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July 03, 2019

What We're Reading this Week

Author: Thad Schlaud

Topics: News, The Market

Grilling

It’s summer! For once, I feel like I have my head wrapped around my calendar to sufficiently enjoy it. Typically, I turn to my wife mid-August and say, “what should we do this summer?” Maybe it’s Michigan’s quickly changing weather, maybe it’s having 6 kids, or maybe it’s just obliviousness… but I always seem to miss the boat.

Anyway, Bloomberg spoke to some chefs recently and they don’t want you to grill your burgers anymore:

“Do not grill burgers. Way too much of the delicious beef fat winds up in the fire. When burgers are seared on a flat top, or in a cast-iron pan, that fat renders out and becomes a cooking medium and helps form a really nice beefy crust. If you really want to cook burgers on the grill—which I totally understand, grilling is one of the coolest things to do in life—put a cast-iron griddle on the grill. You can also grill the onions, which are a great way to still get the smoky grill flavor on the burger.”

Also on the “Do Not Grill” list are peeled shrimp, lettuce, skinless chicken breasts, sausages, thick-cut bacon, and almost everything except hot dogs.

Having successfully cooked chicken breasts and burgers on the grill for years, I am more than a little skeptical. I get the message, a grill can reduce the moisture and fat of both foods, but you can always sear them when you add them to the grill.

Also,

Opinion: A July Interest-Rate Cut Is Not A Slam Dunk 

Holding Value Stocks When They Stumble 

The U.S. Labor Market Isn’t all That Healthy 

Twitter Adds Labels For Tweets That Break Its Rules 

Half of Americans Are Effectively Poor Now. What The?