More Pork Steaks

elk1

And speaking of pork steaks, I don’t know how other parts of the county roll, but in Florissant, warm weather means fund raising barbecue events; the biggest of which always come from the Florissant Elks when they set up for an extended stay at the corner of Lindbergh and Charbonier in front of Sears Hardware.

Since Monday they’ve been setting up for the Florissant Valley of Flowers Festival weekend and this year I think they’ve started a day early. They will be cooking today Wednesday, April 30 to Sunday, May 4.

And they’re seriously not not messing around

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Mmm…Pork Butt

brewandq

I may not have the St. Louisian affinity for provel but I have embraced the pork steak.

Though when they’re cooked the way they’re supposed to be, or at least my understanding of it, and they’ve simmered in bbq sauce (and beer) for a while after grilling, they’re just pretty good.

When I cook them up, instead of simmering them and ruining the char, I like to omit that step to let the fat — the great heaping lot of it — get a little burnt and crispy so that the juicy charred hog butt just melts in your mouth.

So I might just be a little excited for the Brew & Q event Schlafly is hosting.

  • What: BREW & Q 2008 – Amateur BBQ Competition with winners for Best Pork Steak, Best Appetizer with Matching Schlafly Beer, and Best Booth
  • When: Friday, May 23 • 5:00-10:00 p.m. & Competition on Saturday, May 24 • Noon-10:00 p.m.
  • Where: Schlafly Bottleworks

Alton Brown

Array

I don’t like Good Eats. It annoys me. I don’t like when people take classic recipes and re-engineer them no matter how similar the end results and Alton Brown’s on screen personality–which grates on me in a way few can-leaves me feeling almost physically uncomfortable.

Still, I’d heard he could be sort of crude off-air and that the humor of Good Eats I find so obnoxious has a tendency for swiftly turning colorful in person. And so, against what I was hoping would not turn out to be my better judgment, Ellie and I went to see Alton Brown speak at The Ethical Society Sunday.

Out of the gate he lambasted the audience about it being our fault for making it possible for food celebrities to have obnoxious catch phrases like “bamm” and “yummo.” And the Rachel Ray digs didn’t stop there as he told us, with such a snide tone that it would be surprising to find out he was joking, that every box of Triscuits we buy supports Ray. He wanted to make sure we knew.

Mostly though, apart from some brief words about his new book, he gave the people what they wanted and fielded questions from the audience.

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Faux Wagyu

I don’t recall where I stumbled across this link but I’d bookmarked it and just got around to looking at it.

It’s one guy’s first hand experience with true Wagyu beef and how it compares to the Americanized faux version: American Kobe.

There are some pretty dramatic side by side photos of the Wagyu and the American Wagyu/Angus cross.

More Modern Marvels

TamworthLast night the episode of Modern Marvels was titled “The Pig.”

Although I braced myself for a biased portrayal of the pork industry as it shifted from the lard type breeds of old to the lean “white” meat of the 80’s and 90’s; and they were a bit generous with their praise regarding the genetic engineering of hogs and made it sound almost like a good thing that you need to take showers before going into a CAFO operation; they did swing it around at the end showing an organic farm that raises Berkshire hogs and even fattens some of them on acorns in their final days.

Still, it was after showing some medcal uses for pig genetics like insulin and tissue repair that the episode steered into a direction I didn’t see coming: Chris Cosentino was on cooking offal at Incanto.

He cracked open a pigs head, poached the brain, and then sautéed it with mushrooms and capers.

The listing on The History Channel’s website also shows that Missouri’s Burger’s Smokehouse was also in the episode, but I missed the first ten minutes and it must have been in that segment as I didn’t see it.

It will air again May 7, and here’s the rundown on upcoming episodes of food-related interest:

  • Whiskey – April 26
  • Corn – May 5
  • Farming Technology – May 6
  • The Pig – May 7

Local Harvest Blog

Co-owner of Local Harvest Grocery, Maddie, has begun blogging.

In Other Sur La Table News

lecreupoo

Have you been eying that totally awesome flame colored Le Creuset French oven for years? Maybe it’s the grill pan your heart has fluttered for but you just couldn’t bring yourself to pull the trigger, plunk down the dough, and walk away with it for fear you might not use it.

Well if poop brown will do instead, they’re 25% at Sur La Table because most people apparently are not okay with poop brown; meaning they’re on clearance.

Side Notes…

It really bothers me that this is the bestselling Le Creuset item at Amazon.

Has anyone tried one of these Lodge enameled Dutch ovens? They’re about 1/4 the cost of Le Creuset.

Update: Mike Sweeney pointed out that the 1/4 cost Lodge ovens have two coats of enamel and the heavier duty six coat ones are quite a bit more; though they’re still cheaper than Le Creuset.

Update2: It would have been so much cooler if I’d have actually had the right link in the first one.

Food Network Book Tours in the Lou

grillit

Lest you forget, everyone’s favorite spastic Food Network celebrity will be at Left Bank Books this Saturday. More importantly, Bobby Flay will be in town next week as well.

If only he’d bring his wife.

Alton Brown w/ Left Bank Books

Promoting: Feasting on Asphalt
When: Sunday, April 27, 2008 4:00 P.M.
Where: The Ethical Society of St. Louis, 9001 Clayton, St. Louis, MO 63117

Bobby Flay @ Sur La Table

Promoting: Grill It!
When: Thursday, May 8, 2008 2:00 P.M. – 4:00 P.M.
Where: Plaza Frontenac, 295 Plaza Frontenac, St. Louis, MO

Bobby Flay @ Left Bank Books

Promoting: Grill It!
When: Thursday, May 8, 2008 7:00 P.M.
Where: 399 N. Euclid Avenue, St. Louis, MO 63108

Fruit

This is a produce department. It is a nice spacious produce department where once the stock of apples and citrus was bountiful.

Flickr Tag Error: The mode ' photo' is invalid.

However, now,

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The Crossing Turns 10

crossing

It’s hard to believe it’s been ten years since I had that first bite of blue cheese soufflé at The Crossing. But apparently it has been and although we’re halfway through the month I noticed yesterday via a Crossing newsletter that they’ve been serving some special anniversary tasting menus throughout the month of April.

In fact, Jim Fiala writes that “as long as I can afford it The Crossing will be offering the $25 Four-Course Tasting menu on the menu every night.”

It’s been a long time since I’ve been to The Crossing and this might just be the reason to break that trend.

You can read the $25 Anniversary menu on their website, or you can see the Premium version

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