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On Food August 24, 2007

Posted by truthspew in food, Uncategorized.
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So recently I found out that a local vendor, Costantino’s Venda Ravioli also grinds meat fresh on premises. A pound of lean ground sirloin is $4 whereas at the supermarket a pound of 80/20 is over $5 and the meat is of questionable character to begin with. The thing is, the meat has been in the fridge for a couple days and it’s still red. Do that with a supermarket pack and it’s brown by the second day.

When it comes to food local vendors are the absolute best. There’s Spezia, which specializes in gluten free recipes but also has a selection of meats that is very good, not to mention that the speck is fantastic.

Then of course for sweet stuff, nothing can beat Nancy’s Fancies Cakes! I’ve said it before and I’ll say it again, this woman knows the purpose of cake and that is to be a vehicle for frosting.

I like the fact that my money supports local vendors.

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Now playing: Thievery Corporation – Heaven’s Gonna Burn Your Eyes
via FoxyTunes

The Harvest is going well August 12, 2007

Posted by truthspew in food, Internal Combustion, La Famiglia, liberalism, Neighbors.
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So my tomatoes and zucchini are finally ripening. Every day I pop out and pick another couple handfuls of cherry tomatoes. The beefsteak tomatoes take a little more time but they’re even going red.

mitomato

This one was destined for the treatment. You know, salt, pepper, garlic powder, oregano, olive oil and balsamic vinegar. It’s funny but I love vinegar, have since I was a kid. When my dad and aunt were up we were talking about my cousin. My aunt mentioned he put vinegar on french fries.

I looked at my aunt and told her that I did that too. Either vinegar or a combination of my two favorite things, vinegar and tomatoes otherwise known as Ketchup. Not to mention that salt and vinegar chips rock, and sour pickles are awesome.

But then I discovered where I get my penchant for using the letters to the editor at the local paper to slam politicians. That was my grandfather as I found when I looked up my last name on ProQuest. Grandpa definitely didn’t like Rep. Claudine Schneider. So cross a mouth with an extreme liberal point of view (Compliments of mom) and that’s me.

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Now playing: Ben Folds Five – She Don’t Use Jelly
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Too cook is to suffer May 18, 2007

Posted by truthspew in Alton Brown, food.
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I make a very good steak. First I season them. It can be as simple as salt and pepper, or move into rubs etc. Tonight I used a little bit of salt and a spicy steak seasoning mix.

Just liberally coated both sides of each piece with the stuff then seared for 4 minutes a side. That generated enough smoke to fill up the kitchen, dining room and living room. Had to open a few windows and point a fan outward to exhaust it. But once they’d been seared and the smoke cleared I put them onto a half sheet and into a 400F oven for ten minutes, turn once midway through. The searing process involves getting a pan ripping hot, then sliding the steaks in for the above mentioned 4 minutes per side.

Then out of the oven and covered by aluminum foil for five minutes. Screw going out to eat – my steaks rule! I used two nice thick cut Del Monico steaks. It’s got just enough marbling and fat content to be perfect for high heat. And what you end up with is a delectable steak which goes very well with Pinot Noir.

Not to worry – I only had one glass of wine tonight so I’m not feeling the effects of the alcohol at all. As I said in a prior post, I’m learning which wines go with which meals. I also have an idea for the next time I do steak. I might use a little of the wine to make a nice sauce to lay over it. Mmmmmm!

I love to cook. I like trying interesting things, improvising, etc. I’m a bit like a whirlwind in the kitchen. But tonight I really outdid myself. Not only flavor wise, but smoke wise. I was coughing whilst tending the steaks. I need to buy a grill. I’m not sure if I should get a gas model or a charcoal model. If I heed Alton Brown, charcoal is the way to go. But I like the convenience of gas. In my case, I need high heat in a hurry and the ability to close the lid and come back to perfectly cooked meat.

My preference is slightly pink inside, not grey and maybe even a little bit bloody. And that’s how I make them. Even Keyron likes them like that now and he used to be the type that said “I’d like it charcoaled.”