Angry Ken: “A steak that needs sauce to be eaten, is scarcely a steak at all.”
September 6, 2006
Cloned Beef is Coming Down the Pike
“What if you could carve off a chunk of the most succulent slab of steak you’ve ever eaten, clone a bull from it, then produce weeks of identically delectable dinners?”
To this I answer: “I’LL DO IT!!”
Traditional Naturopath » Blog Archive » Cloned Beef is Coming Down the Pike.
Home chefs could make meat in a countertop device the size of a
coffee maker. Before bed, throw starter cells and a package of growth
medium into the meat maker and wake up to harvest fresh sausage for breakfast.
Hey at least it’s not Quorn.
Link via Naturally Tara.
Flat-Iron Peruviano
My mom has spent quite a few years in South America, doing administrative work for a group of bible translation experts. So, lately she’s just back from Peru, and I wished she would have been able to send me some Peruvian recipes, or cookbooks, or secret ingredients. Maybe she forgot.
SueZ, who is actually my sister, went to visit Mom in Lima, but I don’t think she ate steak in Peru. It didn’t sound like it. It sounded like she and her travelling friend were more concerned with getting a beer. I’ll give her the chance to explain, and maybe she did eat steak. Who knows?
So anyway, with Mom away in Peru, my tastes started to wonder what does steak taste like in Peru? I watched Bourdain eat guinea pigs, tried searching Amazon for cookbooks, and just sort of wandered around the internet trying to put together something.
There’s tons of Argentina info. But Peru is kind of the undiscovered country of cuisine. I’m betting it won’t be for long.
I predict: Peruvian is the new Spanish.
Anyway, this is supposed to have a recipe…
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