maoxian + beef   52

How I grilled the best steaks I've ever eaten / Boing Boing
The key lesson from this guide was to leave the steaks uncovered in the fridge for 4-5 days before cooking them.

SOUNDS LIKE A TERRIBLE IDEA
beef 
july 2016 by maoxian
‘Food poisoning’ incident probed | Shanghai Daily
The bride and groom said they suspected a dish of Kobe beef and fried mushrooms was to blame, as some of the meat was not fully cooked. Waldorf Astoria Shanghai.
china  beef 
march 2015 by maoxian
BeefCutChuck - Chuck steak - Wikipedia, the free encyclopedia
CHUCK RIB SHORT LOIN SIRLOIN TENDEROIN TOP SIRLOIN BOTTOM SURLOIN ROUND

BRISKET PLATE FLANK SHANK
BEEF 
february 2015 by maoxian
How much does it really cost to raise a calf?
According to a study of Wisconsin dairy operations, the average cost to raise a calf from birth until she is weaned and moved to group housing is $363.69 per calf, up more than $37 from 2007.
beef 
january 2015 by maoxian
Feedlots - Mishka Henner
BUT IS IT CAPITAL A.R.T. ART? I EAT LOTS OF TENDERLOIN AND HAVE NO DESIRE TO SEE THE PROCESS THAT CREATES IT
art  beef 
december 2014 by maoxian
Matsusaka beef - Wikipedia, the free encyclopedia
Matsusaka beef is produced from Tajima-ushi heifers chiefly born in Hyōgo Prefecture.[1] They are raised in the quiet, serene area surrounding Matsusaka between the Kumozu River to the north and Miyagawa River to the south.[2] Only female wagyu are raised in Matsusaka, where they are fed plenty of fodder, as well as tofu lees and ground wheat. When they have no appetite, they are fed beer to stimulate their eating, and receive regular massages.[3] Soothing music is played to the cattle to "calm" them and promote better quality beef.[4]

JAPANESE TAKE EVERYTHING TO EXTREMES ... $200 A POUND
BEEF 
february 2014 by maoxian
Jing Daily: The Business of Luxury and Culture in China
Australian grain-fed beef BOO, WON'T GO THERE UNTIL IT'S AMERICAN
beef 
january 2014 by maoxian
AllAboutFeed - Kerchin Cattle Industry to build cattle fattening farm
Occupying 233 hectare of land, the farm will set up a large agro-livestock farming co-operatives and have a base to fatten 60.000 quality breed cattle annually; processes up to 250.000 tonnes of concentrated beef cattle feed yearly; install production lines and beef safety traceability systems to slaughter up to 100,000 quality beef cattle annually and produces 20,000 tonnes of frozen fresh beef and 8,000 tonnes of beef products yearly.

