So once again, I get my entry for SoCS in right at the deadline. You know, I’ve been thinking of “beef” all day, and not been particularly inspired to write anything about it. All I could think of at first was the old tv commercial (yes, I’m dating myself, I know!) for Wendy’s. Yep. “Where’s the beef?”
Then as I went through my daily errands, I went to the spice store and found some good seasoning for…beef, which made me think of my husband’s secret recipe for delicious tri-tip roast. (for those of you who don’t know, the tri-tip is a sort of sirloin roast, popularized in Santa Maria, California. According to Wiki, this cut is called “aiguillette baronne” in France, in case you were interested) Ok, it isn’t really a secret, since he’ll tell anyone who asks what is in the rub. Then we went to Whole Foods where we were offered a taste of an English cheese with chives in it. As a result of that, we decided to have burgers tomorrow night and put this cheese on them. I think it will be pretty good. So my husband remembered to thaw out some ground beef when we got home. I made hamburger buns and froze them a few weeks ago. I’m sure we will have the right “beef to bun” ratio.
I like beef, it can be quite delicious when cooked properly. And for the record, that is usually “medium rare.”
It just isn’t so easy for me to write anything interesting about beef. Mostly my husband prepares and cooks the beef. I’m usually making salad or pasta or something else for the dinner. One time, we bought this really tiny and really expensive piece of “American Kobe-style” steak. I cooked it because he was at karate practice. I was a little terrified, because of the price of it, and I spent at least an hour researching how best to do it. Finally, the best way for me to cook a steak involves a very hot cast iron skillet, some oil, salt and pepper, and the oven. The whole process takes less than 15 minutes. If you want the instructions, you can find it HERE. <–click 🙂
Well, je suis désolée, mes chers lecteurs. This week’s “SoCS” was not very “beefy.” And, in the immortal words of Forrest Gump, “That’s all I have to say about that.”
This post is part of Linda G Hill’s “Stream of Consciousness Saturday” — Click and read, click and join in! Your Friday prompt for Stream of Consciousness Saturday is: “beef.” Use it any way you’d like. Enjoy!