Tofu-Eater’s Nightmare
September 7th, 2009Big Piles of Dead Cow
Here’s one thing I did today.
How do you like that? That’s two rib eye roasts from Costco, going into freezer bags. Prime beef! Cheaper than choice at my local store. I refrigerated it for a week in its vacuum packaging. That ought to be enough aging to have some impact. I should have let them go another week. Beef is no good until it develops a little smell.
I will never understand why people perpetuate myths about steak. They say frozen beef is no good, unless you freeze it instantly in liquid helium or something. Ridiculous. These steaks will be sublime.
I cut three two-inch steaks, for special occasions. The rest are about an inch and a half. I should have cut them thinner, but it’s hard to force your hand to do something your stomach knows is wrong. Two inches is the perfect thickness for a steak. You can burn the outside slowly, to the perfect degree of doneness, without overcooking the inside.
I also froze some Orinoco bananas. These things are frustrating. They all get ripe at once, and they last about two days. Yesterday, I tried to eat one, and I couldn’t do it, because it was too green. Today I had to slice pieces out of the ones I froze, because they were too ripe. But they’ll be great in baked goods.
I think I’m going to dedicate more land to bananas. They’re free, they’re extremely useful, and they look better than bare grass.
I have some bread rising. I am sorry to see that my ability to make fattening food has turned out to be important for my sister’s health. It’s not a very cheery reason to bake. But I’m glad I know how to do these things. If anyone can keep weight on a chemotherapy patient, I can.
I can’t really recommend that Tilia vacuum sealer in the photo. It works, but it’s expensive, and so are Tilia bags. If I ever need a new sealer, I’m going to try one of these jobs from Sorbent Systems. I already buy their bags. I think. Not Tilia’s, anyway.
It has been a truly great day. Maybe I’ll explain eventually. I’m so grateful for the way things are going, in spite of the problems. I think this is how we were intended to live. I fired off a rough draft of the first section of the book I’m helping my pastor with. It would take me a day to explain what went through my mind as I worked on it, and why I’m so glad I’m doing it.
Hope they take my offer on that truck. If not, I’ll have to bolt a bed to the T-bird.

September 7th, 2009 at 10:50 PM
I would have liked to see the aged, uncut roast so I could judge the depth of decreptitude of the meat.
September 8th, 2009 at 10:40 AM
Yum!
September 8th, 2009 at 1:22 PM
Steve, you have been blessed with the foresight to learns to cook great tasting high energy density foods (I prefer that instead of fattening) in order to take care of your sister. Is not a sad thing. Is a blessing. A tool G_d gave you to prepare you for your sister’s challenge
September 9th, 2009 at 11:08 AM
Recently discovered the Argentinian cowboy BBQ secret. Rock salt. Morton’s rock salt for making ice-cream. Grind it over your steaks about 20 min before the grill. Probably about 3/4 tsp per side for those monsters you’ve cut.
Ground rock salt and nothing else, nothing, no pepper, no garlic don’t even whisper to them. The mrs and the kids raved, even the 8 yr old ate all his. There was no talking, yelling or complaining, only chewing.
Hope your sister recovers fully.
Smokin
September 9th, 2009 at 12:06 PM
Make sure you get food-grade salt. I tried to brine meat in the stuff used for melting driveways, and it was a bad experience.