Kenji, the Serious Eats Food Lab author, goes vegan for a month.
I’d love to cut down on my meat intake to fall in line with more economically/sustainably reasonable portions, so I’m pumped to see what someone with a diet and food interests comparable to my own decides to eat for a month.
Cooking With Goat Chops
I live in Perth Amboy with two brothers. Their father hunts/fishes often. There is a fridge in the basement full of meat. No, I don’t think Mr. Gregory hunts goat, but alas, there are goat chops.
Does anyone have an suggestions/recipes/ideas for me? I just made some delicious red curry chicken soup over the weekend, so I’m certainly in the mood for something with some foreign panache. Maybe something Greek?
Serious Eats' Food Lab on good, evenly cooked turky.
White meat’s good at 145. Dark meat’s good at 165. Here’s one solution.
Harold McGee on flipping your steak and killing your fish. Really fascinating.
I’ll have to let my asian food market fish go through rigor mortis first from now on.
Making Home-cured Pancetta
I like meat. Cured meat. I first cured meat over the winter with some salted duck breast “prosciutto” that turned out great (and, surpisingly, didn’t kill me). So I decided to step it up a bit.
Duck Prosciutto
I made duck prosciutto at home and it turned out friggin’ awesome. Read more for pictures and instructions on doing it yourself.
Giving Pizza Hut Another Try
Apparently Pizza Hut is switching to all-natural ingredients. Whether or not this makes for a better tasting Pizza remains to be seen, especially considering my main beef with Pizza Hut has always been their shitty dough/crust.
Of particular interest to me is that “it would use only pepperoni and other sausages that do not contain artificial preservatives or colors and are free of nitrates and nitrites.” I’ve had a growing interest in charcuterie and I’ve been frustrated at the lack of information out there on curing meats without sodium nitrate (or “pink salt”) which is used to retain color and help it last longer. Even Philly’s own Marc Vetri didn’t have any good info for me. So I’m curious to see how Pizza Hut’s pepperoni and sausage looks and tastes.
Meatloaf
Scout has never had meatloaf. I’ve never made it. Never really have been a fan of it. Anyone have any good recipes for it?
Charcuterie -- The Craft of Salting, Smoking, and Curing
Looking what just came in the mail for me! On Luke’ recommendation, of course. I can’t wait to get started. What should I try first?
Learn to Cure Meats
Thursday July 24th at the Whole Foods Bowery in NYC. Anyone wanna join me? It’s only $30.