Steak: One Man's Search for the World's Tastiest Piece of Beef
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Recollect the olde days when meat didn't toll $87.00 a pound? Yeah, me neither. Anyhow, hither'south a #tbt (that'south Throwback Thursday to all y'all Boomers) from a time before quarantine and pandemics and pay cuts . . . . .
Proficient news is the library is back open for pick-ups so you lot know this a-hole's trigger fingers are going nuts requesting allllllllllllllllllllllllllllllll the books today.
(No rating on this 1 considering my non-synopsis read
Find all of my reviews at: http://52bookminimum.blogspot.com/Remember the olde days when meat didn't cost $87.00 a pound? Yeah, me neither. Anyway, here's a #tbt (that'southward Throwback Thursday to all you Boomers) from a fourth dimension before quarantine and pandemics and pay cuts . . . . .
Good news is the library is back open up for pick-ups then y'all know this a-hole's trigger fingers are going nuts requesting allllllllllllllllllllllllllllllll the books today.
(No rating on this one because my non-synopsis reading self idea information technology was a cookbook, but information technology was literally a nonfiction story about a dude and steak.)
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Schatzker brings us through 8 locations equally he eats his way around the world looking for the perfect slice of steak. The story brings usa fascinating characters worldwide who all know cows, beefiness, and what they like. He also brings u.s.a. through the history of beefiness in those locations, including a fascinating convenance program by the Nazi's, west
I won this on Firstreads and rather enjoyed it. Information technology wasn't laid out in a manner that made sense to me, simply that just slowed down my reading of it, not my enjoyment.Schatzker brings us through 8 locations as he eats his fashion around the world looking for the perfect piece of steak. The story brings us fascinating characters worldwide who all know cows, beefiness, and what they like. He also brings us through the history of beef in those locations, including a fascinating breeding programme by the Nazi's, who tried to recreate the Aurochs, from which cows evolved. This volume is of the new style, which tells facts without sourcing it, but does list a Bibliography at the end. In the moment, I'thou mostly OK with this style, but afterwards, I tend to commencement doubting sure facts or assumptions.
Either lucky for us or unfortunately, Schatzker's never had that one cut of steak that he'll retrieve for the remainder of his life. In some ways, his search for the perfect steak turns into an Ahabian adventure full of feedlot fillets in both North and South America, concerns most meat overdosing, and distant relations.
Hither are my main takeaways. Cows evolved eating mainly grass. Humans evolved eating cows who mainly ate grass. Its healthier to consume cows that mainly eat grass. Cows who eat primarily grass gustation amend. And finally, happy cows taste ameliorate. Cows who hang around all day eating flash boiled corn probably aren't happy, but cows who eat grass, chestnuts, apples and other treats probably are.
...more My merely negative comments are that some of the stories he writes aren't all that interesting or well written. They seem to exist included only to show how much diligence he went through and to include item. Also, I'm not certain if I purchase his steak cooking recipe but he admittedly says that's not what the book is about and included it in the afterword considering readers asked for it (IMO, dry brining works).
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Information technology was intresting tale of ones man hunt for the perfect steak. Being from the midwest, I dearest steak and I like a proficient quest, so I was excited to read this.
The author was adept at discribing affair especially a bad steak or a expert one. I liked his anology of how people volition nit pick over a glass of vino but pay little attending to the meat!
I could meet this book leading to cookbooks, places to visit or
you might meet on a travel aqueduct or food network.
My ane problem with thi This book made me hungry!
It was intresting tale of ones human hunt for the perfect steak. Being from the midwest, I honey steak and I like a good quest, then I was excited to read this.
The writer was practiced at discribing affair particularly a bad steak or a good i. I liked his anology of how people will nit selection over a glass of wine but pay footling attention to the meat!
I could meet this book leading to cookbooks, places to visit or
you might see on a travel channel or food network.
