I love this site which I just discovered.
I posted a query, Grass-fed beef Flavor. My question relates to my recent experience gagging on grass fed beef. Nasty smelling while cooking, nasty taste, dense, dry, tough...all of the above. So, I posted the question, and we've had a spirited little discussion over a week or so, then it died out. Lotsa good thoughts, but no true resolution. All the commenters were Home Cooks, and I am very grateful for their knowledgeable comments. And....
If this were a cocktail party, what I'd do is walk over to where a half-dozen of the Professional Chefs and Food Writers and Retired Chefs are talking about what interests them (I see Bor-D-Laze and ChefEd and Phil....), and I'd say, "Hey you guys, I'll buy a round if youse would walk over and join this Grass-Fed Beef discussion and add your opinions."
For instance, at one point in the discussion, I asked, "What is being done by The Palm, or Morton's, or Smith & Wollensky?"
Is there a way I could accomplish that on Cheftalk?