Amerikanische Burger Essen

Stuttgarter Hofbräu!

It's been a while since I had a food post on here, but I had a very nice little dinner the other day. It centered around this nice little gift brought back to me by my wife from Germany, a bottle of her local Stuttgarter Hofbräu. I grilled a couple of pounds of hamburgers, which is always fun. I tried a new dish for me, which was grilled broccoli. I mostly followed this recipe, leaving out the Parmesan, instead of our usual steamed. It was fine, not great. I fried some Onion Rings for Son Number Two, who really loves them. But the real pièce de résistance was my Brussels Sprouts. Yes, the Brussels Sprouts. I can't hardly get the vile things down when they are steamed, but during a recent trip to New York, I left a $50 steak on the plate and ordered a second helping of their fried Brussels Sprouts. Delicious, and this recipe is basically what I had. It's easy, and awesome.

Salted Steaks

I figure if Mik can talk about food on his blog, then so can I! Here are some ribeye steaks I cooked up for the family on Sunday. You may be thinking, "Dear god, what did he coat those steaks in?! Is that SALT?!?!" Why yes, yes that is a handful of kosher salt spread all over each of my delicious steaks, with a liberal portion of rosemary and freeze dried garlic. Why do I do this? I mean, especially me-- I hate the taste of salt, and never add any salt to my foods, even much of the time when I am cooking. I have absolutely no idea why I do it. I've read this page a couple of times and still don't really understand it. However, I did try it at one point and really enjoyed it. Whatever it does, you end up with a much better steak, for sure. The trick is to make sure you don't leave the salt on too long. For these, about a full inch thick, maybe more, I left the salt and spices on for thirty minutes. I then rinsed them clean, and dried them thoroughly before cooking.