Word: meat
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...eaten more hamburgers than any other food, and I still don't get it. It's a hot ground-beef sandwich--and ground beef just isn't all that great. There isn't a meat loaf restaurant every two blocks. The world hasn't embraced fast-food meatball chains. Yet people crave hamburgers. And many of the nation's top chefs are devoting themselves to cooking them...
Burgers aren't interesting to chefs just because young people are willing to pay a lot for dude food; it's also because they have access to better meat. Though Yoon began grinding dry-aged New 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...
Burgerphilia has become so acceptable among foodies that two books on the subject are coming out this year: Hamburger America, by documentarian George Motz, and The Hamburger: A History, by New York magazine online food editor Josh Ozersky. "All people are genetically programmed to love meat, and beef is the meat people love best," Ozersky says. "The hamburger is the most accessible way to enjoy the experience of eating beef: the brown crusty exterior and the soft, supple juicy interior. It delivers all the power of eating meat in an accessible, easy-to-eat package." Add the bun (which...
...cried so many times, it was selling human meat!" says Autumn Fan of her experience of being vended by a marriage broker. Fan had been one of about one hundred young women offered to a group of Taiwanese bachelors during a matchmaking trip to Vietnam. Twelve at a time, the girls were seated on a sofa for the men to eyeball...
...thinks goats, cows and pigs will be safe. It doesn't have enough information yet on sheep. Some people are upset that clone-derived meat won't be labeled, keeping consumers in the dark...