"It IS all about the TASTE"
RSS icon Home icon
  • Beef Cuts and thier Uses

    As previously mentioned I recently spent some time in an Argentinean Grill, chatting with the chef. This conversation brought a number of things I’ve been aware of, but not truly understanding.

    Things like, the closer to the hooves or the horns the more work the meat does. And while the work does not make for truly, “cuts like butta” beef, it does make make for a truly intense umami experience.

    That internal marbling helps produce tender juicy meat, that a proper orientation during cooking can cause a “fat cap” to slowly baste a roast with juices. That a “fresh steak” is very juicy, but WILL be tougher, no matter what or how you cook it. For a proper tender, meaty piece of beef some form of aging is a must.

    Such aging can be dry age, wet age or a chemical age similar to a salt pack.
    Read the rest of this entry »

  • Salt Crusted Steak

    Ok, I’m back in the US, and have had a good 24 hours of sleep, and am in the land of the living.  But I still keep going back in my mind to the Argentinean place in London.  The Exec Chef there took a fair amount of time to explain some beef basics, and to share a few tricks, tips and techniques. Some of which have me looking at things in a whole new way.  Which is the entire reason for seeing new things..

    Consider steak and salt, we already know how well the work together, but If we go for the ultimate fusion of this… Salt Crusted Steak…
    Read the rest of this entry »

  • Improving Cheap Beef, Gaucho Style

    As I have posted earlier, I was on assignment in London for a week, where I found the most amazing Argentinean grill. One item that had on their menu was a “rump” steak.

    Now the “rump roast” is fairly close to the hooves portion of the animal and does a fair bit of work .. (Note: Work = flavor, BUT work <> tenderness.)

    I questioned my waitress about this and she assured me, that it was quite tender. After a gin and tonic, I agreed to try this. It was tender, “like butta”, the flavor was an intense umami experience that was truly a out of body event. Now, I had to have the secret of this, and wound up talking my way into the kitchen. “I had to claim I was some form of high class food blogger on the internet with a massive following…

    Folks, If Tony from the Gaucho Grill in the UK calls, back me up on this.
    Read the rest of this entry »

  • Lobster and Shrimp Ceviche

    As I am on assignment in the UK this week, I had the fortunate opportunity to wander into a wonderful little Argentinean grill. I’ll be posting a number of items from their menu in the coming days, but walking in close to closing (midnight) and finding a “FULL” restaurant, says a lot about the quality of the food.

    As a starter I had a Lobster and Shrimp Ceviche called “Fire and Ice”, the Ice from the crisp cold seafood, and the Fire from Jalapeno peppers.

    Read the rest of this entry »

  • Soaking Beans

    Yes, I know, it’s still summer, but…. September is just around the corner, and it will be getting cooler and you will be looking for heartier fair… And the proper way to get the best from these tasty legumes

    And If you can guess by the huge electric pressure cooker sitting by my desk, I’ll be doing some posts about beans and how to cook them in an effective and delecious fashion.
    Read the rest of this entry »

  • Simple Roast Chicken

    Simple Roast Chicken, there is no such thing. Chicken is constantly relegated to the pedestrian side of cooking, when it is a much of a super star as turkey, steak, and roasts. Chicken just needs to be treated properly.
    There are MANY recipes and methods to roasing a chicken, from the insanely high-heat, (which produces a delicious fully flavored bird), to the absurdly low-heat, (which makes an incredible moist bird), but none of them provide a nice crisp skin, and a fall off the bone, moist meat bird. Read the rest of this entry »