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Benihana and the Question of Cultural Appropriation

It isn’t the food that does it for me; not the USDA Choice steak and certainly not the chicken (though I’ll admit I’m a sucker for shrimp of any kind, for Benihana’s bad dipping sauces, for the mushrooms that are invariably over- and undercooked at the same time). It isn’t even the exuberant faux friendliness of the service, even if I get a little thrill of excit ement whenever the entire floor sta

z10a41dcb 2020/01/02

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Sous Vide Pork Tenderloin Recipe

z10a41dcb 2020/01/02

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The Case for Pink Pork

z10a41dcb 2020/01/02

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Sous Vide Steak Guide | The Food Lab

Steak is one of the most popular foods for first-time sous vide enthusiasts to cook, and with good reason. Cooking steak the traditional way, in a cast iron skillet or on the grill, leaves lots of room for error, and an over- or undercooked steak is a big mistake to make when there's a prime-grade dry-aged ribeye on the line. Sous vide cooking takes all of the guesswork out of the process, deliver

z10a41dcb 2017/02/18

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The Food Lab's Guide to Sous Vide Chicken Breast

The Food Lab's Complete Guide to Sous Vide Chicken Breast Cooking chicken breast sous vide is hands down the best way to ensure it comes out tender, juicy, and full of flavor.