Text 24291, 104 rader
Skriven 2015-02-22 10:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: bovo 253
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 ML> Even with scientifically matched complementary aminos,
 ML> vegetable protein really isn't real enough. Repeat after
 ML> me: I am not a cow and don't have to eat like one.
 NB> LOL...   Better to simply EAT one..  ;)

And when people tell you "you are what you eat"? By that
rubric I may be a cow, but my detractors are vegetables,
so there.

 ML> So what did I do? Went to New England, where I am now. Still
 ML> over a foot on the ground here at Rosemary's, where they got
 ML> half of Boston's and a third of Worcester's.
 NB> But at least, hopefully, the worst of it is done with... Boston and
 NB> Worcester etc really got walloped this year... I heard that they've
 NB> had the equivalent of two years worth all at once this year...?

I was told two years' just this month! and there was the
January count also. The weather service official total as of
this morning was 99.9", so that should be in triple digits if
not today then by Wednesday. It has been reported that the
all-time season record in Boston, from 1994-95, was 107", so
that record too is in danger of falling if much more snow does.

 ML>> and I'll brave the winds and the unreliable bus and go out
 ML>> tomorrow for one of those rare steaks.
 NB>> Hope that worked out well...  :)   Can't say as I could blame you
 NB>> one whit... ;)
 ML> Didn't do it. Eventually took my brother to Texas Roadhouse
 NB> Where at least you got some real protein... ;)
 ML> and then flew ont and on the way paid a dreamed-about visit
 ML> to Sam & Harry's, where the steak, though good, was not as
 ML> good as before (the place also now has a fancy menu with
 ML> pictures instead of the computer-typed one of last year).

Report to follow. This became a meat orgy embedded in a mileage
run (with detours) that was mostly enjoyable and rather costly.

 NB> Humph... spending the money on the menus instead of the food.. not
 NB> good... ;)

That's what I was thinking.

 ML> I've been getting 12-ouncers or better at every opportunity
 ML> since, thus putting my budget into worse jeopardy than before.
 NB> Understandable reactionary actions... but buying them at the market
 NB> would be a little easier on the budget, no...?   I know, that not
 NB> being one of the options available... :)

Actually, not so much. If one wants steakhouse quality meat
from the supermarket, one pays near steakhouse prices, then
there's the issue of how to cook it. All of the steakhouses
in the report to follow have grills or broilers that cook
far hotter than what I could with the ancient electric coils
at the house - not to mention the lack of a proper cast iron
skillet, not to mention the issue of smoke detectors.

Grilled flatiron steak, roasted cherry tomatoes, mustard sauce
Categories: main, beef, airline
Serves: 1

h - For the marinade
1 Tb balsamic vinegar
1 Tb olive oil
1/2 ts kosher salt
1/4 ts minced rosemary
1/4 ts cracked black pepper
h - For the steak
8 oz piece flatiron steak
h - For the cherry tomatoes
10 to 12 cherry tomatoes, preferably Sweet 100s
1 sprig thyme
1/2 ts sea salt
1/8 ts cracked black pepper
1 Tb extra virgin olive oil
h - For the mustard sauce
1 shallot, minced
Olive oil
1/2 c dry white wine
1 Tb Dijon mustard
1 Tb whole grain mustard
1 ts lemon juice
1 c chicken stock or broth
1 sm bn Italian parsley

Marinate the steak in the marinade mixture for a minimum of
1 hr, or refrigerate overnight. Grill to desired doneness.

Toss tomatoes in olive oil, salt, pepper and thyme. Roast
for 3 min at 375F. Let cool.

Sweat shallots in a little olive oil, then add white wine.
Cook out the wine for 30 sec, then add mustards, lemon
juice, and chicken stock. Cook on low heat until all
combined. Add minced parsley.

Cover plate with mustard sauce. Top with roasted cherry
tomatoes and sliced flatiron steak.

Adam Mali, Mandarin Oriental, San Francisco
Global Traveler magazine 11/2013

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