I seasoned the Manhattan Cuts of NY Strip with salt and pepper and let them stand until they reached room temperature. For more details about American Waygu, check out this page at Mishima Reserve. The Man and I buy Prime Beef at Costco which is close but… Waygu is exactly the way I remember beef tasting. ![]() Those Friday nights were cherished family time with exceptional food. He left on Monday morning and returned on Friday night ladened with “expired” beef steaks that he grilled and served rare to us. One of my dad’s early jobs was as a traveling salesman for Redfern Foods of Atlanta. Is it worth it? Absolutely!!įor years I have lamented that beef steaks no longer tasted the way I remembered them from my childhood. It’s price per pound is not insignificant, averaging between $75 and $100 a pound. įast forward to maybe 15 years ago, I started hearing about American Kobe Beef, now known as Waygu, which means “Japanese Cow”, in magazine articles and it began appearing on menus of the finest restaurants in the US such as Spago’s and The French Laundry. Since 2011, importing from Japan has been banned. As I remember, Kobe Beef wasn’t generally – if at all – available in the US in the early 70s. (We were told the cows were fed sake and beer as part of their diet.) Even as a kid, I knew I was tasting something special and 50 years later (geez, Louise I’m old – don’t feel it and most of the time I don’t act it) I can still “taste” that meal in my memory bank. While there, our tour group was treated to a farewell dinner that included Kobe Beef. The summer of 1970 (when I was still a teen), I traveled around the world (literally) and the last leg of my trip was a week in Japan. (SG had lots of friends and fans in “high places”. Another friend and fellow CCP, Nathan Aldridge, told me that a photo of SG/New Woman collage I made for Kurt hangs on the wall of Beecher’s Corporate offices in Seattle. You can buy both of his cookbooks through my Amazon Storefront.* Over the years, our friendship has continued and is cherished. That first review caught Beecher’s attention and one day a package from Beecher’s arrived at my cheese shop with an autographed copy of Kurt’s first cookbook, Pure Flavor. (You can read SG’s interview with Kurt here.) You can buy New woman here. (He was not declawed making it an exciting moment for me.) In a discussion with Kurt, I mentioned this and Kurt ventured it was the beefiness of the Jamaican Jerk Spices that attracted SG. When I would bring home a triangle wedge of it, SG would crawl up my leg to get to it. Why did he choose No Woman? It was his favorite cheese. When Spaulding Gray and I were contemplating creating a Cheese Blog/Website in 2008, SG chose No Woman (now known as New Woman) for his first review. ![]() Kurt Dammeier and Jena Paxton have been fans of my website and supporters of my cheese journey from Day 1. Let the mac and cheese sit for 5 minutes before serving.Recently, our Sunday Night Dinner was courtesy of the fine folks at Beecher’s Handmade Cheese and Mishima Reserve Waygu Beef. Sprinkle the top with the remaining cheeses and then the chili powder.īake, uncovered, for 20 minutes. Scrape the pasta into the prepared baking dish. ![]() Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.Ĭombine the cooked pasta and the sauce in a medium bowl and mix carefully but thoroughly. Remove from the heat.Īdd 1-3/4 cups Flagship cheese, 1/4 cup Just Jack cheese, salt, 1/8 teaspoon chili powder, and garlic powder. Cook until the sauce thickens, about 8 minutes, stirring frequently. Slowly add the milk, whisking constantly. Continue whisking and cooking for 2 minutes. Melt the butter in a heavy-bottomed saucepan over medium heat and whisk in the flour. (It will finish cooking in the oven.) Rinse the pasta in cold water and set aside. Butter or oil an 8-inch baking dish.Ĭook the penne 2 minutes less than package directions. 2 ounces Just Jack cheese, grated (about 1/2 cup) 8 ounces Flagship cheese, grated (about 2 cups)
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