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They say that a duck has never survived a flight over Hong Kong. China consumes over 3.5 billion ducks every year. The c...
05/18/2026

They say that a duck has never survived a flight over Hong Kong. China consumes over 3.5 billion ducks every year. The country produces and consumes more than 80% of the world’s duck meat. They know what they are doing. Peking duck is famously prepared by air-drying for 24–48 hours, coating in a sugary maltose syrup, and roasting in a hanging, wood-fired oven until the skin is shatteringly crisp and the fat rendered. It is traditionally cooked in a two-stage process (oven roasted) or in a closed, bottom-fired oven, yielding tender meat and thin, translucent, golden skin. No place does it better than the Peninsula hotel in Hong Kong.

The Sunday Roast is a tradition that goes back to medieval times. In 1458 Yeoman of the English Guard were partially pa...
05/11/2026

The Sunday Roast is a tradition that goes back to medieval times. In 1458 Yeoman of the English Guard were partially paid in beef. This lead to mass roastings and their moniker, the Beefeaters. Huge chunks of beef would be cooked before Sunday Mass and consumed in a grand feast after church. Today this roast comes to us from a modern day meat posse. MTP’s loose confederation of enthusiasts who model themselves after the Beefeaters. Our man Art feasted on this roast at the Marquess of Anglesey in Covent Gardens. Like the Yeomen of old, the Sunday Roast continues to live on in the hearts of modern day meat posse Beefeaters.

The callo de hacha are extraordinary for more reasons than you might think. They are of course a prized Mexican delicac...
05/01/2026

The callo de hacha are extraordinary for more reasons than you might think. They are of course a prized Mexican delicacy native to the Sea of Cortez; often referred to as the crown jewel of seafood. The scallops are famous for their sweet, buttery flavor and smooth, silky texture. But the chance of getting one on to your plate is about one in ten million. And that’s with a single female laying over two hundred million eggs in a single spawning season. The odds are not good that you will get one, but if you do it’s gonna be good.

You may be aware that chimichurri is basically delicious on almost anything, but you may not know that it’s also good fo...
04/20/2026

You may be aware that chimichurri is basically delicious on almost anything, but you may not know that it’s also good for you. Just in case you don’t know why it’s so delicious, which will be important later, chimichurri is amazing because of its perfect balance of fat and acid. The combination acts to enhance rich, savory dishes, and your health. At its core, chimichurri is a vinaigrette. The deliciousness comes from olive oil coating flavors across the palate while the red wine cuts through the heavy, fatty richness of a savory dish. The reason it is so delicious is also the reason it is so good for you. Unlike many cream or butter-based sauces, chimichurri is packed with nutrients like antioxidants (vitamins A, C, and K from fresh parsley and oregano), heart-healthy monounsaturated fats (from olive oil) and anti-inflammatory properties (from raw garlic). Enjoy it in good health!

Historical notions about meat resting may be a thing of the past, and that could be good news. Recent scientific discov...
04/13/2026

Historical notions about meat resting may be a thing of the past, and that could be good news. Recent scientific discoveries have shown that juice retention may have more to do with v***r pressure than muscle fiber relaxation. This is important because to get the resting time correct you have to monitor the meat’s internal temperature rather than rely on arbitrary timing. To prove the point, we grilled a full rib ribeye (2”) aiming for medium rare perfection. The steak was pulled at 125 and rested (untented to prevent crust erosion). The meat rose to 131 and as soon as it started to drop below 130 we sliced it. The steak was still hot to the taste, and juiced to perfection. Just the way we like it.

The Great Red Fish Scare of ‘85 was caused by the incredible invention of blackening. Chef Paul Prudhomme of New Orlean...
04/06/2026

The Great Red Fish Scare of ‘85 was caused by the incredible invention of blackening. Chef Paul Prudhomme of New Orleans fame created the culinary process after a lifetime of Cajun BBQ. But it was the mother of invention that ultimately brought blackening into the world. Chef Paul had just started his first restaurant in the French Quarter and the kitchen was so small it did not have a grill. He needed a way to bring his grilled fish mastery into K-Paul’s. The way he did it was via a searing hot pan that charred spices and mimicked the taste of grilling. It was so successful that the US Government has to put a ban on the harvesting of Red Fish because the fish population was endanger of extinction due to the deliciousness of blackening.

The Tomahawk Steak cut began its seminal journey to our plates at the Meat Market during the time of the French Revoluti...
03/28/2026

The Tomahawk Steak cut began its seminal journey to our plates at the Meat Market during the time of the French Revolution. The Cote Du Boeuf cut developed over centuries of French Butchery came into existence via “Frenching;” the process of scraping meat and fat away to expose a clean bone. The cut became a hallmark of high-end French culinary presentation during the rise of modern gastronomy in the 1800s, emphasizing aesthetics as much as flavor, led by figures like Marie-Antoine Carême and later Auguste Escoffier. But it was not until 2008 when NYC steakhouses started marketing the cut as the Tomahawk. The American name for the cut also derived from French who had a hand in developing the actual axe. The tomahawk trade axe originated in the 1500s–1600s, merging European iron-working traditions with North American frontier needs. French settlers, traders, and soldiers introduced these versatile, often lightweight belt axes to Native American tribes, frequently adapting the design from older European tools like the francisca. Thus the Tomahawk was born.

Just as you must navigate the path of a Shima reservation—often requiring a full steak dinner first and an overnight wai...
03/17/2026

Just as you must navigate the path of a Shima reservation—often requiring a full steak dinner first and an overnight wait for the Sando to set in its box—the Sandō path at Ise Jingu purifies the mind before reaching the body.
The Shima sando is an Omiyage taken from the sacred space of the restaurant into the outside world just as pilgrims at the end of a Sandō often receive the Omamori to carry the shrine’s spiritual protection home.
After eating a Shima sando, diners feel a sense of Gochisousama with a deep gratitude for the luzurious hospitality and the life of the animal that provided it; the spiritual fulfillment of Kumano Kodo felt at the end of a pilgrimage.

The Olympic Onion Ring Ruben at the Corner Room in State College. Perfection!
02/15/2026

The Olympic Onion Ring Ruben at the Corner Room in State College. Perfection!

11/03/2025

Chef John and thesupereq bring the meat to the people of Lake County, CA.

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