OK, this is a single-recipe post, but if you would like to host a steak dinner for more than like two people and get sous-vide-like results with less hassle and equipment, here's what you do
: Freeze the steaks, sear them hot, then stick them in a low oven for an hour. Nathan Myhrvold (Modernist Cuisine) explains
posted by AceRock
on Apr 13, 2013 -
The two year long saga of how
McDonalds engineered the perfect cottage cheese filet for the McSpicy Paneer burger. McD has a turbulent
history in India where its processes, practices and products, successfully developed over decades, have been turned upside down and redesigned
, often from scratch. [more inside]
posted by infini
on Jun 12, 2011 -
The New York steak dinner, or beefsteak, is a form of gluttony as stylized and regional as the riverbank fish fry, the hot-rock clambake, or the Texas barbecue. Some old chefs believe it had its origin sixty or seventy years ago, when butchers from the slaughterhouses on the East River would sneak choice loin cuts into the kitchens of nearby saloons, grill them over charcoal, and feast on them during their Saturday-night sprees.
- Joseph Mitchell, 1939. [more inside]
posted by Joe Beese
on Jun 14, 2009 -
Way back in 1984, when rap was still in its infancy, a now-obscure Brooklyn trio called UTFO
released a record entitled "Roxanne, Roxanne". UTFO cancelled an appearance at a show promoted by now-legendary figures Mr. Magic
and Marley Marl
, and when a teenage girl named Lolita Shante Gooden overheard them discussing the cancellation and their anger over it, she offered to record a diss track as the titular Roxanne, and became Roxanne Shante
. UTFO responded with their own "Real Roxanne", and thus began a ridiculously long series of answer records involving everyone from the fictional Roxanne's doctor to her grandmother. Now you can listen to them all without spending a fortune: Part 1
, Part 2
, Part 3
, Part 4
, Part 5
, Part 6
, Part 7
, Part 8
, Part 9
, Part 10 [more inside]
posted by DecemberBoy
on Oct 27, 2008 -
Where does recalled beef go?
Last month, the largest beef recall in U.S. history (143 million pounds) occured after the Humane Society released footage of sick cows at a meat processing plant in California. Before it was recalled, most of the beef had already been sent to school lunch programs and other public nutrition programs.
posted by amyms
on Mar 3, 2008 -
New Beef Eco-Report:
Pound-for-Pound, Beef Produced with Grains and Growth Hormones Produces 40% Less Greenhouse Gas Emissions and Saves Two-Thirds More Land for Nature Compared to Organic Grass-Fed Beef.
"Environmentally conscious consumers who have been told that grass-raised beef is more environmentally sensitive and sustainable should rethink their beef purchases in light of our findings," says lead author Alex Avery, author of The Truth About Organic Foods
posted by parmanparman
on Nov 26, 2007 -
Upon the death of a possible BSE cow, "the unidentified doctor preserved the brain stem sample in formalin... but then 'simply forgot' about it until mid-July." That's the reason why we're only hearing about it now. Any questions?
posted by soyjoy
on Jul 27, 2005 -
"Other ingredients include BEEF TRIPE, BEEF HEARTS, AND 'PARTIALLY DE-FATTED COOKED PORK FATTY TISSUE' How does one de-fat fat? Bizarre. God knows what else is in here
posted by Specklet
on Dec 9, 2004 -
Teenage Girls Not Getting Enough Meat...
At least, not according to the American Beef Industry, which concoted this laughably ridiculous "lifestyle" site to appeal to god knows who, ostensibly focused on teen girl issues (prom? dating?), but with a thinly veiled meaty agenda beneath it all. Bonus points for the horrifically Avrilesque domain name. Marketing. It's what's for dinner.
posted by jonson
on Feb 1, 2003 -
Watch Marketing In Action
Read this wire article about the "new" flat-iron steak and you can almost hear the gears spinning in the heads of Beef Council
marketing flacks as they imagine how to take a junk cut of meat and turn it into the "latest taste sensation". Does the world really need another kind of steak? (link to news article via FARK.....don't hate me)
posted by briank
on Nov 7, 2001 -
Finally, some genetic modification I can sink my teeth into!
Wired reports this morning that an Australian researcher has identified the genetic characteristics for "tenderness" and "toughness" in cow muscle tissue. Aussie cattle ranchers are already gearing up to produce animals that result in more tender, juicier beef. I'm drooling already.
posted by briank
on Aug 22, 2001 -
Like the rest of Europe, Germany is going through a histrionic BSE scare. So Germans switched to sausage and pork. And then they were told pork contains anabolic steroids. So they switched to venison. And then they were told it might have BSE too. So the Germans, who hate veggies, are starting to "starve." And raid zoos for meat.
Hey, where'd all this paté come from?
posted by aaron
on Jan 27, 2001 -