porter in the house

hm, now that i've typed that title, i realize i should have had a porter with dinner last night. as it was, i had a tripel instead. oh well, coulda been worse ;)

i showed up at the grocery past 6pm, starving outta my mind. hops went to gather the veggies while i went to the meat counter. gadzooks: it was crowded. and worse than that, i couldn't see any porterhouses. i'd been planning this meal for a week, and i was seriously underfed, and i really didn't want to try another grocery, which also might not have had my steak.

but you see, i go to a good grocery. they had a whole tray of porterhouse steaks in the back, and were all too happy to fetch me one. dinner: saved.

when we got home, hops prepped the baby artichokes and i made some guacamole. like the last time i made guacamole, it seemed that the green stuff is a salt black hole. no matter how much salt i added, we both agreed it needed more. eventually i just gave up and we ate slightly undersalted guacamole. still delicious.

the steak came out perfectly, and deliciously. i dunno if i've ever had a porterhouse before, but it really is two different steaks. the texture of the two parts is very different.

i created and used version 2.0 of my steak rub. i made a 1.0 back-a-yard-style jamaican jerk sauce the other day, and it was an abject failure. which, i suppose, is acceptable for a 1.0. my steak rub 2.0, on the other hand, was an abject success. well, there was one oddity: it seemed too salty for the first half of the steak, but not so bad for the second half. three explanations for this: poor mixing of the rub, absorption by the steak while i was eating it, or acclimitization. in any case, i've got a tasty steak rub and i made it up myself. pride!