October 5, 201015 yr you are the UN, John. The un-Chinese for eating in such a place? The un-cultured? The un-American for adopting a coupla (former) Russkies?
October 5, 201015 yr i guess the un-UN, too, if you'd un-not like. I'm trying to come back with something really clever and funny, but I'm just getting dizzy. I give.
October 7, 201015 yr that sounds good I'm making a roast chicken with fingerling potatoes as I type this.
October 7, 201015 yr Just had honey baked sausages with a bit of mustard and rye bread. Most satisfactory.
October 7, 201015 yr Just had honey baked sausages with a bit of mustard and rye bread.Damn! That sounds good. I must be hungry, I am actually salivating.
October 7, 201015 yr sounds interesting... never heard of wet aging a steak before. what benefits does it offer and are there any health risks, especially if you like it medium?
October 7, 201015 yr Sausage of the week from Whole Foods on the grill with a little mustard and sauerkraut.
October 7, 201015 yr I love the sausage of the week. I wish I could say the same for the rancid steak. I hope it was good and you don't die.
October 8, 201015 yr directions on how to properly and safely wet age a steak, so i don't accidently harm myself.
October 8, 201015 yr OK -- did you follow directions off a particular websites? i can't handle rare, but with a seriously good steak i like medium-rare.
October 9, 201015 yr Did a small pork roast on the grill, seasoned with kosher salt, pepper and tandoori spices. Accompanied by asparagus drizzled with olive oil, kosher salt and really good balsamic vinegar (thanks John!!). It was very tasty.
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