BenGingi x MaxtheMeatGuy

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BREAD + MEAT

Happy YASSSletter Thursday Gingis! Winter is full speed ahead and the holidays are right around the corner. Before we jump into a month of glorious Hanukkah and Christmas recipes, I have a special treat for you.

My good friend MaxtheMeatGuy and I, collaborated on a recipe that is featured in this week’s newsletter. Additionally, he’s given us a special interview, answering questions about things like his favorite piece of meat, his favorite steak in NYC, the weirdest animal he has ever eaten, and where he sees himself in ten years!

So without further ado, this week's YASSSletter:

1. Exclusive Interview: 10 Questions for MaxtheMeatGuy

2. BenGingi & Max Collaborative Recipe: Short Rib Challah Bao  

3. MaxtheMeatGuy's 3 Steak Sauces

10 Questions for MaxtheMeatGuy

1. How old are you? 30

2. Where are you from? Boston, Massachusetts.

3. What is your favorite animal to cook? Beef

4. What is your favorite cut of meat? Outside Skirt Steak. For a skirt steak there are two kinds. What most people know is the inner part, because the outside part is more rare. It's much more beefy and tender. The first time I discovered it was at Hmart, but you guys can find it at specialty butchers.

5. In your opinion, what is the best steak in NYC? One of my absolute favorite steakhouses in NYC is COTE Korean Steakhouse. I like that place because they serve small portions, very high quality meat. Because the pieces are relatively small, you can enjoy it fresh right from the grill, without letting it sit on the table, keep cooking and getting cold.

6. What is the weirdest animal you've ever eaten? Dry Aged Crocodile.

7. Where do you see yourself in 10 years? Career wise I really don't know. But I definitely see myself living in a house next to a lake, full of windows. The house is equipped with all kitchen equipment you can think of, both industrial and home style. I imagine a food lab with lots of experiments constantly going: smoking, aging, curing, pickling and many more. A place where I can keep learning and developing new flavors.

8. What is your perfect sandwich? Your challah bread (toasted), smoked turkey breast, little bit of mayo, pickled carrots, cucumbers, chilis, radishes, lettuce, tomatoes, and Pepperjack cheese.

9. What are your thoughts on veganism? I respect everyone's ability to choose how they eat. It is a positive thing, absolutely - but not for everyone. People assume I’m an ignorant meat eater, but I love veggies and eat them every day as a substantial part of my diet. As the meat guy, I do my best to show my fellow carnivores how best to respect the cut, both cooking and eating.

10. What are your hobbies? Besides cooking, I really like fishing and playing golf.

Short Rib Challah Bao

It is not everyday I have the opportunity to collaborate with the perfect fit to my craft. The butcher to my baker. Together, Max and I created for you all a take on a Chinese Bao sandwich, shaped as a beautiful challah filled with slow cooked short rib and a colorful slaw. The combination of flavors works SO well in this sandwich. You might think it’s a complicated dish to make (because it has a decent amount of ingredients) but actually it’s a super easy going recipe. The bite is so rewarding. Truly, a perfect dish to serve to your friends and family when they come over.

MaxtheMeatGuy's 3 Steak Sauces

Just in case, you are dreaming about grilling up some steaks this weekend, here are three crazy delicious steak sauces brought to you by MaxtheMeatGuy.

Hope you have a weekend full of YASSS! Until next Thursday Gingis.

Love, Ben xx

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#WeAreAllBREAD