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.

Purchasing, Cooking, Cookery (Beef), Beef

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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.

Food and nutrition, Fishes, Caviar, Fish eggs

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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.

Health aspects, Truffles

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