Red Meat


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Best New Food Blogger: Max’s Snackses

You knew it would come to this. Everyone and their mother already has a food blog, or posts photos of their meals to facebook and twitpic, so why not everyone and their little dog, too? Max’s Snackses is the daily food blog of Max, a golden-brown chow chow who we’re pretty sure must live in Brooklyn. He mostly eats kibble, and photographs every meal.

For more updates on Max’s daily dietary intake, visit Max’s Snackses on tumblr.

in Photos / Red Meat 1 comments
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Top 10 Ways to Eat Mac ‘n’ Cheese Before You Die

Is mac ‘n’ cheese the new bacon? Everyone’s favorite comfort food has suddenly gotten a lot more versatile, showing up in everything from burgers to desserts. Here are ten insanely creative ways you should try mac ‘n’ cheese at least once (and probably only once).

10. Mac ‘n’ Cheese Sushi

Who says you can’t eat macaroni with chopsticks and sriracha?

Recipe: The Food in My Beard

9. Mac ‘n’ Cheese Burgers

One comfort food stuffed inside another.

Recipe: The Food in My Beard

8. Mac ‘n’ Cheese Grilled Cheese

The ultimate addition to any grilled cheese sandwich? More cheese.

Recipe: Endless Simmer

7. Mac ‘n’ Cheese Hot Dog

A crucial stop on the ultimate New York hot dog crawl is this bad boy at Ditch Plains. (Photo: Ditch Plains)

6. Fried Mac ‘n’ Cheese

Then there’s mac ‘n’ cheese state fair style: battered and deep-fried.

Recipe: Always Order Dessert

Next: Top 5 Ways to Eat Mac ‘n’ Cheese Before You Die

in Bacon / Cheese / Eggs / Featured / Lists / Red Meat / Restaurants / Top 10 Lists 2 comments
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Stove Top is the Un-Potato: Stuffing Shepherd’s Pie

One of the first things I ever learned to cook was Stove Top stuffing. When my college roommate and I discovered Stove Top, we could not believe how easy it was to basically replicate the stuffing that our moms took so many hours making on Thanksgiving. Culinary skill-less as we were, even we could figure out how to boil water and butter in a dorm room hot pot, add stuffing mix, and fluff with a fork. Actually, I still haven’t figured out exactly what the last direction means, but I digress.

While I still make Stove Top for a late-night snack now and again, I’ve often wondered why it so rarely shows up as an ingredient, aside from the odd post-Thanksgiving stuffing pizza. But why not? I can think of many a meal that could stand to benefit from a tasty bread-and-butter mixture poured on top. First case in point: shepherd’s pie. While this is one of my childhood favorites, I barely make it myself because it’s such a pain to have to boil and mash potatoes before you even really get started cooking. Of course it’s great if you have leftover potatoes, but…I rarely find myself with leftover anything. So my newly invented version of shepherd’s pie subs out the potatoes and replaces them with a thick coating of stuffing. Give me one good reason why not.

Stove Top Stuffing Shepherd’s Pie

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in Fowl / Recipe / Red Meat 0 comments
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5-Hour Energy Lasagna

On my first day off from cooking in about six days, I was wondering what to do with a free day. Those taxes still needed to be done, but that didn’t sound stimulating. I finally settled on doing some cooking and eating of my own after finding the sharpest, most bad ass knife at the Asian Market for $4.99 (seriously!!). It will be a strong competitor to my $135 Shun. Taxes can wait. And after all, a killer knife is somewhat like a new outfit: it’s impossible not to use immediately.

Since cooking rustic Italian food at my new job for the last month or so, lasagna sounded pretty divine. I have no doubt that you ES-ers love some good lasagna. But if you have your own secret lasagna recipe, I would like you to add one thing to the ingredients: one 5-Hour Energy shot. No, not to put into the lasagna…to drink before commencing said lasagna making. I’m a Red Bull girl, but this 5-Hour Energy is pretty stellar. You can do jumping jacks or wrestle on the couch when it is in the oven to burn off some calories, if you’re planning on eating half of the lasagna like a champion (which I would never do).

You should also add the following to your secret family recipe for lasagna: home made pasta (I challenge you to think outside the box of lasagna noodles), good tunes (forget Sinatra, My Morning Jacket is great lasagna making music), fun stories about Friday Fuck Ups, and some box wine (Bota Box Old Vine Zin perhaps) so you can’t tell how much you’re actually drinking. Please take note that you should not cook lasagna on an empty stomach (or without an energy drink). I always like to eat an opposite-type cuisine for lunch when I’m going to cook dinner. That way your palate has been awakened and will not be dulled with the same flavors. Thai food would go nicely in this instance.

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in Cheese / Recipe / Red Meat 1 comments
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Meat TV: How Steak Becomes Steak

The Perennial Plate Episode 14: Meat from Daniel Klein on Vimeo.

I almost feel blasphemous for this post after forkitude’s great article earlier last week about the inordinate amount of meat the average American eats. Don’t get me wrong, I firmly agree that our intake is out of whack and personally make a point to only consume red meat once or twice a month. However, I also believe a nice cut of beef with a simple pan sauce is one of the greatest things in the world and probably why we have canine teeth.

But I also know a lot of you believe in knowing more about where your meat comes from. The video above, from The Perennial Plate, offers a brief glimpse into a Minnesota meat processing plant that provides locally sourced, grass fed beef to their community. For a blunt look at the (after)life of a steer, press play above. The video is a fairly graphic, so it probably shouldn’t be watched by the squeamish or those at work, but isn’t that what the internet is for?

 

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