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Ozersky is also the founder of the Meatopia festival, where noteworthy chefs from all over the country cook up cows, pigs, lambs, goats and every barnyard animal in between for the omnivorous masses.
If you haven't sensed a common theme here, the man likes - and knows - his meat.
The Five Things Every Carnivore Must Know: Josh Ozersky
2. Healthy gums = medium rare
In the case of beef, 'very rare' means a cool red center; 'rare' means a warm red center; medium rare, a warm deep pink, the color of healthy gums; 'medium' is pink like Paris Hilton's purse, and hot in the middle. 'Medium well' has just a fleeting trace of pink. And beyond that I can't condone going."
3. It's not a sirloin, but keep eating, keep eating!
The sirloin is the animal's hip, right below it, and never quite as good. It's a great bargain, but not the same steak, and if you are paying strip prices for sirloin, you have cause for complaint."
4. The law of meaty conservation
5. What constitutes barbecue
To wit: 'Barbecued meats, such as product labeled 'Beef Barbecue' or 'Barbecued Pork,' shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual characteristics of a barbecued article, which include the formation of a brown crust on the surface and the rendering of surface fat. The product may be basted with a sauce during the cooking process. The weight of barbecued meat shall not exceed 70 percent of the weight of the fresh uncooked meat.'
Which is to say: sweet sauce doesn't make it BBQ, and vinegar doesn't make it BBQ, and cooking it on a grill, even with real lump hardwood, doesn't make it BBQ. Smoke alone, the fragrant fumes of smoldering hardwood alone, can flavor and cook and concentrate meat in the magic way the State recognizes. And how very right they are."
*For tickets: Amstel Light Meatopia Presented by Whole Foods (July 23 - Brooklyn, NY)
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