\"Beef\" is quick to warn us about first impressions, the kind that make us see both Danny and Amy as hotheads, as he tries to run her down on the streets of LA for the sin of flipping him off. As the plot swells with their mutual animosity, the series takes the revolutionary step of asking us to dig inside ourselves to find the empathy that will let us see them as people.
In lesser hands, these would be stock characters. Instead, they emerge here with startling dimension and vibrant depth. Even when Danny and Amy escalate microaggressions into career-and-life destroying acts of violence, you root for their bruised humanity.
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On top of the immense amounts of water needed to raise the cattle in the beef industry, a huge portion of grain is fed to the cattle to encourage quick growth. It takes up to ten pounds of grain to produce a single pound of beef. An article by The Guardian states that beef requires 28 times more land to produce than pork or chicken.
Because of the overuse of antibiotics in the beef industry, bacteria like salmonella and E. coli could become stronger and develop a resistance to the very drugs being pumped into cattle to prevent them from catching such diseases. Consumers are at risk, as they could very easily purchase an infected package of beef with strands of antibiotic-resistant diseases.
This was delicious for dinner last night (& for lunch today) - I hope nobody else makes the dumb mistake I made though and keeps their cherry tomatoes on the vine to plop off after cooking; not sure what I was thinking!
Okay, I do, but something not a lot of recipe developers talk about (I can't be the only one that feels this way?) is the flavor-fatigue you feel while testing your own recipes. For example, I really enjoy banana bread, like a lot, but since I\u2019m currently working on a banana bread recipe and I\u2019ve been eating approximately 2 banana bread slices per hour for the past few days, I don\u2019t think I can look at another banana bread with excitement for the next couple of months. You get to a point where you either freeze the test for later, or gift it to your neighbors and friends.
And that\u2019s why I\u2019m cooking other meals, outside of recipe development, to keep myself (and my tastebuds) sane. I\u2019ve been leaning towards simple soups, stews and minced meats for those meals. I found a bunch of ground beef on sale at my local grocery store, and I promised myself I\u2019ll make something other than burgers or meatballs with it. That\u2019s how I landed on today\u2019s recipe: a comforting gochujang beef stew with roasted tomatoes and creamy polenta. I\u2019ve had this for 3 days straight for lunch/dinner and I didn\u2019t develop an allergy this time, that\u2019s always a good sign.
You\u2019ll notice the prep time is 5 minutes, there\u2019s literally no chopping or barely any prepping involved. The recipe doesn\u2019t require a lot of ingredients, since we\u2019re only using gochujang to elevate the flavor of our stew. Gochujang is a Korean fermented red chili paste that\u2019s sweet, savory and spicy, all at the same time. I always have a jar of it in my fridge, I love to use it in my soups, marinades and stews. The sweet spiciness of our minced beef is balanced by jammy, roasted tomatoes: they\u2019re juicy, a little sour, a little charred and mostly sweet. Though the stew uses a handful of ingredients, the final result is deeply flavorful. I served it over creamy coconut polenta, but it can also be paired with a crunchy, garlic-rubbed sourdough toast, boiled or roasted potatoes, or fluffy rice. It\u2019s an affordable, comforting meal to help you navigate this awkward in-between-seasons-season.
In a medium, ovenproof pan or Dutch-oven over medium heat, heat 3 to 4 tablespoons of olive oil. Add the beef and sear for 3 to 5 minutes, occasionally stirring, until you see crusty brown bits on the bottom of the pan or until the beef gets a rich brown color. Season with a big pinch of salt and freshly cracked black pepper.
Add the garlic to the pan, cut side down, and sear. Reduce the heat to medium-low. Stir in the gochujang until all beef is coated. Add a splash of wine, stock, or water, and deglaze the pan by scraping off all those delicious and flavorful brown bits at the bottom.
Mix the vegetable stock, beef stock or water until the stew reaches the desired consistency and set aside. I ended up using about 1 cup of stock. Add the parsley and stir to incorporate. Taste, and season more as needed.
