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Are You Getting Wasted on Steak?

Written By: Alexandra Perez-Urbina on Wednesday, September 17, 2008

But officer, I swear I only had a steak for dinner!

Ecommerce is a global behemoth. Websites like EBay and Amazon are so broad in their scope that the only limit is imagination. Some industries have taken to online shopping with fierce enthusiasm – electronics, cars, books, and music just to name a few. Other industries are more deeply entrenched in the tradition of face-to-face interaction,...read more
 

Steak and Red Wine Pairing

Written By: Dylan York on Wednesday, November 21, 2007

One Last Mississippi Pairing

With less than 45 days left before I depart for the island I took a trip back to Greenville, Mississippi to say my goodbyes to my family. The trip would not be complete until I make a stop at the one gem that still remains in town, Does Eat Place circa 1941. Famous for their homemade hot tamales and steaks, this restaurant is a national...read more
 

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2005 Anderson Conn Valley Vineyards Cabernet Sauvignon Reserve

Written By: Michael Zimberg on Wednesday, May 21, 2008

Excellent smooth cabernet that is almost cult like in its fruit extraction. The difference between this and the really expensive cults (Harlan, Shafer, Colgin, Screaming Eagle) is the quality of the tannins. These are a little gritty but smooth and long. There's tell tale green pepper and fresh ripe plummy fruit. And it can (and probably...read more
 

2005 Anderson Conn Valley Vineyards Cabernet Sauvignon Reserve

Written By: Michael Zimberg on Wednesday, May 21, 2008

Excellent smooth cabernet that is almost cult like in its fruit extraction. The difference between this and the really expensive cults (Harlan, Shafer, Colgin, Screaming Eagle) is the quality of the tannins. These are a little gritty but smooth and long. There's tell tale green pepper and fresh ripe plummy fruit. And it can (and probably...read more
 

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Alex's Guide to Exotic Marinades

Written By: Alexandra Perez-Urbina on Wednesday, August 27, 2008

Ever wanted to try yogurt marinade? How about kiwi and pineapple? Spice up your cooking repertoire with Alex's Marinades.

Let's talk about improving your meals with interesting marinades! If you've tried your hand at this before, you may know there are certain common dilemma's that trip people up. Here are a few problems and solutions to enhance your cooking experience - Dilemma number one: You went out to your favorite market and bought some lamb - you...read more
 

Bring on the Gout

Written By: Dylan York on Wednesday, April 23, 2008

Steak and Wine pairings so good, it's worth the risk!

When you live on a small island such as Grenada, you don't have access to a meat department filled with various cuts of beef. The supermarkets here carry USDA beef, but it is expensive as hell! For instance a small rib-eye will cost you up to $15 USD, but it looks limp and has little if any marble. I prefer cuts like flank, hanger, flat iron...read more
 

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2005 Atalayas Riberia Del Duero

Written By: Michael Zimberg on Tuesday, April 1, 2008

Deep, inky dark, teeth-staining and massive. This is a structured, large-scaled wine. Technically it is correct with sweet, smooth fruit, dark chocolate, and a very long finish. There's impressive concentration. It tastes good. But not especially expressive or filled with character. It will work well with strong food, or with steak. It...read more
 

2005 Atalayas Riberia Del Duero

Written By: Michael Zimberg on Tuesday, April 1, 2008

Deep, inky dark, teeth-staining and massive. This is a structured, large-scaled wine. Technically it is correct with sweet, smooth fruit, dark chocolate, and a very long finish. There's impressive concentration. It tastes good. But not especially expressive or filled with character. It will work well with strong food, or with steak. It...read more
 

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Surviving the Game (Meat Cooking Class)

Written By: Alexandra Perez-Urbina on Monday, September 22, 2008

Boar... rabbit... forcemeat... this class is not for the vegetarian at heart!

School has been a little hectic this semester, but I survived the game meats class... I made a chimichurri with boar tenderloin, which was actually quite good - and I was thrilled that my instructor understood my refusal to cook the species I chose for a pet. Class was still pretty hard, though... everywhere I looked, there were head-less,...read more
 

Food Advice for Your Labor Day Picnic

Written By: Alexandra Perez-Urbina on Monday, August 25, 2008

Since labor day is quickly approaching, learn about marinades and meats that could enhance your grilling experience.

Oh, no! It's here... the last official, unofficial "weekend of summer:" Labor Day Weekend. It's the end of BBQ party season, and people prepare to feast and enjoy their pools and backyards for the last time before winter rears it's cold, gray head. For this reason, what better way to end the season than with good food? All summer long we've...read more
 

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