Photo by Matt Gipson
In previous columns we have talked about what it means to raise and finish a beef and about the art of butchering. Today we’ll discuss an intermediate critical step called aging. The purpose of aging is first to tenderize, second to change (and hopefully improve) flavor, and thirdly to increase juiciness. Aging is a process unique to beef and some wild game because of the maturity of the animal at slaughter. Common young meats like chicken, pork, veal, and lamb do not require aging. Read the rest of this entry »
Photo by bscjus
Red wine, it seems, has stolen all the thunder from its poor white counterpart. You never hear people raving about white wine’s health benefits, or how they can’t wait to pop open a big, brawny bottle of sauvignon blanc. Red wine, at least in America, has become the popular choice, creating hordes of red-only devotees who wouldn’t be caught dead sipping a glass of grüner veltliner.
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Photo by EverJean
Everyone loves chocolate, that’s a given. So when our resident chocolate expert, Kate Steffens, recently wrote about the 5 Chocolate Pairings You Don’t Want to Miss, it got us thinking—and debating—about the best pairings for our beloved chocolate. Naturally, we turned to our Facebook fans to continue the delicious debate. Here are some of the most decadent suggestions. Read the rest of this entry »
Photo by Sean Rogers
2011 has been a landmark year for all of us here at Menuism. Earlier this year, we completed two successful Feeding Hungercampaigns, working hand-in-hand with the San Francisco Food Bank and the Greater Chicago Food Depository to raise money for their excellent programs for the hungry.
More recently, we integrated a Badgeville-powered rewards system to enrich your community experience on Menuism.com.
And all year, we’ve been hard at work The Menuism Blog, with our expert bloggers delivering delicious content to you week after week.
So rather than recapping our recent posts as we usually do at the end of every month, we thought we’d go out with a bang this year and bring you 60+ of our most popular posts of 2011 – the articles, videos, interviews and infographics you loved best.
Bon appétit!
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Scorpions on a stick. Photo by Joshua Shinavier.
Recently, we had a lively discussion with our Facebook fans on a topic that’s so juicy, we’re not done with it! The question we posed: What’s the strangest food you’ve ever seen on a restaurant menu? Read the rest of this entry »
