iconic food -- not just a food they really like, or even really love, but a food around which the world turns. For me, it's barbecue. And not just any barbecue, but Texas barbecue. Credit my passion to a sentimental education received at the pit of C.B. Stubblefield when I was still at a very impressionable age (not that his barbecue wouldn't have made an impression on someone of any vintage). Stubb is famous now - or at least his name is. His line of barbecue products can be found on supermarket shelves across the country.
June 25, 1989 |
Look at this mustard. It's practically white. What's going on? I'm in Westwood Village, that village of mighty office buildings, first-run movie theaters and a major university, at a place called the Village Deli. There's a yearning about the place. It wants to be something: perhaps a deli for all these villagers, perhaps the ultimate California deli, perhaps even the Deli of the Future. The results seem odd. For instance, the Village Deli likes to think of itself as having classic New York-style decor, though there are big California picture windows, not to mention the potted plants, particularly in the second-story outdoor dining patio.