dragon at crimson-dragon.com
Thu Jul 24 09:17:24 PDT 2008
Stefan li Rous wrote:
>Dragon replied to me with:
>Stefan li Rous wrote:
>What's a "black-and-blue" porterhouse steak? Somehow, beating the
>live steer until it is black-and-blue doesn't seem like the right
>thing to do and the adrenaline would likely have an adverse effect...
>---------------- End original message. ---------------------
>It is a thick cut steak, usually from the loin portion of the animal,
>that is seared over very high heat so that the outside is heavily
>caramelized (or even slightly charred) and the center is still red or
>Ah! Okay. Sounds like how many of the SCA experiences in trying to
>roast a whole pig turn out.
That's because people don't understand that you don't roast OVER the
fire but to the SIDE of it.
>I can now understand where the "black" comes from, but anyone know
>where the "blue" does?
><<< It's quite delicious served with a really good Balsamico to dip
>What is Balsamico? Is this a sauce made with balsamic vinegar?
Balsamic vinegar. A good one.
The Italian name for what I am refering to is "balsamico riserva"
hence I call it Balsamico for short. There are specific requirements
for a vinegar to get that appelation, among which are it has to be
from the area around Modena and it has to be aged for a specific
minimum time (I believe 15 years IIRC).
A lot of the stuff you find labelled as "balsamic vinegar" in a lot
of supermarkets isn't really anything like the real thing. The real
thing, like good wine, is not cheap but it is truly worth it as far
as I am concerned.
Venimus, Saltavimus, Bibimus (et naribus canium capti sumus)
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