America and Food
The one they've never worked with. Why cook another rib eye when there is a beautiful sirloin to try. Why buy all that skirt steak when there is a bavette waiting to be marinated and grilled. Like pork chops? Try a pork sirloin or a bottom round steak. Love lamb chops but don't want to spend the money on racks? Try a shoulder chops more flavor and way less per pound. And of course there is offal. I get that kidneys and brains may not be your thing, but try grilling a pork heart. Tender and meaty and soaks up a marinade like a champ, the pork heart is a great value and cooks fast. Beef heart too. Beef, lamb and pork tongues are inexpensive and, though they require a little extra prep and long cooking time ( though who doesn't have a crock pot these days?) a tender, poached beef tongue slathered with barbecue sauce and charred over hot coals is a delicious summer treat. Making pulled pork? Try it with a pig head. Brine, smoke and pull just like you would a shoulder. You'll feed a lot of people on a little bit of cash and the meat on the head is deliciously sticky and rich and full of porky goodness. Slow cook a mole-rubbed lamb neck for the the best birria- style tacos you've ever had. Love oxtail stew but hate shredding the meat off of all those little bones? Try you recipe with cross cut beef neck bones instead. The possibilities are endless...
Manipulation. Terms like certified organic or farm fresh can mean so little. The fact the government can work with huge corporations on how to manipulate what's on a food label is terrible.
Q: Hometown Pride: What cuisine/s or food/s do you think your hometown does better than anywhere else?
3 words: Italian Beef Sandwiches!
No more gratuitous bacon worship! Bacon is delicious, but we don;t have to put it in everything! I don't need it in my drink. I don't need it in my chocolate. When does it stop being bacon and start being a vice. It's like the new truffle oil.