The Fall 2022 issue of Food & Dining Magazine (#75) is now available in all the familiar places: Louisville area eateries and food shops, newsstands and online. Go here for a preview of the features, profiles and columns, with links to the new edition at issuu.
You know, like Gorilla Glue, just edible. That’s our story, and we’re sticking to it (like glue).
The Taste Bud: What the Actual Hell is ‘Meat Glue’?
I can’t recall the first time I saw or bought one of those prepackaged “filet mignon” steaks most grocery stores carry. I never knew what exactly they were, but I always suspected that they weren’t filet. Now I know and I sort of wish I didn’t.
They look nice, sitting there in their circular plastic packaging amongst all the other meat. I started buying them semi-regularly in recent years mostly because they’re cheap – usually around five bucks, which is proof it’s not really a filet mignon steak. But I also eat less red meat than I used to, so I rarely splurge on a big cut of ribeye or sirloin these days. Those...Read more
