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We made reservations (a week in advance for an 8 p.m. slot!) at Five Napkin Burger in New York City’s theatre district. We arrived, wended our way through the packed room to our table, perused the list of burgers and placed our order. Before our (delicious) ahi tuna burger and bacon cheddar burger arrived, the…
Continue reading “TIP OF THE DAY: Low Carb Burger Salad”
Every bacon lover needs a copy of Everything Tastes Better With Bacon. When we first heard about this book, we couldn’t wait to get our hands on it: “70 Fabulous Recipes For Every Meal Of The Day,” promises the cover of the bacon cookbook, “Everything Tastes Better With Bacon.” Any bacon lover would gladly eat…
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When purchasing meat and poultry, you need a plan. Cook it or freeze it: Those are your choices with fresh chicken. Whether whole or in parts, the chicken should be cooked or frozen within two days. While it’s difficult to throw out “good food,” if you’ve exceeded the two days, it’s best to err on…
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Save your investment: Freeze meat properly! Photo courtesy Allen Brothers. Do you purchase meat and toss it straight into the freezer in the flimsy packaging it came in? If so, you’re leaving it subject to freezer burn— dehydration and oxidation from the air that gets in through non-airtight packaging. Follow these steps to conserve that…
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Love your steak and burgers, but not the fat and cholesterol? Bison has less fat and fewer calories than skinless, white meat chicken! It has an elegant red meat flavor. The inelegant-looking bison produces quite the gourmet feast. Because it has so little fat, bison should be cooked rare or medium rare. Since it’s National…
Continue reading “TIP OF THE DAY: Bison, The Other Red Meat”
