Artichokes seem to be back in season already. Ribeyes never left.
*cheers* Support the beef industry!
(Artichokes are possibly the best tasting thistle ever.)
A wise uncle of mine said if the cow isn’t still mooing, your steak is overcooked son. I’m a chick, but, he meant well.
A uniform temperature laterally through the steak, with a dark browned crust. Telltale signs of advanced cooking techniques. Vodkapundit, was this steak prepared sous vide?
One Weber grill. One pound of Kingsford charcoal. And a couple decades of practice.
“And a couple decades of practice.” Delicious sweet savory practice, indeed. That’s one of the coolest parts about cooking – assuming you haven’t totally botched it, you can eat your mistakes. And then try again.
That’s impressive. My hat is off to you, sir!
I used to live in Watsonville, CA, Artichoke Capital of the World. ‘Chokes as big as your head. 6 for a dollar.
Where’s the picture of the “wrap around your tongue” red wine to go with that?
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