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There’s an Engineer in the Kitchen blogs the good blog about his recent romantically inspired experiment with “meat glue” to create what looks like a very tasty “Bacon Wrapped Tenderloin with Bacon Decorated Salmon.”

Let’s listen in!

As an Engineer, I had purchased over the web some “meat glue” (or transglutaminase) to experiment with, and the transglutaminase seemed to be just the ticket to creating this dish! [let's not think too hard about an engineer experimenting with "meat glue"] ….
Use latex (or similar) gloves while working with the stuff. You can wear a mask, though I don’t.
All of this sounds scary, but the fact is I pretty much do the same thing anytime I am using adhesives in my workshop. Gluing yourself or parts of your body together is kind of annoying. [this IS, remember a steak recipe!]
Now to set a glue, it helps to put it in a vise. With food, the best vise around is a vacuum sealer. I happen to have a Food Saver vaccuum sealer, so into a couple of bags they go… [again, It's. A Steak. Recipe. Okay?]
Notice the bacon just sticks to the sides!! No toothpicks or stings! Just delicious bacon and tenderloin!
Now if you think it is only by chance that the cat snuck into a picture of a table covered in food, you do not know that cat!

Pretty cool. I’m not sure how much effort with the gluing and vaccum-vice sealing process would actually be worth the results here, specially since the engineer dude doesn’t give a review at all.

Tags : meat glue

This is it. I’ve been wanting a return to the cast iron skillet for several months now. I have just tucked away my barbecue, I mean monster grill, for the winter, so it’s perfect timing. I’m not cooking outside, so I’ll have to make my steaks inside, and Searing and Finishing a Steak with a Cast Iron Skillet will be my inspirational touchstone.

I may even do some bison, though my freezer is full of decent beef steaks (fromthe supermarket, ack! more on that topic later =)

Tags : bison steak

west seattle « absinthe and oranges
jak’s grill

December 5, 2008 in west seattle | Tags: jak’s grill, morton’s, steakhouse, west seattle | 1 comment

It was a Saturday night, and somewhat incredulously, I found myself in West Seattle for the third time in as many months. Also beyond belief: I was having dinner at mothertrucking JaK’s Grill. Now I readily admit that my food writing is completely subjective and hopelessly incompetent, but this is only exacerbated by the fact that I’m nowhere near equipped to comment on a steakhouse. I know nothing about steak, and don’t much care to.