Skirt Steak (4 Toasts)
Roasted Tomato (2 1/2Toasts)
I have this friend (who will recognize himself) who took a History of Black Music course in which he had to listen to and comment on 150 songs by black musicians before the 1990's. The comments had to be around 100 words per song (I'll surely get corrected on this), and they had to be consistently interesting (though I think this was a parameter he inflicted upon himself). Now while this sounds like an easy and perhaps even fun task, it proved to be anything but. Blogging seems the same to me. I like to skirt the issue when it comes up. The steaks are too high (yes, Mom, I meant to spell it that way)!
Which brings us to Skirt Steak, something we had a bit of trouble finding in the grocery store. What's the skirt part all about? Did it have ballet aspirations? Did it have to settle for the meat aisle? Did we redeem it somewhat by including it in a Martha recipe? Alas, we couldn't find Skirt Steak (unless that is the name of the recipe, in which case it was in my heart all along). Instead, we found another kind of steak whose name escapes me. It was cut as thinly as lunch meat, so at the end we had a sort of lunch meat steak dish. The dish wasn't disappointing, but only because it was steak. It was kindof salty (the recipe's fault) and kindof tough (my fault.
The tomatos (tomatoes?) were no better. Spoon liked them better than I did, and I can see how this could be, but for me, I'm not a huge fan of cooked tomatoes, and have honestly only really come around to uncooked ones in the past five or six years. Whether this fact automatically disqualifies me from writing a food blog is up to you. But really it's not up to you. But these tomatos were of the texture that makes my throat close up.
Me: It's good for you, throat! Anti-oxidants!
Throat (in a more throaty voice): Poison! Poison!
Anyway, I can't in good conscience recommend the tomato. In fact, I dislike them so much I would like to throw tomatos at them, but we used all the tomatos on this recipe.
You may wonder what, if this recipe I'd like to throw tomatos at still warrented 2 1/2 toasts (the toast system is out of five, by the way) what recipe could possibly earn the disgrace of a lowly 1 toast? Well, we don't know yet, but we'll know when we taste it (I'm looking at you "Brussels Sprouts and Hazelnuts pg 247")
I posted an awesome comment (Little Richard made an appearance) but the thing broke down and I don't want to repeat it again so you'll have to settle for this one:
ReplyDeleteThe girl from Julie and Julia was on Q yesterday, the real girl. I meant to tell you when I saw you but didn't. Anyways, I'm sure you can find it on the internet if you want to.
Furthermore, good job pandering to your audience you shouted me and your mom out on the same post. Instant fanhood.
Also try and put ketchup on all plates,
Spencer "Batali" McCormack
Re: Skirt Steak (internet source):
ReplyDeleteThe skirt steak is the diaphragm muscle. It is a long, flat piece of meat, with a tendency toward toughness. But it has good flavor. It can be grilled or pan fried quickly with good results. Another traditional method is to stuff it, roll it, and braise it. In many areas of the country (Texas, for example) skirt steak is the only cut to be used when making "real" fajitas.
Uhm...... is this blog still open?
ReplyDeleteC'mon, they're newlyweds! Spoon & Spatula can't always be in the kitchen ALL the time! (wink! wink!)
ReplyDeleteKeep up the cooking & the comments you two :)