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Bone-in loin chops will now be called porterhouse. Photo courtesy National Pork Board. If you’ve ever wondered why a cut of meat called pork butt is actually the shoulder of the pig, the National Pork Board has decided to help you out—sort of—by changing the name. The cut will be renamed Boston roast. Why…
Continue reading “NEWS: New Pork Cut & Beef Cut Names”
[1] This Gatsby-inspired cocktail is delicious. Photo courtesy Moët & Chandon. Chartreuse in a stemmed liqueur glass (photo © Cold Penguin 1952 | CC-BY-NC-SA-2.0 License). [3] Bottles of green and yellow Chartreuse (photo © Jeremy Brooks | CC-BY-NC-2.0-license). If you have a bottle of Chartreuse that languishes on the shelf, we’ve got a recipe…
Continue reading “What To Do With Green Chartreuse & The History Of Chartreuse”
From hot dogs to filet mignon, Onion Crunch adds something special to every dish it garnishes. Photo courtesy Loeb’s Onion Crunch. It‘s not often that a new condiment appears. Generally, like salsa and wasabi, it enters our cuisine due to the popularity of a foreign cuisine in the U.S. In fact, the inspiration for…
Continue reading “TOP PICK OF THE WEEK: Onion Crunch, The New Condiment Sensation”
