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United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

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Thursday, February 26, 2004

A couple of bacon-wrapped filets sealed up, ready for long term freezer storage. 7:23:48 PM    comment []

Some filets and other tenderloin goodness on their way to the freezer. Not pictured: one on the way to my stomach as another snow day looms.   Tastes pretty good, better than a chilidog. Wright’s peppered bacon on the outside. 6:32:08 PM    comment []

Howard sacks MP for 'deplorable' cocklers joke The Tory MP Ann Winterton was sacked from the Parliamentary Conservative Party today after publicly joking about the deaths of the Chinese cocklers who drowned at Morecambe Bay. Party leader Michael Howard said he was withdrawing the Conservative whip from the MP for Congleton, Cheshire, after she refused to apologise and withdraw her comments, understood to have been made during an after-dinner speech. Just weeks after 20 Chinese cocklers died after getting caught in the tide in Bolton-le-Sands, Mrs Winterton reportedly referred to two sharks who were sick of eating tuna and so one said: "Let's go to Morecambe for a Chinese." What’s pathetic about this attempt at Earl Butts style humor is not the insensitivity behind it, but the ignorant use of language – especially damning for a Tory Englishwoman who should be well versed in both the Queen’s English and the vernacular. The tragic flaw is not in “Morecambe,” which is topical and hip - and there’s nothing hateful in saying “Chinese,” at least as far as I know. The word that puts the focus all wrong is the simple indefinite article “a.” It makes you graphically think of the slaves who died when the tides rose unexpectedly, instead of the food that’s carried out in white rising rectangular boxes with wire handles. It reveals the mind beneath the quip. What she should have said is, “I’m tired of tuna salad, let’s go out to Morecambe for Chinese.” Then at least it would have been funny. Some politicians refer to moments like this, when they accidentally reveal their innermost thoughts to the literate public, as "political correctness." That catchphrase excites their literacy-challenged constituency, who can repeat it and spit tobacco juice at the same time without tripping - but don't you kinda wish these phrasemongers had treated undergraduate prerequisites in their native tongue seriously instead of blowing them off as unnecessary fluff impeding progress to a Gentleman's C in Business Administration? So don’t fault the rest of us just because we understand exactly what you said - catchy slogans cannot mitigate evil thoughts. 5:35:15 PM    comment []

Here’s a sauce included with the great filet mignon techniques in a Cooks Illustrated article written May, 2001. Here’s the technique, which I’ll try later on tonight: 1.       Adjust oven rack to lower-middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. When oven reaches 450 degrees, heat 10-inch heavy-bottomed skillet (not nonstick) over high heat on stovetop until very hot, about 3 minutes. 2.       Meanwhile, rub each side of steaks with 1/2 teaspoon oil and sprinkle generously with salt and pepper. Place steaks in skillet and cook, without moving steaks, until well-browned and a nice crust has formed, about 3 minutes. Turn steaks with tongs and cook until well-browned and a nice crust has formed on second side, about 3 minutes longer. Remove pan from heat, and use tongs to transfer steaks to hot baking sheet in oven. 3.       Roast 2 to 4 minutes for very rare (center of steaks will appear cherry red and feel very soft and loose when cut with tip of paring knife), 4 to 6 minutes for rare (centers will appear red and soft), 6 to 8 minutes for medium-rare (centers will appear pink and feel firm but juicy), or 8 to 10 minutes for medium (centers will appear light pink and feel firm and compact). (After transferring steaks to oven, proceed with pan sauce.) Transfer steaks to large plate; loosely tent with foil, and let rest about 5 minutes before serving. …and here’s the sauce. It sounds like a perfect one for a molcajete: ARGENTINIAN-STYLE FRESH PARSLEY AND GARLIC SAUCE (CHIMICHURRI) Makes 1 generous cup Like a loose, fresh salsa in consistency, this mixture is a common accompaniment to sautéed, roasted, and grilled meat in South America. For best results use flat-leaf parsley. 1 cup (packed) fresh parsley leaves, washed and dried, from one large bunch 5 medium garlic cloves, peeled 1/2 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 tablespoons water 1/4 cup finely minced red onion 1 teaspoon salt 1/4 teaspoon red pepper flakes Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.) 4:29:23 PM    comment []

I really wanted to believe these cruddy snow photos were done for until next year. They sent us home from work at 2:30 and we’re supposed to get 4-8 inches by tomorrow morning. Enough already.   For a picture of real snow, pretty snow; check out this picture – or this one. 3:26:09 PM    comment []