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Food FYI: Much ado about meat glue

May 14, 2012 |  8:49 am

Meat
MEAT GLUE MANIA

Meat industry heavy hitters respond to criticism about "meat glue"; they say they don't use it. (Meanwhile, chefs such as Wylie Dufresne and Heston Blumenthal are crazy about the stuff.) [Chicago Tribune] 

LOVING LAMBRUSCO

Lambrusco's comeback is in full swing. "The awesome-est thing about Lambrusco right now is that it comes in such an incredible variety." [Epicurious]

SPREADABLE PARMESAN

Parmesan cheese spread: Mix finely grated Parmesan with olive oil and white wine. That's it! (Or throw in some add-ins such as lemon zest, chives, red pepper flakes, herbs and/or dried fruit.) [101 Cookbooks]

DEMI MONDE DEBUT

Demi Monde, the New York Financial District cocktail lounge and restaurant from David Blatt and partners David Kaplan and Alex Day of L.A.-based Proprietors, opened over the weekend. [New York Times]

TURKEY MELONS

These melons are made of turkey, and are covered in bacon. [David Lebovitz]

PORCELAIN IN TURKEY

Checking out Santimetre porcelain in Istanbul: Turkish coffee pots, raki glasses and beykoz chalices ("perfect for a glass of wine"). [Parla Food] 

ALSO:

A few good butchers

Object of Desire: Frosted Lime

Book review: 'At Home on the Range'

-- Betty Hallock

Photo: Tenderized tip steak, not meat-glued. Credit: Daniel Acker/Bloomberg.

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