When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. We wrote about both of those cuts this year, but we did it our way. We also managed to dress up mounds of round, tenderize brisket, turn chuck into the tender found...
When I arrived in Buenos Aires, "Ojo de Bife" ("eye of beef") was at the top of most steak menus, giving the blessed ribeye its appropriate place in the steak pantheon. It reminded me of a Jeffrey Steingarten passage from his essay in Men's Vogue about a search across Spain for great steak--which has led me to order ribeye almost exclusively since reading it:
...the most del...
Before heading to Buenos Aires , I'd heard mostly about the steak. Friends who'd gone had talked fondly of beautiful architecture and vibrant street life. But their eyes really lit up when they started raving about the beef. Supposedly, it was some of the best in the world, deep and rich and pronouncd in beefiness. The quality of Argentinian beef is especially significant because t...
You might assume that Nick has hijacked The Paupered Chef, chopped my body into little pieces and hid me in the attic (between sessions of ravioli-making and chili shenanigans ). But this is not the case; I am alive and well. I left Estonia for close to a month to bask in holiday cheer back home in the States. But now I've returned to the cold and dark climate of Northern Europe...