Blog Your Arteries
Work hard. Play hard. Eat hard.

Jun
09

We all know Ossobuco… braised veal shank. Done the old Italian-country way… it takes a lot of patience. But is it worth it….? Heck yes.

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Jun
09

Choose thick steaks with marblization– Pat your steaks dry, make sure they are thawed out…

Season with Montreal Steak Seasoning, Sea Salt, and Extra Virgin Olive Oil

Grill on a 500-600 degrees fire

Broil for 10 mins in a 400 degree oven

2 pats of butter later…

Some of the juiciest steaks you’ve ever made!

Apr
12

Grilling some amazing steaks in Lynwood today… Just choose steaks with decent marbling and season liberally with Montreal Steak Seasoning, and grill on a high flame for 7 mins each side (these guys were a good 1.5 inches thick too)… Good eats!

Feb
26

The Counter in Ballard has an amazing burger that you can construct your way. I love the modern yet retro feel of the place, but what I love more is the sheer options– you can choose the size of the patty, type of bread, type of sauce, several types of toppings, etc. Their fries were amazing: delicate yet crispy. Read the rest of this entry »

Feb
10
Feb
10

Boom. Done. Fried rice, Yang Chow style. Doesn’t get better than that. Well maybe it does. I still think Thai Fried Rice is better.

Feb
10

Sushi satire!

Feb
10

“Stacy Perman discusses her new book In-N-Out Burger: A Behind-The-Counter Look at the Fast-Food Chain That Breaks All the Rules, the inside story of the renegade, family-owned burger chain that evokes a passionate following unlike any other. – Books Inc.”

Feb
10

Man these guys are crazy! Crazy smart. More on the story here.

Feb
10