Remember when McDonald's was 'the place' to have your birthday party? Yes, Dallas, circa 1988 Mickey D's was cool. Happy Meals, some poor teen in a Ronald McDonald costume, play gym, cupcakes... can you see it? Well, I think between 4-6 I went to a dozen McDonald's birthday parties. Let's just say each time my mother reached the mailbox to find that her darling daughter was once again included in one of these posh affairs she was probably crying inside. But like the wonderful mom she was she packed me up, present (with bright curly ribbon) in tow- for me to go have yet another temper tantrum in the middle of the restaurant. I'm sure my words between the tears were something like:
gross, you know I hate hamburgers, why are you forcing me to eat this again, this is not a HAPPY meal!
While I did learn some manners with age... I was just really more a chicken girl (and a cheese, mustard, pickle girl when necessary). Then I met dreamy, tall cowboy. He is not the fake cowboy... his family really has cows, in fact beef is their whole business and they eat it... daily! And even without his family he eats it... daily... with potatoes. And if your excuse is not wanting to eat "potatoes" again, he will offer to cook the potatoes in new, different ways for you... and call his mom or grandmas for recipes.... he will even go buy the ingredients to show you how these potatoes will change your whole view of the "potato"- lovely. Well after a year or two of this, even starting to plan a life with this carnivorous, potato-loving (but oh-so-dreamy) thing, I started to think if you can't beat 'em join em right? (Part of my motto in my new country club cowgirl life). Five years into it I have discovered, thank you Jesus, that God really did make some yummy-ooey-gooey-feel-it-in-your-core (in more ways than one) BEEF! From a former temper tantrum-er and currently very spoiled daughter-in-law, my advice:
start with the tenderloin!
Tips for novice beef connoisseur (well, my experience):
- If you are if-y about beef don't try the ribeye to start- very tough, often fatty.
- If you ever get filet mignon or tenderloin (short loin) be sure to specify how you want it cooked, they should be asking you if you are paying that much for a steak BUT just in case you want it MEDIUM WELL or WELL DONE... some people think it tastes great all chewy and bleeding... not novices, yuck!
- SAY NO to calf fries... trust me.
- "Pure Angus" or "100% Angus" beef is a rip-off, it is no better than any other type of beef. Angus is a type of cow and it is a marketing ploy. What makes beef more valuable is the cut (where it came from the cow, see above) and the marbling (is the fat clustered? or are there just a lot of tiny white lines throughout? better)
- Short loin most valuable... least is debateable.
- Grass-fed beef and veal are less fatty/ greasy and sooo good.
- You can mask most not-so-good-steak with a good horseradish sauce, but when in doubt... sit next to the dog.
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