Last night, the man and I ventured to the giant Whole Foods in Pasadena (pretty much my favorite store...) to see if pig flu panic had caused pork prices to drop. Unfortunately, no such luck. Either we were a day late, or a week early.
I'll deal with the media hype if it will get me cheap ribs and tenderloin! I know it won't make me sick, so, why not?
Showing posts with label sales pitch. Show all posts
Showing posts with label sales pitch. Show all posts
Friday, May 1, 2009
Friday, April 24, 2009
Saturday, March 14, 2009
progress, in steakhouse form.
another personal story from the vaults.
last night, the man and i decided to do a proper date night; dinner and a movie.
no big deal, right? well, consider that the only restaurants i've had a full meal (not a salad or a bowl of fruit) at in the last year and a half are in 'n out and clifton's, that is a big deal. my man stumbled upon this happy secret at morton's steakhouse and we decided that the deal was too good to pass up. i have been inspired to try to eat out more and ask questions from this blog and the necessity that will occur on our upcoming trip to south america, so i promised him that if he called ahead and asked about ingredients, i would join him for meat and wine.
we ordered the mini prime cheeseburgers (seasoned with tomato juice, salt and pepper)
and the filet mignon sandwiches, medium rare and without bread. and let me tell you, it was delicious.
when the waitress came back around to ask how everything was, i replied (as i often am overly revealing with complete strangers), "great!!! i haven't eaten out in years!!!" this is an exaggeration, of course. but, i was elated when the waitress said that all of the waitstaff carry a card with a list of ingredients and potential allergens and a member of their team has a gluten intolerance. she said that they were very familiar with and accommodating towards those with food allergies and intolerances.
so we ordered another round of cheeseburgers.
thanks, morton's.
Thursday, March 12, 2009
techie tangent.
first, watch this video from the techie-geek convention TED.
then, think about the food potential in the sixth sense device.
pattie maes from MIT speaks of using this super neat device at the grocery store; but only addresses it in terms of personal care items - specifically paper towels.
why not use it for food?
can it tell us the quality of the meat we're purchasing? it would be super easy to do so with name brand meats (i.e. oscar meyer, jennie-o) and let consumers know tidbits about their products-- simple details like expiration dates and recipe tips. but could it eventually tell us specific nutritional information and facts about how the animal was raised?
so, my question was, when will i be able to go into a steakhouse, scan my steak, and project a picture of the cow for all to see? or go into mcdonalds and scan a mcnugget and project a picture of a....???
apparently, i am a geek. i am inspired.
then, think about the food potential in the sixth sense device.
pattie maes from MIT speaks of using this super neat device at the grocery store; but only addresses it in terms of personal care items - specifically paper towels.
why not use it for food?
can it tell us the quality of the meat we're purchasing? it would be super easy to do so with name brand meats (i.e. oscar meyer, jennie-o) and let consumers know tidbits about their products-- simple details like expiration dates and recipe tips. but could it eventually tell us specific nutritional information and facts about how the animal was raised?
so, my question was, when will i be able to go into a steakhouse, scan my steak, and project a picture of the cow for all to see? or go into mcdonalds and scan a mcnugget and project a picture of a....???
apparently, i am a geek. i am inspired.
Friday, March 6, 2009
tools of the trade.
so, i think i'm in the market for a meat cleaver. i'm not really sure what i would do with one, but feel that it would make me a more legitimate meat cutter, shopper, cooker, and eater.
that, and the sense of danger that accompanies sharp objects excites me.
i guess i should do some research.
i found some lists of product reviews on cooks illustrated and in the new york times, so i think i'll use those as jumping-off points.
the global 6 1/2 inch cleaver comes in highest recommended on several sites. i think i like the look of it--
but the price is a little steep at $144. kind of expensive for a one-trick tool, even if it is the best for cutting through cartilage and bone.
the wüsthof-trident cleaver also receives good reviews and the brand is very reputable.
the price is also more reasonable at around $80.
i'm inclined to recommend the henkels twin signature because it seems to have the best of both worlds-- the trusted quality of the brand and the reasonable price (under $50). i've used henkels knives before and have been very happy with them, but don't have any firsthand experience with the cleavers. how can i get in on one of these trials?
