The Yum Yum Factor

 So, here is the first important lesson that I just learned for you, you're welcome. We were out and about and decided to splurge on an expensive bit of meat at The Friendly Butcher on Yonge St. for our next sous vide dinner. Because we had made an amazing strip loin in an hour, we were excited to see what kind of results we would get with this cut, a favourite of ours for the grill. We get home, I prepare a mojo to marinate the steak in since we decided we would turn it into tacos and then I sat down to check on times and temps for flank steak. Well, as it happens, cooking a sous vide flank steak is not ANYTHING like making a strip loin because flank steak requires five million years in the water bath. I read at least 20 recipes and charts and it looked like it was going to require anywhere between 18 hours and 48 hours. So much for tacos for dinner. Flank steak is considered a leaner, tougher cut of meat so it requires a much longer cooking time to soften the...

It was 5C on the day that I made this steak. That's about 41F and here in the great white north, that is perfect BBQ weather. We can stand around outside with a beer and a pair of tongs in relative comfort. We don't even have to wear gloves when it's that balmy!  Okay, there is still some snow on the ground but it's spring and spring means we throw on a fleece and some shorts, stop wearing socks and fire up the old charcoal. We are a hearty folk here in Canada. Tomorrow, I leave for the very first ever Food Bloggers of Canada Conference at the Hockley Valley Resort. I was a lucky, lucky girl who happened to win a free weekend pass during a twitter party, sponsored by Canadian Beef . In honour of my benefactors, I knew I had to make something with a nice chunk of Canadian beef.  I do like the taste of a good, med rare striploin, hot off the grill and smeared with some butter . The only problem is that striploins don't get marinated in my world- just kos...