See the No-Stick Ketchup Bottle of the Future in Action
Getting ketchup out of a bottle is a massive unsolved engineering problem. Plastic squeezy bottles, upside down bottles, tapping the 57, just shove a butter knife in there—none really does the job. But the wonderful nerds at MIT might have done it with their new non-stick LiquiGlide bottle.
Credit: Kyle Wagner, Gizmodo
I found this recipe in the pages of Wine Spectator’s June 2012 edition and decided to give it a shot. I paired it with Rosemary Roasted Potatoes, Sauteed Baby Fiddles & a BenMarco Malbec 2010.
How To Make Seared Flank Steak and Salsa Verde
4 6-ounce flank steaks
1 small bunch parsley
2 shallots, peeled
1 large piece of garlic, grated
1 medium lemon, zest and juice
1 1/2 teaspoons kosher salt (plus more for seasoning)
2 cups olive oil (plus more for sautéing)
1. To prepare the salsa verde: Combine the parsley, shallots, grated garlic, lemon zest, lemon juice, salt and 2 cups of olive oil in a blender and blend until bright green and smooth. (The salsa verde will keep for 3 to 4 days stored in a tightly sealed container in the refrigerator.)
2. Season the steaks with kosher salt. Heat cast iron grill pan. When pan is very hot, sear the steaks approximately 4 minutes per side for medium-rare. Remove from pan and allow to rest for 1 minute.
3. Slice each steak and arrange on the plate. Spoon a generous amount of the sauce on top and serve immediately. Serves 4.
With last years main box moved to the center of the yard I had to build a 3rd box to house the cucumbers that I am hoping to trestle up the chain link fence that runs the side of my yard. I opted for a more narrow 4’x1’ planter as I am only planting in a single row.
Spring is here which means it’s time to start eating and drinking alfresco. Chill your favorite spring cocktails down with these awesome robot ice cubes from BustedTees. bustedtees:
Walked out of the office tonight and asked resident funny man Joe Burns what I should have for dinner. He suggested lamb…albeit frozen lamb from Trader Joes.
Lamb on the brain, I made my first stop at BottleRocket to find the wine pairing. If you’ve never been to this wine shop, do yourself a favor and stop by, preferably on a Friday when they host tastings and when you’re likely to find me there. The shop is organized in a really smart manner that I’ve never seen before. Central stations by reason for drinking and side walls by type and region.
Knowing that I wanted a red to pair with lamb, I went straight to the “meat friendly wines” station, found the side dedicated to lamb, and selected a Chateau Cheylus 2009 Cotes du Rhone from the 5 lamb friendly wines ranging from the $12 every day to the $60 no so every day.
Wine in hand, I walked to the Union Square WholeFoods where along the way I saw a lot of after-the-fact undercover police activity near the park’s South Side chess tables.
Produce for Asparagus, Butcher for Lamb, Prepared Foods for Mashed Potatoes. Yeah, I said it. Pre-cooked mashed potatoes. Peeling, boiling, & mashing for 1 mouth just wasn’t in the cards tonight.
Enough with the foreplay…on to the meal:
Roasted Rack of Lamb: