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 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 18, 2013 |
Not long ago, the travel website Roads & Kingdoms reported that the African nation of Somaliland had put its faith in a new export to raise itself from poverty: camel meat . "Somaliland's future prosperity may just ride on the camel," the author wrote. We shall see. As one of the few Americans who has actually partaken of this, um, delicacy, I thought I'd share my experience. It was August 1992. The place was Mogadishu, Somalia, where I was reporting on the civil war that had broken out after longtime dictator Mohamed Siad Barre fled the country, leaving his capital city in the hands of two mutually antagonistic warlords.
October 9, 2013 |
With 300 people already sickened by a salmonella outbreak in Foster Farms chicken, consumers are being reminded to take extra precautions when handling raw poultry. High on that list is something counterintuitive: Don't wash raw chicken in the sink. Researchers say all that splashing can send bacteria soaring up to 3 feet away, onto your countertops, towels and dish racks. That increases the chance of it landing on other foods or on your hands. Here's what the U.S. Department of Agriculture has to say: "Some consumers think they are removing bacteria and making their meat or poultry safe.
CALIFORNIA | LOCAL
October 7, 2013 |
The inflatable puppy in a hot dog bun was designed to turn heads and stop traffic. And no doubt it would on so many other corners, in so many cities other than this one. Even at Hollywood Boulevard and Highland Avenue, it was a bit odd to see a bunned, 10-foot-long dog lying on its side, with big black eyes and a belly striped with ketchup and mustard. But was it any odder, really, than to walk through a web of Spider-Men - one rail-thin, one chubby, one wearing a bulging fanny pack?