The Jewel in the Lotus
December 24, 2006 – 8:34 am
Hatching contrived ebulliences would undermine the evident sublimity of this recently consumed slab of beef round, and so I will go no further than revealing that it was broiled quickly, allowed to rest in chilly darkness for a day, sliced thinly against the grain and prudently seasoned with coarse sea salt and cracked peppercorns.
One Response to “The Jewel in the Lotus”
Please tell me how to do this, it looks amazing.
Thanks & Regards
Lynette
By lusks on Jan 30, 2007