"brisket" news and stories

Cold Cuts ID Quiz

by Slashfood Editor, Posted Sep 1st 2009 @ 4:19PM

Can you identify a cold cut by sight alone, or will your wits be spoiled? Check out these lunch meats and test your sandwich smarts!

Cold Cuts ID Quiz

This soft, air-dried sausage is usually made with a combo of beef and pork.

Mortadella
Dutch Loaf
Lebanon Bologna
Cotto Salami

This is a turkey version of which classic cold cut?

Corned Beef
Pastrami
Bastirma
Brisket

This traditional cut has been so long beloved, it's the star of an English ballad first performed in the 1730s.

Roast Beef
Brisket
Corned Beef
Smoked Meat

This dry cured ham is simply lip smacking when wound around melon slices.

Pancetta
Capicola
Sopressatta
Prosciutto

Name these hams from left to right.

Pressed Ham / Black Forest Ham
Turkey Ham / Chopped Ham
Black Forest Ham / Turkey Ham
Chopped Ham / Pressed Ham

A small dash of white wine contributes to the flavor of this cured, sometimes multi-meat Italian treat.

Genoa Salami
Nostrano
Capicola
Bresaola

We can't pretend this is anything but olive loaf. What ingredient is not found in it?

Corn Syrup
Mechanically Separated Chicken
Red Peppers
Cloves

This picture is full of baloney. What varieties are they from top to bottom?

Beef / Turkey / Chicken & Pork
Soy / Turkey / Beef
Chicken & Pork / Beef / Turkey
Beef / Soy / Pork

This soft, smoked meat is a variety of liverwurst,.

Cervelat
Gelbwurst
Leberkase
Braunschweiger

This pork and beef sausage is cured, rather than cooked.

Lebanon Bologna
Hard Salami
Mortadella
Morcilla

This smoked, juniper-flavored proscuitto is also known as what?

Speck
Bresaola
Lardo
Presunto

This kosher cut is a grocery store staple.

Dutch Loaf
Spiced Luncheon Loaf
Beef Salami
Summer Sausage

Name these ham styles from left to right.

Black Forest Ham / Chopped Ham
Smithfield Ham / Black Forest Ham
Chopped Ham / Smithfield Ham
Virginia Ham / Chopped Ham

The name of this American-made, Italian style sweet salami means

Filed under: Quizzes, Ingredients

Regional BBQ Quiz

COMMENTS 0

by Slashfood Editor, Posted Sep 1st 2009 @ 4:19PM

How does Georgia barbeque differ from Kansas barbeque? Quiz yourself on barbeque recipes from all different regions of the country.

Regional BBQ

Filed under: Quizzes

Matzo Ball 101 and More at AOL Food

COMMENTS 3

by Alex Van Buren, Posted Apr 7th 2009 @ 4:00PM

Passover starts at sundown tomorrow and we've got you covered over at AOL Food. Check out our Matzo Ball 101 (the secret ingredient, as we reveal, is schmaltz -- more than a sentimental moment, it's literally chicken fat!) and oodles of other recipes including a delectable-lookin' Merlot-drenched beef brisket with prunes. So take a gander before you hustle out the door to do your shopping tonight.

Got a knockout Passover recipe? Share it in the comments!

Filed under: Ingredients, Holidays

The Boston Globe in 60 seconds: Restaurants for every occasion

COMMENTS 0

by Bob Sassone, Posted Apr 20th 2008 @ 7:27PM

fruit slices

The Globe picks restaurants for every occasion, including dinner alone, dinner before a movie you don't really want to see, and ladies night.
The Boston Marathon is tomorrow; time to load up on carbs.
Fruit slices for Passover.
The carbon footprint of food.
Restaurant reviews: Mr. Chef's and Georgetown Grille
This week's recipes: Traditional Chicken Soup, Brisket with Spanish Paprika, Sherry, and Olives, Rajas Poblanos Con Crema, and Chicken Breasts with Spring Vegetables in Cardamom Wine Broth.

Filed under: Newspapers, In Sixty Seconds

Burger of The Day: East Meets West Burger

COMMENTS 0

by Joe DiStefano, Posted May 29th 2007 @ 1:00PM

Today's Burger of the Day comes from the National Cattlemen's Beef Association of all places. As you can tell by the name, this quarter-pound burger is meant to fall into the realm of fusion. I don't think Ming Tsai created the recipe, though.

Before we get into the burger itself, I have a wee bone to pick with the ad copy. While I realize that the tag line is about lean ground beef, it still rankles me. Calling beef fat is a compliment as far as I'm concerned. Evidently, the NCBA is not promoting beef brisket or other luscious cuts that form the backbone of Texas barbecue with this campaign.

Now that my rant's over, let's get back to the burger. It's certainly one of the most healthful specimens that we've written about this month. And with a spicy sesame-soy mayonnaise and Asian slaw dressing the peppery burger it's probably quite tasty. So far, I understand the East part of this burger. I guess the West part refers to the beef itself since there's nothing particularly Western about any of the other ingredients.

Source

Filed under: Trends, Ingredients