meat sweats
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Phylum, Kingdom, Class
Meat fiend that I’m becoming, I find myself perusing steakhouse menus sometimes when I’ve been eating too much chicken and can feel my bloodthirst diminishing. My favorite recent find is the Angelo and Maxie’s menu, which divides their selections into Meat and Not Meat: This is how all things in life should be classified.
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Rocco Steakhouse Has the Big, Fat Bacon and the Schlag
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Top Chef Masters Season 1 Burger Challenge
I was a vegetarian from midway through high school through college for two reasons: 1) my entire family is made up of farmers, and I knew it’d really start ruffling some feathers when I announced I wasn’t eating the Thanksgiving turkey, and 2) I found this really sweet graphic of Ronald McDonald holding a sign that said “meat is murder”, and I wanted to use it on my proto-blog, which was a Geocities(!) website. I decided to eat chicken later one Father’s Day to make my dad happy, and lo and behold, it made me happy instead. And so I’ve been eating meat ever since. For the longest time, anything…
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Rocco Steakhouse Has the Big, Fat Bacon and the Schlag
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Restaurant Review: Primehouse New York (Restaurant Week Summer 2009)
My boyfriend, Kamran, and I base most of our Restaurant Week dining decisions on the inventiveness of the menu, which is why we chose Primehouse New York over Smith & Wollensky or Delmonico’s on the 31st. Passion fruit and gazpacho? Yes, please. • APPETIZERS • Passion Fruit Gazpacho Lump Crab & Avocado Grilled Double Cut Bacon Roasted Figs, Frisée, Maytag Blue Cheese Heirloom Tomato & Goat Cheese Salad Micro Basil, Sea Salt, Aged Balsamic • ENTREES • Scottish Salmon English Pea & Mushroom Risotto, Preserved Lemon Beurre Blanc Marinated Hanger Steak Grilled Portabella & Arugula Salad, Roasted Pepper Salsa 7oz Dry Aged Petit Sirloin Caramelized Summer Vegetables • DESSERTS •…
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Big Apple Barbecue 2009
Kamran and I arrived at last year’s Big Apple Barbecue in Madison Square Park just as it was closing down. We got free leftover Snapple and ate cheeseburgers at Shake Shack. It was a lovely time but sadly barbequeless. This year, we planned a little better and decided to go on Sunday when there was a better chance of rain and therefore a better chance that all of the less-barbeque-fanatic types would opt to stay home. We found the menus of each of the 15 pitmasters, bookmarked guides to the best of the festival on our BlackBerrys, and decided to arrive halfway between the lunchtime and dinnertime rushes. What we…