Wednesday Links: Dry vs. Wet Aged Beef, Raw Milk, and Lots of Chicken

7th Apr 2010

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[m500/Flickr]

Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

Dry vs. Wet: A Butcher's Guide to Aging Meat
Another post by Tom Mylan that explores the differences between dry aging and wet aging beef.

Faux Pas in the Bulk Aisle
This is a nice little primer on the etiquette of using the...

Grub Street Chicago Announcement

6th Apr 2010

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We realize it's been a tad quiet over here for the past couple weeks, but there is some exciting news. As of, well...yesterday, I'm the new editor of Grub Street Chicago . I'll cover all the juicy restaurant news in our city from fine dining to as many posts about hot dogs I can manage. Check out my intro post here . It's a challenging new position, but one that will allow me to work f...

Serious Eats Roundup: Oozing Goat Cheese, Asian Noodles, and Ten Minute Tilapia

5th Apr 2010
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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Minced Pork with Soba Noodles
A simple ingredients list combined with high heat creates a complex and haunting result.

Orecchiette with Peas, Prosciutto, and Crème Fraîche
The idea behind this dish is the same as Pasta Carbonara: creamy...

Wednesday Links: Tasty Tomatoes and a Street Food Manifesto

31st Mar 2010

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[Image courtesy of Stacey Cramp for The New York Times]

Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

Tasty Tomatoes All Year Long
Is the tyranny of summer tomatoes coming to and end?  Greenhouses the size of multiple football fields are growing tasty tomatoes all year long.

We're Wire...

Homemade British Bangers and the Search for Rusk

How to make better bangers

30th Mar 2010

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As I was digging into making my own British bangers for my Full English Breakfast challenge , I kept stumbling onto the same sad story which may or may not be complete bullshit: During the early 20th century thanks to two World Wars, meat was scarce in England and pork sausages were padded with some grains and extra liquid to help stretch the meat reserves. When cooked, these padded sausa...

Serious Eats Roundup: Frozen Custard, Ricotta Pasta, and Tofu

29th Mar 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Seared Scallops with Spinach and Arugula
This simple recipe sears scallops over high heat and serves them with a side of spinach and arugula.

Almond Tofu with Buckwheat Noodles and Snow Peas
Blake is not usually into vegan meals like...

Wednesday Links: Fajitas, Food in Film, and the Fragility of Restaurants

24th Mar 2010

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[Image courtesy of Troy Fields and the Houston Chronicle]

Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!

Not So Clear Cut
A disturbing tale of what really goes into a plate of fajitas.

The Last Days of Kugelis
The worlds oldest Lithuanian restaurant just closed on the South Side. Sky F...

Basic Tomato Sauce

Sometimes you need to start with the basics.

23rd Mar 2010

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I was recently bumming on a friend's membership to Costco, arms full of inexpensive bulk yeast and Dijon mustard for salad dressing , when I discovered the can of tomatoes you see above. It seemed like the deal of a century. For $3.89, I walked away with a can of San Marzano tomatoes weighing almost 7 pounds. That's the price you sometimes pay for a single 28 oz can of them.

I immed...

Serious Eats Roundup: Vegetarian Enchiladas, 30-Minute Roast Chicken, and a British Classic

22nd Mar 2010

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Our weekly roundup of what the two of us have written over on Serious Eats.

"Dinner Tonight" Column

QUICK MEALS TO YOUR TABLE FIVE DAYS A WEEK.

Pasta with Spring Herbs
It doesn't get much simpler than this pasta that comes together while the water is boiling.

Jacques Pépin's Quick-Roasted Chicken
A technique to solve the problem of breast and leg meat cooking at different times...

The Strange Appeal of Vinegar in a Cocktail

Taking the balance in a whole new direction

18th Mar 2010

vinegar cocktail

Do they belong together?

Most cocktails have too much sugar in them. I'm not sure when the barrage of overly sweet cocktails began (not to mention the tradition of putting mini umbrellas in the glass), but it leaves me with a stomach ache. Unlike the bracing experience of an Old Fashioned, possibly the first cocktail to be invented in a dusty bar in the 19th century, a succinct, aromatic si...