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6:08 this morning. RIP Momma.
Nov. 4th, 2017
It's been Donne - A scurrilous manuscript
Nov. 4th, 2017 11:26 am
https://www.theguardian.com/culture/2017/nov/03/scurrilous-manuscript-that-could-have-undone-john-donne-discovered
Scurrilous manuscript that could have undone John Donne discovered
Ostensibly a library catalogue in Latin, poet’s early work is in fact a string of smutty jokes about contemporary figures
A manuscript of an early work by John Donne, a scurrilous academic joke that could have cost the poet his reputation – and maybe his head – if it had fallen into the wrong hands, has been discovered in a trunk in the archives of Westminster Abbey.
The manuscript may be the earliest surviving copy of what is ostensibly a library catalogue in Latin: the numbered book titles are all invented, and Donne’s list is in fact a string of savage and frequently smutty jokes, many about named contemporary figures.( Read more... )
Grilled Sugar Steak
https://www.cookscountry.com/videos/3337-grilled-sugar-steak
The sugar adds a hint of sweetness and helps create the ultimate charred crust.
WHY THIS RECIPE WORKS
Using a ratio of 4 parts granulated sugar to 3 parts kosher salt, we season the steaks with some of the mixture and let them sit for up to 24 hours to fully season. Right before they hit the heat, we season them again. Moving the steaks around the grill as they cook prevents the sugar from burning. Letting the steaks rest uncovered keeps the crust in place.
INGREDIENTS
4 - 1" thick strip steaks about 10 oz each
Rub
1/4 C Sugar
3 T Kosher salt
INSTRUCTIONS
Pat the steak to remove moisture.
Sprinkle with 1 1/2 t of sugar/salt mixture
Turn steaks, pat dry and sprinkle again.
Cover and then them sit 1 hour at least at room temperature or over night in refrigerator.
Turn grill on high until very hot.
Turn heat down to medium high and Oil grill grate before grilling steak.
Re-season with 1 t sugar/salt again, sprinkle with pepper then do other side.
Grill. 3 - 5 min per side.
Let rest 5 min uncovered.
~~~~~~~~~~
Grilled Bourbon Steaks
https://www.cookscountry.com/recipes/8820-grilled-bourbon-steaks
Why marinate rib eyes in bourbon? We wondered, too—until we tried it.
WHY THIS RECIPE WORKS
Soaking meat in bourbon not only enhances its meatiness but also helps create good char. To get the maximum amount of smoky bourbon flavor into our steaks, we soaked four steaks in a mixture of bourbon, Worcestershire, shallot, garlic, salt, and pepper in two separate zipper-lock bags. We tested marinating times and found that 4 hours was best, but you could also let the steaks sit in the mixture for up to 24 hours with no detrimental effects. We grilled these steaks to medium-rare and served: No sauce necessary.
Serves 6 to 8
INGREDIENTS
1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil
( Read more... )
https://www.cookscountry.com/videos/3337-grilled-sugar-steak
The sugar adds a hint of sweetness and helps create the ultimate charred crust.
WHY THIS RECIPE WORKS
Using a ratio of 4 parts granulated sugar to 3 parts kosher salt, we season the steaks with some of the mixture and let them sit for up to 24 hours to fully season. Right before they hit the heat, we season them again. Moving the steaks around the grill as they cook prevents the sugar from burning. Letting the steaks rest uncovered keeps the crust in place.
INGREDIENTS
4 - 1" thick strip steaks about 10 oz each
Rub
1/4 C Sugar
3 T Kosher salt
INSTRUCTIONS
Pat the steak to remove moisture.
Sprinkle with 1 1/2 t of sugar/salt mixture
Turn steaks, pat dry and sprinkle again.
Cover and then them sit 1 hour at least at room temperature or over night in refrigerator.
Turn grill on high until very hot.
Turn heat down to medium high and Oil grill grate before grilling steak.
Re-season with 1 t sugar/salt again, sprinkle with pepper then do other side.
Grill. 3 - 5 min per side.
Let rest 5 min uncovered.
~~~~~~~~~~
Grilled Bourbon Steaks
https://www.cookscountry.com/recipes/8820-grilled-bourbon-steaks
Why marinate rib eyes in bourbon? We wondered, too—until we tried it.
WHY THIS RECIPE WORKS
Soaking meat in bourbon not only enhances its meatiness but also helps create good char. To get the maximum amount of smoky bourbon flavor into our steaks, we soaked four steaks in a mixture of bourbon, Worcestershire, shallot, garlic, salt, and pepper in two separate zipper-lock bags. We tested marinating times and found that 4 hours was best, but you could also let the steaks sit in the mixture for up to 24 hours with no detrimental effects. We grilled these steaks to medium-rare and served: No sauce necessary.
Serves 6 to 8
INGREDIENTS
1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil
( Read more... )
