View allAll Photos Tagged mediumrare
Medium rare UMI Flapsteak on Levain toast with Västerbotten cheese, Sweet Baby Ray's BBQ sauce, Tzatziki, crispy bacon and spring onion.
Just had to have another Ribeye steak. Smothered with sautéed mushrooms and onions with chopped garlic, horseradish and blue cheese.
That medium/rare Tenderstrip came out just perfect.
My wife says I'm like Carmy in "The Bear" in the kitchen.
And that my cooking obsession is not skills or talent, it's a diagnosis.
I think she's right...
Lobster macaroni & cheese with filet mignon (medium rare) at a comforting price. If you're not too picky, this is very good!
Obviously not professionally shot; the light source was from overhead recessed lighting, which casts unsightly shadows. I still couldn't resist taking photos.
I smoked everything this time with almond logs. Almond gives the meat a sweet smoke flavor. I will be using it again, really liked it.
I smoked everything this time with almond logs. Almond gives the meat a sweet smoke flavor. I will be using it again, really liked it.
Medium rare, with red wine sauce and asparagus.
Carbs in the form of fries, will be added within short.
Delicious and simple dinner.
The drawings I made with Jaakko Pallasvuo for Retreat zine were briefly exhibited in Milano Chow's hallway.
The zine comes out in 2009 on Milano's small press Medium Rare.
photo: Milano Chow
Driving home this evening 6/9/17 I passed a field with this magnificent beast grazing , I realised a photo opportunity was available and promptly parked my car .
Loaded up the Nikon and captured this fine fellow .
Highland cattle (Scottish Gaelic: Bò Ghàidhealach; Scots: Heilan coo) are a Scottishcattle breed. They have long horns and long wavy coats that are coloured black, brindle, red, yellow, white, silver (looks white but with a black nose) or dun, and they are raised primarily for their meat.
They originated in the Highlands and Western Isles of Scotland and were first mentioned in the 6th century AD. The first herd book described two distinct types of Highland cattle but, due to crossbreeding between the two, only one type now exists and is registered. They have since been exported worldwide.
They are a hardy breed due to their native environment, the Highlands of Scotland. This results in long hair, giving the breed its ability to overwinter. Bulls can weigh up to 800 kilograms (1,800 pounds) and cows up to 500 kilograms (1,100 pounds). Their milk generally has a very high butterfat content, and their meat, regarded as of the highest quality, is gaining mainstream acceptance as it is lower in cholesterol than other varieties of beef.
They have an unusual double coat of hair. On the outside is the oily outer hair—the longest of any cattle breed—covering a downy undercoat.This makes them well suited to conditions in the Highlands, which have a high annual rainfall and sometimes very strong winds.
Their skill in foraging for food allows them to survive in steep mountain areas where they both graze and eat plants that many other cattle avoid. They can dig through the snow with their horns to find buried plants.
The meat of Highland cattle tends to be leaner than most beef because Highlands are largely insulated by their thick, shaggy hair rather than by subcutaneous fat.
Highland cattle can produce beef at a reasonable profit from land that would otherwise normally be unsuitable for agriculture. The most profitable way to produce Highland beef is on poor pasture in their native land, the Highlands of Scotland.The meat is also gaining popularity in North America as the beef is low in cholesterol.
The beef from Highland cattle is very tender, but the market for high-quality meat has declined. To address this decline, it is common practice to breed Highland "suckler" cows with a more favourable breed such as a Shorthorn or Limousin bull. This allows the Highland cattle to produce a crossbred beef calf that has the tender beef of its mother on a carcass shape of more commercial value at slaughter.
These crossbred beef suckler cows inherit the hardiness, thrift and mothering capabilities of their Highland dams and the improved carcass configuration of their sires. Such crossbred sucklers can be further crossbred with a modern beef bull such as a Limousin or Charolais to produce high quality beef.
Tonight's dinner basically.
Berbere (Oromo: Barbaree, Amharic: በርበሬ bärbäre, Tigrinya: በርበረ bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, Ethiopian holy basil (besobela) seeds, korarima, rue, ajwain or radhuni, nigella, and fenugreek.
