Fabricating and Cooking #6 Boneless Ribs

The general shape of a cow hasn’t changed since Creation. After a while though, it gets boring eating the same thing the same way millennium after millennium. So butchers and chefs have looked f... Read More

What the Heck Are They Doing to #4s?

So a while ago my wife brought home a #4. Well, some chunk of a #4. It seems that someone, somewhere had a good idea. They apparently cut down a very large #4 so that they could sell it in pieces, pro... Read More

Quince Jelly

Turning a humble, inedible fruit into a sublime confit known as quince jelly.... Read More

Preparing and Cooking a Rump Cap

The toughest part of this cut was figuring out what it was. After all, the majority of my experience has been briskets and ribeye, right? Part of the trouble was my US prejudice. There is no US equiva... Read More

Flavor Profile: Thai Cuisine

Thai cuisine is the most delicious of the Southeast Asian cuisines. Here is a sampling of ingredients that are commonly found in Thai dishes.... Read More