I deep fried some shrimp and French fries. I ate the shrimp with Cajun dip and the fries with ketchup. Yum yum! Tonight will be a baked tater with melted buttah, cheese and seasoning. Mmmm....
Grilled flank steak and baked gold potatoes with butter. Not very tender, but fantastic flavor. Especially, when combined with the buttery potatoes. Dessert were 2 sweet persimmons. My sister, in Los Angeles, sent me a box of about 50 these persimmons that has just ripened from her tree.
Quote from: Xraycer on November 29, 2022, 07:18:04 PMGrilled flank steak and baked gold potatoes with butter. Not very tender, but fantastic flavor. Especially, when combined with the buttery potatoes. Dessert were 2 sweet persimmons. My sister, in Los Angeles, sent me a box of about 50 these persimmons that has just ripened from her tree.You probably already know this but Flank steak should be cut in thin (1/4") stripes across the grain after cooked. At least that how we have always done it and it turns out great. We love potatoes with ours flank steaks either butter poached, au gratin or scalloped. YUMMY!
I have a GE (plug-in) electric knife my Judy and I got as a wedding gift. It does a great job when thin slicing just about anything in the kitchen. It is my goto knife for turkey breast, backstrap, etc. - anything without bones. Just saying - YMMV. [Nope, never used it for filleting fish. The Rapala blade was my fish dressing tool.]