Wanna grow up and be big and strong? Eat meat.
I’m not sayin’ you’ll look exactly like this. You’ll have to work hard and lift a lot of weights and stuff, but eating meat is a good start.
Gives a new meaning to the term “beefcake,” doesn’t it?
Happy eating!
Illustration courtesy of http://vi.sualize.us
We’ve talked a little about mixing steak in with your breakfast. And some of you are HARD CORE steak-for-breakfast eaters.
My hat is off to you.
This exquisite conglomeration is a mixture of last night’s steak, home fries, eggs and leeks.
Heavenly.
It’s even more beautiful in its own mini iron skillet. De-li-cious.
Check out jessicalettucetomato.wordpress.com for more on this scrumptious and efficient use of steak.
Never let steak go to waste!
Photo courtesy of jessicalettucetomato.wordpress.com.
Good morning, class. Today we’re going to discuss what in heaven’s name a Delmonico is.
You may know it as a bone-in top loin, a boneless ribeye or a New York Strip, Kansas City Strip or strip loin.
Those strip steaks are what I’ve always heard substitute for a Delmonico, but there seems to be some difference in opinion.
Delmonico’s Restaurant in NYC is credited with making this steak meal world famous with a baked mashed potato dish topped with grated cheese and buttered bread crumbs. Oh. Yum.
History is always being rewritten, so we may never know which exact cut was the REAL Delmonico. But as far as I’m concerned, it’s a strip.
Read more about Delmonico steaks at Wikipedia here. Then, let me know what YOU believe a Delmonico is!
Illustration courtesy of Wikipedia.org.
Hi! My name is Dena P., and I love steak. In fact, I’ve been on a quest for the perfect steak for a few years now.
I love experimenting with food and I like to get my family, friends and neighbors involved. They add a lot to my cooking experience by helping me perfect techniques and sharing recipes.
