Tags Meat

There’s amazing ketchup leather in this delicious burger

There's amazing ketchup leather in this delicious burger

This burger from Plan Check in Los Angeles already looks delicious but what makes it a must eat is the “ketchup leather” inside the burger. It’s basically ketchup in the shape and form of a Fruit Roll-Up. Or like a cheese slice of ketchup. Or like awesomeness in a square. Food Steez visited the restaurant to see how they put their burger and chicken sandwich together your eyes will be hungry after.

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Casey Chan on Sploid, shared by Alissa Walker to Gizmodo

November 12th

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How To Make Your Own Venison Sausage At Home

Homemade sausage is so good and so cheap to make that you’ll never buy it from a store again. Here’s my take on a super healthy hot Italian.

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October 22nd

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Science: It’s better to cook a frozen steak than a thawed steak

Science: It's better to cook a frozen steak than a thawed steak

This goes against what most people believe about cooking but America's Test Kitchen is saying that it's better to cook a steak that's frozen than to cook a steak after it's been thawed out. In side-by-side tests, the frozen steak was "hands down" better tasting than the thawed steak.

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Casey Chan on Sploid, shared by Casey Chan to Gizmodo

August 12th

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Steaklocker Could Let You Dry-Age Delicious Beef Chunks at Home

Steaklocker Could Let You Dry-Age Delicious Beef Chunks at Home

Dry-aged beef. It's a phrase that gets fancy steak-lovers' mouths all drooly. The magic dance of enzymes and moisture reduction creates out-of-this-world flavor and tenderness that, unless you've got restaurant-grade equipment, you can't recreate at home. Steaklocker wants to change that, with a device on Kickstarter that promises to bring that meaty magic to your home kitchen.

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Robert Sorokanich

June 17th

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What’s Actually in a Slim Jim

Meat sticks. They're nature's (perverted) candy. But what's actually in those delicious meat-like tubes? And do we even want to know? Well, too bad. Because either way, Wired has your answer.

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Ashley Feinberg

June 11th

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Medieval Kitchens Used a Specially Bred Dog to Turn Roasting Spits

Medieval Kitchens Used a Specially Bred Dog to Turn Roasting Spits

Before the era of "set it and forget it" countertop rotisserie ovens, kitchen gadgets required a lot more manpower—and if not manpower, then dogpower. The turnspit, a breed of dog dating for medieval Britain, would run around and around on a wheel like a hamster in a cage, ensuring evenly roasted meat for hungry noblemen.

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Sarah Zhang

May 19th

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Clever Meat Labels Tells You Which Part of the Animal You're Buying

Clever Meat Labels Tells You Which Part of the Animal You're Buying

Buying meat is hard. Unless you're a butcher or a chef, it can be difficult to tell what's what. Does a Boston butt actually come from a cow's butt? Where is the tenderloin? Smart graphic design can make it a little easier to answer these questions.

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Adam Clark Estes

March 18th

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Beef Jerky Business Cards Let Them Chew On Your Credentials

Beef Jerky Business Cards Let Them Chew On Your Credentials

Though slowly becoming antiquated, the business card is still the easiest way to make a great first impression with a new contact. Your choice of design, fonts, even paper says a lot about you. So imagine the impression you'll leave when you hand someone your contact details laser-etched onto a piece of beef jerky—you'll soar up that corporate ladder.

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Andrew Liszewski

November 27th

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This is what a 3,400-year-old steak mummy looks like

This is what a 3,400-year-old steak mummy looks like

If you were Queen Tiye of Egypt's parents you wouldn't want to go to the Otherworld just with some bread and beer and wine and jewelry. You would like to eat a good ribeye beef steak, prepared with a mixture of fat, beeswax, and Pistacia resin.

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Jesus Diaz on Sploid, shared by Casey Chan to Gizmodo

November 18th

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The Lost Cow Tunnels of New York City

The Lost Cow Tunnels of New York City

Like every other major metropolis, New York City has tunnels for people, tunnels for cars, and lots of tunnels for trains. But it also has something rather more unique: tunnels for cows. Or does it? This is the story of New York’s lost, forgotten, or perhaps just mythical subterranean meat infrastructure.

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Nicola Twilley

October 30th

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