HOW’S THE BEEF?

Brian Horn, a public relations expert, said that Consumer Reports tested 458 pounds of ground beef from across the nation and found more than 80% contained at least two types of dangerous bacteria.  “Interestingly, beef that was produced conventionally (on feedlots, with antibiotics) had twice as many superbugs as beef that was sustainably produced.”

The Consumer Reports’ investigation comes as food poisonings are striking an estimated 48 million people in the U.S. each year with beef being a top cause of outbreaks. Compounding the issue, Americans often prefer their beef on the rare side. The grinding process used to produce ground beef can distribute bacteria throughout the meat and if it’s not cooked properly through to the center, the potential for getting sick increases. 

Reports suggest that no matter what ground beef consumers buy, cooking it to 160 degrees Fahrenheit should kill harmful bacteria. “Meat should be stored properly before and after cooking since bacteria can multiply rapidly at temperatures above 40 degrees. If you’re reheating leftover burgers or a casserole with ground beef, get it to 165 degrees.”

You probably don’t realize it, but steaks and other cuts of beef that you buy in grocery stores or restaurants may have been run through a machine that punctures them with blades or needles to tenderize them. Unfortunately, the process also can drive bacteria like the deadly pathogen E. coli O157:H7 from the surface deep into the center of the meat, where they are harder to kill. That can increase the risk of illness for people who eat that beef rare or medium rare.

Restaurant owners are not going to reveal the goings on of their purveyors.   However, there is something you can do when purchasing your meat.  Go to a butcher.   Years ago, that is what we did.  Ottomanelli Brothers have a few places in Queens, one of which is located in Woodside at 61-05 Woodside Avenue. 

Frank insists that when you want ground meat that you see the piece you’re getting so you can just the freshness.  We looked at Prime Chuck Steaks, top grade only and nicely trimmed with just enough muscle and fat.  “Ground beef that you buy in supermarkets are packaged with oxygen, carbon monoxide and nitrogen.  The small amount of nitrogen makes the meat look fresh.  The government wants the stores to place a sign on the packaging saying that the color of the meat does not indicate the freshness. The meat can be there for 20-30 days and still look fresh.  If the meat turns black a few minutes after opening you can certainly tell how old it is.”

Perhaps you want a combination of chuck, brisket and short rib.  You’ll get to see each cut. Although you can get this combo via Fresh Direct, using Pat La Frieda, you don’t get to see the actual meat being used. Burgers are 6oz at $6.99 lb. and have the sealed packaging.  Ottomanelli  does have premade 8 oz burgers, freshly prepared each day, all costing $6.99 per pound.  Beef are a combo of cuts.  Turkey burgers (with spinach and feta cheese), chicken burgers and lamb burgers are pre-seasoned. and deserve an "OMG"/  A test of a good burger is to NOT pile it up with stuff.  Have a salad of arugula, cilantro, scallions and cucumber on the side. Drizzle with olive oil.  You should be able to taste the burger itself. 

I tried the ground prime chuck and it was amazing!  I loved the turkey, chicken and lamb burgers perfectly seasoned and with no bun. 

As for fast food burgers, Fuhgetaboutit!  Do you think that they can sell burgers for $1?  If they are “all beef”, you don’t know what part of the animal is actually is.  If not, say “hello” to soy fillers. 

Cost wise, the 8 oz burger will run about $3.50 or you can break it up in two 4-oz burgers at $1.75 for each. Buns are great for being able to pick up the burger in your hand, but not the most nutritious , unless you buy Dave’s Killer Bread. 

While you’re there buy a fresh mozzarella coming from the Arthur Avenue section of the Bronx.  The company starts from the milk, first making the curds.  If you are a lover of bacon (aren’t we all), there’s nothing like slices of fresh bacon without nitrates or nitrites. 

If you want the best meatloaf, get a combo of beef, veal, pork and your favorite recipe.  A can of Italian San Marzano tomatoes will make a hit.  Manga!

