Sunday, January 8, 2012

MEAT IS DINNER

Half a t-bone steak done medium rare, some greens (collard, mustard and kale mix) and hapa rice (brown and white mix).

Shoyu for the steak. Peppers in vinegar sprinkled over the greens.

by
Dis is:

7 comments:

  1. EJanuary 8, 2012 at 5:12 PM

    That looks so, so good.

    What is the method for cooking hapa rice? Brown rice time or white rice time?

    ReplyDelete
  2. NelsonJanuary 8, 2012 at 5:25 PM

    It was oh so, so good! I'm addicted to shoyu on steaks again lately.

    We just got a fancy rice cooker that uses a clay pot instead of a metal/stone pot (wanted to leave Teflon coatings behind!). With this new rice cooker, it's white rice time and white rice water level too.

    ReplyDelete
  3. WhitelinePsychoJanuary 8, 2012 at 6:28 PM

    Nothin better than burnt, dead bovine flesh . . . . cool climate, medium body, slightly aged shiraz would kick arse with your cooked cow . . . or a nicely aged Bordeaux blend, mmmmmm . . . . just quietly Nelson, I know of a Speed Merchant who is in possession of the latter . . . . ssshhh !!!

    ReplyDelete
  4. NelsonJanuary 8, 2012 at 6:51 PM

    ...believe it or not, considering I hang out with a bunch of borderline alcoholics, I don't drink.

    I've never had a whole beer in my entire life and haven't had a cocktail in about 2 or 3 months, though I've been tipsy on several occasions.

    I can appreciate wine though. I'll have glass if something especially good is on the table but otherwise... it's water with a lemon! haha

    ReplyDelete
  5. SashaLeeJanuary 8, 2012 at 7:25 PM

    Don't worry I drink enough for 2. And wanted to add its not Kikkoman in the soy sauce dispenser. Its Aloha Shoyu only at our house.

    ReplyDelete
  6. WhitelinePsychoJanuary 8, 2012 at 9:53 PM

    Good on ya man, a wonderful thing which i can believe, especially given your mates drinking abilities, I just so dig the food and vino caper now that I've been able rid myself of all the other vices that were part of a rock band life for twenty odd years . . plus, I'm a wine rep ! Fully digging learning more about the unique Hawaiian twist on food. My eleven year old daughter flys out for two weeks there on Wednesday, wish I was going. Spam on bra . . . ha ha !!!

    ReplyDelete
  7. SpannerJanuary 9, 2012 at 5:05 AM

    sometimes, instead of soy or shoyu, I use a German product called Maggi Seasoning. Its different in a good way in its own brown salty goodness.

    ReplyDelete

Subscribe to: Post Comments (Atom)