In Praise of "How To Cook Everything"
I learned how to make fiddleheads from this guy.
I learned how to make the most delicious savory white beans from this guy (the Southern kind of beans, I learned how to make from BoyInTheBands).
I learned from this book just yesterday that you shouldn't try to grill shoulder cuts of London Broil for steak, but should upgrade to something loin-ish.
Well, you could have knocked me over with a feathah. There I was all prepared to grill my defrosted London Broil for the Bloggers Picnic, to accompany my proscuitto-wrapped asparagus and green salad with scallions, arugula, mandarin oranges and crispy pea pods.
What would I do?
Listen to Mark Bittman, of course, and make a garlicky beef daub instead!
People, let me just tell you that there is nothing more comforting on the sixth or seventh straight May day of freezing cold and rain than a garlicky beef daub over buttered noodles. I don't even know what "daub" means, but it was the easiest recipe ever and one of the most delicious comfort food meals I've ever had.
I would ask you carnivores what your favorite cut of steak for grilling is, but since it's never going to stop pouring and I won't be taking my grill out of the garage at all this year, I won't bother.