Word: roastings
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...ready to be a vegetarian, but America's farmers, food producers, restaurants and supermarkets are not prepared to support me. It's much easier and less expensive to get a hamburger at McDonald's or Chinese takeout or a roast chicken from the supermarket than it is to take the time to shop for, assemble and cook a tasty, nutritious and fulfilling vegetarian meal. JEFF BRENNER New York City...
THOMAS E. WILSON BEEF POT ROAST This ready-in-4-min. meat got the best marks from all experts. Melek said she and her husband thought it was "edible and even enjoyable" but their kids wouldn't eat it. Casella found the taste "true, albeit a little sugary," and Tracey thought it could be improved by "braising it in a flavorful liquid like red wine or stock...
...Decide to opt out of next week's Mike Ovitz Roast. (Heard rumor there'll be a real spit...
...split the nine-pound buffalo hump into two pieces and roast one in a Dutch oven set on the bottom of the fire and skewer the other on a metal pole laid over the fire. Both techniques produce a dry version of buffalo, which tastes a whole lot like beef, if a tiny bit tougher and leaner. It would be much better grilled, but it is still pretty good. It also might be better if Leandra hadn't insisted on putting a pile of dried buffalo dung into the fire right under...
...expensive) than your basic baguette and beurre. But they'll be created in the same spirit. Savoy likes to work with a single ingredient, emphasizing the multiplicity of flavors and textures. Take his agneau dans tous ses états - roughly, lamb every which way - which includes grilled lamb kebab, roast saddle of lamb, poached lamb's knuckle and grilled lamb's neck confit. Says Savoy: "It's a way of demonstrating the wealth of tastes that exist within one product." Klein agrees with the "less is more" philosophy. "You have to keep the product intact," he says. Try his tasting...