Baby Luger's. Not!
Jan. 11th, 2007 07:09 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
katestineWolfgang's was disappointing - NY mag and others described it as a baby Luger's. Admittedly, I've never eaten a steak at Luger's, but I hope they are better. The meat wasn't aged and the other side of the porterhouse was a bit tough? dry? I liked the filet mignon well enough, and I guess it was slightly better than my grandma's. Yeah. The key lime pie was awful - just talking about it made me want to eat a Habeas Brulee-made pie - but the whipped cream was pretty good.
It was fun though to go to a steakhouse - I rarely think of that genre when planning to go for dinner - and the company was fantastic. Someday, though, I'll learn to listen to my body though when it tells me to go to bed: I feel pretty miserable this morning.
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Had a funny moment yesterday at work when I stopped by my mgr's office to tell him something and he was flipping through Zagat's, so I grabbed his Michelin, which meant the two of were standing there seriously perusing our food books as we discussed the Batali empire.
It was fun though to go to a steakhouse - I rarely think of that genre when planning to go for dinner - and the company was fantastic. Someday, though, I'll learn to listen to my body though when it tells me to go to bed: I feel pretty miserable this morning.
**
Had a funny moment yesterday at work when I stopped by my mgr's office to tell him something and he was flipping through Zagat's, so I grabbed his Michelin, which meant the two of were standing there seriously perusing our food books as we discussed the Batali empire.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
More bang for the buck
Date: 2007-01-11 12:50 pm (UTC)That, and I'm on a diet. A full porterhouse is like 30 points or something.
Still, it tempts me to go back to NC and open a steakhouse. Do it like that one L.A. restaurant in L.A. Story... "You may have the chicken...". "No, gentlemen are not allowed to order the White Zinfandel. We carry that only for their underaged dates."
Re: More bang for the buck
Date: 2007-01-11 03:48 pm (UTC)(no subject)
Date: 2007-01-11 03:36 pm (UTC)(no subject)
Date: 2007-01-11 03:47 pm (UTC)(no subject)
Date: 2007-01-11 04:40 pm (UTC)(no subject)
Date: 2007-01-12 12:05 pm (UTC)(no subject)
Date: 2007-01-11 07:10 pm (UTC)(no subject)
Date: 2007-01-13 01:06 am (UTC)Key Lime Pie
Date: 2007-01-13 05:41 am (UTC)Ingredients:
9-inch graham cracker piecrust (pre-made store shells work fine)
2 14-ounce cans sweetened condensed milk
6 egg yolks
1/2-cup Kermit's Key Lime Juice (you can order this from http://www.keylimeshop.com, or substitute with the juice of about 24 Key limes; other bottled Key lime juices will do but make sure they are made from fresh Key limes)
Preparation:
In a bowl, blend the egg yolks until smooth. Slowly add the condensed milk as you continue blending. Add the Key lime juice and finish blending. (The acid from the juice will "cook" the yolks and kill any salmonella bacteria.) Pour into piecrust (or a bunch of tart shells, if you want to share).
Bake in preheated 300-degree oven for 15 minutes (to set the yolks). Cool pie 20 minutes before refrigerating.
Serve chilled Key Lime pie with a dollop of whipped cream artfully arranged atop the wedge. You can use the separated egg whites to make a meringue if you wish, but meringue isn't authentic to Key lime pie at all.
There are approximately three million calories in a Key lime pie ... you have been warned.