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Food

Curated by Roderick Saguin

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    Jul 13, 2014
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    Jul 13, 2014
    Created by:
    Roderick Saguin
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How to Not Screw Up Lobster

Lobsters may be synonymous with luxury in America today, but 200 years ago there were so many sea bugs crawling around on the ocean floor that it was considered cruel to overfeed them to your servants. But that hasn't changed a basic truth about lobster: Most cooks screw it up. And it’s so simple not to. By: David Chang Don’t boil. I've sent thousands of lobsters to Valhalla in my day, and I've found that baking or, better yet, grilling them over indirect heat yields tastier, more tender results.

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Is Yak Meat the New Protein?

By Rachel Tepper Although Anshu Pathak has raised and sold yak meat through his Perris, California company, Exotic Meat Market, since 1989, business has been on the upswing lately. "Since last year, it has gone up 30 percent," Pathak told us, referring to the amount of yak meat he’s sold. He declined to give specific numbers, because "there’s too much competition, so I don’t want to talk about it too much." There is indeed competition.

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