Beef- It's Still What's for Dinner

Could the carnivore life be making a comeback? It seems that way.More and more Americans are wanting beef on the supper table as well as on the lunch one. What used to be a vilified ingredient is now a much loved one.

Regular contributor Kim Severson delved into this in yesterday's New York times Wednesday Food section. Red meat has always been a staple of the American table, more so after the Second World War. meat consumption went up and Sundays were spent roasting London Broils in the oven or out on the grill come summer. The pace took off in the 1970's when fast food joints sprang up everywhere and hamburger consumption rose tremendously.Meat;s popular, in the ensuing decades either rose or fell , depending on the economy, health advice or dining trends.This was fine until I've years ago when meat consumption hit a wall. Now home chefs and diners wanted the new plant based - and meat tasting - substitutes. even editors at the recipe website Epicurious announced in 2021 that beef would be banished from all future content. They cited its' contribution to greenhouse gas emissions.That same year Daniel Humm of Manhattan's  eleven Madison Park would rid its' expensive ($335!!!!) tasting menus of all animal products. Other restaurants followed suit, giving health and environmentally conscious diners more plant based dishes.

What brought back the change then? It could be the keto diet that emphasizes meat or the Republican "bro" culture where red meat is king. It also has to do with Robert F> Kennedy Jr's endorsement of it. He also endorses fast foods like French fries to be fried in beef tallow. He claims tallow is better for the body than seed based oils. People who follow his Make America Healthy Again philosophy also believe this as they eliminate and preach about the evils of processed foods.One restaurant Steak N Shake is doing just that and RFK Jr and the MAGA podcaster Joe Rogen haven tried the tallow fried fries.In fact Rogen is  nothing but  a carnivore touting a diet devoid of vegetables and grains. experts say this can increase the risk of heart attacks and other health problems yet both men insist that it may be a healthier way of eating. There is no processed food. even liberals with a green agenda are embracing beef eating thanks to the nose to tail movement. It's better for the environment to eat all parts of the cow, similar to what the Europeans do. Grass fed beef is being embraced by everyone, Nicolette Hahn Niman, author or the 2014 book "Defending Beef" fights against the pollution caused by animal waste. (she also worked under Mr. Kennedy when he was an environmental lawyer).

Does this mean everyone should embrace beef and meat eating in general again. That's up to the individual and their beliefs, whether they be health or environmental. Just be wary.Meat eating does come with a lot of caveats.

Good Recipes For Good Eggs

 Surprisingly enough egg prices have dropped sharply . That means everyone can enjoy eggs and in a variety of ways. They can be eaten for breakfast, lunch , dinner and even for a filling snack.

New York Times Food and cooking editor Adina Steiman gives a host of egg centric recipes in today's New York Times Wednesday Food section. SOme are perfect for Spring brunches with a talked chilled mimosas.Other's are just great breakfasts complete with a cup of eye opening coffee or brisk fruity tea. Even though there are many ingredients in these recipes the eggs, white and yolk shine through one recipe that can take a home chef through three meals is scrambled eggs. Ms. Striman suggests a number of ethnic dishes from the Turkish menemen and Mexican miga to the strapastratha to the Pakistani aloo. A good way of having them is with tomatoes and garlic Piedmontese style to be eaten with big slices of Italian bread. Of course there are frittatas that can handle all sorts of wonderful ingredients Try the emerald colored Herby tasting kuku sabzi for the Persian New Year.It';s fresh with all sorts of herbs from cilantro to parsley and is good eaten with chunks of feta and pita wedges.

Eggs are the basis of  custard. Yes everyone likes a sweet one but think of a savory custard instead. Times Food contributor Eric Kim microwave steams them to create such a one, in the style of Asian egg custards.They mixed with chicken stock and soy sauce for flavor. Of course nothing beats an old fashioned egg sandwich. Try Ali Slagle's sheet pan recipe for egg patties. These can be put on toasted English muffin with cheese slices along with ham or crisp bacon.since brunch season will be in full swing soon, try two recipes perfect for any late Sunday morning table.Make egg bites made with a generous amount of cottage cheese and your favorite cheese like Cheddar or Gruyere for an airy, puffy croquette.Mozzarella can also be used for goodness - think about adding sun dried tomatoes to this blend or Montery Jack for bite and spice. A variety of veggies from broccoli to onions give it that omelet vibe and also include crumbled bacon or sausage.The egg bites are cooked in a water bath in the oven to solidify them. These would be perfect for an Easter brunch , complete with a simple side salad.

Eggs can be had now Use them in any of these dishes or favorite ones. Enjoy their yellow jammy goodness once more.