1. A Meat Guru's Trick to Selling the Organ Meats *food curated*

    03:34

    from SkeeterNYC / Added

    2,639 Plays / / 1 Comment

    Hide it, deliciously... When working with whole animals you have to get creative. Zero waste is important, especially at a small butcher shop. But it's tough when customers still aren't accustomed to buying and cooking the "nasty bits" of the animal (i.e., the heart, tongue, tripe, liver). Meet Chef Gabe Ross at Dickson's Farmstand Meats. He figured out a trick for selling the odd cuts of the animals. The trick in this case involves a hearty portion of beef tongue and liver. See how he gets the job done by working them into his original recipes for rich, handmade, artisanal terrines. Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC To try Gabe's terrines & charcuterie, visit: http://www.dicksonsfarmstand.com Thanks for watching food. curated. http://www.foodcurated.com

    + More details
    • Amuse Bouche: Larry Walks Through A Side of Beef in One Take

      01:17

      from SkeeterNYC / Added

      11.2K Plays / / 2 Comments

      Sometimes it's faster to learn visually in a video. So, I asked Larry Althiser of Larry's Custom Meats to walk me through a side of beef. After the lesson, I was pretty sure he could do it with his eyes closed too. Just a little moment I wanted to share that didn't make it into The Good Slaughter video story. Thanks for watching food. curated. Happy Eating!

      + More details
      • Amuse Bouche: Mike Kurtz Names His Mount Rushmore of Condiments

        01:46

        from SkeeterNYC / Added

        2,328 Plays / / 0 Comments

        Mike Kurtz, the condiment lover and founder of Mikes Hot Honey lists his Mount Rushmore of all-time favorite condiments.

        + More details
        • Amuse Bouche: The Art of Beef Jerky Innuendo w/SlantShack Jerky

          02:20

          from SkeeterNYC / Added

          740 Plays / / 0 Comments

          Jerky innuendo? Why, whatever are you talking about?? According to SlantShack Jerky, it's just normal speak at this point... Enjoy another laugh. It's on me. Thanks for watching food. curated. ! Watch SlantShack Jerky's full artisan food story here . And please feel free to leave your best jerky innuendos in the comments section. I dare you.

          + More details
          • A Native NYer Makes the Case for West Coast Oysters: W&T Seafood's Nellie Wu

            06:56

            from SkeeterNYC / Added

            3,043 Plays / / 4 Comments

            "It's all about the water quality..." Meet Nellie Wu, the oyster specialist and General Manager of W&T Seafood, a family-owned and operated seafood distribution company based in Brooklyn, New York. Nellie's company has been the link to connecting great NYC chefs and restaurants to West Coast shellfish farms, namely Taylor Shellfish Farms, for the past 25 years - supplying premiere oyster hubs like The Grand Central Oyster Bar with famed West Coast oysters like Totten Inlet Virginicas, Pacifics, Kumamotos, Fanny Bay Oysters, Kusshis, Olympias and European Flats. Nellie's passionate about West Coast oysters not only from a sustainability standpoint, but also from a taste standpoint. She firmly believes they are some of the best tasting oysters you can get in North America. And with the local food movement inspiring more NYers to eat locally, she just wants people to understand the need for supporting regionally grown food as well, especially ones with a good mission behind it. Thanks for watching food. curated. Happy Eating!

            + More details
            • An Eating Club for the Brave: The Gastronauts

              07:11

              from SkeeterNYC / Added

              3,857 Plays / / 2 Comments

              + More details
              • Anella's Rooftop Farm Goodness: Zucchini Parmesan

                04:24

                from SkeeterNYC / Added

                5,029 Plays / / 1 Comment

                Get ready to salivate! Watch Chef Michael Sullivan of Anella Restaurant whip up a Rooftop Farm inspired dish at his Greenpoint, Brooklyn kitchen. With produce coming in daily from Farmer Ben's Rooftop Farm down the street, food seriously can't get any fresher... For more information: http://www.rooftopfarms.org From NYC Food Storyteller: Liza de Guia Twitter: SkeeterNYC

