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Jan. 1st, 2009 04:34 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmithWinter Classic...not.
Well, maybe the first period. After that, a blizzard should have blown in and wiped out the lot.
A good dinner, anyway. Fried a piece of sirloin tip steak, adding a little butter toward the end. Set it aside. Added a dram of whisky to the fry pan--about a teaspoon--and let it cook down a bit, then added a mix of half and half (the recipe called for cream), Worcestershire sauce, and Dijon mustard. Cooked that down a bit, then poured it over the steak. The only side was a nuked sweet potato, fork-mashed with a little butter. This served as a reminder why I prefer sweet potatoes and yams to white potatoes. Flavor.
I managed to mis-time the steaks, as usual, so I nuked them for a minute to warm them. Still more rare than I usually go with, but it was Lasater beef, so I trusted the meat and et it anyway. It was good, although I find grass fed beef chewier than corn fed. More flavorful, but an occasional work out of the jaw. Unless I'm cooking it wrong, which is completely possible.
Well, maybe the first period. After that, a blizzard should have blown in and wiped out the lot.
A good dinner, anyway. Fried a piece of sirloin tip steak, adding a little butter toward the end. Set it aside. Added a dram of whisky to the fry pan--about a teaspoon--and let it cook down a bit, then added a mix of half and half (the recipe called for cream), Worcestershire sauce, and Dijon mustard. Cooked that down a bit, then poured it over the steak. The only side was a nuked sweet potato, fork-mashed with a little butter. This served as a reminder why I prefer sweet potatoes and yams to white potatoes. Flavor.
I managed to mis-time the steaks, as usual, so I nuked them for a minute to warm them. Still more rare than I usually go with, but it was Lasater beef, so I trusted the meat and et it anyway. It was good, although I find grass fed beef chewier than corn fed. More flavorful, but an occasional work out of the jaw. Unless I'm cooking it wrong, which is completely possible.
