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Category: Beef Fri Jun 13, 2008Meat Tips: A Beef for Burgers Burgers are so simple, yet took me so many years to figure out. A food that is such a staple in our American diet should be something we should all be able to master, but you're not going to get anywhere without the right piece of beef. So I bring you another addition of Meat Tips in order to aid in making good meat decisions to set us all on the road to burger success. Your meat tips await after the jump >> 
Sun Oct 14, 2007National Meatloaf Appreciation Day or: How I Learned to Stop Worrying and Love the Loaf It was bound to come to this. The warm summer days have finally relinquished their hold and we're left with a cooling trend that finds me more indoors than out. That means less grilling, less barbecue, but not less meat. As we shift gears from summer to fall eats, there aren't many other dishes I can think of that can signal the seasonal change more than meatloaf. Considering this, I think back to a day when, for reasons beyond my comprehension, I did not like meatloaf. I was, and at times still tend to be, a finicky eater, and meatloaf was just one of those absurd food idiosyncrasies I clung onto until sometime after college. As I continue to conquer my aversions one at a time (I'm currently on mushrooms), meatloaf proudly stands not only as an early testament to my personal quest as an eater, but also as a food that defines a welcomed time of change. More and recipe after the jump >> Sun Aug 5, 2007The Bacon Cheeseburger Sausage Somewhere between brilliance and a sausage wrapped in a chocolate chip pancake on a stick, lay my idea for a bacon cheeseburger sausage. When I first received my meat grinder, I was lost in thoughts about the great hamburgers and sausages I was destined to make with it. At some point those two thoughts melded into one, leading my brain to conceive the bacon cheeseburger sausage. As an American, I feel it was my patriotic duty to set forth and create this totally unnecessary food monstrosity, not so much because I should, but because I could. More and recipe after the jump >> Mon Jul 9, 2007The Meat is in the Mail: Steak Having a reputation as a Meatmaster can have definite advantages. After Meatwaver Marissa instructed her father in the ways of the Meatwave, he promptly went online and submitted an order for a shipment of meat to be delivered to her, which ended up being a new bounty of meat that she decided to share with me. Ordering meat online totally confounds me. No matter if I'm at the butcher or a supermarket, I always end up looking at many, many (sometimes all) pieces of meat on hand before settling on the one that will make the journey home with me. The inability to inspect your meat before purchasing seems like you're just asking for trouble, but I do know people (including my mother) who swear by Omaha Steaks, so I was actually excited to hear about this order headed our way so I can see first hand how the mail makes meat that much more delicious. More and recipe after the jump >>
Tue Jul 3, 200793/7: The Butter Burger Tomorrow is 4th of July and I'll make a safe bet you have a barbecue to go to and that there will be some hamburgers there. If the barbecue is your own, I expect that you'll be grinding your own meat, but what to do if it's not your own and you show up to find burgers are being made with lean ground beef, say a 93/7 (or even a 90/10) mix of meat to fat? You know this will result in dry burgers, but you also know that there probably isn't any beef or pork fat just laying around to add to the mix to fix the problem. There is a solution though, one that you should be able to whip up in a jiffy anywhere you go to save the masses from dry burger nastiness! Learn to be a burger hero after the jump >>
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 Salad with Grilled Radicchio & Knob Onions 
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