Is riding to work green?Read More
Portable Chef Blog: Tasty Licks
You’re about to watch The Video That Killed Billy Squier. That’s no understatement. Read More
Chinese Backstreet Boys lip-sync band, how do I love thee?
Let me count the ways:
-The Backstreet Boys released “That Way” in 1998. The lip-sync di tutti lip-syncs above was recorded by three students calling themselves “Chinese Backstreet Boys” in 2005. The Backstreet Boys were conceived with a shelf life of about a minute and a half in mind; however, seven full years later, the song still resonated to the point of inspiring this lovefest. Now it’s 2011 and this song still has mindshare with me, thanks to these three superfans and the following magical moments:Read More
RIP Heavy D, who gave us two timeless hits (this one and this one), a lesser hit I like even more than the other two, and one great album title/nickname-of-a-nickname (“Waterbed Hev”). As far as I know, he coined the word “conversate.” He also left us with this, a line I’ve never forgotten.
I’d like to see a remake of “Return of the Jedi” where at the end, a redeemed Heavy D goes to Jedi heaven, where fellow portly-to-obese rappers Big Pun, Notorious B.I.G., and Buffy the Human Beat Box await. But until that day comes, I console myself with this great technique for shrimp with a shockingly low amount of muss and/or fuss.
Stop riding the wrong way on the bike lanes.
This should be obvious. We’ve been thrown a huge bone by the Bloomberg administration, whose bike-friendly policiesRead More
NOTE: It’s come up several times in these pages that when it comes to cooking, technique is the thing. Being able to follow a recipe is a skill in and of itself and a very important one; however, at a certain point that method stops teaching you much. To go further, Read More
I promised some vegetarian material.
And it’s coming. Believe, me, it is.
It’s just that I have a bull’s horn in my pocket, bull blood on my gloves, bull poo on my pants, and a bull’s testicle in my pocket right now. So I’m having a hard time thinking about tofu.Read More
What is the most delicious animal?
For as long as I can remember, the answer to this question was a no-brainer. Ever since my mom started making the best spaghetti carbonara ever when I was about five years old, the pig – He Who is Made of Bacon – was number one with a bullet. Over the thirty-plus years since, the world has seen extraordinary changes, but one thing has remained constant: the swine in pole position.
The Portable Chef and friends bought an entire grass-fed steer and are cataloguing it, bite by bite.
Lots of ground beef in the early going. But we do have a ways to go.
After completing the 2010 Beef Draft, the first thing I made was a burger.
I started thinking about the enormity of our purchase relative to the size of my burger, which was providing an entirely filling and memorable meal. If my quarter-poundish burger was an average serving size, and we had 550 pounds of beef (the 600 lbs. shipping weight minus some for bones and packaging), then there were 2,200 individual meals to be had from our one steer – in hundreds of separate preparations.
And I thought, wouldn’t it be great to record those meals?
Fortunately, these thoughts occurred to me just seconds before what would have been a concept-killing last bite:
My draftmates are game. This blog post will be continually updated with new photos of meals from Crazy Eddie beef.