BURGERS, HAVE IT YOUR CRAVE

We crave a good burger, especially ones made with beef.   Sure you can get a “fast-food” burger on the “sort of cheap” if you don’t care what’s in it or whether it comes from a frozen patty.   100% beef can use any part of the animal.   That “juiciness” would most certainly relate to the amount of fat content and although the craving is about the meat and grease, it certainly isn’t the healthiest way to eat.

If you crave ice cream you will most likely not go to a restaurant but a place that simply sells ice cream. No soup. No salads. No entrees.   It’s only logical to get your burgers at an eatery such as F. Ottomanelli Burgers and Belgian Fries.  

Are they the best burgers in Queens?   Let’s look at the facts.   This burger joint, located at 60-15 Woodside Avenue is located less than a block away from S. Ottomanelli’s butcher shop.   Where do you think the fresh patties are made?  You got it.  Three separate cuts of their quality beef go into these gems to compose that perfect savory hamburger.  

Much of the crave centers on your taste buds and what you put in or on the burger.   We no longer want a simple burger with ketchup.   Owner Frank Ottomanelli creates some special burgers with the seasoning already mixed in.   If it’s “spicy” you crave, there is the Chipotle Burger and the Jalapeno Cheddar Burger.   Some people love carmelized onions on the top and some want them cooked into the burger.  Then there is the Bacon Cheddar Burger and Roast Garlic Burger.  

Have it your “crave” by building you own starting with either an un-seasoned (no salt or pepper) 4 ounce single or 8 ounce double or options of a cheeseburger, bacon burger, bacon cheeseburger, or chili burger.   It’s a lot less expense to get a double than two singles unless you’re intent on the amount of free toppings.   Here is the list: ketchup, mustard, mayo, hot sauce, BBQ sauce, lettuce, tomato, grilled onions, raw onions (of the purple ilk), pickles, relish, sautéed mushrooms.  

My suggestion for those who love a spicy experience is to get the Chili Burger with hot sauce.  Yes, it’s homemade chili with beef, beans, and veggies.   The chili isn’t chilly but not very hot, either.   OMG on the chili?  You can get a cup of it for $2.  

I don’t know about you but I’m drooling on my computer.  Excuse me, while I get a few napkins before I continue with this. 

“Want fried with that?”  Do not expect a bunch of thin pre-frozen fries here.  I have a potato test.  Can I eat it without anything on it, including salt?   Notice the name of the restaurant?   Belgian fries.   They are fresh cut, thick, and served in a cone- shaped basket.   Regular size will cost you $2.99 and large, $3.99.  You can have ketchup, mustard and malt vinegar as a freebie.   Add $.79 for cheese, a homemade sauce (bacon ranch, chipotle, rosemary parmesan, honey mustard, spicy BBQ) for $.59 or go gourmet with the white truffle sauce for an extra $.99. 

A plain single 4 ounce burger goes for $4.79, a double for $6.39.  Most expensive is a double chili burger at $7.89.   

I don’t know about you but I tend to crave a good thick chocolate milk shake with that.   They are certainly not small and made with ice cream. Yes, you can get vanilla or a “black and white”.  They don’t sell desserts, so this would be the best substitute. 

Did I tell you that you can buy these freshly made patties and cook them at home?   They are $3 each. 

Just in case you have never been there…it’s Restaurant Week in Queens and they are participating.  Same price for lunch or dinner for two.   Two Regular burgers, two small Belgian fries and two fountain sodas for $14. Restaurant week goes until October 30^th.   There are tables and chairs for you dining in pleasure.  Sorry, you have to dine in for this.  

Suggestion:  call ahead if you are going late at night.  When they run out of burgers, they begin cleaning up.  I am also told that since the chili is a biggy you should call ahead to make sure there is any left.  This place is REALLY popular for a mouth-watering reason!!  718-446-7489.  

