Research is my Life

As you know if you read this blog a lot, I am not an actual chef or food expert. I just do the best I can with an extraordinary appetite and a willingness to risk my health for the sake of pleasure.

I learn new things all the time, so I'm constantly correcting myself. Today I read a quote from a professional beef person, claiming aged choice beef can be better than non-aged prime beef.

THAT got the little wheels turning.

You may know I'm a big exponent of choice rib eye steaks. In my opinion, the rib eye is the best steak on the cow, and a choice rib eye is nearly as good as a prime Porterhouse. And right now, I have nine pounds of prime rib eye aging in my beer fridge.

Putting all this knowledge together, I realize that tomorrow I have to get my ass to Costco and buy a choice rib roast. It will probably be like seven bucks a pound, and I can tell you from looking at this stuff in the cooler that some of it seems awfully nicely marbled for choice. I'll pick out a likely candidate and stick it in the fridge.

I don't think I can force myself to ruin even a choice steak by cooking it simultaneously with a glorious prime steak, just for scientific reasons. So I guess I'll eat one steak one week and the other one the next. And I'll tell you what the results are like. Worst-case scenario, I end up with aged choice rib eye which is not quite as good as prime rib eye. Hardly a fate to cry about.

Maybe in the mean time I'll work out a really good Bearnaise recipe.

As usual, you owe me. Try to think of something nice you can do for me. Not that it will begin to suffice.

In other news, my bean vines are now as high as my face. Higher, I guess, since I was standing on a concrete deck when I made that observation. Also, I have several bell peppers starting to plump up, and three of my tomato plants have blossoms.