Corned beef is one of the more basic and surprising kitchen experiments. But I think that people still think it's pretty nuts. I'm staying in California for a couple weeks, and had to buy the ingredients, cook, photograph, and eat this project while staying at someone else's house (sorry for the lack of pictures). First of all--it's really tough cooking somewhere you don't have all your fami...
When Blake and I sat back and looked at what food obsessed us in 2009, we noticed an unusual interest in beef. Pork is still the hippest meat around, and praise for beef sometimes seems limited to talk about steaks or short ribs. We wrote about both of those cuts this year, but we did it our way. We also managed to dress up mounds of round, tenderize brisket, turn chuck into the tender found...
I was standing in the meat section of my local Korean grocery store (the excellent Joong Boo Market ) with fellow food blogger Brian, from the Daily Ikura . He was talking me through his favorite Korean dishes and ingredients, and I was loving it. We were discussing uses of red bean paste, which ramen was worth its price, and whether some brands of soy sauce were really so good you...