Tuesday, July 26, 2011


It was a lucky day. Our meat vendor mistakenly sent us top-of-the-line 4-week, cool-air dry-aged bone-in strip loin (entrecote). It was so delicious -- some of the best meat I have had in recent years. However, my clients were not so impressed. They told me they want less fatty, boneless meat. OK, I am sorry, I will do that next time.

Here you can see how many steaks I need for a single dinner.

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