Subject:

Meat

  • Blogs

    April 2, 2012

    Chef Dan Moody Defends Pink Slime

    We have probably moved past the point in which reasoned debate will enter the furor over pink slime, but some people are going to try. Chef Dan Moody, who has cooked at Posh and visits the Valley frequently, wrote a post on his blog defending the merits of pink slime in the broader context of feedi ... More >>

  • Dining

    March 29, 2012
  • News

    March 22, 2012
  • Blogs

    March 22, 2012

    Easter Brunch Roundup

    Whether or not you celebrate Easter, it's definitely one of the best Sundays of the year to indulge in a lavish brunch. The holiday falls on April 8 this year, and while you might be thinking that gives you plenty of time to make plans, it's never too early to book a table and secure your very own r ... More >>

  • Blogs

    March 19, 2012

    11 Favorite Barbecue Joints in Greater Phoenix

    Nearly every meat-eating American speaks the language of barbecue. From the backyard to the upscale restaurant to the hole-in-the-wall 'cue house, cooking meat with smoke and heat has become somewhat of an art form -- taking on various styles, techniques, and rituals around the globe. Which is why ... More >>

  • Blogs

    March 14, 2012

    Battle of the Food Truck Hot Dogs: Epic vs. Short Leash

    You've seen gourmet food trucks all over town. Each one has its own different spin, giving a unique twist to casual street eats. For the most part, each better-known truck has its own specialty... except two of them. There is a pair of trucks prowling the Valley offering gourmet hot dogs. Since the ... More >>

  • Dining

    February 23, 2012
  • Dining

    February 16, 2012
  • Dining

    June 30, 2011
  • Blogs

    June 27, 2011

    Our 10 Favorite Hot Dogs in Phoenix

    ​The snap of the casing, the juicy mystery meat, the seasonings -- thankfully, the mighty hot dog makes its home not just in ball parks and backyard barbecues, but at plenty of wiener stands across the Valley. With so many places to choose from and always a new hot dog to try, we at Chow Bell ... More >>

  • Dining

    June 23, 2011
  • Dining

    June 9, 2011
  • Blogs

    June 6, 2011

    Taking a Bite Outta Guy Fieri's Hot Wieners

    The Virgin gets hands on with her wiener.​In honor of Guy Fieri's visit this Tuesday, June 7, with his Guy Fieri Road Show, I dug through the Food Network Top 100 Guy Fieri recipes and found a gem from Guy's Big Bite: Hot Wieners Rhode Island Style. Now, to us non-Rhode Islanders (or would ... More >>

  • Blogs

    May 25, 2011

    Cretons: Pork Scrap Breakfast Spread

    Erica O'NeilToast, mustard and a tub of cretons makes for a hearty breakfast.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that do ... More >>

  • Blogs

    May 11, 2011

    Ribbon Tripe: Pho Tai Sach Bo Vien from Khai Hoan

    Erica O'Neil Ribbons of omasum tripe afloat in a bowl of pho tai sach bo vien​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles ... More >>

  • Blogs

    April 21, 2011

    Last Minute Easter Brunch Roundup

    ​We don't want to rain on anyone's parade or anything, but Easter is like on Sunday. That's in about two days. If you're planning on getting your brunch on you had better book your table quick or else you will be stuck in a champagne-less kitchen attempting to make your own version of brunch which ... More >>

  • Blogs

    April 20, 2011

    Dos Ranchitos Pork Cracklins: Fried Backfat

    Erica O'Neil A crispy mound of Dos Ranchitos pork cracklins. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don't make ... More >>

  • Blogs

    April 14, 2011

    Easter Holiday Brunch Happenings Part 1

    Viking ​Don't want to cook on Easter but haven't got a clue where to go? We're here to help. We have rounded up over a dozen restaurants and resorts that would be delighted to spend Easter with you. All you have to do is call and RSVP then let the experts handle the rest. Scottsdale's trendy ... More >>

  • Dining

    March 31, 2011
  • Blogs

    March 30, 2011

    Chicken Livers: Country Pate Platter from Beckett's Table

    Erica O'Neil The colorful and rustic country pate platter from Beckett's Table. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibl ... More >>

  • Blogs

    March 8, 2011

    Closed for Business: Chaka Chaka

    ​I hope you're not hungry for a jerk chicken sandwich with seasoned mayo, hunks of meat, shredded cabbage, basil, and scallions. That's the signature dish at Chaka Chaka, a tiny eatery on 7th Street, south of Chase Field, that just closed its doors. Owner Charlie Blonkenfeld says he si ... More >>

  • Blogs

    February 23, 2011

    Thymus Glands: Fried Sweetbreads from Big Earl's BBQ

    Erica O'NeilA basket of deep fried thymus glands-- sweetbreads from Big Earl's BBQ.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles t ... More >>

  • Blogs

    February 17, 2011

    Where Can I Find Blood Sausage in Phoenix?

