Meat 肉類

THE MEMOIR OF A BEEF BURGER

To home-grind your patty, or not to home-grind your patty?  Well, there are pros and cons on both sides. Whether or not your patty is of a fancy cuts of beef or down-to-earth store-bought, it should be treated with the same care and details. There’s a few things here that is…

THREE CHEESE MAZEMEN

  MIGHT AS WELL CALL IT, A-MAZEMEN The stock-technique of Japanese pork-based soup ramen will conflict everything you think you know about making stocks, that’s if you were French at least.  Forget what you know about low-and-slow of a bare simmer aiming at a clear stock.  It’s all about boiling…

WORLD’S EASIEST SEXY RACK

Serves: 2 ~ 3 people I have done steaks before with the same method, but a rack of lamb has even more reasons to benefit from it (evenly more awkwardly shaped).  This is a typical 7-ribs lamb rack that weighs between 900 grams ~ 1100 grams (31.7 oz ~ 38.8 oz)….

perfect-rack-of-lamb-front

THAI HERBS AND PORK SALAD

I’m determined to get a life during this Labour Day long weekend so let me quickly leave you with this.  Best.  Damn.  “Salad”.  You’ll.  Ever.  Have.  Period.  Period. HOW COULD IT BE?  OH WAIT, IT’S THE PORK. It’s a recipe I developed for Food52′s column “Half Way to Dinner“, and…