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If you love beef, you can save money (and perhaps discover a new hobby) by butchering primal cuts. Photo courtesy Wiley. Our tip of the day is to beef lovers: savor the rib-eye cap (more about that below). You’ll learn about it in this new book on butchering beef at home. Of all members…
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Two of the seven Crazy Cuizine varieties. Photo by Elvira Kalviste | THE NIBBLE. We live in a city where delivered food of every type is a way of life. Chinese food, sushi or Korean BBQ can arrive at our door in 30 minutes or less. But in half that time, we can remove the…
Continue reading “PRODUCT: Crazy Cuizine Frozen Asian Entrées”
Winners will enjoy treats from Hickory Farms. Photo courtesy Hickory Farms. This prize may not arrive in time for the holidays, but you’ll be glad you have it for Super Bowl snacking. Two lucky winners will receive a Home For The Holidays Gift Box, which includes everything you’ll need for a meat-and-cheese hors d’oeuvres tray:…
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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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No grill? No worry! Photo courtesy Allen Brothers, a NIBBLE Top Pick Of The Week. You don’t have to have an outdoor or indoor grill to make a great steak. Try this chef-honed technique that uses the oven and the stovetop: For two strip steaks or rib eyes (1-1/2″ thick) or filet mignons (2-1/2″ thick):…
Continue reading “TIP OF THE DAY: Perfect Steak, No Grill”
