Don't forget about the carnivore's favorite time-saver: the employees behind the meat counter at your local butcher.
Posts with tag butchers
Make the Most of Your Butcher - Tip of the Day
Continue reading Make the Most of Your Butcher - Tip of the Day
Pat LaFrieda, Meat Maven, Weighs in on the Haute Burger Craze
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| Pat LaFrieda. Photo: Nick Solares. |
That's no longer the case. Proprietary patties are big business, with big money to be earned in creating a mouth-watering blend of ground cow. A masterful mix could earn a chef the coveted crown of Burger King at one of growing number of cook-offs, such as the Feedbag's first annual cook-off in Summit, N.J., last weekend.
In New York, when a chef wants a custom burger, he often turns to third-generation meatman Pat La Frieda, whose family has been making burgers for nearly a century. He and his staff spend up to two months creating the right mix of meat for a chef.
"For the Shake Shack we made almost 30 different blends," La Frieda told us. "For Minetta Tavern's Black Label Burger, it was probably just as many. We tried different styles of meat, different weights. It was a process. I was eating burgers everyday."
We caught up with LaFrieda to get the juice on his family, the growing list of big name chefs trafficking in burgers and his decision this month to finally make three types of patties available to home cooks through Fresh Direct.
Continue reading Pat LaFrieda, Meat Maven, Weighs in on the Haute Burger Craze
Butchers, Bistros and Beautiful Pizzas - The New York Times in 60 Seconds
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| Prosciutto, anchovy and onion pizza. Photo: Gio JL/Flickr |
- Frank Bruni looks into the food world's obsession with pizza, and examines what makes a perfect pie.
- Young butchers are becoming the rock stars of the meat world.
- Looking at leftovers, with anecdotes from everyone from novelist Diana Abu-Jaber to Patti LaBelle.
- The Minimalist goes green with pea dip.
- Austrian grüner veltliner offers both an umlaut and some of summer's most enjoyable white wine.
- It's been raining a lot, so what does that mean for this summer's crops? Some fruit is suffering, but corn is loving the moisture.
- Mark Bittman discusses the evolving world of Parisian bistros.
- Will Allen is an urban farmer who creates his own soil and grows food in greenhouses located in a working-class neighborhood in Milwaukee.
- To better understand beer, Ben Granger of Bierkraft started growing lush vines of hops for home brews.
Continue reading Butchers, Bistros and Beautiful Pizzas - The New York Times in 60 Seconds
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