Brine Your Holiday Meats in Shio Koji
Photo: istetiana (Shutterstock) Cooking and serving a large piece of meat for a holiday meal can make one feel like an (evil and rich) Dickens character, but buying large cuts…
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Photo: istetiana (Shutterstock) Cooking and serving a large piece of meat for a holiday meal can make one feel like an (evil and rich) Dickens character, but buying large cuts…
Do not do it like this!Photo: Sean Locke Photography (Shutterstock) I have a very strange, recurring nightmare wherein I slice up a steak, take a photo of the slices, and…
Photo: Claire Lower Tech meats won’t save the world, but they do give vegans, vegetarians, and people like my father (who avoids red meat for health reasons) access to the…
Photo: Davidchuk Alexey (Shutterstock) Conjure up an image of the perfect steak and you’ll likely land on a red and juicy interior enveloped in a savory, browned crust. Add in…
Photo: Marian Weyo (Shutterstock) With the exception of salt, pepper is the most common and ubiquitous seasoning in American cooking. The berries themselves vary wildly in both color and flavor,…
Photo: Davidchuk Alexey (Shutterstock) Good steaks do not need brining (wet or dry). They do not need complicated rubs. They (usually) do not need marinades. Good chops might need some…
Photo: Claire Lower Lamb necks are an under-appreciated, underutilized, and cost-effective cut. The whole purpose of any neck is to hold up a head and, as a result, this cut…
Photos by Claire Lower.Photo: Claire Lower St. Patrick’s Day just doesn’t feel like St. Patrick’s Day without corned beef, cabbage, and lots of beer and/or whiskey. I didn’t feel like…
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Photo: Ekaterina Kolomeets (Shutterstock) Buying meat when it’s on sale and then freezing it for when you need it is great…in theory. In practice, it’s difficult (some might even say…