3 chapters across the catalog
A story about ordering yak meat from a rancher in Montrose, Colorado, leads to a discussion about "yak fries," which are yak testicles. The anecdote compares these to "beef fries" found in Texas restaurants, which are often served as a specialty dish. The host describes the texture as similar to sweetbreads when prepared correctly.
5A5 Steak Lounge Restaurant Review, San Francisco
A review of the 5A5 Steak Lounge in San Francisco critiques the establishment's "steak lounge" concept and high prices. Specific complaints include overpriced caviar shooters, a lack of a cappuccino machine, and inconsistent service, leading to a recommendation against visiting.
Lard Health Benefits, Beef Kidney Fat, French Fry Chemistry
John C. Dvorak discusses a Slate article regarding the return of lard as a health-conscious cooking fat. He details the chemistry of rendering beef kidney fat, explaining its high smoke point and specific heat properties. Dvorak recounts a personal experiment with deep-frying french fries and chicken in rendered lard, ultimately expressing disappointment with the oily coating it left.