My ane problem with this book, and maybe it's a regional thing, but cows (or the term cow) are for milking, not for eating! We eat steer or cattle. ...more
The writing and execution of the book could've been better. The author makes quips that appear like attempts at humor but fall flat. His apparent prejudices make one cringe when he write
I honey steak and it was interesting to read almost the ways and stance of beef farmers and scientists on what makes proficient beefiness. The best steak I've had and then far was a ribeye from Don Julio in Buenos Aires. At present I'm convinced it wasted then good because the cattle was finished on grass. Time to endeavour more grass-fed beef!The writing and execution of the book could've been better. The author makes quips that appear like attempts at humour simply fall flat. His apparent prejudices brand i blench when he writes about being constantly surprised by how well-dressed farmers are, and how Japanese people are (unexpectedly?!) normal.
All in all a book that could've been a chip shorter, but an interesting read for beef eaters.
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Or mayhap he just needed some ketchup.
I don't know if I didn't like this 1 because I don't like steak in full general or because I'one thousand not a fan of the author. It but felt like he was really negative nigh everything. It sticks with me that he repeatedly described steak every bit tasting swampy. Yuck. Over again - this could be that I don't like steak, much less swampy steak.Or maybe he just needed some ketchup.
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* A lot of factoids near beefiness.
Bad:
* Written for steak fanatics, specially those who cook the steak themselves. For others, this book is superfluous.
What I liked almost most this book is that it is a description of the journey also as of the destination. In that location are d
I won an advance copy of this book in a drawing, and read it with the determination of not letting that fact influence me in favor of the book. I needn't accept worried, quality speaks for itself. I expected a version of a cookbook, and found instead a well-written memoir. The quest for the perfect oral cavity-watering experience is not easily or often well-written, except in this case.What I liked nigh about this book is that it is a description of the journey likewise as of the destination. There are disappointments and "eureka!" moments. We go to come across the people along the way, from the hostess at a restaurant who calls her male customers "dearest" to the old woman who cures sausages in a lard bucket to the butcher who is detail nigh which part of the animal is hanging from a hook. We are given descriptions of the writer's world travels that almost enable us to smell the landscape around usa.
Oh, and the tastes! The English linguistic communication does not often evoke flavors and textures in the listen, only this writer knows the primal. Sometimes he tricked my brain and toungue into reminiscences of my all-time meals, including aromas.
In addition, there is enough educational fabric, both on flavors and cooking, and on the science behind flavors and cooking, to fascinate even the most jaded foodie. Those who like that sort of thing will desire to proceed a highlighter handy. The writer's personal preferences are articulate, merely he shares others' points of view without ridiculing them.
We acquire about the business and economics of beef mass production and about the small farmer who breeds for flavor instead of for turn a profit. The influence of the cultural preferences in different countries on what meat is bachelor at the market are explored. All of this is written in evocative prose that is well-edited plenty to keep i interested through descriptions of enzymes and the Maillard reaction and snakes in Italian republic and palmitic acid and the beefiness-breeding experiments of pre-war Nazi Deutschland and prehistoric cave paintings in France.
Past the terminate, I was thrilled to observe enough information to enable me to acquire and cook fantastic steaks of my ain. Yippeee!!!
This book fascinated me, and I hope you will observe it equally enjoyable as I did. I look frontwards to Schatzker's side by side book.
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I'm a pretty picky eater. I detest onions. Lettuce. Tomato. As you can imagine, the sandwich can exist my worst nightmare. I'1000 also lactose intolerant, and I have a stomach condition that makes eating hellish sometimes.
But beyond this pickiness, I am sort of a foodie. I've eaten sweetbreads, wild boar, quail, jellyfish, squid ink, and enjoyed it all. I read blogs like Serious Eats and The Girl Who Ate Everything on a daily ground, and
Let'south get this out of the fashion: I don't particularly intendance for steak.I'm a pretty picky eater. I hate onions. Lettuce. Love apple. Equally you can imagine, the sandwich can be my worst nightmare. I'm likewise lactose intolerant, and I have a breadbasket condition that makes eating hellish sometimes.
