Archive for the Beef Category

Review: Australian Meat Pies [dubpies.com]

Posted in Beef, Chicken, Meat Pastries, Meat Pies [dubpies.com] with tags , , on June 3, 2008 by chomposaurus


Here’s the brief Wikipedia definition of the Australian meat pie:

An Australian meat pie is a hand-sized meat pie containing largely minced meat and gravy sometimes with onion and often consumed as a takeaway food snack. It is considered iconic in both Australia and the neighbouring New Zealand. The popular brand Four’N’Twenty produce 50,000 pies per hour and Australians consume an average of 12 meat pies each per year

Twelve seems low; that’s what I could eat in a week of heavy pub-crawling. When I lived in Australia, I was thrilled to discover the meat pie; I stand by my assertion that no food better serves the drunken student masses, with their needs for grease, meat and carbs.

But where could I find them in the U.S.? This weekend, Chomposaurus reviewed four pies from the Brooklyn store and online meatpie outlet dubpies.com; our panel of reviewer’s thoughts lie below.
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Know Your Cow: Sweetbreads

Posted in Beef, KNOW YOUR COW, Sweetbreads with tags , on May 29, 2008 by chomposaurus


After being featured in not one but two dishes on Top Chef last night, sweetbreads are piquing the curiosity of would-be gourmets throughout the reality TV viewing world. So, what exactly is a sweetbread? The answer is possibly less appetizing than you thought.

Most mammals, including humans and cows, have a thymus, a gland that helps produce immune cells, such as T cells. Cows have more than one thymus, in their neck and by their heart. They’re only prominent in young cows, thus they are frequently referred to as “veal sweetbreads.” If someone says “beef sweetbreads” to you then they are either stupid, or are they are Bobby Flay trying to trick you into looking stupid. In either case you should hit them with the nearest mallet.

Preparing sweetbreads involves removing the outer membrane by soaking them in salt water, usually overnight. They can then be poached, braised or straight-up deep fried. Like Lisa said on Top Chef last night, they’re kind of like a big beefy chicken nugget.

Sweetbreads information on the internet seems to vary. Some sites insist that the pancreas is also a sweetbread; others say it is only the thymus. Many sites talk about whether lamb or pork sweetbreads are worth eating – lamb seems to be generally accepted. Explore the interwebs for more info; meanwhile, here’s Stephanie from Top Chef’s veal sweetbreads recipe.

Building a Better Cowreactor

Posted in Beef, Fake Meat, MEAT POLITICS with tags , on May 21, 2008 by chomposaurus


Salon.com’s Green Lantern blog takes a closer look at the reality of making beef in a lab. The article tells us some utterly fascinating details about how labmeat is made to taste more like real cow:

There has also been talk of adding polysaccharide beads to the bioreactors; as the temperature or acidity of the solution changes, these beads would expand or contract, thus providing the necessary workout for the nascent tissue. The beads would likely be made from the exoskeletons of arthropods and are completely nontoxic.

However, it throws cold water on the idea that you’ll be buying artificial wursts in your local Safeway next year:

Despite considerable hubbub over the technology in recent months, we’re still years—or, more likely, decades—away from affordable lab-grown meat. The current experiments are taking place in bioreactors that measure only a few hundred milliliters in volume, and the longest complete muscle tissues are just 2 centimeters long. Researchers are nowhere close to scaling up their production to market-ready levels, to say nothing of market-ready prices. A Dutch team’s lab-grown pork, for example, would cost around $45,000 per pound—assuming they could make an entire pound of the stuff.

But it’s good to dream about having my own portable beef-growing bioreactor in the basement.

Best Meaty Blogs in Town

Posted in Beef, Burgers, Chicken, Fake Meat, Fast Food, Fowl, Hot Dogs, MEAT POLITICS, Pork, Sandwiches, Sausage, Seafood with tags , on May 8, 2008 by chomposaurus

Click here for our new page dedicated to keeping track of new meat blogs. Whether they be regional reviews or reports focused on a specific type of meat, you can find the best carnivorous reporting here at Chomposaurus. E-mail us at the address on the sidebar if you have a blog you’d like to suggest.

Your Sunday Protein, 5/4/2008

Posted in Beef, MEAT POLITICS with tags , , on May 4, 2008 by chomposaurus


Greetings. Each sunday I’ll be finding five or six good articles about the world of meat, whether it’s a restaurant review, a profile of a person in the industry or a look at the politics of eating. It’s just like your regular sunday newspaper, except it’s dripping delicious fat!

Dept. of Procurement: The Meat Doctor
A short take from the New Yorker about buying meat for restaurants.

Corn Ethanol Loses Support

Wall St. Journal looks at the rapidly decreasing support for this biofuel, which is helping to drive up food prices (and making it more expensive to feed cows & pigs).

South Koren Government says U.S. Beef Safe
In case you didn’t know, there’s a big controversy about South Korea’s decision to reopen its borders to the United States’ tainted beef. There are many good articles about the subject.

Top Chef vs. Hell’s Kitchen
Salon discusses the huge gap between the two chef-driven reality shows. All that beef causes drama.

Finally, since tomorrow is May 5, some Cinco de Mayo video recipes. I love me some Ropa Vieja.

Kobe Burger King

Posted in Beef, Burgers, Fast Food with tags , , on April 30, 2008 by chomposaurus


I am excited, scared and confused by the news that Burger Kings in the UK will be selling $170 burgers featuring foie gras and kobe beef. Somehow, fries and a drink are not included in that price. While I like the kobe beef part, the burger has duck liver on it (unnecessary) and there’s still the small matter of Burger King’s rampant abuse of its employees. Also, one must consider: who walks into Burger King with $200 straight cash? I guess it’s all part of my dream to pay for a Value Meal with my Black Card.

Meat on Swords, Franchise Edition

Posted in Beef, Chicken, Pork, Sausage with tags , , on April 23, 2008 by chomposaurus

Brazilian BBQ Review: Texas de Brazil
[Locations in Florida, Texas, Louisiana, Illinois, Colorado, Nevada etc.]

Texas de Brazil does not hide its intent. Whether it’s the walk-in, all-glass wine cellar, the room devoted to the salad bar, or the ridiculous nomenclature formed by a brutal, half-translated collision of the world’s two most meat-centric cultures, a diner knows what they are climbing into: a hot tub full of meat. This chain represents the ultimate in indulgence, making the best type of meat there is (rare, salty, on a sword) and then letting you eat as much as you possibly can without so much as shifting in your seat. In order to cut their losses, they try and stuff the salad bar full of tasty sushi, cheese and (surprisingly) salad, but the true pro knows how to pace him- or herself. And, of course, you must avoid the $12 martinis, because, let’s face it, after a good two pounds of meat you won’t be feeling that martini even if it was 95% Patron Silver.

It occurs to me that I need to write a primer on Brazilian BBQ: how it works, why it is special among meat venues, and why it is somewhat dangerous to live close to one. But to go over the basics quickly: you get to eat as much meat as you want. The meat is delivered to you on huge skewers by masterful carvers. And there is a single price. At Texas de Brazil, it’s high: about $50 per person for dinner. But I’ve been to some very good Brazillian BBQ’s that only charged $20 or so, albeit with much more limited salad bars and slower meat turnaround.
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