For Those Times When You Say ‘Ah, What the Heck...’

For Those Times When You Say ‘Ah, What the Heck...’

Food & Drink

For Those Times When You Say ‘Ah, What the Heck...’

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By Cari Martens

Remember about this time last year when there was still a lot of discourse about the evils of trans fat? Well, here’s an emerging trend headed in the opposite direction: Potatoes fried in clarified Kobe beef fat.

Chef Joshua Linton and ajasteak’s Kobe beef fries. (Photo: John J. Kim/Sun-Times)

Asian-themed Chicago steakhouse ajasteak has begun serving Kobe beef fat fries on its bar menu priced at $5 an order.

As reported by Lisa Donovan in the Chicago Sun-Times, Chef Joshua Linton came up with the idea after he found himself repeatedly throwing out fat trimmed from the Japanese beef. ‘They have quite a bit of extraordinary fat on the surfaces around the beef itself,’ Linton is quoted in the story.

Animals raised for Kobe beef are typically fattened up with grains, beer and even sake. At ajasteak, fat around the tenderloin is cut off, ground and cooked. Once the sediment is drained, the oil is ready for frying.

Linton admits the round, thick fries are not for calorie counters, and they obviously shouldn’t be eaten at every meal. But they are delicious, he says.

We’ll have to wait to see if this counter trend has legs. Marbled, juicy, beefy legs.

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