More often than not, we advise people to do the bare minimum to meat purchased at our shops. Salt and pepper typically does the trick and enhances the flavor of the meat. But, sometimes you’ve just got to mix it …
I have a confession…until this weekend, I had never actually cooked my own steak before. Butcher shops can be really intimidating and I figured I would just leave the steak cooking to the pros at restaurants. But, I realized that …
If there’s one thing sports fans and sports fakes alike can agree upon, it’s the joy that comes from gorging oneself on stadium food. The Nashville Sounds proved this point with the grand opening of their plush new stadium filled with *cough* delicious hot dogs *cough,* fully-loaded nachos, Nashville hot chicken, and tiny dots of ice cream served in a miniature baseball helmet.
Once exclusively a mysterious noun that has in recent years morphed into a popular verb, confit’ing is an effective preservation technique—derived by our refrigerator-less French ancestors—that relies on fat to protect the delicious prize inside. A liquid viscous enough to solidify at room temperature and provide a protective seal to block oxygen, fat prevents bacteria from proliferating in the meat and also renders what could otherwise be a regular ol’ chicken thigh ultra-tender and delicious.
“I hate figuring out what to make for dinner.” It’s a common complaint amongst most people who breathe. Although the act of sitting down to dinner affords one the opportunity to feel relaxed and at ease, it’s all the mess of things that come before the act of sitting and eating that really send our blood pressure into the stratosphere.
Willow Farm’s hens are 100% free range, meaning they are given access to as much fresh air, sunshine, grass, bugs, and seeds as their little hearts desire. But sometimes all of that time in the sun can have a negative effect—particularly in the oppressive heat of the late summer.
Going on five years as a vegetarian and five months as a fitness instructor/business owner—who teaches upwards of 22 classes per week—in January of 2015 Kate Moore decided it was time to incorporate meat back into her diet as a way to fuel both her career and her lifestyle. She said, “When I started GetFit615 I could feel that I wasn’t getting enough nutrients from the food I was eating [as a vegetarian]. I was always hungry and tired.”
When Cat Gleason, a current student at the Culinary Institute of America in Hyde Park, NY (James’ alma matter) reached out to inquire about doing her externship at Porter Road Butcher, the two immediately jumped at the opportunity to become a certified and qualified location.
Whether you’re a fan of the European travel, a lover of cross-culture cookbooks, or just an avid consumer of all television programs a la Anthony Bourdain, you’re probably hip to the love affair that the Mediterranean Europe has with one particular culinary crew: dry-cured meats.
They say scent is the strongest sense tied to memory; for me, it’s the combination of all five senses that really locks the good ones in. I have a strong memory of the first time I ever fell in love with blueberry pie, and it doesn’t all solely lie in that intoxicating smell.