Dry Aged Rib Eye

Alton Brown taught me that I could dry age steaks in my fridge. Also Christopher Curtis taught me first hand it was a great idea. So I bought a rib eye, on sale, a nice marbly one, and I dry aged it, put some great seasoning on it, then made a terrific steak. Seriously, I want all steaks to be at least this good.

Australian BBQ pt 1.

My adventures recently took me to the land down under. The great country/continent of Australia. Perth, a city on the western side to be specific. I was fortunate enough to go at an important time during their sport season, the AFL [Australian Football League] Grand Final. The gruesome details of Australian Football or "footie" aside, the BBQs had in honor of its greatest day are the stuff of legend. Above you see an asortment of sausage, lamb and beef mushroom, as well as lamb chops and scotch fillets of beef (a cut I've never heard of but prominent down under). Oddly enough (or not) I was put (put myself) in charge of the BBQ and it was a feast. The beef mushroom sausage was my favorite, their smooth texture and rich mushroom flavors won the day. The game was a tie.

ISO 320
21mm
f/4.5
1/30 sec

New York Steak

Steak. To be perfectly honest, I'm not sure if this counts as more of a steak or a roast because of its size and the way it is served, however I do know that the cut of beef would be New York Steak if we were to cut steaks out of it so thats what it is. Steak. I want it, in my mouth, right now. mmmmmhgph.

ISO 400
50mm
f/2.2 f/2.8 resp.
1/2000sec 1/60 sec resp.