omnomnom

[gfish]

Tonight I improvised a recipe wandering around the grocery store and it came out quite good! There was cheap strip loin steak, so I got some mushrooms. Broiled the steak with a simple olive oil/salt/pepper seasoning, stirfried the mushrooms with some onion and unwanted beer. Lessons: I should have carmelized the onions first, a darker beer would have been better, and while I'm glad I thought to add some red wine vinegar, apple cider vinegar would have been a better choice. Oh, and maybe a shake of red pepper flakes. I'd also like to try it sometime using red wine instead of beer. But all in all, not bad at all.

I also spent some time working on my surface plates, just sanding down the surface to remove the casting scale in preparation for hand scraping. Yay 18 month old projects. I don't know how well hand scraping will work -- it's nicely low impact for an apartment like this, except for sharpening the carbide scraper. The information I've found is conflicting, but I'm going to try using a diamond stone. I'm not sure I want to spend the money on a proper lapping wheel, much less deal with the noise.

Comments

[triskadekaphile.livejournal.com]

"unwanted beer"

i ... i don't understand

[gfish.livejournal.com]

My very sweet landlord occasionally gives me leftover beer and pizza. Which is totally awesome, except one time it was MGD, so I hadn't quite gotten around to drinking it yet.

[triskadekaphile.livejournal.com]

Oh, MGD. I didn't think of that. Carry on.

now you're cooking with booze!

[callmem.livejournal.com]

It's amazing how much better sauces taste with a little fermented beverage in them. Cooking sherry is my current fav, but beer and red wine are great too.