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Entries by Meathead from 05/2010

Spring Feast of Grilled Lamb Loin Chops with Grilled Asparagus and New Potatoes

| Posted 05.07.2010 | Food

If you have never savored the rich, tender, beefy (never gamey) flavor of a lamb loin chop, you are missing what I consider to be the best nugget of red meat in the world. Period. Really.

Moto, Is This Really the Future of Food?

| Posted 05.14.2010 | Food

Is a restaurant like Moto just the next logical step in the march of chefs towards Hollywood, or just a fad? Are these innovations or perversions?

Hamburger Heaven: A Taxonomy of the Different Species of Hamburger

| Posted 05.21.2010 | Food

Let's play culinary anthropologist and study the menu of the major species of burger.

How To Make Perfect Pulled Pork: An Ideal Recipe for Serving a Crowd (and Cheap, too)

| Posted 05.27.2010 | Food

The process, which can take 8 to 12 hours or more, is the quintessence of Southern smoke roasting. Lazy, slow, easy, fragrant.