This week, CL's food blog devoted itself itself to fine art of buying, preparing and enjoying that most red of red meats — beef, and lots of it. From recipes to the scientific reaction that creates a tasty crust on a steak, you never had to ask "where's the," you know.
We've stacked this week's issue with some of the choicest morsels, including a couple of tasty recipes, a discussion of the benefits and problems with grass-fed beef, and the results of our great supermarket steak tasting.
But if you stick with paper and ink instead of logging on to cltampa.com/food, you'll be missing the real meat of the matter. Here's a rundown of our beefy blog-exclusive content:
Chef Gui Alinat discusses Louis Camille Maillard, the man who discovered why food turns golden brown and delicious when cooked.
The Hungry Housewife lays down five rules for cooking steak, along with a recipe for compound butter.
Our contributors cooked with recipes for Rum and OJ-Infused Skirt Steak with Pineapple Salsa, Ethiopian Beef Tibs, and Improved Old-Fashioned Taco Meat.
And we didn't neglect the non-carnivores entirely, with a post on Icelandic skyr yogurt, a recipe for paella, and profiles of two new restaurants.
Bookmark it: cltampa.com/food.
If you're worried about the environmental impact of your cow consumptions, we'll allay your fears with a guide to greening your meat, including sources for tasty local options. But don't think we'll gloss over the troubles that beef production causes for our world — we firmly believe you need to know the impact of your dining options.
You can help! Drop us a comment about where you like to buy beef, what kind of cuts you enjoy, and give us your favorite recipes for this cud-chewing domesticated animal. Don't like this carnivore's treat? Tell us why.
(Photo courtesy of JelleS/flickr)
This article appears in Jul 22-28, 2009.