and, if you're looking for a knife that will double as an art piece in terms of both beauty and cost, here's the kershaw shun, allegedly a very versatile knife coming in at around $300.
anyone want to fund a shiny new toy for me? in all seriousness, i think that a good knife is a worthwhile investment, even if you are tight financially. if you get a quality tool and take proper care of it, chances are, it will last your whole life. (and most of the decent brands come with lifetime warranties in case of any problems.) if you are invested in making good, thrifty meat purchases, a cleaver will save you money in the long run because boneless meat is often pricier than its deboned counterparts. and, you can save the bones for those tasty soups you've been meaning to try!
so, save up those bed bath and beyond coupons that clog the mailbox and pick up one!
that, and the sense of danger that accompanies sharp objects excites me.
i guess i should do some research.
i found some lists of product reviews on cooks illustrated and in the new york times, so i think i'll use those as jumping-off points.
the global 6 1/2 inch cleaver comes in highest recommended on several sites. i think i like the look of it--
but the price is a little steep at $144. kind of expensive for a one-trick tool, even if it is the best for cutting through cartilage and bone.
the wüsthof-trident cleaver also receives good reviews and the brand is very reputable.
the price is also more reasonable at around $80.
i'm inclined to recommend the henkels twin signature because it seems to have the best of both worlds-- the trusted quality of the brand and the reasonable price (under $50). i've used henkels knives before and have been very happy with them, but don't have any firsthand experience with the cleavers. how can i get in on one of these trials?
and, if you're looking for a knife that will double as an art piece in terms of both beauty and cost, here's the kershaw shun, allegedly a very versatile knife coming in at around $300.
anyone want to fund a shiny new toy for me? in all seriousness, i think that a good knife is a worthwhile investment, even if you are tight financially. if you get a quality tool and take proper care of it, chances are, it will last your whole life. (and most of the decent brands come with lifetime warranties in case of any problems.) if you are invested in making good, thrifty meat purchases, a cleaver will save you money in the long run because boneless meat is often pricier than its deboned counterparts. and, you can save the bones for those tasty soups you've been meaning to try!
so, save up those bed bath and beyond coupons that clog the mailbox and pick up one!
Wednesday, February 25, 2009
wild-eating
i came across this wonderful site yesterday. eat wild is a super great resource for any information one could want about grass-fed meats and the small ranches that put the effort into their production.
and here's a list of grass-fed meat producers in california, complete with heaps of information on each ranch, including products, contact info, and web links. we're not just talking about beef either, there are listings for lamb, goat, bison, pork, chicken (and eggs), turkey, duck, cheeses, and even pet foods.
who knew it could be so easy to find so many happy meat sources?!
and here's a list of grass-fed meat producers in california, complete with heaps of information on each ranch, including products, contact info, and web links. we're not just talking about beef either, there are listings for lamb, goat, bison, pork, chicken (and eggs), turkey, duck, cheeses, and even pet foods.
who knew it could be so easy to find so many happy meat sources?!
Thursday, February 19, 2009
sausage shoppers?
so, do you think i could sell pretty little packages of artisan sausages on etsy?
i don't see any problems with it in their terms of use...
i don't see any problems with it in their terms of use...
Thursday, February 12, 2009
sausage video!
now this is what i'm talking about!!! yesssss (click the "watch the demo" link)
soon i will be selling my homemade sausages on the street corners next to the ladies selling the little turtles and pirated dvds!recession-proof your meats
a relevent discussion for today may be how to maintain a realistic food budget and still eat good-quality products... here's my eating/cooking/shopping tips of the moment:
eat in! why go out for a steak dinner when you can make a great one at home? even if you buy the best cuts of meat you can find, i guarantee it will be cheaper than paying for a mid-quality restaurant steak. steak cooking is so easy with just a few tools. i usually just marinate it for a few hours in red wine (or 100% cranberry or cherry juice), olive oil, garlic and onions, then sear it in my fabulous cast iron skillet while the oven preheats to 400ish, transfer to a baking dish and cook until the internal temperature reaches about 135 on your trusty meat thermometer for medium rare. while your steak is in the oven, reduce your marinade juices with the meat juices in the skillet for a tasty sauce. don't forget to let your meat rest before slicing! you'll have a perfect steak every time with almost no effort. (and look here! slashfood finally confirms that my dad did teach me the best way to season cast iron.)
