Scoping out the relocated Uptown Growers’ Market
The Daily Word in yard sales, Jeb Bush and Mr. Rogers
Take the Central bus out of Downtown until 1:30 a.m. on Friday and Saturday nights.
Fatal shooting last night.
Commissioner Wiener says he’s going after the photographer who took the snap of him in a notorious red-light district in the Philippines. (He lost Tuesday’s election bad.)
Why is the weather in Westeros so crazy?
Political reporter Haussamen comes out against LGBT discrimination.
City comes out against unending yard sales.
Republicans in Florida outlaw voting on Sunday to suppress the African-American vote.
Jeb Bush says something nice about President Obama.
And ex-Prez Clinton says nice things about Mitt Romney.
Mr. Rogers remixed.
A forest-themed nightclub in Seattle.
Flaming Lips post naked pictures of Erykah Badu and her sister, angering Badu.
Parents’ blood and spit can reveal fetus’ DNA.
Grind your own damn burger
Even if the weather’s not up for it tonight, you can plan on a dandy weekend for grilling burgers by fridge-defrosting a few of the neglected hunks of meat from the back of your freezer. In this week’s Food section, Ari LeVaux shares his tips on turning top round, sirloin steaks or whatever meaticles you’ve got on hand into awesome homemade patties.
Food for Thought
Ground and Browned
Burgers from scratch
Now seems like a good time to point out how easy it is to grind your own burger in the food processor. Grill season is starting, pink slime is everywhere and, for once, wouldn't it be nice to have a burger that isn't basically mystery meat? While most households don't have meat grinders, your old La Machine or Cuisinart can get it done like a champ.
Braise the Ante
Turning chewy, cheap cuts into lusciously flavorful food
Coffee and red wine are two of my favorite beverages to drink with meat. Given how much braising I do, it was only a matter of time until I tried braising meat in a mixture of coffee and wine. The results are exceptional: a browned, flavorful exterior and spoon-tender, succulent interior.
The Daily Word in marijuana lungs, human zoo, Twinkies
Workplace violence at Albuquerque Parks and Rec.
UNM's chess club is stone cold killin' it.
Marijuana smoking not linked to lung problems.
Taliban says video of marines pissing on dead Taliban members won't affect peace talks.
The biggest polluters in the state.
Human zoo allows tourists to throw food at Jarawa people.
Class conflict is the conflict, say Americans.
Liz Lemon's flashbacks. All of them.
Pittsburgh mayor cops a Tebow.
The maker of Twinkies is filing for bankruptcy. To honor the mighty Twinkie, explore its many alternate uses.
Whiney Beethoven letter discovered.
Oakland Tribune sends a cease-and-desist order to Occupy Oakland Tribune.
Ohio landlord says her pool is whites only because African-American hair products cloud the water.
Sinead O'Connor is not in a good way.
Americans are eating less meat.
They Might Be Giants: "When Will You Die?"
Ariana Halal Market
More than meats the eye
When I started getting fussy about which meats I’d eat in the line of duty, I knew it might limit the pool of restaurants I could choose from. But I also hoped my quest for clean meat would draw places out of the woodwork that I otherwise would have missed. Ariana Halal Market and Café is one such place.
National program rounds up local cows
Local meats, exotic flavors
Halal in the Duke City
Meat with a higher calling
Middle Eastern cuisine is one of my favorites, but I only recently learned about eating halal—the Islamic version of kosher. The word “halal” simply means lawful or allowed. The Islamic laws that govern the preparation of food—especially meat—are nearly identical to the requirements for the best organic products. In accordance with Islamic law, the person taking the animal’s life must invoke the name of God at the time of the slaughter. Animals have to be treated humanely from field to table. Companies that sell halal products are certified. Pork is haram—unlawful.
A Cut Above
I try a new take on steak and peppers
When it comes to flavor, it’s hard to beat a well-marbled rib eye. But when it comes to cost without sacrificing flavor, I go for the flatiron. It comes from the top of the shoulder and is sometimes called a top blade, top boneless chuck or petite steak. It’s used in steak frites in restaurants, and it’s sometimes hard to find at a standard grocer. When trimmed out by a good butcher, a tough, sinewy membrane down its center is removed to leave a perfect steak for the grill.
Fresh ideas in seasonal cuisine
Meat, of all the ingredients a restaurant serves, is arguably the most deserving of care in how it is sourced. Unless, perhaps, the name of the restaurant in question is Cafe Green. At the three-year-old Downtown breakfast and lunch joint, the greens of both the salad and the chile persuasions are local. And some of the meat on the menu is too, if you consider Pueblo, Colo, to be local. (We do.)
Five Star Burgers
Meat that’s bloody well done
The Daily Word 4.15.11: Ides of April
A man and his pig.
Bosque Farms cop investigated for stealing stuff from the department. Third in a year.
Tornado kills two in Oklahoma.
Meat contaminated with nasty bacteria.
Indiana House committee passes immigration bill.
World's first 3-D porno movie.
Arizona approves 'Birther' bill.
Brooke Mueller tries to pawn watch and stereo.
Marilyn Manson wants to be in Charles Manson biopic with Lindsay Lohan.
Food for Thought
Swapping the Love
On food and seed exchanging
Early spring means different things in different places. It's called mud season in some regions. Elsewhere it's the fifth month of winter grief. In warmer climes, winter can be so mild and summer so hot that spring is little more than a fleeting end of tolerable weather. But everywhere that winter is significant enough to interrupt the growing season, early spring has a special meaning among locavores. For cooks, gardeners, hunters and mead-makers alike, it's time for swapping.