Next time though, I'll marinade the meat in my favorite homemade dressing and broil it for less time.
And while I have a great knives for cutting raw meats and veg, the knives we have for cutting cooked meats, really bite. Any suggestions on a good meat knife would be much appreciated.
That's about all from me. Tim's taking a nappy nap and said he didn't want to sleep too long, so I'm going to go jump on him and put my cold little hands on his warm belly.
Life is good.
witches and meat.... come for the fun, stay for the meat
ReplyDeleteTim's taking a nappy nap and said he didn't want to sleep too long, so I'm going to go jump on him and put my cold little hands on his warm belly.
ReplyDeleteWives can be so sadistic. :-)
What's a London Broil?
ReplyDeleteVery nice, a long serrated or non serrated carving knife about 14 inches long, the knife does the work.
ReplyDeleteI love eating meat, but the idea and sight of it grosses me out. Isn't that weird? Believe it or not, my favorite meat knife is my bread-cutting knife.
ReplyDeleteMy favorite pats..."put my cold little hands on his warm belly". LOL
ReplyDeleteThat broil looks fantastic!
ReplyDeleteCongrats on the sewing room!
ReplyDeleteThat looks tender
ReplyDelete"Tim's taking a nappy nap and said he didn't want to sleep too long, so I'm going to go jump on him and put my cold little hands on his warm belly."
ReplyDeleteFive minutes later, Tim started hollering.
Actually, Hubby just bought a ceramic knife in Harbor Freight with a coupon for $10 and it is the best knife I've ever had. I just it for cutting raw veggies all the time and he slices the meat so thin you'd never believe it was cut with a knife and not a slicing machine.
ReplyDeleteRe: the London broil. Looks great to me. I love my meat really rare but I can't myslef cooking it any less than you did. I like my meat so rare that Hubby's favor it phrase is, "Honey, you're supposed to use the maatch to light the gas burner, not to cook the roast."
Okay, so now that you got your sewing room done, I guess that means I have to work on my office. LOL
Good job on the sewing room. The future must seem brighter and even happier now than it did already. The meat looks fabulous, but is it enough to be forgiven the cold hands?
ReplyDeleteThat looks pretty damn tasty. You didn't make an extra one by any chance did you?
ReplyDeleteCongratulations on defeating the sewing room demon. Whenever preparing meats or meat-based stews, I highly recommend Maggi seasoning, unless someone is trying to go gluten-free.
ReplyDeleteI'm vegetarian so I've no advice to give regarding knives, I'm afraid.
ReplyDeleteJai
I'm vegetarian, too! Did you used to be, I assume from your comment?
ReplyDeleteWhich old witch? The wicked witch...sorry, got caught up in the song...that broil looks dam tasty woman! Congrats on getting the sewing room cleaned...perhaps you would like to come help me sort through my tiny kitchen and get things organized....just sayin'...
ReplyDeleteI'm glad you got your sewing room clean and are celebrating - hooray!
ReplyDeleteOdd, i've never had london broil. I avoid cooking beef since I always seem to buy the toughest cuts, I have more success with pork chops.
ReplyDeleteNicely done! I'm going to photocopy and send you a recipe for London Broil, written by the edgiest, funniest chef. Basically he says, "It takes real balls to cook nice cuts of meat, because if you eff it up you just flushed $25 down the toilet."
ReplyDeleteiZombie: And stay for the corn bread and mash, too. Those were yummy. Love using gold potatoes for mash. Num num num.
ReplyDeleteaustrodavicus: I'm sorry but I can't help it. Cold little hands + warm hubby belly = fun.
Dungeonmum: I don't know what cut it is. I think maybe cow's ass. Not totally sure, but the package reads, London Broil. Mom made it all the time when I was a kid and then made it once for Tim.
Lurker: Thanks bunches. Our staycation is coming up in May so I'm hoping we do another trip the restaurant store. Love that place.
MG Higgins: After you wrote that I gave the cold meat a try with mine. I can see how that would work too, only my poor little bread knife has seen better days.
Miss Holly: Glad you got a good chuckle. I think it's funny and fun.
Meghan: Thanks. Wasn't horrible. Wasn't great. My belly still isn't used to the red stuff so I only ate a wee bit.
Bard: Thanks bunches. We finished it last night. And after all my not wanting to do it, it went fast. Feels good.
LoneIslander: The thin pieces, or the pieces I was able to not destroy with my knife, were. The thicker pieces were chewy.
William: LOL. Believe me, Tim isn't so sin-free. He gets me good too. It's so fun.
Pat: I've never used a ceramic knife before. Very cool. Thanks. 10 bucks. Nice.
Same with Mom. Just run a lit match over the top and bottom and she was good to go. See always marinades hers but I was out of my dressing. Next time for sure.
Feels good to have the sewing room done. Hope you get to the office. But I tell ya, I fought that room for a long time. Stupid sewing room.
