Sneakeater

I’d be glad to be rid of them!

I don't know how to break this to you, but salmon is expensive fish.

AMEX can buy my List if JP Morgan doesn’t.

Top sirloin was something the butcher was mentioning.

I almost view it as Wine Malpractice. Who NEEDS that?

I have some 15% ABV bottles laying around but I can't bring myself to open them. The following morning could NEVER be worth it.

Oh fuck this will be GENIUS.

Oh I know!

(HINT: It involves my favorite wine.)

I have half of one in my freezer, left over from my purchase for a Lockdown Rosh Hashanah -- and man am I excited about what I plan to do with it.

And pieces of brisket are like HUGE.

In the absence of a flank steak sized sensibly for a Pathetic Single Person, I used Denver steak in this. Good cut for Chow Fun, if you're a Pathetic Single Person thinking of making it. (Brisket would be good -- but who's gonna waste brisket on a dish with as much covering flavor as this one?) (I felt guilty enough using brisket in a Mississippi Roast once.) (Great as it was.)

I'll tell you one thing: when garlic chives come back into season . . . .

Beef Chow Fun! This was so much better, technically, than the past Asian wok dishes I've been making recently. I even got some hei going! The key, of course, is fearlessness. When adopting new kitchen techniques, I tend to be timid -- and of course, that undermines the cooking. Eventually I get to see how it should go and have the confidence to do what's needed. (Perhaps not oddly, the same thing applies to my using new computer programs.) One thing I learned for sure tonight is that if you think you're putting in way too many sprouts and (my addition, to add some leafy green Q

You're not saying there are even MORE cookbooks I have to get, are you?