"macanamera" (macanamera)
12/23/2014 at 17:38 • Filed to: None
19
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"macanamera" (macanamera)
12/23/2014 at 17:38 • Filed to: None | 19
| 30 |
Because this is 17 ounces of grass fed filet mignon, and I'm going to eat it tonight. I'll give it a nice Cajun dry rub, pair it with a lovely Cabernet I was given at work, and it will be excellent. That is all.
EL_ULY
> macanamera
12/23/2014 at 17:41 |
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MMMMMMMMMMMMMM!!!!!!!!!!!!!!
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macanamera
> EL_ULY
12/23/2014 at 17:43 |
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Yeah I'm excited!
Opposite Locksmith
> macanamera
12/23/2014 at 17:43 |
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mmmmmmmmyesssssssssssssssss
WhereAreMyPants
> macanamera
12/23/2014 at 17:45 |
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No!! Make the vegetarians watch in horror. Then when they're not looking, we can turn them into steaks. Mmm... grass fed!
PatBateman
> macanamera
12/23/2014 at 17:46 |
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A 17 ounce Filet?!?!?! THAT'S AWESOME!!!!
GIVE IT TO ME NOW!!!
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EL_ULY
> macanamera
12/23/2014 at 17:48 |
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the day is turning around
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macanamera
> PatBateman
12/23/2014 at 17:48 |
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Yeah I had it cut to order! It's a thick one for sure.
And you head on up to MD and we can have some steaks anytime. Booze is on you.
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macanamera
> EL_ULY
12/23/2014 at 17:49 |
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Finally lol
TheHondaBro
> macanamera
12/23/2014 at 17:49 |
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YES!!
YES!!
yes.
davesaddiction @ opposite-lock.com
> macanamera
12/23/2014 at 17:50 |
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It's a beautiful thing. Cast iron skillet, or on the grill?
BlazinAce - Doctor of Internal Combustion
> macanamera
12/23/2014 at 17:50 |
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You owe me a keyboard, I just drooled all over mine, and it's a wireless one! :)
Dwhite - Powered by Caffeine, Daft Punk, and Corgis
> macanamera
12/23/2014 at 17:51 |
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Totally not jealous, nope not at all...
okay.
I'm pretty jelly.
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macanamera
> davesaddiction @ opposite-lock.com
12/23/2014 at 17:52 |
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pan sear all day bruh
Textured Soy Protein
> macanamera
12/23/2014 at 17:53 |
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No pics of mine because it's in my fridge at home and I'm at work dealing with bullshit , but yesterday I picked up a 12 lb bone-in smoked ham. Going to glaze it with some dijon mustard, orange marmalade, brown sugar and whole cloves tomorrow for xmas eve dinner. (My gf's family has their big dinner on the 24th not the 25th.)
Should hopefully end up looking like this.
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macanamera
> Textured Soy Protein
12/23/2014 at 17:54 |
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tag that NSFW
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PatBateman
> macanamera
12/23/2014 at 17:57 |
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I need to find a good butcher around here. I had no idea I could get such a thing as this.
I'm in awe of your steak.
Dr_Watson
> macanamera
12/23/2014 at 17:59 |
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oh those marble veins...
MultiplaOrgasms
> macanamera
12/23/2014 at 18:02 |
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How many plants were killed to make this meal?
TheBloody, Oppositelock lives on in our shitposts.
> macanamera
12/23/2014 at 18:10 |
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My body is ready...
Steve in Manhattan
> macanamera
12/23/2014 at 18:15 |
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I'd do my usual - salt only (other spices burn) sear in the pan four minutes, screaming hot, then pan goes 3 minutes in a 400 degree oven. Let the meat rest for at least 10 minutes. French, and flawless.
Rico
> macanamera
12/23/2014 at 18:38 |
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if I could recommend this twice I would!
stuttgartobsessed
> macanamera
12/23/2014 at 18:39 |
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WHAT KIND OF WINE IS IT?!?!?!
/winegeekalert
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macanamera
> stuttgartobsessed
12/23/2014 at 18:46 |
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Oh cool, you tell me! I know nothing about wine...
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stuttgartobsessed
> macanamera
12/23/2014 at 18:56 |
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Oh Day-Um! That should be one nice bottle of wine right there. Its a Super Tuscan. Basically a highly manipulated (complicated meathods undertaken in the winery during fermentation and aging to give it a very refined, extracted, and balanced flavor. Generally imitating vintage Bordeaux, hence the 60/40 Merlot/Cab Sauv blend) wine that seeks to be extremely flavorful and balanced, esentially trying to make the best wine possible that doesn't need to age for ever to reach it's peak (micro-oxygenation is key here). Coming from Montepulciano (Great Italian Wine Region!) this Excelcus is only produced in stellar vintages, i.e. they don't make this stuff every year! It got a 93 from Wine Spectator, which, if you pay attention to ratings, is very good.
tl/dr: Killer bottle of Merlot/Cab from the Montepulciano region of Italy. Should go great with dat meat.
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macanamera
> stuttgartobsessed
12/23/2014 at 19:07 |
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Dude. You know your stuff.
Wow.
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macanamera
> stuttgartobsessed
12/23/2014 at 19:10 |
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Will you tell me about another bottle I have? This thing has been sitting around for a year...
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macanamera
> PatBateman
12/23/2014 at 19:29 |
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Most grocery places will cut you what you want, you just have to ask!
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macanamera
> Steve in Manhattan
12/23/2014 at 19:30 |
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Sounds about right. I usually don't even put the skillet in the oven, I love my meat rare as heck, haha. This thing is thick though, so I might need to.
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stuttgartobsessed
> macanamera
12/23/2014 at 20:08 |
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Wow! Super interesting! Appears to be a "biodynamic" wine from Bordeaux in France. Biodynamic wines are arguably "better" than organic wines because they are farmed is friendly ecosystems where other plants are planted near the vineyard (or in!) that attract different bugs/animals/etc that eat/kill/kepp away damaging insects or animals and keep the soil fresh as well. Soil is incredibly important to wine, so keeping the soil alive is very important and has not been thought of in the recent past. Cotes de Bourg is on the side of Bordeaux that is Merlot Based (the larger portion of Bordeaux is), but could have smaller portions of Cabernet Sauvignon, Cabernet Franc, Malbec, and/or Petite Verdot blended in. Not sur eif 2003 was a good vintage or not, but it has had 10 years of age which is usually good for a Bordeaux as they tend to require aging to come out of their shell so to speak. Hopefully it has been stored properly (on its side or upside down and in a cool, humid, steady climate!).
Enjoy!
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PatBateman
> macanamera
12/23/2014 at 21:32 |
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A lot of grocers don't have really great selection.
Also, have you eaten the Mignon King yet?