cucas87 Posted February 8, 2007 Share Posted February 8, 2007 New York magazine discusses restaurants' increasing use of beef and lamb necks in dishes. I've posted the link here as well as an excerpt below. "They Feel Good About Their Necks:An unfamiliar cut is showing up on local menus, prompting the question: Is neck the new cheek? * By Robin Raisfeld & Rob Patronite In their constant quest to utilize every part of the beast—and to keep food costs down—chefs have historically turned their creative attention to the offcuts, the nasty bits, the calf’s brains and pig’s feet and everything in between. Thanks to scrap-meat enthusiasts like Mario Batali and London’s Fergus Henderson, no truly sophisticated modern diner would look askance at an oxtail or a duck tongue these days. Recently, though, an upstart animal part has been making its debut on menus around town. The neck, in all its bony, low-yield, tough but flavorful glory, seems made for the kind of long, slow cooking needed to extract the most flavor from the hardest-working muscles. Gordon Ramsay has long been a fan and serves a lamb cutlet with braised neck at his posh London Bar. Maremma’s Cesare Casella offers an occasional special of peposo, a Tuscan stew made with beef neck. . ." -------------------- CGR Link to comment Share on other sites More sharing options...
Waitman Posted February 8, 2007 Share Posted February 8, 2007 So guess all the soul food restaurants in the world are kicking these guys asses? Head over to the Hitching Post for some fine neckbones and beans. Link to comment Share on other sites More sharing options...
mdt Posted February 8, 2007 Share Posted February 8, 2007 So guess all the soul food restaurants in the world are kicking these guys asses?Head over to the Hitching Post for some fine neckbones and beans. Looks like the next cut of meat that will begin soaring in price. Link to comment Share on other sites More sharing options...
Al Dente Posted February 8, 2007 Share Posted February 8, 2007 I think they were $1.49/lb at Union Meat in Eastern Market last week. I bought some for stock. Link to comment Share on other sites More sharing options...
Anna Blume Posted February 8, 2007 Share Posted February 8, 2007 Scroll down to 27 October 2006 and be amazed: The Duck Neck Dish. P.S. You may wish to start with the entry on the 25th on preparing the neck for stuffing. Link to comment Share on other sites More sharing options...
dcs Posted November 12, 2018 Share Posted November 12, 2018 New York Magazine’s Sites Are Going Behind a Paywall, by Jaclyn Peiser, November 12, 2018, on nytimes.com. Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now