I was in the store yesterday and stew beef was like a really good buy. so I asked the butcher whats the difference between stew beef and stir fry beef? He says it's just the cut. SO, I've been wanting fajitas and stir fry, and eventually some stew, so I get almost 4 lbs of stew beef. We are 2.
So this evening I get out my new, slicing knife and my new santaku and start slicing away at chunks of meat. Slice them down to like gummy bear sized slivers. Got some mary elizabeth seasoning mixes, south of the border and salsa verde for the fajitas and thai curry for the stir fry...
mixed the fajita spices with olive oil and then a shot of balsalmic vineger and the for the stir fry rice wine vineger ...
about halfway through the process I called a chef friend cause I got to wondering, what would happen if I cut the meat across the vein... cause, I have been eyeing a leg of lamb, knife in hand, she never answered that question, but she reminded me that stew beef is cheaper because it's generally tougher than stir fry meat.
Which is why I added the vinegar...
Oh yeah, I put both concoctions in bottles and pulled a vacuum on them. Whatever this is going to taste like, the flavor is going to be through and through.
Now my question is this. Are these two meats going to taste awesomely nasty?
I love to experiment with food. I will put darn near anything together unless I just know it wont work.
I eat spices... and spice mixes like the mary elizabeths finger dab by finger dab and I essentially take shots of lee and perrins... I love the taste of lea and perrins.
Now are these two meats, the fajita meat and the stir fry meat going to taste awesomely nasty?
Are they rescue-able? I have time to toss them out and start over again...
Anybody ever seen a cook book that gave like basic mixtures of spices to flavor a given nationalities food?
Was buying stew meat with the intention of slivering it to get stir fry and fajita meat a patently dumb idea?
I also have visions of buying stew meat and a leg of lamb and cutting it up to make other things like kabobs and stir fry and fakitas and running it through a grinder and making burger...
Do i need to get a grip and slowly back away from the knives?
I am smiling as I write this
I must say though that taking a good sharp, comfortably handled knife to some meat is relaxing, sort in the same way that firing a gun is.