But beyond this pickiness, I am sort of a foodie. I've eaten sweetbreads, wild boar, quail, jellyfish, squid ink, and enjoyed information technology all. I read blogs like Serious Eats and The Girl Who Ate Everything on a daily basis, and collect cookbooks. One of my favorite neighborhoods in the urban center is the East Village, considering I dearest the food in that area.
And the 1 food that I love above all is meat. I'1000 a carnivore. Pork, craven, seafood. Lamb is meh, but beyond that, I'yard game. I could never be a vegetarian. I'd subsist on cupcakes all solar day.
I signed up for the giveaway of this volume actually for my boyfriend, who does enjoy the occasional slab of bulky goodness in his diet. I didn't expect I'd bask this one every bit much equally I did.
I can actually remember the best piece of steak I've always eaten. Information technology was at Megu in Tribeca, a place that I took Jon for our first anniversary. The steak in question was a strip of wagyu beef, perfectly caramelized and with a rikyu glaze - black sesame and soy. That piece of meat was the silkiest piece of beefiness that I had ever tasted. Information technology literally melted in my rima oris. I couldn't get enough of it. The texture was superb. I've never had anything like it since. If steak e'er tasted that skillful, then perchance I'd like it more.
Schatzker not only tells of his globe-trotting voyage to learn proficient beef, he explains why humans find steak and so highly-seasoned. The chemicals and chemical science behind information technology. The trials and tribulations of grass-fed beefiness. The feedlots and the way they've diluted the taste of truthful steak. It's an admittedly fascinating story of the lengths that 1 human being volition become to find out what makes steak taste so proficient. The book is divided by region, equally Schatzker stalks the globe, eating his way from French republic to Japan, Argentina to Texas.
This book succeeds because past the terminal pages, I was peckish steak. Groovy steak, the type that Schatzker describes as an A+ experience. I don't know if I'll always find that steak, merely this book certain makes me want it.
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I absolutely loved this book! Mark Schatzker writes almost his quest for the perfect steak, including his trips around the world to Texas, France, Scotland, Italy, Japan, and Argentina and his attempts to enhance his own cow for the perfect steak. The book is full of so much interesting information about the history and electric current state of steak, including a vein that runs throughout the book that covers the gras
Full disclosure: I received an ARC of this book through the Goodreads Offset Reads plan.I absolutely loved this book! Mark Schatzker writes near his quest for the perfect steak, including his trips around the world to Texas, France, Scotland, Italy, Nihon, and Argentina and his attempts to raise his own cow for the perfect steak. The book is full of so much interesting information about the history and current state of steak, including a vein that runs throughout the book that covers the grass-fed vs. feedlot argument most beef. Having tried one likewise many mediocre steaks, the author sets out to find the perfect steak and what goes into creating it, and takes the reader along on a humorous and fascinating ride. The writing is fantastic and volition go along you laughing and interested.
Having moved to the San Francisco bay surface area a year ago, I found the volume to be especially interesting because and so much of the local culture here revolves around food and the search for delicious and healthy alternatives to many of the foods that are currently making Americans fatter and fatter. One of the huge things in this area'due south culinary scene is grass-fed beef, something I had never actually seen or heard much almost before moving here. I can definitely say that I discover information technology to exist much tastier, and a lot of the data in this book helped me to empathize why this is the example, and how my new-found honey of grass-fed beef may actually be ameliorate for me. I definitely recollect "Steak" is the perfect companion book to any foodie's collection.
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It is a bit upseting when you realize whats happening to our food for the sake of a quick/more money. Even more so what nosotros put the animals through to get it. Don't get me incorrect, I dear meat and volition probably always eat it, simply since nosotros are going to kill these animals we owe them enough respect to house them comfortable and to care for them well. I'grand not saying it all has to be beer and massages (according to the book, that's non fifty-fifty done in Japan)only we should be taking a page from Temple Grandin and treat the animals with the respect living creatures deserve food or not.