Incidentally, they are listed on the Food Network’s website.  “On The Road”?  Perhaps it's their new show called Hungry Games.  Tune in on Monday, October 27^th at 8 p.m. to see.  

http://www.foodnetwork.com/shows/hungry-games/photos/on-the-road-with-hungry-games.page-4.html

FAMOUS S.OTTOMANELLI AND SONS

Having tasted the burgers made by Ottomanelli at the "A Taste of Queens" event, I ventured over to one of the several butcher venues located at 61-05 Woodside Avenue.  The butcher stores are called S. Ottomanelli and Sons and they have been around the New York City area since 1932.

Frank Ottomanelli and his brother Michael own the store at this particular locale.  Don't let the wood shavings on the floor fool you regarding cleanliness. It's just the decor.  What are in the glass cases is what counts.

As I looked around there was one customer was placing an order. It was not only for the meats but a sandwich.  Michael decided that a sandwich to go would be a great idea, not only for someone just on the run but perhaps your schedule got you home before dinner could be prepared.  Perhaps you want to get in the order, go back to work with your sandwich and then pick it up prior to going home.

One of the cases displays an array of marinated meats that would go fine on the grill such as: beef or chicken on a stick; beef and chicken kabobs; steak wheels with Provolone cheese; and a rack of pork ribs.  Burgers are big. Patties with or without spices that include lamb burgers. As a matter of fact, Ottomanelli packages and sells its own spices.

Looks are not deceiving here at this family tradition is quite known  to have not only top quality on meat but a long line of wild game as well. Maybe it's a bit more common these days to get duck, quail, rabbit, venison and even ostrich.  This place can you provide you with rattlesnake steaks, python steaks, elk steaks, alligator steaks, kangaroo steaks, pheasants, frog legs, antelope and wild boar.

Frank tells me that his mom, a true Italian cook, can give me a recipe on cooking rabbit and wild boar, two particular items that I have found on the some fine dining Italian restaurants.

Steaks aged for 21 days.  Shell steak carefully wrapped in that white butcher paper.  I froze it since I wasn't sure how soon I'd be indulging.  Placed the frozen meat in my NuWave oven for a total of 23 minutes with just some sprinkled salt.  Medium...red in the middle but not raw.  Perfect the way it was.  

 

There was more for me to learn but I was wanting to try a sandwich as I saw this great looking pastrami that they make.  Better than most delis.

Lamb from the US, Australia, New Zealand?  Frank gets the lamb only from the United States...Colorado.  When I'm buying lamb chops, what are differences?  Frank took out various parts of the lamb to show me and explain.  Loin chops have a loin across the top similar to the filet mignon in beef.  Rib chops are the same minus the loin.  Frank then brought out the shoulder to show me those chops as well as the shanks. Being a butcher shop I can simply request one loin and one rib. A look in the case revealed some shoulder chops marinated in rosemary, garlic and olive oil.  Let's try that! 

Another alternative to pork is veal....which is basically a younger beef.   I was interested in the breast which contains the ribs.  How do you stuff and cook a breast of veal?  Let's get Frank's mom on the phone to tell me.  She seems to be the one with all the recipes.  That's another story for the Italian newspaper.

Short ribs are a big time with both grilling and potting.  Can be "fall off the bone" good.  I remember having this growing up.  It was called “flanken” and cooked in chicken soup.   I prefer potting it.  I need an Asian recipe! 

How about a fresh duck?  I already know how it comes out in my NuWave Oven.  This is one of a few items that you have to call for in advance.  Same goes for chicken livers, chicken fat and marrow bones.

Freezing meat was the next discussion.  If you are going to use the meat the same day or next, it will taste as fresh as when you picked it up.  Otherwise, don't wait a few days to freeze.  Do it when you get it home.  With all of the ways to pack it to avoid freezer burn, having the meat wrapped in that white "waxed" butcher paper with the "waxed" side facing the meat. 

I was just about ready to leave when I heard another customer raving about the chicken salad, one made with raisins, slivered almonds and celery.  Got it to go...I'll make a sandwich at home.