i forgot to take a pic halfway through eating. this is some smoked chicken thigh with a bunch of homemade hot giardiniera ( pickled jalapenos, celery and garlic) on the side.
Yes it is! Love this stuffâŚ
No, i was eating at an asian imbiss/snack bar
Breakfast today will be Berkeley Bowl bulk vanilla/almond granola over Nancyâs honey yogurt. Quick and delicious. My morning appetite builder was Afgoo.
Used to make itâŚkind of a ain in the butt to work with-- but SOOOO worth it!..
WowâŚimpressive!!! GoodDuck-or ANY Duck for that matter, is kind of rare these days!
a big giant yes to banana bread muffins, yum
El Supa Burrito pork carnitas, steak with extra tomato, onion and cilantro
You saw my breakfast earlier. Dinner tonight will be a reverse seared rib eye, baked russet with sour cream and chives, and brussel sprouts. The steak is a little thinner than I like (itâs about an inch thick), but you can see itâs fairly well marbled. The butcherâs counter was busy, so I took the nicest looking one in the display. I normally shop early, when the store first opens. Not so many folks waiting for flesh at that hour, so I feel more comfortable having the butcher custom cut me a rib eye about 1 1/2 inchâs thick. BTW, this will be a pan sear rather than grilling it. That steak will also be my lunch tomorrow.
Oh maaaaaanâŚthat is a beautiful steak!
Our 1st real local butcher shop opened here recently, but havenât been in yetâ
Really canât afford $14-$18 a lb for 3 people⌠Our daughter is a vegetarian, so one less to buy, but stillâŚSERIOUSLY considered raising our ownâŚlooking at buying a beef quarter from one of our Amish Neighbors next year!!
Never reverse seared a steak this thin. Cookbooks say it should be at least half an inch thicker. Weâll see, cuz Iâm pretty much committed now. Or maybe I should be committed. The wife often expresses sentiments reminiscent of that. Out loud. Sometimes in public. HA!
IMO raising your own is the best way. I live in the city now, but when I lived in the country I certainly raised and butchered my own animals. Personally, Iâd feel as confident of meat raised by the Amish as I would if I had raised it. Oh hell yes, all this food talk. Gotta go.
Just out the oven shot with not a bite gone. Now thereâs not much left. Itâll be a thinner beef sandwich tomorrow than I had thought. It was simply a thinner hunk oâ flesh than I normally buy.
I mentioned that some online cookbook said this piece of meat is too thin to properly reverse sear. HA! That was a perfectly cooked steak. I lowered the initial oven temperature to 200F due to thinness, whereas I normally low cook thicker steaks at 225F. No other change in procedure. When the interior temp was 115F, I seared each side for about 30 seconds. You can see, pretty freakinâ perfect medium rare, my preference, with a nice crispy sear. No need for the meat to rest! It was delicious!