Towards the end of the book, and when Mark is describing the scientific make up and health benefits of cattle the volume does ho-hum down considerably. Having said that you lot feel his joy of having amazing steak in Scotland, his amazment at have good well-done steak in Argentina. He should right food travel guides because he knows how to take you on a journey. ...more
"Outstanding meat is the enemy of thought. It causes a single-minded focus on the pleasures of the mouth. We tore through the rib optics, and then through the pope's eyes[odd proper noun for a sure cut, I think it was bottom round hither in america], communicating via groans a
Best role I've read so far (after the writer has written about his experience eating Scottish Highlander cattle, that has non been "tinkered with" in terms of selective breeding to produce faster growtime and college meat yields):"Outstanding meat is the enemy of idea. It causes a single-minded focus on the pleasures of the mouth. We tore through the rib eyes, and and then through the pope's eyes[odd name for a certain cutting, I think it was bottom round here in america], communicating via groans and the odd squeal, pausing only to make exclamations nigh juiciness, or philistine assertions like "I never want it to cease." To someone standing and listening just outside the door, the meal would have sounded rather similar an orgy."
I really enjoyed this book, although I take to think that it has singlehandedly and about regrettably raised my expectations of what a good steak should be. The but regret being that I can no longer enjoy a simple steak considering it is a steak. Knowing at present exactly what to wait for in a dandy steak will go out me, like the author, constantly wanting the next steak to be the all-time.
It'south a really nice read, very well informed and broadens the subject quite imaginatively. The people interviewed were genuine and gave a lot of insight on the subject field and what the author was trying to achieve just ultimately ended up leading him round in circles. Schatzker knows how to write to his audience and it shows.
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One of themes in the volume I enjoyed the well-nigh was the idea of terroir, a french term used to draw wine, conveying the thought that the geography of a nutrient influences its flavor. This is referred to by ane of the book'southward characters as a pure relish which she describes as something in which you can taste the land it was r
This book was crawly. I must have a sympathetic salivary response because I was constantly finding my mouth watering as I read the writer's descriptions of the steak he was eating.One of themes in the book I enjoyed the most was the thought of terroir, a french term used to describe vino, conveying the idea that the geography of a food influences its flavor. This is referred to by one of the volume's characters as a pure bask which she describes every bit something in which y'all can taste the land it was raised on. In the chapter on Italy in that location are hunger inducing descriptions of the herbs and grasses on the mountainside the cattle were grazing flavoring the milk, cheese, and steak that they produced.
Maybe the best compliment I can requite the writer is that I didn't notice him very much. He ate the steak, he experienced the locales, he asked the questions and heard the answers merely he didn't make it the style. While reading the book, it well-nigh felt equally if I was doing those things. By the end of the book, I can't actually tell you very much well-nigh the writer because he was just the pane of drinking glass through which I experienced the steak of the world.
Boy was information technology delicious.
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From what I had read on the dorsum cover of the book, I expected this to be a humorous arroyo to steak and have
Full disclosure: I love traveling books and I dear books nigh food. When I saw this on Goodreads' First Reads, I had to enter and lo and behold, I won. And I was really really excited to read this book. The premise is simple: a man goes on a world journeying in search of the perfect steak. His travels take him from Texas to Japan to France and other places in search of that perfect steak.From what I had read on the back cover of the book, I expected this to be a humorous approach to steak and have a lot of travel-related antedotes in regards to the steak. But I was bummed to find out that the writer - despite having all of the inspiration from visiting everywhere - but presented fact later fact virtually the kinds of steak he had all over the world, but didn't nowadays the journeying in a way that travel buffs like myself would appreciate. It was almost mechanical reading through trips when at that place could accept been a more humanist approach to the information.
Okay, so neat idea, execution could have been better. Simply this is a fascinating read. No uncertainty that any steak lover volition want to read this volume and find out all most steak traditions in other countries.
