What's That Broiler Thingy For, Anyways. #fritz

#fritz

This meal began as half an outside round steak from Food Basics, at about six or seven dollars. It’s not a glamorous cut of meat by any means.

In this recipe, we began by combining onions, celery, green pepper, lemon juice, beer, black pepper, seasoning salt, chili powder and a dash of not-very-virgin cooking oil in our cast-iron frying pan. There is a splash of #teriyaki sauce in there, and a splash of #beer.

We bring that up to heat, you know, in order to soften up them veggies, and then we turn it down for a while as it stinks out the apartment and not incidentally, the #hallways where prospective tenants get the royal tour before being presented with an agreement and a long list of prohibitions.

It's a selling point, that some doorways smell better than others, ladies and gentlemen...

The video clearly shows how any person may make carrot sticks.

 

The deli-style coleslaw is from the usual supermarket and all of that. The steak had been frozen, but we just thought we’d try out the broil feature of our crummy little 22” stove, which really doesn’t get up to heat any time soon but we are sort of shy about asking the landlord for a new stove and all of that sort of thing.

This particular little snack goes down particularly well with #beer, paired with whatever legal #cannabis products one’s little heart may desire.

Quick notes. We set the broiler on high, but there is no temperature reading. One wonders what low is good for, probably nothing except probably garlic bread, assuming that high actually got up to any temperature at all.

Still steaming at the time of this writing...

The meat was taken out, arguably cooked, and then combined with the veggie ingredients in the pan, whereas we turned up the heat and sort of melded that all together.

For whatever reason, it was tender, tasty and all that sort of thing.

Some sort secular #miracle just happened there, and tomorrow's lunch can wait for tomorrow.

END