There are those. I don't know if they are
more common nowadays or if the ever-watchful
eye of the Internet makes them easier to spot.
There are probably nasty pigs, too.
Some, but they have more excuse as often as not than the humans. No
That's the superiority of the human condition.
Others are in fact trying to eat us, but we can
do something to fight back.
one's trying to eat the humans.
My reading abilities becoming more idiosyncratic
by the moment, I read "one's trying to eat ruminants."
difference was that I seasoned the disaster
serving with some really old red chile flakes
from Bonnie's cupboard, which on the second
go-round I replaced with some of the last of
the Shipps' extra hot Indian ground hot peppers.
Some hot peppers do have that effect, at least in quantity. Even
sriracha will do it if consumed in large amounts.
The D&D Gold brand Sriracha used to give me
serious runs whenever I used it.
I actually like prunes. No fat, no salt, and no added sugars.
And
they taste good.
I have a modest fondness for them myself,
especially the half-dry ones. No fat is a
minus in my book, though.
Yeah well. They aren't the perfect food.
Beef. It's what's for dinner.
Prunes in Armagnac
What does one do with these, besides make very happy prunes?
Eats 'em. Drinks the juice or slops it
over ice cream.
Perfect Porterhouse Steak
categories: main, roast, beef, NYE
servings: 4
2 lb porterhouse steak, trimmed (2" thick)
1 Tb vegetable oil
Kosher salt and freshly ground black pepper
3 Tb unsalted butter, room temperature
Let steak sit at room temperature 30 min before cooking,
which will help it cook quickly and more evenly.
Heat broiler. Heat a large skillet, preferably cast iron,
over medium-high heat, then heat oil in pan until smoking.
Season steak very generously with salt and pepper and
cook until a deep brown crust forms on underside (do not
turn), about 4 min. Transfer steak to a cutting board,
turning it browned side up.
Cut meat from bone in 2 pieces (strip and filet). Slice
both pieces straight down perpendicular to the bone,
1" thick. Replace sliced steak around the bone (it
should look like a whole sliced steak) and return to
skillet, browned side up. Top with butter and broil
until butter is melted, 4 to 6 min for medium-rare.
Serve steak with buttery pan juices spooned over.
Bobby Flay, bonappetit.com
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)