Peter Aitken wrote:
> "Kathy" > wrote in message
> ...
> >
> > "maxine in ri" > wrote in message
> > ...
> >> On Tue, 27 Sep 2005 17:40:04 -0400, "Debbie" >
> >> connected the dots and wrote:
> >>
> >> ~
> >> ~"Melba's Jammin'" > wrote in message
> >> ...
> >> ~|
> >> ~| Well, tonight's dinner is going to be this swell dish, but tonight
> >> I'm
> >> ~| doing it with a $2/lb on sale chuck steak instead of the flank. |
> >> ~Beef Kunkoki
> >> ~|
> >> ~ Steak, rice and mixed greens here.
> >> ~
> >> ~Debbie
> >> ~
> >>
> >> Panfried salmon with a lemon, butter and herb pan sauce, roasted sweet
> >> potatoes, and salad.
> >>
> >> maxine in ri
> >
> > Pot roast smothered in onions, braised in coffee with a dash of burgundy.
> > I'll turn the smotherings into brown gravy and serve meat and gravy over
> > homemade bread. Whatever's ripe in the garden will go on the side -
> > probably zucchini stir fried with peppers and opal basil (gotta use those
> > zucchini!) and some sliced tomatoes.
> >
>
> Dry aged sirloin steaks on the grill served with 25 year old balsamic.
> Sauteed fresh shitake mushrooms. Mushroom risotto. Tomato salad.

I don't think anyone will be able to discern the quality of balsamico
drizzled atop a hot fatty steak... what a waste... tantamont to using
top shelf scotch for a sour... you ruin the steak and you ruin the
balsamico. If you're hell bent to impress, serve your balsamico the
next day, on *cold* thinly sliced rare steak, and only if the steak is
unseasoned, not even s n' p. Personally I prefer my prized balsamico
atop something delicately flavored, like perfectly ripe fresh pear.
Balsamico is way too good (not to mention expensive) to use like cheapo
steak sauce. The real question here is why would you put anthing on a
good steak.

Sheldon