No cute pictures of the boys this post, but I promise some of them soon.
I think a while back I wrote or intended to write about sea changes in my life. When I was a teenager who played the violin, I was an incredible snob toward cellos; they always sounded out of tune to me, and their repertoire seemed pale and boring compared to the violin repertoire. When I learned to play cello some 22 years later, my attitude shifted a great deal (perhaps my hearing and sense of intonation has declined), and I love to play the cello and listen to music for cello (while still enjoying the violin).
My Prime Steakhouse years had made me an anti-filet snob (except for some excellent pepper steaks made by relatives or filets with fancy sauces in French restaurants); at Morton's we learned that prime steaks really show their primeness in cuts such as the New York strip and the Ribeye (indeed, Morton's did not guarantee prime filets because in fact choice filets--a lot cheaper--tasted better than prime filets).
My sons' fascination with teppanyaki restaurants has caused me to experiment with various ways of stir frying beef at home, and it has never seemed to be as good as at Kabuki or Benihana until I finally bought filets, seared them, and sliced them right in the pan. They were delicious, and the boys ate them. They were so good I bought more for the grill, and the boys--who did not like the fat of ribeyes but would eat the parts I carved out for them--eat nice rare filets with enthusiasm and no fuss. I enjoy them a lot, too, and appreciate how easy they are to cook. While it is possible to undercook a ribeye (where there is so much uncooked fat you can hardly eat it), it is hard to undercook a filet on a hot grill (and I realize a problem with restaurant filets is they don't believe you when you say you want it rare; an overcooked ribeye is much less of a tragedy than an overcooked filet).
No real moral here. Expect more pictures of baseball playing boys soon.
I think a while back I wrote or intended to write about sea changes in my life. When I was a teenager who played the violin, I was an incredible snob toward cellos; they always sounded out of tune to me, and their repertoire seemed pale and boring compared to the violin repertoire. When I learned to play cello some 22 years later, my attitude shifted a great deal (perhaps my hearing and sense of intonation has declined), and I love to play the cello and listen to music for cello (while still enjoying the violin).
My Prime Steakhouse years had made me an anti-filet snob (except for some excellent pepper steaks made by relatives or filets with fancy sauces in French restaurants); at Morton's we learned that prime steaks really show their primeness in cuts such as the New York strip and the Ribeye (indeed, Morton's did not guarantee prime filets because in fact choice filets--a lot cheaper--tasted better than prime filets).
My sons' fascination with teppanyaki restaurants has caused me to experiment with various ways of stir frying beef at home, and it has never seemed to be as good as at Kabuki or Benihana until I finally bought filets, seared them, and sliced them right in the pan. They were delicious, and the boys ate them. They were so good I bought more for the grill, and the boys--who did not like the fat of ribeyes but would eat the parts I carved out for them--eat nice rare filets with enthusiasm and no fuss. I enjoy them a lot, too, and appreciate how easy they are to cook. While it is possible to undercook a ribeye (where there is so much uncooked fat you can hardly eat it), it is hard to undercook a filet on a hot grill (and I realize a problem with restaurant filets is they don't believe you when you say you want it rare; an overcooked ribeye is much less of a tragedy than an overcooked filet).
No real moral here. Expect more pictures of baseball playing boys soon.
posted from Bloggeroid
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