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October 28th, 2019 by Kaleigh Jurgensmeyer • Read 10,865 times • less than one min read
October 31st is filled with lots of sweets and trick-or-treating candy — so why not try something savory featuring the very best craft meat! Assuming there are no zombies around, you’ll be the life of the party when you bring these spooky snacks to your next Halloween get-together. Here are 4 frightfully fun dishes from Crowd Cow Ambassador Sarah Chhum (@sbgoodeats) to inspire your culinary creativity. 1. Guests will be goblin’ up these...
October 6th, 2017 by Joe Heitzeberg • Read 29,980 times • 2 min read
With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, you’d think the steakhouse restaurant had been a fixture of the American food scene since the Mayflower bumped up against the rocky New England coastline four centuries ago. But it wasn't until 1837 that America's first steakhouse, Delmonico’s, opened its doors. And not only was Delmonico's the first American steakhouse, the classic...
July 23rd, 2017 by Joe Heitzeberg • Read 19,047 times • 1 min read
Long before dry-aged steaks became a hot-ticket item on steakhouse menus, people had been dry aging beef for centuries, often hanging joints of the stuff in cheesecloth or a burlap sack to keep it edible longer. Photo from Business Insider But by the 1800s, if not earlier, it was clear that preservation wasn’t the only thing dry-aging was good for. Some people began to notice that, not unlike what happens to cheese when you let it sit...
March 29th, 2017 by Laura T. • Read 27,948 times • 2 min read
A perfect steak can sometimes feel elusive. If it’s not cooked just right, it can be tough, dry and even a bit bland. Don’t despair. Follow these five simple, time-tested steps below and you’ll enjoy a mouthwatering steak in no time. 1. Use The Right Tools To fry a really good steak, you’ll need a really hot surface. We recommend using a heavy-bottomed pan that allows for maximum heat retention and an evenly-heated surface. Cast iron pans...
