32 min listen
Episode 192: Tom Mylan, “The Meat Hook Meat Book”
FromTHE FOOD SEEN
ratings:
Length:
48 minutes
Released:
Jun 3, 2014
Format:
Podcast episode
Description
On todays episode of THE FOOD SEEN, Brooklyn butcher Tom Mylan, runs The Meat Hook. Its not just a supermarket for burgers and sausage, its an institution, a school for buying, butchering, and cooking better meat, which is almost verbatim the subtitle of his new cookbook, The Meat Hook Meat Book. I was lucky enough to be the photographer on this project, and aside from an 11 lb pinbone steak grilled on rooftop, and shooting 3D spreads of pigs in space, it was Toms prose on proteins that makes this a more than entertaining read. Hear about the other cuts; secreto, campagnella or heel, merlot steak, oyster steak, shoulder tendon, the pear ... the hidden steaks of the arm chuck (which usually get ground into burgers); flatiron, blade, chuck tender, rope ... the off cuts aka beef offal ... Taikis Tongue Steaks, Trotter-On Porchetta, Inside-Out Chicken Pot Pie, Grilled Duck Hearts ... and all the sliced meats, pates, terrines, bacons, rendered fats, stocks, and jerky you can handle. Get your BBQs fired up! This program was sponsored by Consider Bardwell
Released:
Jun 3, 2014
Format:
Podcast episode
Titles in the series (100)
Episode 4: Cyd Raftus McDowell & Victoria Granof: Michael, Cyd Raftus McDowell and Victoria Granof talk about the art of food styling. Learn how these veterans of the food world work with chefs and photographers to get some of the citys best food looking as good as it does. by THE FOOD SEEN