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Most cookbooks advise using ground chuck for burgers, but many top chefs use brisket. It has a better proportion of fat and a better flavor. But brisket is a tough cut, so you need to have it ground twice. With any ground meat, when shaping patties, do it lightly—squeezing them into a solid mound makes…
Continue reading “TIP OF THE DAY: Better Burgers”
McDonald’s has rolled out the Angus Third Pounder as its contender in the premium burger war. The new line of three burgers have been in test market in several cities for two years (reported way back when by THE NIBBLE) and are meant to compete with the Original Six Dollar Burger offered by Carl’s Jr.…
Continue reading “NEWS: McDonald’s Rolls Out Premium Burger”
A better-tasting chicken. Photo by Edward O’Neil | IST. There’s a new brand of chicken in town with a gleaming badge of purity. Just Bare Chicken was selected by the National Grocers Association as one of the top five new products for 2009 and by the NIBBLE editors as the best-tasting chicken we’ve had in…
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A lovely confit leg of duck, ready to heat an eat. We love duck, but we don’t like to cook it—our New York City apartment doesn’t have an exhaust, and it ends up smelling like Roast Duck Central for days. That’s why we were so happy to discover Maple Leaf Farms, duck that’s cooked and…
Continue reading “DISCOUNT: $3.00 Coupon For Maple Farms Duck”
As we begin Memorial Day Weekend, note that May is Barbecue Month and go out with a bang. We have plenty of recipes that go beyond the basic burger, to keep you well ‘qued through the end of summer. Review the basics of barbecue before you delve into the Grilling Hall of Fame (15 award-winning…
Continue reading “FOOD HOLIDAY: Barbecue Month”
