Subj : Re: Pick Your Own
To   : Dale Shipp
From : Dave Drum
Date : Sat Feb 18 2023 06:20:00

-=> Dale Shipp wrote to Dave Drum <=-

 DD> https://www.pinterest.com/pin/91549804911635379/

 DS> I looked at that.  It looks very much like our melon baller but with
 DS> teeth.

That was the impression I got.

 DD> That might have sped things along. But, I got pretty good with the
 DD> spoon.

 DS> I get the job of removing the stem and white core from strawberries.
 DS> We have an old steak knife that works quite well.  It is serated, and
 DS> fairly thin at the point end.

 DS> It just boils down to what one is used to.  Perhaps one method is
 DS> "better", but I am reminded of the saying "perfection is the enemy of
 DS> good".

AHA! A new tagline.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Perfect Flat Iron Steak
 Categories: Beef, Herbs, Wine
      Yield: 6 Servings
 
      2 lb Flat iron steak
  2 1/2 tb Olive oil
      2 cl Garlic; minced
      1 ts Chopped fresh parsley
    1/4 ts Chopped fresh rosemary
    1/2 ts Chopped fresh chives
    1/4 c  Cabernet Sauvignon
    1/2 ts Salt
    3/4 ts Ground black pepper
    1/4 ts Dry (Colman's) mustard
 
  Place the steak inside of a large resealable bag. In a
  small bowl, stir together the olive oil, garlic,
  parsley, rosemary, chives, Cabernet, salt, pepper and
  mustard powder. Pour over the steak in the bag. Press
  out as much air as you can and seal the bag. Marinate in
  the refrigerator for 2 to 3 hours.
  
  Heat a nonstick skillet over medium-high heat. Fry the
  steak in the hot skillet for 3 to 4 minutes on each
  side, or to your desired degree of doneness. Discard the
  marinade. These steaks taste best at medium rare. Allow
  them to rest for about 5 minutes before slicing into
  serving pieces.
  
  NOTE: This recipe was created from a combination of
  different recipes that I read when I was looking for the
  perfect iron steak. I combined, adjusted, and finally
  perfected it to my taste. I'm sure you will love it as
  well. After all it is perfection. - Jay Knott
  
  RECIPE FROM: https://www.allrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I knew it. Today is Monday, cleverly disguised as Tuesday.
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