It is a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere also refers to chili pepper.
Mainly used in stews, caserolles and soups, but is also excellent as rub/mix for grilled meat.
I think I took the sear a little too far, but the meat was juicy, tender and flavorful and spot on at 138° out of the water bath. This was just for practice on a frozen steak from Target.
I'm doing 2" thick USDA Prime tenderloins for Christmas Eve; can't practice on those !
The drawings I made with Jaakko Pallasvuo for Retreat zine were briefly exhibited in Milano Chow's hallway.
The zine comes out in 2009 on Milano's small press Medium Rare.
photo: Milano Chow
Day 4… I had two striploin steaks left uncooked from our New Year’s dinner that were just begging to be cooked; getting near their best-by date, and were past the point when I would feel comfortable freezing them. Normally steak isn’t a Monday night meal, but duty calls… so into the sous-vide they went for an hour and a half while I did a HIIT workout on the bike trainer to work up an appetite.
Crisis averted.
I like Ribeye Steak . Got a little fat in it , melts in the mouth and to me it's probably one of the best cut . It's not over priced like fillet steak and it's not tough like the rump thing .
Found some green beans , cooked them , and wrapped them with some bacon and fried them again . Some creamy mushroom , grilled baby tomatoes . Cooked that all myself with some Blue cheese , my favorite . I know Mc Donalds have reopened :) Only Drive through though ......
Homemade bread with butter, toasted and topped with mid rare prime rib, spicy sour cream sriracha sauce and topped with soft poached eggs.
Garlic-Crusted Rack of Lamb Roast. Hasselback potatoes, creamed spinach, salad and cucumber salad for lunch this Mother’s Day.
Well, threeandahalf full size minced chuck shoulder patties...not all in one bun though.
Life in the kitchen: youtube.com/shorts/7JcJ-dARJlo?si=PqCjx0YROJC5qh89
The drawings I made with Jaakko Pallasvuo for Retreat zine were briefly exhibited in Milano Chow's hallway.
The zine comes out in 2009 on Milano's small press Medium Rare.
photo: Milano Chow
One of my passions about photography is SURPRISE. Often I see a composition which grabs me so profoundly I just shoot. Recently someone asked me if I "set up" my still life material! "Never," I said. (Then I remembered my piece with the rock which I "did" place on the railing . . . see below for this exception!)
Now here is an example of something that would take up pages in my visual journal. I LOVED the contrast of the thin, relatively new (comparatively speaking) "Solomon's" book leaning against the old row of ragged books.
C L I C K
Now, I am NO scholar, but fascinated with research! When I began to read about the The Song of Solomon I was totally blown away by the controversies which abound from this piece. Now I'm wondering if someone did, indeed, set up this still life with the juxtaposition between the torn covers and the newness of the Solomon book!
My dear grandmother's favorite saying was:
“A merry heart doeth good like medicine.”
And I love:
“All the rivers run into the sea; yet the sea is not full.”
~ King Solomon ~
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a bit of trivia from the New World Encyclopedia:
"The Song of Solomon (Hebrew title שיר השירים, Shir ha-Shirim), also known as the Song of Songs, is a book of the Tanakh (and Christian Old Testament), which celebrates and interprets human sexuality within a religious framework. The book consists of a cycle of poems about erotic love, largely in the form of a dialogue between a man and a woman (often labeled a "bride" and a "bridegroom" by conservative translators).
While the nature and function of the Song as a religious document remain controversial, it is undeniable that it is, first and foremost, an inspiring and moving example of poetic art.
Through its use of various poetic and literary devices, it manages to create a vivid and compelling world, one that is inhabited by two (unnamed) characters onto which readers are invited to project themselves.
An intriguing element of this text as poetry is that, in spite of the efforts of various scholars and commentators over the centuries, it simply does not require a single discrete interpretation. As such, any ambiguities, double meanings or circular references could have been intentional elements of the poet's overall purpose in composing the text.
Some of the devices used to great effect include symbolism, sensory imagery, and other line-and strophe-level devices (including alliteration and paronomasia)."