Food

[geoffbot]

There was a request made that I post steak pictures. So this will act as a teaser for later...

[bu11itt]

I think it all turned out alright.

[geoffbot]

Ooh nice. Wine good? Looks like red wine.

[boatme99]

There was a request made that I post steak pictures. So this will act as a teaser for later...

Careful. They're almost overdone!

[bu11itt]

Ooh nice. Wine good? Looks like red wine.

It was good, if not a little young. Still had some baby fat that it needs to shed. I opened it at 7 AM before I left for work to let it slow-O all day. It helped, but was still pretty tightly wound.

[geoffbot]

Red though, yes? 😉

[geoffbot]

An absolute frenzy, a cacophony, even, of activity in the kitchen with the family in law tonight. Thai chicken, pork, all sorts. Much fun.

[Henry Krinkle]

That looks fun.

[Henry Krinkle]

A giant pile of the hydroponic lettuce, gorgonzola, roast chicken, apple and a dressing made from dijon mustard and 18 year old balsamic.

[skywatch]

... and a dressing made from dijon mustard and 18 year old balsamic.

Hopefully you aged the balsamico from scratch, right? Because, well otherwise you wouldn't be *Henry Krinkle*

(Just teasing - actually we have kept two vinegar casks for 10-15 years but the stuff doesn't generally become magic, more like wine-flavored shoe polish. Who would think that acetobacter was so finicky and fragile? As a winemaker I thought I was fighting it, but I can't seem to make it thrive where I want it!)