It was a two-line email—the kind that makes you sit up and think—because it addressed an issue faced daily by millions of grill masters around Planet Barbecue:
“Sometimes we buy cheap beef because we are on a budget,” wrote Diane Q. “These steaks are often tough. We have tried salt, meat tenderizer, and marinades. Could you please tell me the best way to tenderize the steaks?”
I immediately thought of my last trip to Southeast Asia, and in particular, to steaks I ate hot off the grill in Siem Reap, Cambodia, and Kuala Lumpur, Malaysia. Both were explosively flavorful thanks to complex marinades and polymorphic condiment spreads. And both were tough as proverbial shoe leather.
We North Americans and Europeans are spoiled when it comes to steak. Our notion of a “fork-tender” filet mignon or a “silver butter knife” sirloin (the signature steak at Murray’s in Minneapolis—so named because it’s so tender, the steak knife glides through the meat as though it were butter) are the stuff of dreams on much of Planet Barbecue.
One of the most classic dishes of French cuisine is coq au vin, that famous stew of rooster braised in red Burgundy wine. Really it does not have to be made from rooster, capon or chicken are just as much called
for in traditional recipes. The practice of stewing meat in wine is
very much ancient. Coq au vin traces its history back to Roman times
when France was a part of Gaul, which combined most of western Europe.
This dish doesn't rely on one type of wine. It can be made with any
wine, and regions throughout France do make it with their local wines.
The two best-known versions are made with Pinot Noir or Riesling.
Well folks I hate to admit it, but this is the only type of "green" shake I can get behind. And look, it's not even green, even though it sounds like it should be. 
Despite the fact that it has been been between 80 to 100+ degrees
every day for the past few weeks, I have been craving risotto like a mad
woman. Nevermind the fact that it requires about an hour (maybe a
little less) over a hot stove in a house that doesn’t have central air
conditioning. I know it’s not just for the excuse to open a bottle of
wine (or beer, in this case), and I certainly don’t enjoy sweating any
more than necessary. Risotto is fun to experiment with; it’s an
enjoyable way to pass the time and end up with a dish that feels like I
put a little work into it, even though all it really requires is
stirring and sipping a cool beverage. 
We all have our own rituals for fall Sunday afternoons. Some guys sit around and watch football; for me it takes only about a quarter before I need a nap. Others feel inspired to take up household projects; the less said about my ability with a hammer the better.