It's tomorrow by the way kids, so the shopping window of opportunity is pretty much NOW, and I can't hint strongly enough but shall just continue here to jot a few words down.
Since scaring myself down to a maximum of two fish moments a week at the moment, and trying my level best to hold back on red meat while increasing the vegetable intake. The gaps left seem to be utterly filled with depleting my Chinese instant noodle stockpile, so life isn't all that grim. The reserved approach to meat does ensure that on special occasions (please do refer to tomorrow as SPECIAL) then a mahoosive fat and juicy steak is completely justifiable, and so the hints keep on coming.
The mass of expertise around steaks; rearing, choosing, storing, cooking and serving is insane, and everyone and their mother is an expert on this topic of course. But there are some cool people out there who know what they're talking about while not making a meal out of it. Foodurchin's great guide to getting the beast just right is hilarious. While the wonderful people of Edinburgh are experimenting with their 22 hour beef at home show us just what is possible.
It doesn't need to be all bells and whistles you know, I'm just asking for something that I can sleep off tomorrow afternoon in front of the telly. But if I had to choose for myself i think I'd go with the larger joint approach which has tended to satisfy my weekly beefy like urges of late.
As far as what to go with it are concerned, I'm a classic steak cliche all bundled up in a chef's jacket here. Chips - large, but not fries. Watercress leaves, but not rocket, dressed lightly with a mustardy vinaigrette. Horseradish of course, but if possible freshly grated into a little creme fraiche with an extra squeeze of lemon. I'll be happy for sure.
A drink to go with that Sir did you say? Well it is a wee bit predictable but I think something rich, red and rounded might help the food slip effortlessly down, I have just the bottle of the most perfect Napa Cabernet Sauvignon brought back from the US recently that has tomorrow written all over it. The topic of American wines I have a strong opinion of which will come another day. But as I'm awaiting the arrival of the feast, I think I can indulge in a little imperfect perfection. It is my day after all.
The mass of expertise around steaks; rearing, choosing, storing, cooking and serving is insane, and everyone and their mother is an expert on this topic of course. But there are some cool people out there who know what they're talking about while not making a meal out of it. Foodurchin's great guide to getting the beast just right is hilarious. While the wonderful people of Edinburgh are experimenting with their 22 hour beef at home show us just what is possible.
As far as what to go with it are concerned, I'm a classic steak cliche all bundled up in a chef's jacket here. Chips - large, but not fries. Watercress leaves, but not rocket, dressed lightly with a mustardy vinaigrette. Horseradish of course, but if possible freshly grated into a little creme fraiche with an extra squeeze of lemon. I'll be happy for sure.
christ i forgot
ReplyDeleteYep, all day
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