Every time I go to Central Market, I seem to spend 80 dollars on groceries and this time was no exception. One thing that I don't like about Austin is the poor quality of beef. When I drive around town, I will some times see Longhorns grazing on prairie grass and weeds. And that is what the tough and gristly meat tastes like.
So, I decided to splurge and buy a nice thick Black Angus porterhouse steak. Unfortunately, it was 2 pounds which was more than I wanted. So I switched to a T-bone steak (without the tenderloin side). Since I cooked it for lunch, I decided to pair it with some Yukon Gold yogurt & green onion potato chips.
As I eat this steak for lunch, I am reminded of a quote from the movie Sidways:
"Half my life is over and I have nothing to show for it. Nothing! I'm a thumbprint on the window of a skyscraper. I'm a smudge of excrement on a tissue surging out to sea with a million tons of raw sewage."
No, not that quote! About how Miles was saving his bottle of 1961 Cheval Blac wine for a special occasion and then Maya responds that whenever you drink that bottle of wine it will be a special occasion.
Wow, this is surely the best blog to get giant photos of meat! I would love to see you do a giant photo spread on several different cuts.
Another topic. Can you tell me why aged meat if better than just-killed meat? I mean don't vultures want aged meat because it is partially digested by bugs already?
Yeah, perhaps 640x480 is too big of a picture, but it is small for my Thinkpad monitor (which runs at 1400 x 1050). In fact the size difference is so striking that whenever I look at a 1024x768 monitor, it feels like looking at a VGA screen.
Aged meat is better because as the meat ages (in refridgeration), it looses moisture. This intensifies the taste. So an analogy would be of a tomato compared to sun dried tomatoes.
Hmm, taking the meat-aging concept to absurdity, that would make jerky the most flavorful kind of meat. Perhaps losing moisture also makes it tougher.
I dunno. I'm not a big meat eater, but I do have the occasional steak.