Category: Tip Of The Day

TIP OF THE DAY: Dry Aged Beef

Posted on by thenibble

For the best steak experience, splurge for dry-aged. Porterhouse steak from Morton’s The Steakhouse. If you’re looking for a great piece of beef, experts and connoisseurs will tell you that the best is dry aged for 30 days or longer. Aging the beef allows a steer’s natural enzymes to break down its tough connective tissues.…
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TIP OF THE DAY: Wine & Food Matching

Posted on by thenibble

Complex wine demands simple food. Photo by Michal Szydlowski | SXC. If you’re tempted to cook a fabulous meal to enjoy a great bottle of wine, remember the formula: Complex wines demand simple food. You want the wine to be the focus of attention, not a dazzling dish of food. Grilled steak, roast beef or…
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TIP OF THE DAY: Cauliflower & Cruciferous Veggies

Posted on by thenibble

[1] Rare cauliflower varieties: from top left, orange (Cheddar), Romanesco (Roman) and purple (photo © B. Sky | SXC.   We have a passion for cauliflower. Steamed or stir-fried, crudités or cauliflower soup, we eat a head a week. A member of the botanical family Brassicaceae, the cauliflower species, Brassica oleracea, also includes arugula, bok…
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