The Matter of the Meat

Tea: White Grapefruit

Music: Badfinger, "No Matter What"

Time: Night.

I'm co-writing about steak -- specifically, about how steak gets aged. (Most supermarket cuts, by the way, aren't.)

There's a wealth of information about protein breakdown, bacterial action, flavor concentration and the like. It makes my brain hurt sometimes, and I didn't even gather the bulk of the wealth.

But you know what?

I really want a steak now. Rib eye? T-bone (or its hulking cousin, the Porterhouse?) Top sirloin? (Notice that I'm not considering the filet mignon. It's an appetizer. A steak isn't a steak unless the ounces register in double digits.)

No, tonight I think I'd go for a Kansas City strip. Bone-in. The closer to the bone, you know ...