The Latest
Carving the Perfect Meal: A Gourmet’s Handbook to the Cuts of Lamb
Americans really don’t consume much lamb meat, most is consumed around on Easter, That’s the reason you don’t see much of a selection in your local supermarket. Most supermarkets have just a few of my favorite cuts of lamb, chops, and leg.
The Art of Selecting Fresh Chicken: A Gourmet’s Handbook to Poultry Shopping
There was a time that supermarkets sold only one or two types of chicken, but these days your chicken buying options at supermarkets are seemingly unlimited. Should you buy a whole chicken or specific chicken parts such as breasts, legs, wings, or thighs? The whole chicken will be cheaper on a per-pound basis but will require more work in terms of butchering. Is the convenience of pre-cut chicken worth paying more?
From Belly to Chop: The Ultimate Guide to Pork Cuts for the Modern Chef
The majority of pork, roasts, chops, and ribs sold in supermarkets today have little resemblance to the other white meat we eat back in the day when I was growing up as a child, pork was dry for the most part. New breeding techniques and feeding systems designed to slim down the modern hog have resulted in pork that this about 1/3 less fat than it did 20 years ago.
