Tuesday, January 18, 2011

Tis the Seasoning

The joys of getting your meat from local suppliers (i.e., Dad): my package of "Cross Rib Roast" turned out to be some kind of steak. Nix meal plan, time for ad libbing. I can't really complain about roast that is actually steak, though, can I?

What doesn't change is my choice of seasoning for this lovely piece of meat: Kosher salt and fresh ground smoked peppercorns from South China Seas Market in Vancouver. Smoked salts and peppers are one of my new favourite things—and the perfect added touch to my usual salt and pepper treatment of high quality meats (which is what I insist on). It's really all they need.

Closer to home, you should check out the gorgeous jars of flavoured salts at Sous Chef. Not sure if they have smoked pepper, but if you tell them they should, they might just find it for you.

I don't know what I'm doing with the steak yet, but I salted and peppered it quite liberally at 9AM, and it's now sitting in my fridge thinking about what it wants to be when it grows up.

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