I just arrived home from a two-week trip to the country of Taiwan, taken with the single purpose of eating my way across the island. I spent my time exploring a very unfamiliar-to-me cuisine, which was at times a little scary and on one occasion downright inedible. I don't mean to offend; in fact, the trip was exhilarating. It’s just that sometimes, eating food that is different from your own means taking a leap of faith.
Nearly any meat is good in fried taco form. We remembered this recently as we pulled a frozen hunk of cooked, sliced pork out of our freezer. We had no idea how long the pork had been in the freezer, or what flavors or marinades it had been cooked with. But no worries. Pork — meet the food processor!
Normally the words, "beef flavor paste" aren't something we'd usually be into, but when it comes to making fast Pho, we're all over it! It's an easy way to get a tasty dish without the boiling of bones and has become a quick pantry staple.
This shredded braised beef in a rich sauce with a spicy kick tastes better than you can imagine. Really, it's that good. And cooking it in a slow cooker means you can have it ready and waiting when you come home from work!
They say the sense of smell is the biggest memory trigger, but I have to argue that the sense of taste is right up there. I present you with this evidence: the 1998 Super Bowl, my parent's living room, an over-sized cheese head (yes, a hat constructed of foam cheese) and a bowl of steaming chili, heaped with a generous dusting of sharp Wisconsin cheddar.
Do you grind your own meat? We started doing this a year or two ago, and we have found that we really like having control over the quality, freshness, and types of cuts going into our ground meat. And it's really not that hard to do! We've used this easy food processor method for making everything from chili to hamburgers.
Q: I just bought a side of beef for the first time. I came home and noticed that I have several packages labeled as "boiling beef." Is this the same as stew meat? Or is this something that I should just treat as scraps and use for making stock? Also, I received the soup bones and am looking forward to making my own beef stock for the first time! But I've never done this before — how do you make your own beef stock?
A lot of rumors were circulated a few years aback about this extra-special beef from Japan where the cattle are massaged daily and fed a steady diet of beer. Since then, we’ve seen kobe and kobe-style beef on the market and have had a chance to try it for ourselves. What do you think about this beef?