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See?

What do you think?

It really only works on a back blackground though. Oh hell. Looks like some site design ahead.

From @llie’s @ttic a really sweet review of Morton’s of Chicago, The Steakhouse

I haven’t been to a Morton’s, but now at least I know it’ll cost me 3 C’s without wine. I think we have one in Seattle.

steak (55) Author taichi16mon says:
“I was craving for
a steak after
working out. I panfried
this baby up to medium
rare just the way I like it. ”

I’ve been working out a bit, in the morning, before heading off to work. They say you should “bracket” your work out with protein, and of course, since it’s the morning and I’m in a rush, I usally chug a protein shake of some sort, maybe munch some almonds.

What I wish was that I had about seventeen extra minutes to hammer down one of these babies, with maybe an egg on the side and some rye toast. That’s protein!

Project 365 Day 76: Happy Hour at Barolo

Originally uploaded by Don L.

Neat sounding happy hour, plus it is named after a very famous kind of red wine that I’ll have to write about when I perform the Barolo Poached steak from Jamie Oliver some day.

I’m going to see if I can get to Barolo for its happy hour some day.

This is so great. Imagine the following story, if you will:

So, it’s 3PM and you’re sitting in front of your favorite coffee shop, talking to a friend about his new web page. Next thing you know, you’re standing next to a homeless guy who’s stumbled up.

“Hey buddy,” he whispers, “I’ve got about sixty pounds of T-bones in this backpack.” WHAT!?

He’s offered you the whole thing for thirty bucks. What a deal! But you’ve only got a twenty on ya.

Most of your bastard friends had wandered off at this point, as this fella seemed “sketchy”. And even the couple that stayed wouldn’t lend you the cash! But you just couldn’t let this go by. So you bought one of his steaks for three bucks. It’s a T-bone, probably cost around eight bucks in the store, and it will taste great with the salad you’re going to make.

Now, the thing is your friends are all saying, “What are you doing!? I wouldn’t eat that!” Which you don’t get. It’s sealed, dated today, he kept them on ice, (yes, in his bag,) and it’ll be cooked. What’s the big deal, bitch?

I’ll tell you what the big deal is, bitch! You’re not armed with the latest amazing bacteriological detection technology, the SensorFresh Q, because it’s only 2001 and it hasn’t even been invented yet!!!

I had to do something with this because it’s very current. And it is one of those canonical Days that the internet has basically created; a holiday, thought up and popularized purely through “word of mouth” by people typing at one another on computers.

Tomorrow, March 14th, is Steak and a Bl*wJ*b Day. I think they’ve had this for two years now. However, if you read through the blogger snippets referencing the thing on Technorati, you realize that basically anyone writing about it is only just hearing about it.

I really love the sassy and sensual writeup at
FTLOC&C (site might offend yer mom). Sounds like she had a bit of a struggle with the steaks, but I’ve gotta give her props for trying!

Threadless T-Shirts - Meat is Murder. Tasty, Tasty Murder by Stu

Remembered to me by Meatgasm.

Previously, on SteakFeed …

We described our wish to compare a bistro-style steak recipe to an actual bistro steak, prepared according to the same method. Nobody from Boston signed up to eat at Hamersley’s, and that’s probably because we didn’t offer them a comp, or dangle a crisp fifty for the tab.

Anyway, since then I’ve ruined two pairs of lovely rib steaks, trying to pull off the the sear-roasted ribby recipe in the book. Okay not actually “ruined” … but my results have been on the sketchy side, especially presentationally.

The first shot was overcooked, even for The Lady, who tends toward the more done end of Medium. My steaks were thinner than those Hamersley described, so my timing was borked. I should know better, but the method here is new to me, with the brief hot pan-sear and slower oven-finish combo.

The second shot, I got the thicker bone-in rib-eye steak, and paid a LOT more attention to the timing and feel of the meat. It would have been perfect, except for one thing: since ribbyes were the bone-in type, and not well trimmed, ignoramus that I was that night, I ended up with my steaks really nicely Medium, but warped or cupped by the constriction of the thick fat band around the edges. Rookie mistake, I know! It didn’t even occur to me to score the fatty edges until the big puddle of melted thyme-garlic butter started to form in the ever-deepening well formed by each steak.

Gordon doesn’t mention it in his book, and it’s not talked about in this crib of the same recipe by Food TV. However, I’ve learned it in the best way: as basic steak handling behavior, from experience.

Anyways, I doubt The Lady will humor me again for a while with this recipe, even though I still have the Hamersley book… Maybe I can fake her out by making a different bistro rib steak…

My new mantra: With a sharp knife, make small incisions, about 1 1/2 inches apart in the fat around the outside of each steak.