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Rib eye or ribeye: the best combination of beefiness and tenderness. Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week. Some people have a “signature steak.” At a steakhouse, our brother always chooses filet mignon; his friend Robert always orders the porterhouse; When we recently ordered a hanger steak, our brother taste…
Continue reading “TIP OF THE DAY: How To Choose Your Steak”
Smoked sea salt ranges from pale, like Maldon (in photo), to dark brown. Photo courtesy Realfoods.co.uk. What can you do if you have a gas grill, but crave the smoky flavor of meat grilled over wood chips? Michaele Musel, chef of Double R Ranch Co., producers of aged beef, suggests this option for those…
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Are you using enough microwave heat to kill all harmful bacteria? Photo © Barry Schwartz | Flickr. Whether you heat, nuke, zap or other favorite word, using a microwave oven to cook or reheat foods is fast and convenient. But it’s not effective at killing harmful bacteria if the food isn’t heated to a…
Continue reading “TIP OF THE DAY: Debunking Myths About Bacteria & Food Safety”
Next time, try grass-fed beef. Photo courtesy KateDeering.com. America is raising its beef consciousness. People in the know are seeking out grass-fed beef, which offers benefits over the now-conventional grain-fed beef. You can find grass-fed beef on store shelves and in better restaurants—even burger bistros, such as Thunder Burger and Bar in the tony…
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A glass of mineral-rich bottled water can substitute for a glass of wine. Photo by Groveb | IST. Many people enjoy a hearty glass of Cabernet Sauvignon or Zinfandel with a juicy steak. But what about those who don’t drink alcohol, can’t have it at the moment, are the designated driver, and so forth?…
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