Kezuozhongqi, Inner Mongolia
beef  china 
august 2013 by maoxian
Nordic Burger • Recipes • Hubert Keller
To assemble the burgers, put the bottom half of each bun on a warm plate. Make a circle of overlapping cucumber slices on the bun. Then arrange three onion slices on the cucumber. Un-belt the salmon burgers and arrange them on top of the onions. Divide the smoked salmon between the burgers, and then add a dollop of sour cream to each. Garnish with the radish sprouts or dill sprigs. Add a small spoonful of caviar (if using.)
BEEF  Recipe 
june 2013 by maoxian
Maine Lobster Macaroni and Cheese “Au Gratin” • Recipes • Hubert Keller
To assemble each burger, start with half a piece of bread and generously spread with aioli.  Top with 1 piece of lettuce, 1 slice of tomato, a burger patty and a slice of bacon.  Then place another half piece of bread on top of the bacon, spread again with aioli, and top with lettuce, tomato, another burger patty and another piece of bacon
beef  Recipe 
june 2013 by maoxian
Breakfast Burger • Recipes • Hubert Keller
To assemble the burgers, arrange a lettuce leaf on each bottom bun. Top with a tomato slice, and then unmold the burgers onto the tomatoes. Top each with a small fan of avocado and then a prosciutto slice.
beef  Recipe 
june 2013 by maoxian
Veggie Curry Burger • Recipes • Hubert Keller
Top each patty with a slice of tomato, a slice of mozzarella, and ¼ tsp. cracked black pepper.
beef  Recipe 
june 2013 by maoxian
Maine Lobster Macaroni and Cheese “Au Gratin” • Recipes • Hubert Keller
To assemble burgers, place 2 apple slices on the bottom bun, and top with tomato slice and ¼ cup watercress.  Add the burger patty and top bun.
beef  Recipe 
june 2013 by maoxian
Lamb Burger with Roasted Red Bell Pepper Relish • Recipes • Hubert Keller
Red Bell Pepper Relish:
•   ¼ tablespoon olive oil
•   1 red onion, chopped fine
•   2 garlic cloves, minced
•   3 plum tomatoes-blanched, peeled, seeded, and diced
•   1 large red bell pepper, roasted, peeled, seeded, and diced
•   ½ teaspoon thyme leaves
•   1 teaspoon sugar
•   6 basil leaves, minced
•   Salt and Pepper to taste
beef  recipe 
june 2013 by maoxian
Chow Chow Burger • Recipes • Hubert Keller
About two minutes before removing from the heat, place two cheese slices on each burger to melt. Spread the bottom buns with BBQ sauce. Set the grilled burgers on it. Add chopped parsley to the chow-chow before removing it from the stove. Spoon a thick layer of chow-chow on top of burgers. Top with the toasted buns. Serve and have plenty of chilled beer nearby.
beef  recipe 
june 2013 by maoxian
Arugula Pesto Hamburger Topped with<br/>Grilled Onion Steaks & Mozzerella • Recipes • Hubert Keller
To assemble the burgers, apply a thin layer of pesto to the ciabatta, followed by a burger, an onion steak, one slice of mozzarella cheese, tomato slices and arugula leaves. Cover with bun top. Serve with the remaining pesto on the side.
beef  recipe 
june 2013 by maoxian
Breakfast Burger by Hubert Keller
To assemble the burgers, arrange a lettuce leaf on each bottom bun. Top with a tomato slice, and then
unmold the burgers onto the tomatoes. Top each with a small fan of avocado and then a prosciutto slice.
Close with the bun tops and serve with a small bowl of Fruit Fries on the side.
beef 
june 2013 by maoxian
In-N-Out’s Second Chance | what shi eats
I finally understand the rivalry between Shake Shack and In-N-Out more now. They are two excellent burgers, both offered at great fast food prices, but are two entirely different animals. In-N-Out is a burger that when you bite through, you feel the crispness lettuce and taste the juice of the tomatoes drenching the thin patties (double is the way to go). The bun is just dense enough to not die of sogginess from the vegetable juices and secret sauce (aka thousand island sauce). Shake Shack, on the other hand, tastes a little more premium. The beef is better quality and is thicker, like a real juicy burger. In-N-Out’s patties pale in comparison. Hmmmm… so it really depends on what you’re in the mood for. Burger with fresh, crisp veggies and mediocre patty? Or potato bun with juicy beef patty and not-as-good veggies?
BEEF 
june 2013 by maoxian
The Food Lab: 7 Old Wives' Tales About Cooking Steak That Need To Go Away | Serious Eats
I BELIEVE MOST OF THOSE MYTHS ... ONLY EAT FILET MIGNON HERE AND COOK IT BY TIMER PRETTY CONSISTENTLY (2 MIN 20 SECS A SIDE, FLIP ONLY ONCE, NOT WITH A FORK :) )
BEEF 
june 2013 by maoxian
Export Requirements for the People's Republic of China
Ineligible
Beef and beef products and tallow.
Sheep/lamb meat.
Sheep/lamb casings other than those described in A.
Poultry feet produced according to the "Hong Kong" standard.
Powdered chicken.
Edible animal fats for all species.
Specific State restrictions for poultry and poultry products:

