From the Kitchen and from the bar – new beers, new food and a tattoo!

Well, we never made it to the March for Science.   I did watch it on CSPAN, and they had pretty good coverage of it.   Some of the signs were priceless. I did like the one that read something like “we knew it was going to rain because of science”. I find it terribly weird that some people are offended that anyone dare have fun making the signs and dressing up, seeming to indicate that we all must be the stereotypical scientists with no senses of humor and no lives outside the laboratory.

This is to catch up on some of our gustatory and other adventures over the last few weeks.

On a visit to the grocery store, I found a “prime” top round aka London Broil. Prime generally indicates a cut that has a lot of marbling in it, and that is just a weird thing to claim for top round which is very, very lean. But there are other ways to determine “prime”, so maybe that’s how it works.   In any case, my curiosity got the better of me and I bought it since it was on sale. I couldn’t tell it was any more tender than a regular top round (the south end of a north facing cow).

I found a marinade on Saveur’s website. Since I didn’t have fennel, I used some star anise that I’ve had lying around.   I generally don’t care for the flavor of anise/licorice but I do like it in combination with other things. Spouse made a very hot fire in the charcoal grill and we had flames licking up around the meat as we like, and grilled it to a nice medium rare. Cut on the bias, it was tolerably tender and had a great flavor. We had it with fried potatoes and onions.

During that same shopping, I also found a pair of small beef tenderloins for about half their usual price. They were netted, which indicated that they weren’t holding together well (being three separate muscles).   But they’ll make a treat for beef stroganoff, or just slices of it raw since I tend to like that kind of thing. Continue reading

Advertisements