Heart is an excellent muscle to eat: it’s lean and flavorful (meaty but not organy—it’s a hard working muscle, not squishy spleen), it’s got a good bite, and it’s inexpensive (I bought the three-pound grass-fed beef heart for six bucks last Saturday). And one more thing: it puts to use a cut that is often thrown away; it’s important that we do our best to make use of all parts of the animals we kill for our food. I use a beef heart here, but you can use a veal heart which is a little more tender and mild.  I first had beef heart a couple summers ago when Pardus visited. He stuck it on skewers, a good strategy because you invariably end up with different sized chunks after trimming.  Last year, during Pardus’s visit, Read On »

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The EU has just recognized that the Cornish pastie must originate from Cornwall, England therefore giving it DPO status, via Independent UK.

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Blogger Olga Massov shares her recipe for a true Russian summer classic; cold borscht, via Sassy Radish.

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A few weeks ago, I made a full meal on the grill, grilled green beans, grilled vidalia onion, and some awesome grilled short ribs.  The following are three recipes, techniques really, for making barbecued beef short ribs, cooking them start to finish on the grill, pre-cooking them and finishing them on the grill, and cooking them sous vide and finishing them on the grill.  (If you don’t have a wood or charcoal grill, I really don’t recommend doing short ribs this way.) Use whatever your favorite barbecue sauce is, store bought or homemade. (I need to do a homemade barbecue sauce post! Anyone wants to make suggestions, feel free in comments.) I recommend the first method because it results in a deeply smokey flavor, and is a good excuse to hang out around the food and Read On »

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By supporting local farmers for meat you maybe ignoring & perpetuating the existence of factory farms, learn the term “conscientious carnivorism”, via the Atlantic.

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