Once upon a time, before vegetable oils and when olive oil was rare in the US, pork was raised mainly for its fat. Almost every rural household kept a couple of pigs fattening up for the winter. This is where we get the image of a fat old pig rolling in the mud and eating…
First off, this is not a basketball story! Here in Colorado we care more about great beef than the Laker’s shooting guard, and besides, we’re Nugget’s fans! Kobe Beef confuses most folks, and rightly so, it’s a complicated subject! I’ll try to simplify it here… Why Eat Kobe or Kobe-style Wagyu Beef? Taste and Tenderness…
There are four fundamental elements to cooking the perfect steak; The Cut, The USDA Grade, Extended Aging, and Proper Cooking and Resting. Get these four steps right and you can enjoy the finest steakhouse quality town for a fraction of the price. Read on for details and tips. Cheers! The Cut of Steak The best…
No matter how much you like to cook, some nights you need a shortcut, so we’ve been working on a line of great tasting side dishes that go from the freezer to microwave to table in minutes. Hand crafted in small batches by our chefs, keep a few on hand for a tasty suppertime solution!…
Dry aged meat is a time-honored butchery practice, and something Tony has always insisted on. Sides or quarters are hung in ideal conditions for two, four or even six weeks, making them much more tender and flavorful. The animal’s natural enzymes and evaporation are the agents of change. Dry Aged Meat 30 years ago, any…
Since I spend all day with food at work, the general rule around my house is “If it takes longer to cook than it does to eat, we aren’t having it!” All of us need simple suppertime solutions from time to time – and the following video shares a couple deliciously simple recipes that don’t take…
“Lean Finely Textured Beef” – AKA ‘Pink slime’ I’ve been warning folks about AMR (Automated Meat Recovery systems) for years because I’m appalled by the process. At bulk processing facilities the bones and odd bits are sent to the AMR after cutting where they are stripped of every bit of ‘edible’ tissue from bones, including…
Shrimp is a very special food but most of us take it for granted. All shrimp is not created equally, not by a long shot! There are several hundred species, and we’re very lucky to have some of the best tasting in the bays and seas surrounding North America all things considered. Please keep in…
Delicious Chicken Parmesan Chicken parmesan is one of those dishes that every cook loves – its so easy to make, but tastes like a million bucks, if you do it right. Great chicken parmesan is moist on the inside and crispy on the outside with a nice cheesy flavor. Read on for a recipe and…
With a sweet and creamy taste and tender yet textured mouthfeel, scallops are one of the finest foods ever harvested from the sea. They’re also easy to cook well, especially if you know all of the facts and secrets of purchasing and cooking. Like a little underwater jet, the scallop adductor muscle pumps water to feed and…
