tonight we are having thick (huge!) new york cut striploin steaks, garlic mashed potato, and sauteed onions.

Im pan frying the steaks to seal (and create the malliard reaction) then finished in the oven.

Not making any sauce to go with it, as my Dad always said, you dont need sauce with good meat. Was at the butchers yesterday and watched him cut the steaks from a side of beef which had been ageing for 22 days. Im expecting big things from it.






"The basic tool for the manipulation of reality is the manipulation of words. If you can control the meaning of words, you can control the people who must use the words."
(Philip K.Dick)