Word: brisket
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...Beef-brisket noodles are a Hong Kong specialty, and many say that this neighborhood stalwart (21 Gough Street) serves up the city's best. Brave the inevitable queues to sample the rich, deeply flavorful beef broth, the firm, springy egg noodles and the deliciously tender, stewed-for-hours brisket, which yields to the gentlest bite...
...sauce. Kansas City natives prefers ribs cooked in a dry rub, and Texans ... well, Texans dig beef. Eastern Texas' relative proximity to Tennessee puts it in the pulled-pork camp, but in the western segment of the Lone Star State, you're likely to find mesquite-grilled "cowboy-style" brisket. Locals defend their region's cooking style with the sort of fierce loyalty usually reserved for die-hard sports fans. Just as you're better off not mentioning the Yankees to a Red Sox fan, it's probably best not to proclaim your love for Texas beef to anyone from...
Stock was a dead man. And he didn't even know it yet. Over the next 10 days, I smoked chickens, ducks, brisket, pheasant and, most delectable of all, ribs. I had lungs like a coal miner's but continued to smoke anything I could find. I almost threw my wife's little dog in there...
...reality we consume food—particularly red meat—at bargain prices, if you consider the negative externalities involved in its journey from pasture to plate. Imagine that quarter-pound of brisket you ate last night: a widely quoted recent study in the Animal Science Journal shows that the carbon footprint of that beef is 4.11 kilograms, the amount released in about ten miles of driving in an average American car. What if you and thousands of others at Harvard took just a tenth of a pound more brisket than you managed to eat—you might...
...York strip and mixing it with a bit of chuck in 2000, grinding meat isn't done at most restaurants. So until a few years ago, everyone used chuck for burgers. Then New York's Pat La Frieda Wholesale Meat Purveyors started selling a proprietary blend of chuck and brisket to top restaurants, some of which also had short rib and hanger steak added. Burger Bar's Hubert Keller makes his excellent burgers by grinding meat in a butcher area at the back of his restaurant. "When it comes to pizza and burgers, people are eating so many of them...