Tag: What Is It?

Posted on

Was Your Chicken Nugget Made In China?

That’s a pretty disturbing thought for anyone who’s followed the slew of stories regarding food safety failures in China in recent years. As we’ve on The Salt, this year alone, thousands of dead pigs turned up in the waters of Shanghai, rat meat was passed off as mutton and — perhaps most disconcerting for U.S. consumers — there was an outbreak of the H7N9 bird flu virus among live fowl in fresh meat markets.

via Was Your Chicken Nugget Made In China? It’ll Soon Be Hard To Know : The Salt : NPR.

North Carolina Researchers Find Formaldehyde in Imported Fish | Food Poisoning Bulletin.

The second link is not about nuggets.  Watch your fish too.

Posted on

Lola the Six-clawed Lobster

The 4-pound lobster, which has five claws in a hand-like pattern on its left side and a normal claw on its right, would seem to be at an advantage if lobsters ever do go to war.

via Lola the six-clawed lobster finds new home at Maine State Aquarium — State — Bangor Daily News — BDN Maine.

HT – Naked Capitalism

Posted on

Happy Birthday Arlo

Happy Birthday Arlo

Ole!  Today is Arlo’s first birthday.  Arlo is the son of my sons’ childhood babysitter.  This is but one cookie from an entire plate full of the most incredible cookies I’ve ever seen.  Many pictures were snapped to preserve the memory.

SAMSUNG

Posted on

Tri Tip Steak

The Tri-Tip roast/steak is a 1.5 to 2.5 pound triangular-shaped cut from the beef sirloin…

For years, the Tri Tip found itself as part of the bone-in sirloin steak, hanging off the end as an odd shaped strip that usually got cut off and made into kabob meat or cube steaks.  With a mere 4-5 LBS or so per animal, nobody really missed it.

via Supper is Ready!: Tri Tip: Good Eat’n, Great Price!.

Image courtesy of Supper is Ready! blog

As a kid growing up, steak was a rare treat.  Dad would pick up Top Sirloin from the local King’s Market, pop them under the broiler, and serve with baked potatoes and a vegetable.  For health reasons I don’t eat as much steak as I did when I was younger.  But every now and then I enjoy a nice steak.  My first experience with a Tri Tip was in a local restaurant and I felt this particular cut possessed extremely good beefy flavor.  At the store I found some Tri Tip steaks, grass-fed and drug free.  Tonight, we’ll be trying this cut marinated and grilled.

Posted on

How The Internet Is Killing The Family Recipe – Big Think

Nearly half of Americans believe that in the next 15 years, more people will learn to cook from instructional videos online rather than from their parents. That’s according to a new survey of more than 1,000 Americans conducted by Allrecipes, one of the first major recipe websites.

via How The Internet Is Killing The Family Recipe | Think Tank | Big Think.

I respectfully disagree.� Besides, a sample size of 1000 carries no statistical significance.

via How The Internet Is Killing The Family Recipe – Big Think.

Posted on

The Butcher’s Info Blog: On A Beef Chuck Roll

The Butcher’s Info Blog: On A Beef Chuck Roll.

via The Butcher’s Info Blog: On A Beef Chuck Roll.

I know the economy is pretty bad but I am absolutely convinced one of the reasons why some items in the grocery store go unsold is due to the fact that people don’t know what it is or don’t know how to cook it.  My local market deep discounts meat a day or two before the last sale date.  I love a bargain and the other day I found Country Style Boneless Beef Ribs selling for $2.29 a pound.  The original price was $6 a pound.  There were four packages begging passers by please buy me.

So I did.  I’ve used this cut before and found the resulting dishes to be extremely flavorful so I wanted to know where on the animal it came from.

Chuck.  Now you know.

Blog at WordPress.com.