stock up on stocks! not the store-bought ones- make your own. much cheaper if you do it frequently, and so much tastier! i buy cheap hunks of meat and boil them to death with onions, garlic, lemon, and whatever fresh herbs i have around. then, i freeze the stock in small containers and use it in soups for weeks-- and you also have lots of low-fat cooked meat to shread on salads or fill sandwiches for days! my favorites are the turkey thighs from whole foods-- huge hunks or organic turkey for less than $3 a pound (or 99-cents a pound if the butcher mischarges you like he did me this week)= yummy food for days. one more plug for whole foods: they also sell additive-free bacon. no nitrates for this lady!
don't disregard "big box" or discount stores completely! costco's meat sells for about a third of the price of grocery store meat- and often is higher in quality. not for the faint of heart- unless you're feeding multitudes of people or shop with meat-loving friends- dividing and freezing that ten-pound pork loin will be necessary. fresh and easy also has decent meats for cheap if you have one in your area-- just make sure to read the labels carefully. their sell-by dates can be tricky, and not all of their meats are happy.
simply eat smaller portions of meat! in meal prep, i try to fill half of our plates with fresh fruits and veggies and cheap, healthy staples like brown rice or sweet potatoes. then, we can be satisfied with little bits of the good stuff without breaking the budget. remember, meat portions need only be about four ounces, or the size of your palm or a deck of cards.
that's all for now! happy (cheap) eating!
eat in! why go out for a steak dinner when you can make a great one at home? even if you buy the best cuts of meat you can find, i guarantee it will be cheaper than paying for a mid-quality restaurant steak. steak cooking is so easy with just a few tools. i usually just marinate it for a few hours in red wine (or 100% cranberry or cherry juice), olive oil, garlic and onions, then sear it in my fabulous cast iron skillet while the oven preheats to 400ish, transfer to a baking dish and cook until the internal temperature reaches about 135 on your trusty meat thermometer for medium rare. while your steak is in the oven, reduce your marinade juices with the meat juices in the skillet for a tasty sauce. don't forget to let your meat rest before slicing! you'll have a perfect steak every time with almost no effort. (and look here! slashfood finally confirms that my dad did teach me the best way to season cast iron.)
stock up on stocks! not the store-bought ones- make your own. much cheaper if you do it frequently, and so much tastier! i buy cheap hunks of meat and boil them to death with onions, garlic, lemon, and whatever fresh herbs i have around. then, i freeze the stock in small containers and use it in soups for weeks-- and you also have lots of low-fat cooked meat to shread on salads or fill sandwiches for days! my favorites are the turkey thighs from whole foods-- huge hunks or organic turkey for less than $3 a pound (or 99-cents a pound if the butcher mischarges you like he did me this week)= yummy food for days. one more plug for whole foods: they also sell additive-free bacon. no nitrates for this lady!
don't disregard "big box" or discount stores completely! costco's meat sells for about a third of the price of grocery store meat- and often is higher in quality. not for the faint of heart- unless you're feeding multitudes of people or shop with meat-loving friends- dividing and freezing that ten-pound pork loin will be necessary. fresh and easy also has decent meats for cheap if you have one in your area-- just make sure to read the labels carefully. their sell-by dates can be tricky, and not all of their meats are happy.
simply eat smaller portions of meat! in meal prep, i try to fill half of our plates with fresh fruits and veggies and cheap, healthy staples like brown rice or sweet potatoes. then, we can be satisfied with little bits of the good stuff without breaking the budget. remember, meat portions need only be about four ounces, or the size of your palm or a deck of cards.
that's all for now! happy (cheap) eating!
Wednesday, February 11, 2009
what i want to eat on valentine's day
leave it to jamie oliver to make the yummiest lady butcher-friendly dishes!
check out the recipe. and i hear lamb might be on sale at whole foods? and with a $25 purchase, you get a free pound of ground beef? that's what the birdies say...
check out the recipe. and i hear lamb might be on sale at whole foods? and with a $25 purchase, you get a free pound of ground beef? that's what the birdies say...
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