Food!

employee related costs are the easiest to control

 

Come on down to TX. Got a lil appartment detached from house you can stay in. Everyone is always welcome at our dinner table. My wife's parents drop by with food for me to cook all the time.

 

Challenge accepted.

 

Where in Texas are you?

 

I actually think a big cook-off party for PoxNora OT Forum people would be quite fun. But might be hard to organize.

 

you better speak up if this was a boast or a figure of speech.

exactly.

 

Keller TX, north of Fort Worth, which is in turn West of Dallas... depending on how well you know TX.

 

Yeah def. But letting families know you're spending funds to meet internet people, no matter how brotastic they are, never goes well.

 

I'm familiar with Dallas and Fort Worth. We used to drive from St Paul, MN to Corpus Christie to visit my uncle.

 

Steak was marinated in honey soy and garlic for 12 hr, then set in open air to let it dry a tad and come to room temp (important for undercook). 2.5 mins per side over 550 deg grill.

Jalapeños are halved, scraped then filled with cream cheese, sharp cheddar and bacon then sprinkled again with cheddar.

Deviled eggs.

Zucchini is lightly coated in olive oil, under the broiler, flipped, add Parmesan and broiled again. Sliced thin on mandolin slicer. They are crunchy.

Not pictured, grilled pineapple to cut the salty steak.

Delish

 

Paid 20 bucks for a saignant steak last night, got it somewhere between a point and well done.

Safe to say I was not very happy. Also service was terrible, as in, they didn't come to check in ever. Shame, because the first time I went there it was pretty good. But bad service and bad steak are 3 strikes. Steak is so important, that's 2 in 1.

So I just got drunk afterwards

 

Is that a bone in strip steak?

 

Yep. Doesnt have tons of fat so I cook it hot and quick. I really like this one rare/medium rare.

Edit: For those who don't know, this is the T-Bone steak with the tenderloin (smaller) half removed. It's not as marbled as some meats, but meats with lots of fat in them, if you cook them super rare, you'll be chewing uncooked fat.

 

That's why I like ribeye medium instead of medium rare to rare for t-bone and sirloin.

 

that sausage looks like smoked pork sausage, but probably is something else?