SPICY PEPPER PASTA- this 30-minute dinner is a staple in my home and the pasta dish comes together so easily . We\u2019re turning sweet and savory roasted peppers into a silky, glossy pasta sauce spiced with chile flakes and herbs. If you\u2019re a fan of pasta alla vodka and a little spice in your life, I think you\u2019ll love this.
CHOCOLATE FETA COOKIES- A flavor-packed dessert that may initially sound a little odd, but tastes so good. Similar to what finishing off chocolate chip cookies with a pinch of flaky salt does, the crumbled feta brings a pleasantly salty balance to this chocolatey situation. The cookies are fudgy, rich and so decadent, and you will come back for seconds.
This elegant platter of tiny tastes is the one non-meat offering. It contains (amon other little tidbits) a tangle of shrimp topped with caviar, fragrant Japanese uni, crisp abalone, sesame tofu, wild yellowtail, delicate little avocado rolls and a dish of pickled cucumber topped with crisp bits of jellyfish.
More beef, served with grated horseradish and a garlic paste. The joy here is the raw beef on the right, which comes from the throat; smooth and silky, with the texture of toro, it simply evaporates in your mouth.
I tend to forget about corned beef, because in some ways it seems commonplace, but then I think about Reuben Sandwiches and Corned-Beef Hash. These are two pillars of American comfort food and dishes I will almost always order if a restaurant does them well. And one of the best meals I ever had was Corned Beef and Cabbage from my friend, and professional chef, Chad Callahan. The meat was tender, and flavorful (of course he made it himself). The veggies and potatoes were tender and tasty. And all was served with a deeply flavored broth and a sharp horseradish sauce. Yum.
So far, so good. We made the pickling spice. We made the brine, cooled it, and added it and the meat to our 5-gallon container. It is all in the fridge. In five days we will pull the corned beef from the brine. If all goes well, we will publish Part 2- the cooking and eating section, followed by our version of the recipe. Stay tuned.
The law firm that filed a class-action lawsuit against Taco Bell in January alleging that the fast-food chain's seasoned beef wasn't beefy enough to be called beef said Monday it was throwing in the tortilla.
The Alabama firm Beasley Allen said its decision came after Taco Bell changed its marketing practices and disclosed more information about the beef product it uses in tacos, chalupas, gorditas and whatever else the company can think to put it in.
In a statement Monday, Beasley Allen said it was satisfied with Taco Bell's response to its questions. "From the inception of this case, we stated that if Taco Bell would make certain changes regarding disclosure and marketing of its 'seasoned beef' product, the case could be dismissed," said Dee Miles, a Beasley Allen attorney. The firm did not respond to a request from Shots for further detail on its decision.
Taco Bell CEO Greg Creed said in the statement that the withdrawal of the suit "sets the record straight about the high quality of our seasoned beef and the integrity of our advertising." Furthermore, he said, "We took great exception to the false claims made about our seasoned beef and wish the attorneys had contacted us before filing and publicizing a lawsuit that disparaged our brand."
Heat the oil in a large skillet over medium heat. Add to potatoes and saut for about 10 minutes, flipping them as they turn brown. Add the onion, salt and pepper to taste, and continue sauting until the potatoes and onions are both golden brown and potatoes are cooked through. Add the corned beef and blend thoroughly. Finish by stirring the butter into the mixture.
The Knicks defeated the Pacers behind 30 points from Brunson and a 25-point, 14-rebound double-double from Randle. Haliburton had a double-double himself with 15 points and 10 assists, but he shot only 5-for-16 from the field.
In a conversation with Bleacher Report's Taylor Rooks, Haliburton said he's not familiar with Szczerbiak's NBA career, which isn't hard to believe when you consider that he was nine years old when Szczerbiak retired.
The No. 6 pick in the 1999 NBA Draft, Szczerbiak earned one All-Star selection in his career. He retired after the 2008-09 season with career averages of 14.1 points, 4.0 rebounds and 2.4 assists per game.
Well, actually that is not all, because I have a few more things to say about these Corned Beef and Hash Brown Sliders! These sliders are perfect for using up leftover corned beef after St. Patrick's Day, but of course, can be made year round. They're the perfect party food and your guests will love the unexpected addition of the hash browns! I mean who wouldn't love a surprise hash brown? Nobody I want to know. ff782bc1db
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