Fail
Posted by T. M. | Filed under Uncategorized
We have experience catastrophic fail.
Lesson learned, always backup.
Eaten
Posted by T. M. | Filed under Uncategorized
@ the Fire Rock steak house by yours truly.
Playing with your food, redux
Posted by T. M. | Filed under Uncategorized
If you can’t have fun with your food, then what’s the point.
Want to make your own meat house? You can find the instructions and ingredients over at Zuza Fun
Tags: fun
Grilled Delmonico Steaks
Posted by T. M. | Filed under Uncategorized
Ingredients
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 6 tablespoons soy sauce
- 1/4 cup minced garlic
- 1/2 medium onion, chopped
- 2 tablespoons salt
- 1 tablespoon pepper
- 1 tablespoon crushed dried rosemary
- 3 tablespoons steak seasoning
- 3 tablespoons steak sauce (e.g. A-1)
- 4 (10 ounce) Delmonico (rib-eye) steaks
Directions
- Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
- Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
- Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
- Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness
Gummy Steak
Posted by T. M. | Filed under Uncategorized
You know you want it.
Tags: gummy
Blackened Fish
Posted by T. M. | Filed under Uncategorized
Trout is recommended, but catfish or snapper works just fine.
Ingredients
- 1 tablespoon paprika
- 2 teaspoons dry mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 3/4 cup unsalted butter, melted
- 6 (4 ounce) fillets trout
- 1/4 cup unsalted butter, melted
Directions
- In a small bowl, mix together paprika, dry mustard, cayenne pepper, cumin, black pepper, white pepper, thyme and salt; set aside. Heat a heavy cast iron pan on high heat until extremely hot, about 10 minutes.
- Pour 3/4 cup melted butter into a shallow dish. Dip each fillet into butter, turning once to coat both sides. Sprinkle both sides of fillets with spice mixture, and gently pat mixture onto fish.
- Place fillets into hot pan without crowding. Carefully pour about 1 teaspoon melted butter over each fillet. Cook until fish has a charred appearance, about 2 minutes. Turn fillets, spoon 1 teaspoon melted butter over each, and cook until charred. Repeat with remaining fish.
Amount Per Serving Calories: 420 | Total Fat: 35.3g | Cholesterol: 150mg
Messermeister Cutlery
Posted by T. M. | Filed under Uncategorized
These go down in our book as the best out there, and if you’re the type of person who likes to impress your guests by having the best, then here you are.
At an MSRP of $1,630 (and as low as $999 if you shop around) these aren’t for every one. Hey, some of us have to pay rent.
The Messermeister meridian line has several features we like in a top quality knife. First, they polish the edge which gives the knife a great aesthetic quality. Second, they use a tapered bolster which is comfortable to use against your index finger while allowing for easy re-sharpening over years of use. These are great knives and would be a fine addition to any kitchen.
Tags: Knives
Kay Home Disposable Grill
Posted by T. M. | Filed under Uncategorized
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At only $5 this one is for those homeless people out there.
3 position wire grid – Stamped metal bowl – Includes instant light charcoal requiring no starter fluids. Or just for the bachelor on a budget. |
Tags: disposable, grill
So cute and tasty
Posted by T. M. | Filed under Uncategorized
Ok, so as a lover of small furry animals, and someone who’s had a Guinea Pig as a pet I’m not quite sure what to think of this. I’m not sure if the memory of my beloved pet would interfere with being able to eat one, but I hear it’s not half bad.
The only problem I can see here is the presentation. If it was just meat on a plate that would be one thing. But this looks like more of a funeral.
That said, I’d still eat it. And it’s on my list of things to try. Oh little furry guy, I miss you…
Tags: exotic, Guinea Pig, strange
Kangaroo
Posted by T. M. | Filed under Uncategorized
JustAustrailia has a great little article on how to cook kangaroo. I’ve had this once in my life and not living in Australia or not having access to an exotic meats store it was hard to come by for me.
But if you do live somewhere in the states that has access to this type of meat, it’s tricky to cook but the pay off is amazing. Extremely tender if done right, very lean. Highly recommended. Makes me wish I was Aussie. And if you’re Australian, feel free to laugh at us over in the states for calling this ‘exotic’
