tartare

Grind 'Em If You Got 'Em

I am not sure why more folks don't grind their own beef. You get to control the quality, the fat composition, and the sanitation. What's not to love?

Blake Royer at The Paupered Chef dives in and explores what beef cuts make the tastiest grind. He includes the Danny Meyer Shake Shack formula, the Jeffery Steingarten formula, and the "classic", made up of the remaining cuts he had on hand.

Great read if you like to grind your own and want some ideas on blends to use. Or if you have wondered about grinding your own meat, this is a well-illustrated run through with sound technique.

So Busy Lately

Just got back from a week of vacation, where I did the things I never have the time for. For me, it was rereading David Foster Wallace's Infinite Jest and listening to Game Theory's "Lolita Nation" straight through without interruption.

But the moment I returned, I became very busy. I am going to try and get some entries in (at least with greater frequency than I've had of late), but I am working on a fairly exciting project that is taking most of my time up. Once it is fully baked, details will follow.