NO BEEF, THIS IS WHY I HAVE NOT VISITED MORTON'S HERE (other than to drink)
BEEF  CHINA 
may 2013 by maoxian
Le Creuset
KIND OF NICE SIZE GUIDE
BEEF 
may 2013 by maoxian
Le Creuset - Product Information: Signature 9" Iron Handle Skillet
LIKE IT BEST IN ORANGE ... DO I NEED NINE INCHES OR IS 6 ENOUGH?
beef  tobuy 
may 2013 by maoxian
Skillets | Le Creuset
SIGNATURE 6 1/3" IRON HANDLE SKILLET
$90.00
SIGNATURE 9" IRON HANDLE SKILLET
$120.00
SIGNATURE 10 1/4" IRON HANDLE SKILLET
$140.00
SIGNATURE 11 3/4" IRON HANDLE SKILLET
$165.00
OVAL SKILLET
$200.00
3 3/4 QT. DEEP COVERED SKILLET - WAS $215
$149.99
10 1/4" SIGNATURE DEEP SKILLET
11 3/4" SIGNATURE DEEP SKILLET
beef  tobuy 
may 2013 by maoxian
Lomo Raw | Flickr - Photo Sharing!
NICE, YOU CAN SLICE THAT THIN AND EAT IT (raw) WITH SOME WASABI IF YOU'D LIKE
BEEF  PHOTOS 
april 2013 by maoxian
Lomo – Tenderloin : Asado Argentina
"In Argentina, the tenderloin is known as lomo. Pork tenderloin is called lomo de cerdo but for beef it is simply lomo." ... BLESS THE LOMO
beef 
april 2013 by maoxian
The Food Lab: How to Grill a Steak, a Complete Guide | Serious Eats
"Tenderloin, also known as filet mignon is the most tender cut of meat on the cow. When cooked, it has a buttery, almost spoon-tender texture. But what it has in tenderness, it lacks in flavor. as a nearly unused muscle in the cow, the tenderloin generally has very little fat, and almost no flavor to speak of, despite its crazy price tag." ... GUY HAS A LOT OF BAD TIPS
food  BEEF 
april 2013 by maoxian
Tomato and Vidalia Onion Salad with Steak Sauce Dressing Recipe : Rachael Ray : Recipes : Food Network
"1/4 red wine vinegar
3 rounded tablespoons brown sugar
1 tablespoon Worcestershire sauce, eyeball it
1 teaspoon coarse black pepper, eyeball it
1 cup canned tomato sauce
2 tablespoons extra virgin olive oil, eyeball it
3 beefsteak tomatoes, sliced 1/2-inch thick
1 large Vidalia onion, peeled and sliced into 1/2-inch thick slices
Salt
2 tablespoons chopped parsley leaves, to garnish" ... NEVER EVER RUIN GOOD STEAK WITH SAUCE
beef  recipes 
april 2013 by maoxian
Knives | Shun Cutlery
PREMIER IS THE ONE WITH THE WOODEN HANDLE
knives  BEEF 
april 2013 by maoxian
tdm0711_1__760x298.jpg (760×298)
THERE SHE IS, THAT'S THE ONE TO GET, NO QUESTION
beef  knives  tobuy 
april 2013 by maoxian
Premier Steak Knife |  Shun Cutlery
WOODEN HANDLE ONE (MUCH NICER) IS $150 A POP
KNIVES  BEEF 
april 2013 by maoxian
Classic Steak Knife |  Shun Cutlery
CAN BUY THEM INDIVIDUALLY FOR $107 A POP
knives  beef  tobuy 
april 2013 by maoxian
Amazon.com: Shun DMS300 Classic 3-Piece Boxed Cutlery Set: Home & Kitchen
"8-inch chef's knife, 6-inch utility knife, and 3-1/2-inch paring knife" ... THIS MAKES MORE SENSE
beef  knives  amazon  tobuy 
april 2013 by maoxian
FORTUNE: The Good Life: Best steak knives - May. 23, 2006
"For a more modern take, Global is the way to go. The brand has taken the culinary world by storm in recent years, often replacing heavy German knives as the go-to knife for professional chefs and their most serious home counterparts." ... WAS THINKING OF GLOBAL, A BIT OF A SEVERE LOOK?
knives  beef 
april 2013 by maoxian
Amazon.com: Shun Elite 4-Piece Steak Knife Set: Kitchen & Dining
4 Shun Elite steak knives in bamboo presentation box
Handcrafted in Japan of incredibly sharp, strong SG-2 steel
Beautiful black PakkaWood handle with inlaid design
Decorative flourishes on handle and smooth (not serrated) blade edge
Wash by hand; lifetime warranty; gift-boxed
beef  knives 
april 2013 by maoxian
Round steak - Wikipedia, the free encyclopedia
Rump cover, with its thick layer of accompanying fat, is considered one of the best (and most flavorful) beef cuts in many South American countries, particularly Brazil and Argentina. This specific cut does not tend to be found elsewhere, however.
beef 
april 2013 by maoxian
U.S. Beef Capitalizes On Booming Hong Kong Economy
“For U.S. beef, it is open only to boneless beef from cattle under 30 months of age – and no offal. While that’s a constraint to our exports, the economy is so strong there that we are seeing very robust sales.”
china  beef 
december 2012 by maoxian
China - Beef imports from USA
"We intend to continue these discussions in the months ahead on beef and other agricultural products to break down additional trade barriers so Chinese consumers can benefit from the high quality products that are produced in America,"
CHINA  BEEF 
december 2012 by maoxian
China agrees to lift ban on U.S. beef on a staged basis
"Beijing later lifted the outright ban but the United States has been unable to overcome continued barriers involving the inspection of the beef."
CHINA  BEEF 
december 2012 by maoxian

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