Ophelia wrote:

> "Kathleen" > wrote in message
> ...
>
>>Michael "Dog3" wrote:
>>
>>
>>>"jmcquown" >
: in rec.food.cooking
>>>
>>>>I don't understand why people wait for cooler weather to cook certain
>>>>dishes. Don't you people have air conditioning? I made a chuck roast
>>>>two weeks ago. It was 90 degrees outside. I made a pot of chicken &
>>>>dumplings. It was 90 degrees outside. I roasted marinated country
>>>>ribs in the oven. (We had a cold snap, it was only 85 degrees. LOL)
>>>>*Inside* it was 73 degrees. Why do seasons and outside temperature
>>>>control what people cook? I'd truly like to understand this. I
>>>>prepare and eat hot soup all year round. Shepard's pie, chicken pot
>>>>pie, chili, stew... doesn't seem to require special weather
>>>>conditions.
>>>
>>>
>>>I can't speak for anyone else but for me it's more of a seasonal comfort
>>>food type of thing. Nothing like a big bowl of beef stew after being
>>>outdoors all day on a crisp, cool day. When it's cold outside I gravitate
>>>towards more filling, hot foods. For me it seems to revolve around the
>>>weather and the seasons of the year.
>>>
>>>Michael
>>>
>>
>>Yeah, and *daily* weather, not just seasonal. My husband asked me
>>plaintively why I'd decided to order pizza instead of grilling those nice
>>ribeyes he'd seen marinating in olive oil, garlic, sea salt and pepper in
>>the fridge...
>>
>>I glanced pointedly at the window and suggested that perhaps HE'D like to
>>stand in the driving rain and monitor them. Either that or get his ass
>>out there and build me a covered patio right quick.
>
>
> lol
>
>
>
>>We had Stephanina's.

The pizza was excellent and there were leftovers for breakfast, and the
steaks absolutely kicked ass, having had an additional 24 hours to
absorb flavor from a non-acidic marinade that did not digest them into mush.

(If they'd been sitting in an acidic marinade I'd have gone ahead and
pan-fried them, knowing they'd have been ruined otherwise)