"grass fed beef" news and stories

• Want to eat the healthiest beef but confused about your options. The FoodDay runs down the difference between all the different possibilities.
• Need to check to see if the food item in your pantry is part of the peanut recall? You can search by brand name, UPC code or description here.
• The Oro Blanco is a cross between a grapefruit and a pomelo and had a sweet, dense flesh.
• Keep your wedding budget in check with these helpful tipple tips.
• This week, there's lots of festivals, pork and sustainable agriculture In The Mix.
• Gluten-free cheese puffs are made from tapioca flour and are baked up in mini muffin tins for a good crunch.
• Transform leftover salmon with the addition peas, pasta and goat cheese.
• The On Time/Under Budget column this week features two dishes made out of a single cut of pork.
• Need to shake off the mid-winter blues? Give your a taste buds a wake-up call with these spicy corn cakes.

There are some people in life who are notoriously difficulty to shop for. When I encounter these people, I often turn to edible gifts, thinking that no matter what a person has in the way of possession, they are always going to need to eat. For the locavore, I offer jars of homemade jam (from personally picked fruit). For the lover of sweets, I opt for cookies or fudge. And for the environmental aware carnivore, I opt for a package of meat from La Cense Beef.

While it's slightly pricier than the homemade options, for the right person, there's nothing like the gift of some good steaks. My grandparents were always delighted when we'd send them steaks and burgers for the holidays, because it meant that the main dinner dish was easy and accessible.

I had a chance to taste an assortment of the La Cense steaks and burgers a couple of months ago and found them to be absolutely delicious, with that deep, grass-fed flavor. You can select individual items or choose one of their pre-made packages and give someone the gift of good food for the holidays.

Source

• The NYT tracks the much-hyped recipe for cooking an egg between two cellular phones.
• Julia Moskin explores the inner workings of Trader Joe's.
  
• A profile of the Dames du Boeuf, a group of ladies with a passion for the old-school dining experience.
• Kim Severson talks to New Orleans chef and cookbook collector Ken Smith.
• Mark Bittman slow-cooks  spareribs.
  
• The Greek feta cheese battle, with recipes.
• Eric Asimov tastes Irish whiskies.
• Marian Burros reports on a new study about grass-fed beef.