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Archive for November, 2010

If you have never ventured outside of the US, chances are you have never enjoyed real Kobe beef.

A cut of meat which comes strictly from Kobe, Japan, this highly marbleized beef is considered a delicacy. The fat of Kobe beef melts at a temperature of 44 degrees Fahrenheit (literally, melts in the mouth)  and a Kobe steak can cost upwards of $100.

While Americans can enjoy Kobe Style beef, true Kobe beef imported from Japan is only available in the US on the black market.

What makes this cut of meat so special?

Try beer fed, hand massaged cattle.

The breed of Wagyu cattle that are raised and slaughtered in Kobe are treated akin to royalty (besides the part about being made into steaks). Fed with beer right out of the bottle, the alcohol increases appetite so that the cattle keep up on their hearty grass diet through the summer months.

Massages are said to help calm the cattle and produce tender beef- because we all know that happy and releaxed cows taste the best, right? That’s a claim that we’ll leave to the people of Japan who enjoy the tradition of authentic Kobe beef.

However, the popularity of Kobe Style Wagyu beef in the United States suggests that even the imitations of this Japanese delicacy are worth a pretty penny.

In the U.S., a mix of Wagyu and Angus cattle were bred to survive the climate and ranching style in the states. These herds provide the Kobe beef that is available in American restaurants. Since the Wagyu breed of cattle are genetically predisposed to higher marbling than other cattle, these hybrids provide a less-white cut of meat that American consumers rave about.

So the next time you venture to a Japanese steakhouse, keep an eye out for Kobe beef on the menu. And if you can spare the cash, see for yourself what all the hype is about.

If you are planning on having guests at your upcoming Thanksgiving dinner then you probably already have your shopping lists ready to go.

The casual atmosphere of a family gathering is charming, and great memories are created regardless of how the food is prepared or presented.

But if you find yourself wanting to host a dinner where the food isn’t served out of Tupperware, then make some changes to that shopping list because we have some great Thanksgiving upgrades for entertaining guests.

• Stuffing: Ditch the Stove Top boxed stuffing that’s so temptingly easy t0 prepare and so equally easy to forget. This year, add some life to this simple side dish by using cranberries and roasted vegetables in your homemade stuffing.

• Turkey: Try a new seasoning for your main dish this year, like a lemon or rosemary roasted bird. Instead of serving the turkey in the pan hot out of the oven, transfer the turkey onto a classic serving tray and garnish with fresh herbs. Roasted apples and onions can also make a nice garnish for a well-presented turkey.

• Sides: Apricot honey glazed baby carrots, sauteed sweet potatoes with spinach and stuffed mushrooms are all sides that will impress guests and taste delicious. Upgrading from the usual mashed potatoes and green bean casserole will bring a new and improved feel to your whole dinner.

• Table Setting: Take a little time to prepare some place cards, a tasteful centerpiece and coordinate your dishes and napkins. A few candles and a formal table cloth can transform an otherwise bland  space into a dining area worthy of your gourmet feast.

• Dessert: Upgrade your pumpkin pie with a few simple twists on this traditional fall dessert. A pumpkin pecan pie is delicious and easy to make, it will also offer a little surprise for guests who were probably expecting a hum-drum pumpkin pie for dessert. You can use this great recipe.

If your mom didn’t send you through an etiquette training course chances are she at least passed down some basic words-of-wisdom so you wouldn’t embarrass yourself (or, more importantly, her) at a dinner table. Keep your elbows down, place the napkin across your lap, and don’t reach across the table for seconds.

Fast forward twenty years to a business dinner where you need to impress the boss. Which fork did your mom say was for the salad??

Whether it’s business or a first date, chances are you will find yourself in a fine dining situation at some point.

Just in case, here is a list of the top 7 most random fine dining rules. Will you use them at Applebees? No. But on the off chance you are stuck at a black tie affair next to an old-money aristocrat,  and you aren’t quite sure how to eat that shrimp “properly”, we have the tips your mom didn’t give you. Pinkies up!

1. You might have paid a lot of money, but if you find yourself with an unfinished meal at a fine dining restaurant, do not ask for a “doggy bag”.

2. You know how to use a napkin properly, but do you know what to do with it when you’ve finished your meal? Place a used napkin semi-folded to the left side of your place setting.

3. Butter knives should be used for butter…unless, of course, you are served a baked potato. It is considered proper to use a fork to butter your baked potato.

4. Shrimp is a tricky food to eat daintily, but make sure you are being polite when you do. If you are served a shrimp cocktail, you should use a cocktail fork to eat. If the shrimp is served fried, then grasping the shrimp by the tail and using your fingers to eat is acceptable.

5. Even if you are following every etiquette tip in the book, remember to pace your eating. It is considered rude to finish eating far before or after other dinner guests.

6. If you are asked to pass the salt to another dinner guest, make sure you pass the pepper as well. One should never be passed without the other.

7. If you spill or drop a spoon in a fine dining restaurant, is it polite to clean up your own mess? No. You should alert your server to the spill so they can address the situation with a clean up and fresh napkins or utensils if needed.