    Wiki-Emmanuel Boutet black pudding​ A few weeks ago we wrote about Hungarian paprika, and a reader left a question: "Where can I find gurkha also known as blood sausage? I live in Phoenix area." While blood sausage is found in every cuisine from Asia to America, we could not find a nam ... More >>

  • Blogs

    January 27, 2011

    Salmon Skin Roll: Shimogamo Japanese Restaurant

    Flickr- Island Vittles A mound of crispy, fried salmon skin that would put bacon to shame.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those t ... More >>

  • Dining

    January 20, 2011
  • Blogs

    January 19, 2011

    Hog Maws: Spicy Pork Stomach from Lao Ching Hing

    Erica O'NeilA mound of spicy pork stomach from Lao Ching Hing in the Chinese Cultural Center. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ... More >>

  • Blogs

    January 5, 2011

    Scrapple: The Pennsylvanian Treat from Schreiner's

    Erica O'Neil A feast of fried scrapple and other breakfast fixings. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don ... More >>

  • Dining

    December 30, 2010
  • Blogs

    December 22, 2010

    2010 Redux: Just Offal

    Erica O'NeilHot tongue-on-tongue action. Veal tongue and crispy bone marrow from Petite Maison. In the spirit of tying up loose ends, we're recapping some of the best food-related finds of the year. We've already recapped the Best Books and Battle of the Dishes superstars, a ... More >>

  • Dining

    December 16, 2010
  • Blogs

    December 15, 2010

    Southern Comfort: The Breakfast Joynt Threatens Texaz Grill's Chicken Fried Steak Title

    New Year's is a time for resolutions, many having to do with working out, losing weight or eating healthier. With that in mind, we figured now is the time to load up on calorie and fat laden foods before we're forced to start battling broccoli and sugar-free crap. This week's Battle of the Dishes&nb ... More >>

  • Blogs

    November 17, 2010

    Head Cheese: Banh Mi from Lee's Sandwiches

    Erica O'Neil Head cheese, liver pate and other tasty morsels packed on a fresh-baked baguette from Lee's Sandwiches. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounce ... More >>

  • Blogs

    November 10, 2010

    Lamb kidneys: Steak and Kidney Pie from George and Dragon Pub

    Erica O'Neil Steak and lamb kidney pie served up by George and Dragon Pub.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles tha ... More >>

  • Culture

    November 4, 2010
  • Blogs

    November 4, 2010

    Petite Maison's Offal Halloween Dinner

    Erica O'NeilCourse two of Petite Maison's First Annual Offal Halloween Dinner. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that ... More >>

  • Blogs

    October 27, 2010

    Omasum Salad: Tripe from Phoenix Palace

    Erica O'Neil Omasum (beef stomach) salad from Phoenix Palace. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don't make ... More >>

  • Dining

    October 21, 2010
  • Blogs

    October 13, 2010

    Black Pudding: Blood Sausage at Robbie Fox's

    Erica O'Neil Taking the mystery out of the meat: black pudding from Robbie Fox's Public House.​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all tho ... More >>

  • Blogs

    October 6, 2010

    Liverwurst: Stan's Metro Deli

    Erica O'NeilThe liverwurst sandwich piled high at Stan's Metro Deli. ​ Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles that don't mak ... More >>

  • Blogs

    August 18, 2010

    Beef Head: Cabeza from Andale Mexican Food

    Erica O'Neil Cabeza de vaca, burrito style. Served up by Andale Mexican Food. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles ... More >>

  • Blogs

    August 11, 2010

    Beef Tendon: Pho from Khai Hoan

    Erica O'Neil A gelatinous mass of beef tendon from the pho served up by Khai Hoan.​Despite what the supermarket aisles may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo ed ... More >>

  • Blogs

    August 4, 2010

    Small Intestine: Tacos de Tripas at La Salsita

    Erica O'NeilTwo tacos de tripas (small intestines) and one taco de cabeza (beef head) from La Salsita.​ Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses ... More >>

  • Blogs

    July 28, 2010

    54: Short Ribs at J&G Steakhouse

    ​Hungry yet? We're working up our appetites for our huge Best of Phoenix issue, out September 30, with daily servings of Chow Bella's 100 Favorite Dishes from across the Valley -- in no particular order Leave your suggestions for upcoming favorites in the comments section. Visit our siste ... More >>

  • Blogs

    July 21, 2010

    The New Burger Kings: Smashburger vs. Culver's

    Ever since Supersize Me came out, I've been loathe to dine at fast food restaurants. But with so many locals extolling the meaty virtues of the new pseudo-gourmet hamburger chains that have been popping up around the Valley, it was impossible to resist pitting two of these gut-bu ... More >>

  • Blogs

    July 14, 2010

    Fried Chicken Gizzards: Lo-Lo's Chicken and Waffles

    Erica O'Neil Backwoods platter of fried and smothered gizzards at LoLo's Chicken and Waffles. ​Despite what the supermarket aisles may lead you to believe, there's more to an animal than neatly wrapped styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all th ... More >>

  • Blogs

    July 7, 2010

    Liver (and Onions): TEXAZ Grill

    Erica O'NeilCan you spot the liver smothered by bacon and onions at TEXAZ Grill?​ Despite what the supermarket aisles may lead you to believe, there's more to an animal than neatly wrapped Styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those taboo edibles th ... More >>

  • Blogs

    June 30, 2010

    Tongue: Tacos de Lengua

    Erica O'Neil Tongue on tongue action! Two lengua, one cabeza taco from Taqueria Mi Casita. ​Despite what the supermarket aisle may lead you to believe, there's more to an animal than neatly wrapped Styrofoam trays of meat. From tongue to tail, offal (pronounced awful) encompasses all those ... More >>

  • Dining

    May 27, 2010
  • Blogs

    May 27, 2010

    Cafe: The Stockyards

    ​When it comes to steaks, we like ours so rare a good vet might be able to save it. Arizona just so happens to be a hell of a place to get a cut of meat. Don't believe us? Check out Food Critic Michele Laudig's post on The Stockyards in this week's New Times. Food Critic Michele Laudig on The ... More >>

  • Dining

    May 20, 2010
  • More >>
Loading...