Chinese New Year: Crispy Orange Beef

Crispy Orange Beef

Crispy orange-flavored beef (or chicken) is another staple dish from the world of picture-based Chinese takeout menus. Like General Tso’s, if the dish actually exists in China, it probably bears little resemblance to the aluminum tray filled with syrupy-sweet fried beef bits that we have grown accustomed to here in the States. It can be… 

Read More »

Beef Short Rib Chili with Beans

short-rib-chili-1

During a six month period in 2003, I found myself living as a bachelor in Sunset Park, Brooklyn. Our rental broker had assured us that the area was up-and-coming, sandwiched geographically as he described it, “between Park Slope and Bay Ridge.” Those familiar with the area know that this description covers a comically large area… 

Read More »

How to Make Smoked Beef Brisket

How to Make Smoked Brisket

To put it into the simplest possible terms: Smoking beef brisket is nothing like making pulled pork. Making pulled pork is a perfect first project for the amateur slow-and-low outdoor chef; it’s incredibly forgiving, can be cooked at almost any speed and at any temperature, and it will turn out well. Not so with beef… 

Read More »

Beef Stew with Chipotle, Bleu Cheese and Green Onions

Beef Stew with Chipotle and Bleu Cheese

March will make you crazy, if you let it. Here in Maine, like much of the country, we experienced delicious if unusual high temperatures last week. It felt like Spring was upon us. We stripped off our heavy sweaters and hats and gloves and scarves and parkas and boots and wool socks and let our bare… 

Read More »

Faux Pho

Faux Pho

I first started trying to be funny on the internet in 1996. My first two websites were, in order, a multi-page, five-navigation-levels-deep, exhaustively researched homage to the glory days of the 8-bit Nintendo Entertainment System, called “NintendoSlut,” which mostly consisted of MIDI sound files of the tinny theme songs from my favorite old games, and… 

Read More »

Bresca

Bresca

Occasionally, we’ll find ourselves at a near total loss for words. Oh, sure; I can generate 500 words detailing my opinion on the merits of patting buffalo wings dry before deep-frying, as opposed to breading them or smoking them. That kind of writing comes easily. But sometimes, every so often, a meal will come along… 

Read More »