foods for thought

Steak:

Made at home: sirloin > steak tips > skirt steak > london broil

The cooking methods can vary, but there is something inherent in the steak that brings the flavor of the cut forward no matter what.

Obviously filet mignon or prime rib - two rather expensive and hard to get right cuts - are favorites when someone/where else is doing the cooking.

Sauces:

Thick wins over thin every time. Even when it doesn't seem like the consistency should matter, it always does.

I need a better thickener for sauces that should reduce by themselves (for example, a demi-glace) but don't, because my impatience and growling stomach will win over perfection every time.

Rice:

You'd never know it, but I eat nearly twice as much rice as potatoes, but it's the potatoes that keep showing up here. I think that just means I need better rice recipes.