[m500/Flickr]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Dry vs. Wet: A Butcher's Guide to Aging Meat
Another post by Tom Mylan that explores the differences between dry aging and wet aging beef.
Faux Pas in the Bulk Aisle
This is a nice little primer on the etiquette of using the...
We realize it's been a tad quiet over here for the past couple weeks, but there is some exciting news. As of, well...yesterday, I'm the new editor of Grub Street Chicago . I'll cover all the juicy restaurant news in our city from fine dining to as many posts about hot dogs I can manage. Check out my intro post here . It's a challenging new position, but one that will allow me to work f...
Our weekly roundup of what the two of us have written over on Serious Eats.
Minced Pork with Soba Noodles
A simple ingredients list combined with high heat creates a complex and haunting result.
Orecchiette with Peas, Prosciutto, and Crème Fraîche
The idea behind this dish is the same as Pasta Carbonara: creamy...
[Image courtesy of Stacey Cramp for The New York Times]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Tasty Tomatoes All Year Long
Is the tyranny of summer tomatoes coming to and end? Greenhouses the size of multiple football fields are growing tasty tomatoes all year long.
We're Wire...
As I was digging into making my own British bangers for my Full English Breakfast challenge , I kept stumbling onto the same sad story which may or may not be complete bullshit: During the early 20th century thanks to two World Wars, meat was scarce in England and pork sausages were padded with some grains and extra liquid to help stretch the meat reserves. When cooked, these padded sausa...
Our weekly roundup of what the two of us have written over on Serious Eats.
Seared Scallops with Spinach and Arugula
This simple recipe sears scallops over high heat and serves them with a side of spinach and arugula.
Almond Tofu with Buckwheat Noodles and Snow Peas
Blake is not usually into vegan meals like...
[Image courtesy of Troy Fields and the Houston Chronicle]
Welcome to Wednesday Links. This is our weekly collection of four of the most interesting food links we've discovered in the past week. Enjoy!
Not So Clear Cut
A disturbing tale of what really goes into a plate of fajitas.
The Last Days of Kugelis
The worlds oldest Lithuanian restaurant just closed on the South Side. Sky F...
I was recently bumming on a friend's membership to Costco, arms full of inexpensive bulk yeast and Dijon mustard for salad dressing , when I discovered the can of tomatoes you see above. It seemed like the deal of a century. For $3.89, I walked away with a can of San Marzano tomatoes weighing almost 7 pounds. That's the price you sometimes pay for a single 28 oz can of them.
I immed...
Our weekly roundup of what the two of us have written over on Serious Eats.
Pasta with Spring Herbs
It doesn't get much simpler than this pasta that comes together while the water is boiling.
Jacques Pépin's Quick-Roasted Chicken
A technique to solve the problem of breast and leg meat cooking at different times...
Do they belong together?
Most cocktails have too much sugar in them. I'm not sure when the barrage of overly sweet cocktails began (not to mention the tradition of putting mini umbrellas in the glass), but it leaves me with a stomach ache. Unlike the bracing experience of an Old Fashioned, possibly the first cocktail to be invented in a dusty bar in the 19th century, a succinct, aromatic si...
Blake and Nick live in Chicago and have written for The Paupered Chef and other publications since 2006.