                + More details
                • A Reason to Kiss the Sea: Montauk Pearl Oysters

                  07:23

                  from SkeeterNYC / Added

                  9,051 Plays / / 10 Comments

                  Meet Mike & Mike. Mike Martinsen and Mike Doall, the founders of Montauk Shellfish Company, a commercial fisherman and marine biologist who’ve teamed up to give back to their community and pay respect to the Earth by launching Montauk’s very first oyster farm: Montauk Pearls. Montauk Pearls are new to the oyster scene, and the success of their operation has given the East End a new found interest in aquaculture. The two Mikes started their surface grow out system in 2009, leasing out a very unique and hard-to-come-by plot of private land in Lake Montauk. A plot of land that just-so-happened to be underwater. As the story goes, Mike M happened to be living on the property and asked his landlord if he could use it for farming. Luckily, his landlord said yes. Feedback has been so positive that demand for the “pearls” has already exceeded supply. Five-star chefs in New York and Long Island are featuring their oysters on menus, as are select seafood joints, like Maison Premiere and The Lobster Place in Chelsea Market. According to Mike D, “once you open one up, they basically sell themselves.” And it’s true. I was sold from the first super briny slurp: a snappy crispness to the meat (and there’s a lot of it), and a finish that tasted of slightly-sweet, fresh watermelon rind. Really, it's Mike M’s surf-related description that makes me smile most: “It reminds me of being out in the ocean at sunset...a double-overhead swell, perfect off-shore winds, a little rainbow blowing off the back of the wave. It’s like that salt taste of the mist when you’re coming down a wave in through a barrel. It’s that sea taste: misty, salty, ocean bliss”. You really can’t say it better than that! Enjoy their beautiful story, shot just a few weeks ago. And thanks for watching and supporting food. curated.! Happy slurping! For the full post, visit http://www.foodcurated.com. ///////\\\\\\\\ Talk with me on Twitter: http://www.twitter.com/SkeeterNYC Share with me on Facebook: http://www.facebook.com/foodcurated

                  + More details
                  • Bacchanal Pepper Sauce: A One of a Kind, Hot Sauce Elixir

                    07:28

                    from SkeeterNYC / Added

                    5,417 Plays / / 2 Comments

                    "Like everybody else, I have Tabasco getting dusty in my cupboard. For me, it's always been about fresh peppers." Meet Sonya Samuel, the founder and owner behind Bacchanal Pepper Sauce, a Brooklyn made, Caribbean-hot, soul-satisfying pepper sauce that recently launched in New York City. Like her hot sauce, Sonya too is a party. She throws around "hey babys" like I throw around smiles, engaging people with a lust-for-life attitude that you're always glad to bump up into, when you do. Now, Sonya LOVES food. And I'm not saying it just to say it. I'm saying it because it's something she'll tell you often - and often with a very vocal opinion. She knows what she likes and doesn't like, and isn't shy about picking dishes apart. I appreciate that about her. She knows and trusts her palate, and I think that's why her hot sauce is SO GOOD. She has standards...very high standards. Sonya wants her pepper sauce to represent what she believes in food: that good food should create memories and moments. It should "transport" you. And, you know what, I'll give it to her. This pepper sauce is like a nice, spicy vacation. Enjoy her story! For the full post, visit: http://www.foodcurated.com ////// Come say hello too! Twitter: http://www.twitter.com/skeeternyc Facebook: http://www.facebook.com/foodcurated

                    + More details
                    • Bacon Marmalade: Bacony Goodness by Mistake

                      06:50

                      from SkeeterNYC / Added

                      10.8K Plays / / 4 Comments

                      There is such a thing as a good mistake... Meet Chef Ross Hutchison, the founder of Bacon Marmalade, an "unctuous" creation born out of a mistake. It's a mistake that I can only think fate had a hand in creating, because I now cannot imagine a food world without it. To describe it would be tough, you just have to taste it. It's bacon, but so much more... And Ross believes he stumbled on way to "make bacon better." And after tasting it, it's hard not to agree. To get your hands on a jar of Bacon Marmalade, visit: http://www.baconmarmalade.com. Or send an email to bacon@baconmarmalade.com Shot & Edited by Storyteller: Liza deGuia Follow my food obsessions on Twitter: @SkeeterNYC Thanks for watching food. curated. http://www.foodcurated.com

                      + More details

                      What are Tags?

                      Tags

                      Tags are keywords that describe videos. For example, a video of your Hawaiian vacation might be tagged with "Hawaii," "beach," "surfing," and "sunburn."