Wednesday, January 30, 2008
Monday, January 28, 2008
Saturday, January 26, 2008
Friday, January 25, 2008
Billy Wilder on I.A.L. Diamond
This is a clip that someone has decided to translate into Spanish.
If you know:
1)Where it's from
2)Who decided it should be in Spanish
or
3)Where I can get it on dvd in English
Please place a white briefcase with a pinstripe ascot tied in a sheep shank on my fifth stair. Inside please include a treasure map that leads me to said booty (with ample time allotted for food breaks).
Now, that being said, there is still a free prize in the clip. You will know it when you see it. If you don't, then you don't know me.
If you know:
1)Where it's from
2)Who decided it should be in Spanish
or
3)Where I can get it on dvd in English
Please place a white briefcase with a pinstripe ascot tied in a sheep shank on my fifth stair. Inside please include a treasure map that leads me to said booty (with ample time allotted for food breaks).
Now, that being said, there is still a free prize in the clip. You will know it when you see it. If you don't, then you don't know me.
Thursday, January 24, 2008
Sunday, January 20, 2008
The Perfect Steak? Easy Steakhouse Recipe
You can't tell from the picture, I just got a digital camera, but this is the best steak I've ever had.
It's made steakhouse style. What is steakhouse style? Well, it's the style of cooking that a steakhouse uses.Got it?
Here's the recipe.
Master Recipe
2 steaks; cut strip steaks or rib-eyes about 11/2 inches thick, filet mignon, 21/2 inches
2 teaspoons grapeseed or canola oil
Kosher salt
• Remove steaks from refrigerator 2 hours before cooking time. Dry them with a paper towel.
• Preheat oven to 400 degrees, with a rack set in the middle.
• Heat a heavy, cast-iron skillet over medium-high heat, until a few drops of water sprinkled in the hot pan evaporate within 3 seconds.
• Coat the bottom of the pan with 2 teaspoons of grapeseed or canola oil.
• Liberally salt the steaks with kosher salt, about 3/4 teaspoon for each steak.
• Place steaks in pan and sear for 2 minutes on each side, flipping only once with tongs.
• Transfer the steaks, still in the pan, to the oven and roast for roughly 8 to 9 minutes for 11/2-inch steaks to achieve medium-rare (an instant-read thermometer should register between 125 and 130 degrees).
• Let the steaks rest, under a tent of aluminum foil, for 5 minutes before serving.
It's easy and the best thing I've ever had.
I highly recommend you use Prime beef.
Thursday, January 17, 2008
Coldtowne Theater Rocks
Wednesday, January 16, 2008
Thursday, January 10, 2008
Wednesday, January 09, 2008
Saturday, January 05, 2008
Friday, January 04, 2008
Wednesday, January 02, 2008
Subscribe to:
Posts (Atom)