Sometimes food just happens
Dec. 1st, 2022 06:10 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
greenstormI was in the office today; one day a week when I'm in the office I allow myself the treat of eating out, though there is really only subway in town (and two pizza places, and a chinese place or two, but they're not work-lunch-shaped). I went into the grocery store for a ready-made lunch there instead, and while I was there I saw both the buns I like that they've been out of for a couple months, and a very very very marked down very expensive steak. I got both of those.
When I got home I heated up my cast iron, even though I wasn't hungry, because I wanted to cook the steak immediately. The nearest fat to hand was duck fat from roasting that duck yesterday so I blobbed a bunch into the hot pan, tossed in the steak, and flipped it a couple times. I'd forgotten how lovely a brown crust duck fat makes on things. When the steak came out I had some broccoli ready to go in. I tossed it in with some Maggi like you do, but hesitated; there was such a lovely fond in the pan and I 1) didn't want to scrub the pan and 2) didn't want to waste the flavour. So I rooted around in the fridge and found the last of a bit of expired-but-still-ok whipping cream and poured that in too. By the time the cream had boiled down to a thick sauce the broccoli was cooked the way I wanted it. I sliced the steak, put it into a medium-small mixing bowl, poured the broccoli on top of it, tucked a couple buns in, and came downstairs to eat. Instead I guess I'm writing?
When I got home I heated up my cast iron, even though I wasn't hungry, because I wanted to cook the steak immediately. The nearest fat to hand was duck fat from roasting that duck yesterday so I blobbed a bunch into the hot pan, tossed in the steak, and flipped it a couple times. I'd forgotten how lovely a brown crust duck fat makes on things. When the steak came out I had some broccoli ready to go in. I tossed it in with some Maggi like you do, but hesitated; there was such a lovely fond in the pan and I 1) didn't want to scrub the pan and 2) didn't want to waste the flavour. So I rooted around in the fridge and found the last of a bit of expired-but-still-ok whipping cream and poured that in too. By the time the cream had boiled down to a thick sauce the broccoli was cooked the way I wanted it. I sliced the steak, put it into a medium-small mixing bowl, poured the broccoli on top of it, tucked a couple buns in, and came downstairs to eat. Instead I guess I'm writing?
