‘Wagyu’ Used to Guarantee Quality Beef. What Are You Paying for Today? - The New York Times

kept by eddie apr 22

The 'Wagyu' label no longer reliably indicates premium beef quality, as competing interests in the industry battle over its reputation and consumer pricing.

How Wagyu, Japan’s Prized Beef, Took Over America - WSJ
Japanese Wagyu beef has spread across the United States, appearing in upscale restaurants and Costco freezers, prized for its buttery, melt‑in‑your‑mouth texture.
also on Wagyu
The Gospel According to Anthony Bourdain
The article explores how Anthony Bourdain's fans have developed a cultlike devotion to him, questioning whether they've misinterpreted his actual message about food, travel, and authenticity.
also on #food, #culture
How a Top New York Chef Makes Her Pasta Salad So Much Better - NYT Cooking
The article explains that to make flavorful pasta salad, cook pasta slightly underdone, toss it with dressing and pasta water while warm, and add delicate ingredients just before serving.
also on #food