Holy Cow!—Steak lovers, take note! Great American Land and Cattle Co. (1550 Tramway at Indian School) is now serving limited quantities of Wagyu steak, the same breed of cattle that's used in Japan's famous Kobe beef. Kobe is often considered the holy grail of beef varieties, which can command an excess of $100 per pound in Japan. The prime stuff at Great American is produced by a company out of Redmond, Ore., called Kobe Beef America. Because the Wagyu cows are raised domestically, they technically can't be called Kobe. But just like their Japanese counterparts, the cows are reared on a hormone-free feeding program and are graded against both USDA and Japanese standards. (However, it's not clear whether they feed the cows beer and massage them with sake, as the Japanese producers love to insist on.)
When you fail to finish off a keg, you’ve clearly shirked your responsibilities, and there is only one way to redeem yourself: turn it into to a thick and smoky barbecue sauce. Contrary to popular opinion, that brown sugar, hickory ooze is not such a mysterious undertaking. Here’s an intermediate recipe that will make use of those cups of keg beer and boost your self-esteem. The only problem is that once you’re going ape shit smothering everything in your fridge with this sauce, you’ll wish you had a keg of beer to go with it.
Writing restaurant reviews doesn’t normally put my life in danger, but I’ve come to discover that parking lots are making my short list of places to avoid. I took a leisurely drive up to the Heights to have lunch at Szechwan Chinese Cuisine, where I enjoyed the picturesque scenery along Central--seedy and/or abandoned motels, pawn shops and the occasional Suntran stop filled with people looking like I did the morning after an Orgy concert back in 1998. But pulling into the parking lot of the strip mall at 1605 Juan Tabo NE proved to be my peril, as I was nearly obliterated by a jackass in an Isuzu Rodeo.