About me . . .
A bonne vivante in NYC with a taste for the savoir-vivre.
Holy tweet! Coolcookstyle is on twitter!
- @alyssaharad I think 300-350° for 3-3.5 hr sounds about right. 59 minutes ago
- @alyssaharad Is it bone-in pork shoulder? 1 hour ago
- @alyssaharad I've done 2lb pork shoulder at 350° for 3-3.5 hours. coolcookstyle.com/2012/03/18/mex… 1 hour ago
- @puredistance M is so glorious, I'm forgetting it's wet, windy, and miserable outside. 6 hours ago
- @eatlovenoodles Raw. It has to be really fresh. @thejohndory has an oyster pan roast served with an uni-butter smeared toast to die for. 6 hours ago
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Copyright Info
I prepared all this food. The written content and photographs are mine unless otherwise specified. I try out a lot of recipes from other sources, but always give credit where it is due. Of course, sometimes pages disappear, and the links no longer work. If that happens, hopefully I have included enough information for you to find the original source.
This blog is meant to be a convivial space, a place where I can share my thoughts, recipes, and story with you. If you like what you see and want to share it with others, remember to attribute it properly. As a courtesy, please do ask for permission if you want to use my content. It will almost always be granted unless you are using it for commercial purposes.
Also, sometimes I tell you about things that I like. I haven't been paid to do this — but wouldn't that be nice? Picture it: a lifetime's supply of Diamond Crystal Kosher Salt . . .
Tag Archives: beef
♥ Happy Valentine’s Day ♥: Grilled Beef Heart with Celeriac Slaw
The first time that I ever had beef heart was at St. John’s Bread and Wine in London. It was two summers ago and I was wandering around Spitalfields on a single-origin chocolate bar search. Suddenly, the skies opened up and down … Continue reading
Happy Chinese New Year! Gung hei fat choi!
Wishing you all a wonderful and prosperous Chinese New Year’s Day! This is the Year of the Snake and this year’s animal is a water snake, specifically a female black water snake. I’m not exactly sure what that means, but … Continue reading
The Daring Kitchen December Cooks’ Challenge: Pâté Chinois
As some of you know, I have been participating in The Daring Kitchen’s Challenges for about a year now. For those of you unfamiliar with the name, The Daring Kitchen is an online community of cooks and bakers who commit … Continue reading
Moroccan-Style Brisket with Green Olives and Preserved Lemons
When I was an undergraduate, I had friends who could subsist on Cheerios and skim milk for the whole semester. I could never do that. First of all, I didn’t want to contract scurvy, beriberi or any other kind of … Continue reading
Kimchi Fried Rice
“I never see you eat rice,” Laura said, “Ever.” “That’s not true! I eat risotto! and paella! and biryani . . .” But despite my protestations, it is true though: I am not a fan of plain, steamed white rice. … Continue reading
The Daring Kitchen March Cooks’ Challenge: Braised Short Ribs with Braised Root Vegetables
For last month’s Daring Kitchen Cooks’ Challenge, Lis and Audax Artifex (whose parents must be congratulated for giving him the best name on the planet) gave us a very technical challenge and dared us to make patties. This month, Carol from … Continue reading
High Point Farms Buyers Choice CSA! Sign Up Now!
As many of you know, one of the major inspirations for this blog was High Point Farm’s Meat CSA — my very first CSA ever. CSA stands for Community Supported Agriculture. The basic CSA model is that you become a … Continue reading
Brisket King of NYC Cook-Off Tomorrow Night at Santos House
As a follow-up event to last fall’s Meat Week NYC, Jimmy Carbone of Jimmy’s No. 43 will be hosting NYC’s second annual Brisket Cook-Off tomorrow night at Santos Party House in Little Italy/Upper Chinatown. Formerly named A Brisket A Brasket, this year’s event will … Continue reading
Cuban-Style Minute Steaks with Black Beans and Rice
“Hey, T! What do you do with your minute steak?” “I don’t know,” Tomoko texted back, “It’s hard because of how it’s sliced. What do you do with it?” “Steak sandwiches usually, but I was kind of looking for something … Continue reading
Home-Made Corned Beef with Buttered Cabbage and New Potatoes
The idea was first planted in my head after reading a post that SweaterMeat put up on Ugly Food Tastes Better back in November: corned beef. Fatty, salty, flavorful corned beef. Yum. But then came the holidays and that thought got … Continue reading
