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Dear Reader,
Introduction
I hope you’ve had a good week. I’m currently in Adelaide, visiting Kathleen. It was her birthday this week, and we went out for dinner. We enjoyed an evening at the Red Ochre Barrell and Grill restaurant, which is situated on the Torrens River. The restaurant is one of Kathleen’s favourite places. We dined in its sibling restaurant, the River Café, on one of my previous visits to Adelaide.
The restaurant forms a floating pavilion on the water, with a view of River Torrens looking back towards the city of Adelaide and the main arts precinct.
It was a great view of the river with people running and jogging along the banks, plus people on the water rowing eights and fours.
We enjoyed an evening of lovely views, the best company (each other) and nice food.
Kathleen enjoyed house-made focaccia bread with smoked eucalyptus butter, followed by kangaroo fillet served with lentils and vegetables.
I had an octopus carpaccio with fried capers and finger lime, followed by a scotch fillet steak.
How is the foot?
What’s happened this week?
My foot, ankle, and knee are slowly improving. The EHL repair remains intact. The stiffness in my foot and ankle is lessening. My knee remains stiff, and I hope to regain the range of movement I’d achieved after the intensive physiotherapy I needed for my patella fracture and ruptured retinaculum.
What have I been watching?
Star Trek Deep Space Nine and Star Trek Voyager
I continue to alternate between the two series, one episode at a time.
One of my favourite episodes in all of Star Trek came up this week. Trials and Tribble-ations is the 104th episode of Star Trek Deep Space 9 (season 5, episode 6).
Recipe — Baa Moo Oink scotch fillet steak
On the theme of steak, we visited a local butcher on Friday morning, viz., Baa Moo Oink in Findon.
Kathleen commented that I looked like a kid in a lolly shop and became very focused.
When I saw the ribeye bone-in steak, I knew I wanted to cook it and eat it.
I should have asked for the rib bone to be cut flush with the meat to fit in the frypan. In the end, it didn’t really matter. It turned out well.
Equipment
- Frypan
- Oven
- Meat thermometer
Ingredients
- Ribeye bone in steak — thick cut (about 3 cm thick).
- Beef fat.
- Flaky iodised salt.
Instructions — The Menu and thoughts on the meal
- Dry brine the steak with iodised table salt.
- Refrigerate for as long as possible if you can’t do it overnight.
- I love that Kathleen has a gas stovetop and a stainless-steel frypan.
- Preheat a fan-forced oven to about 160 °C.
- I heated the frypan on a large gas burner and added some beef fat.
- I seared the steak, flipping it over every thirty seconds and searing the edges.
- Once the steak was seared, I let it rest for a minute and then inserted a meat thermometer.
- Place the steak on a roast tray and into the oven and cook until the middle of the steak reaches about 57 °C. This will ensure a medium-rare steak.
- Allow the meat to rest for about half as long as it took to cook in the oven.
- After allowing the steak to rest, dissect along the muscle planes and along the rib bone.
- This steak has four distinct elements. The rib bone, a fat cap, the deckle meat or spinalis dorsi, and the fillet or the longissimus dorsi.
- Slice the fillet and deckle and arrange on a cutting board.
- Season with flaky salt and serve.
- If you’re following a meat-only diet, just the steak will be more than sufficient to satisfy your hunger. You can pick up the steak and just bite into it. This minimises washing up. Don’t forget to gnaw the bone.
- If you’re low-carbohydrate eating, steak and some plant-based foods like avocado, leafy green leaves, olives, and tomatoes are a good combination.
- If you’re not concerned with carbohydrates, fill your boots.
- If you’re vegetarian or vegan, this steak won’t be suitable.
- Always give thanks to the Lord.
- Eat with whatever implements you prefer.
Thoughts on the meal
This steak was magnificent. We didn’t eat the whole piece of meat. We’ve kept some in a container. We enjoyed a couple of slices for morning tea today and some blue cheese.
Final thoughts
- If you’ve been to Adelaide, have you eaten at the Red Ochre Barrell and Grill restaurant?
- Do you like a thick-cut steak?
- Do you like restaurants with river or water views?
- If you’ve watched “Trials and Tribble-ations”, tell me your favourite scene.
Disclaimer and comments
This post and other posts on this blog are not medical or health advice. I’m sharing my personal experiences from my lived experience. My opinions remain mine.
For health advice, see your regular medical practitioner. For diet advice, consult with appropriately registered professionals.
