Roasted & rare: many people have forgotten the allure of a well-prepared roast beef
Article Abstract:
The best roast beef is prime rib, and it should be removed from the oven at 125 degrees for a rare roast. Different cuts of beef are discussed, and two methods of roasting are described. A recipe for roast beef hash is also included.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1995
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American caviar
Article Abstract:
Issues are presented concerning the quality of the caviar obtained from a variety of wild and farmed fishes in the US. The flavors of the different fish roes and the methods of serving are discussed.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 1999
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The allure of truffles
Article Abstract:
Issues concerning the appearance and cooking process for truffles are presented. The price for black winter truffles is expected to be in the range of $450 to $600 per pound in 1999.
Publication Name: The Wine Spectator
Subject: Food and beverage industries
ISSN: 0193-497X
Year: 2000
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