Porky: Thanks. Believe me, he's not mister innocent. And besides, his belly was so warm, I just had to.
Chuck: Sure thing. We always have plenty to share.
DocStout: Thanks. Never heard of Maggi seasonings. Do you ever use Simply Organic or Spice Hunter organics?
Jai Joshi: I was a veghead until recently. Thanks for stopping by and have a yummy day.
Alexia: Yeppers. Just about all my life. And now ... there's all kinds of new things to try.
Lo-mo: I had the song going through my head too. It's a great little tune. Sure thing, kitchens I love to organize. And the pantry and snack cabinet. I love market day. So many fun ingredients to put away.
Susan: Thanks. Me too. I was in bed this morning and I could feel that the room was clean. Love that.
Paladin: Still not very good at pork chops yet. I did do a barbecue topping and into the broiler. Those weren't bad, but I still don't know how to cook pork well. Has all your snow melted?
Christian: Thanks bunches. I enjoyed the quote and sent you an email from my home email, instead of from Tim's.
Thanks Guys for stopping by. Happy Eating
Still lots of snow, more is expected later in the week. Sigh.
ReplyDeletePaladin: Oy. Will spring ever hit your side of the world? No snow this weekend but still no spring. But I did see flowers on the ride home yesterday. So there's hope ...
ReplyDeleteI don't like to cook, so I always make sure I have a best friend who does:)
ReplyDeleteLucy
Lucy: Don't like to cook? I can't even imagine what that would be like. Glad you have someone to making you yummy things.
ReplyDeleteBeef is great with horseraddish mustard.
ReplyDeleteThanks, Bartender: Thanks for the tip. We love that kind of mustard. Have an organic version in the fridge, now. So nummy. Gramps used to make homemade. So so good.
ReplyDeletehahahaaa, Lucky Tim!!
ReplyDeleteYou are beutiful !!!!!
I love your humour !!!!
Kisses
I have a great marinade (imho) for London Broil, and the longer marinated, the better! The homemade ones are the way to go ~ :)
ReplyDeleteMagda: Thank you so are you. Love your blog. Great photos.
ReplyDeleteDonea Lee: Thanks. Great post today. Now I know how to pronounce your name. Cool beans.
Looks delicious! You said you had never tasted it before, but not what you thought now that you have.
ReplyDeleteMost of my spices/seasonings come from the local Penzey's, with the exception of Maggi, which I found at a local grocery that has a lot of European imports. The bottled Maggi tastes kind of like a cross between soy sauce and... steak.
ReplyDeleteLasgunpacker: The tasted wasn't horrible but needed something. Next time I'll marinade it the way Mom does. Just didn't have my own on hand this weekend.
ReplyDeleteAs for texture, the pieces that were sliced thin, were better than the thicker pieces.
So far of all the meats my favorite is a clean chicken (cooked by me), and Coleman uncured bacon.
Thanks for asking :-)
DocStout: Very cool. I've never been to a Penzey's. Tim likes the steakhouse sauce at a place called Roadhouse. I'm looking forward to grilling meats for the first time this year.
I have no suggestions about knives, as you'd probably imagine. Us vegetarians are of no help it seems.
ReplyDeleteI had to google London Broil to see what exactly it was. I may not eat it, but I'm always wanting to learn new things. Reminds me of a time when I ordered sweetbread thinking it was a dessert-type bread. Imagine my face when I got it.
Al-say it's good indeed.
ReplyDeleteAngry: I can imagine your face when you got your sweetbreads. Not such a yummy face, I'd say. Thanks for stopping by.
ReplyDeleteBiff: Nice to see you. Have a yummy day.
I'm glad you cleaned the sewing room :o)
ReplyDeletere: pussycats. The outside gang don't like them at all. The cows chase them, the sheep bunt them, the chooks attack them, the dog can't stand them and the bunnies fear them. But I love them :o) XX
Niki: Thanks and I enjoyed reading your story about the cats and the outside gang. Good stuff, and as always, you have a great blog. So fun.
ReplyDeleteI've come to say hello to you. What's cooking? Today I ate porridge for the second time in a week, with raisins, and very good it was too.
ReplyDeleteTim's blog looks cool. It's like visiting a negative, but a positive negative, and I love all the information that's suddenly become more visible.
Hi Porky: Love porridge. Just sent you a long email. Thanks for the drop-in.
ReplyDeleteCongrats on the sewing room cleaning! I wish I could find the motivation to clean / pack up my room to move for the summer but alas motivation seems to be escaping me!
ReplyDeleteThat looks so good...
ReplyDeleteUnfortunately my knives are total crap too. I'll have to look into ceramic knives.
David: My veggie and raw meat knives are great but my cooked meats ones, not so good. Never tried the ceramic ones. But I'd give it a go. Always fun playing with new kitchen toys.
ReplyDelete