Thursday, January 28, 2010

Fit Meat?

Maybe this is how the whole over-consumption thing started..

I obviously have an affection for meat.. but I don't need it to stay fit!

This stamp is from the Producers Livestock Commission 1941
National Stock Yards, Illinois

Monday, January 25, 2010


I've posted about Temple Grandin in the past.. and have heard rumors about Claire Danes playing her in an upcoming HBO series.
And here it is!

I was a little apprehensive but it looks like Claire studied her stuff.. she sounds so much like Temple.
This is a story that needs to be told!

Thursday, January 21, 2010

Le Balkan Burger

Thought I'd share an article I'm mentioned in from this weeks
New York Times Dining Section.

The Balkan Burger Unites All Factions

Monday, January 18, 2010

Canard Au Sang .. or Pressed Duck

A traditional French dish made famous by the Tour d'Argent restaurant in Paris. Sadly very rare to find in America.. I know that a press exists at Daniel, unfortunately the dish is not on the menu.

It begins with a young duck which is strangled, to keep as much blood as possible. The duck is roasted.. and then the delicacy begins.

A Maitre'd pushes a clothed cart to your table holding the ornate press and begins by carving out the breasts (taking out the liver), and sending the legs back to the kitchen for the next course.

Everything else left on the carving board is thrust into the press and crushed!
The marrow, blood, and juices come running out of the press.
These are cooked table side with the addition of cognac (sometimes port or madiera), butter, and occasionally the liver to thicken.

The result is said to be "the height of elegance"
This decadent sauce is showered atop the breasts and enjoyed!

It may help to just watch it!

VoilĂ !
If anyone finds a place in NYC that does this...
Let's go to dinner!

Monday, January 11, 2010

Choose It.

Here's the deal with USDA Beef stamps and grades.
It can be confusing...and you can end up buying the wrong grade.

USDA Prime
Best grade. This meat comes from young well fed cattle with lots of marbling. Mostly sold to restaurants. These cuts are usually cooked under hot direct heat.

USDA Choice
Also a good grade.. these cuts have less marbling than prime grades.
But are still good for quick cooking and also include braised cuts.
Most common grade found in supermarkets.

USDA Select
These cuts tend to be leaner.. with much less marbling.
Most of what you find under this grade will have to be braised.
Also found in retail stores.

The last two grades are "Standard and Commercial" which are sold as "store brand" meats..and "Utility, Cutter, Canner" used for ground beef, or processed products.

Saturday, January 9, 2010


I always make sure to have some sort of game on my menu.. right now it happens to be Elk Loin.

Listen to the latest Brian Lehrer show about the popularity of game in America!