...more The author here went on a search for a actually great steak, which led him to many countries. Scotland, Japan, Argentina, they all take better steak than nosotros practice. But the productivity bug has hit many of them as well, and the quality is steadily decreasing.
this is truthful of and then many modernistic products. And information technology doesn't have to be. In that location is no reason that cows cannot be bred for both productivity AND flavor. Let's hope that someone decides that it is worth the problem.
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Thanks to the "real" nutrient movement, in that location's a fair bit many of u.s. kn
I was a tad surprised at how fascinating I establish this book. While the author goes around the world ostensibly in search of the all-time hunk of beef out at that place, he gets into cattle breeds and their histories and relative claim and shortcomings, husbandry from feed to slaughter, cultural norms in various regions as they pertain to raising and eating animals, and even the science backside the tastes, textures, and nutrition of the meat.Thank you to the "real" food movement, there'south a fair bit many of u.s. know or tin extrapolate, e.g. corn-fed feedlot-raised beef doesn't sense of taste like much and isn't corking for the animals themselves. Just there was fascinating trivia all over the identify, as well, ranging from what domesticated cattle evolved from (and who was responsible for attempting to resurrect their forebears) to a millennium-long Japanese ban on eating four-legged animals. Who knew?
If you're non raring to slap a hunk of red meat on the grill after reading this, you lot're presumably a vegan. Or a cow.
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#i Bison Ribeye The Laundry in Steamboat Colorado
#2 Bone-in filet mignon The Capital Grille (Las Vegas)
#3 Sous Vide Ribeye at The Hound Lounge Around
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My earliest recollection of enjoying a steak was around the age of eight and a steak from Dreisbach's Restaurant in M Island, Nebraska. I liked it so much I requested fatty scraps off my parents trimmed up orders.
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In STEAK, Marking Schatzker travel four continents, across thousands of m In the concluding 10 years, I would rank my top three steaks as:
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#i Bison Ribeye The Laundry in Steamboat Colorado
#two Bone-in filet mignon The Capital letter Grille (Las Vegas)
#3 Sous Vide Ribeye at The Hound Lounge Effectually
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My earliest recollection of enjoying a steak was around the age of eight and a steak from Dreisbach's Restaurant in Grand Island, Nebraska. I liked it so much I requested fat scraps off my parents trimmed up orders.
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In STEAK, Mark Schatzker travel four continents, beyond thousands of miles and through hundreds of various cuts of steak, prepared a dozen of different ways. STEAK is his account of this quest to find the ultimate steak.
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At present you lot are likely left with a couple of questions.
Q: Where did the writer detect the best steak?
A: Don't want to spoil information technology for you.
Q: Do yous really make the best steak in Kansas City?
A: Now booking for 2020. ...more than
If you enjoy a hunk o' meat on your plate, this is a great book to assist cultivate your agreement of beef in all its forms. Just to warn y'all, while reading be sure to have some steak handy!
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I'd recommend it to anyone who has more than a passing interest in beef, or anyone curious about grass fed v grain fed, farm raised five feedlot raised.
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The book makes the point that in a eatery you lodge a steak and inside a few seconds y'all choose the cutting and how y'all want it cooked. Then a few minutes to choose the sauce and even longer before y'all know the vino you lot want. But the majority of the meal is the steak so spend more than fourth dimension on choosing it!
If we value stea
The world is filled with vino and whiskey drinkers, experts, books, shows and TV programmes. A lot is said nigh unlike cultivars, tastes, techniques etc. Why not the same for steaks?The book makes the point that in a restaurant yous guild a steak and inside a few seconds you cull the cut and how y'all want it cooked. Then a few minutes to choose the sauce and even longer before yous know the wine you want. But the bulk of the meal is the steak so spend more time on choosing it!
If nosotros value steak the things we should know earlier we buy is where does it come from, blazon of cattle, how it was fed and slaughtered, how was the steak matured etc etc
The book will requite lovers of steak a lot to recall about!
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