Clark Wolf's Rants, Raves, Diatribes...and a few other Thoughts

Burger Wars

 
 

There was a huge article earlier this year in New York Magazine about the rock star wholesale butcher of the Big Apple, Pat LaFreida, and his magical grinds and blends for some of Manhattan’s top burger bars and restaurants – including New York’s answer to Taylor’s Refresher, Shake Shack – in which much fuss was made about his using aged meat and added bone dust (are they kidding?!).

Two major thoughts screamed out at me.

First, I’m not eating aged meat that might have bits of what happily grows on its outside –  unless  it’s a steak, my food hits the fire, and burns really, really hot.  Grind and mix it in and who knows if it cooks enough for my delicate insides.

And second; huh?!  Manhattan chefs don’t blend and grind their own?!  No wonder people love Bay Area cooking.

Full article here

86 the Jargon

 
 

My last blog post discussed the rise of butchery and burgers in both New York and San Francisco.

On a related note, sometimes the recipe for perfectly ground meat gets shortened to a colloquial nub.  “We use 80-20,” says a Manhattan guy.  Turns out, he means eighty percent chuck shoulder, twenty percent short ribs.

When the same ratio reference came up in a recent chat with Michael Bauer, he said the same thing, but meant eighty percent meat, twenty percent fat.

So, lose the short-hand and speak in complete, whole thoughts and phrases and serve pure, whole (little w) foods.

My other least favorite short–hand burp? P.E.I Mussels.

Full article here