Ruining It For Everyone Else Since 2004
I chipped in and made dinner this fine ass eve. I made philly cheese steak stuffed peppers with some bread on the side. It was pretty quick to make and very filling. I needed something easy to make, and this can be prepared in a little under an hour. I might make some cheesy risotto to make with it next time, or Quinoa or some form of rice.
We finally had a nice hot summer day! That gave me a perfect excuse to buy some steaks this evening, unfortunately it was too windy to do any grilling, so I opted to make some Portuguese style steak and potatoes.
These steaks have a homemade rub of garlic, balsamic vinegar in place of red (ran out of red wine vinegar…), and some salt and pepper, and they were fried in a pan of olive oil infused with a couple garlic cloves and a bay leaf. I fried some prosciutto to top each steak, and also a homemade wine/lime juice reduction sauce. It was all kinds of flavorful, something about the saltiness of the prosciutto balancing with the garlic-y melt in your mouth steak was just out of this world.
There wasn’t much to making the potatoes, just some butter, olive oil, salt and pepper. with a topping of fresh parsley. They actually remind me of fried potatoes that I used to eat at one of the local pizza places as a snack. I ran out of balsamic vinaigrette from last week and ended up making more. I try not to make the same dressing twice, but it was about 27C today, and light dressings on a crisp salad contrast nicely with a meat and potatoes meal. I’m sensing there won’t be much in the way of leftovers… but I do have some shaved steak in the fridge that someone else put in there. I already have ideas for it. possibly involving sauces and buns.
I had that song stuck in my head, and I remembered that there was still some leftover tri-tip in the fridge. So I made a white sauce, then turned it into a brown sauce with a bouillon cube. I sauteed some onions in another pan with the tri-tip to warm that up, and I added that into the brown sauce. Then I scrambled up some eggs and toasted some leftover homemade dinner rolls for a breakfast biscuits and gravy. On the side is more watermelon tea, but this time with white peony swapped out with the Russian Herbal blend. It has a nice light taste to it. Aside from the typical daily pepsi my weekend has pretty much been on decaf, which has been nice. I’ll be taking a firey black tea blend to work tomorrow though, probably going to need it. I also have some more leftover breakfast to enjoy it with.
Ordinarily I don’t do steak two nights in a row, but that seems to be the majority of what is in the deep freeze. I seasoned them with salt, pepper, and lemon pepper. Then I sauteed some onion with balsamic vinegar, and made homemade paprika mashed potatoes and paprika green beans. I have to say, today’s weather combined with dinner made me feel like I was still in the summer months.
If I have enough for leftovers I’ll come up with a good dish to recycle them into tomorrow, if not I still have shrimp as a backup plan. 😛
Meanwhile, I’m making good on my SFM project for an upcoming gameplay video. I’ve segmented the audio and animated the characters, now I just need to work on lighting and camera positioning. From what it looks like I’ll probably have to perform three separate renders for particular scenes. I can’t do it all in one go because SFM doesn’t like it when you have too many keyframes on a particular model. So what I have to do is animate what I can, then split off what I need and save two different files. It’s kind of annoying, but I’ve dealt with this before and know my way around it. I spent a good few hours animating a 46 second clip, granted a good portion of it was me trying to get good positioning but, wow… it adds up after awhile..
Tried a different cooking technique this evening. I marinaded some chicken breasts in a sake marinade, then I cooked them in a Chinese bamboo steamer. Turned out extremely moist and I served rice and green beans on the side. I’ll need to use the steamer more often for other dishes, the breasts were done in about 15 minutes and I didn’t have any additional fats added to the meal. Just the marinade and the taste of the chicken itself.
I’m already plotting dinner for tomorrow night too. Last night I did Tom Yum Gai which is basically a Thai hot and sour soup, tonight was Japanese inspired even though the bamboo basket is Chinese. :trollface: Then for tomorrow I’m thinking Hungarian steak and paprika potatoes.
Anyways, open thread!