Homemade fettucini, steak topping

I do not know why the muse said use fennel. All I know it was perfect for me this one time. 

The seeds were smashed in the mortar and pestle so they come out irregularly unlike the spice mill which turns it to uniform powder. The scent of licorice that lifted up when I carried the stone mortar over to the bowl was amazing all by itself and told me I was on the right track. This is an unusual spice to include in a pasta and I am not recommending it. 

It is a good step to let the dough rest. I see the chefs in the competitions rush this, so no autolyse can occur, full absorption doesn't happen, the dough stays uncooperative, it's too stiff or too wet and as I observe them struggle with the same mistakes I made way back there when I was ten, a non professional cook, and I'm wondering "what are these dummkopfs thinking?"

They say wrap it with plastic and put it in the refrigerator and I say no. 

Quit bossing me around. I just cover it with a plate, smile knowingly and walk away.

The last of the 1 LB. loin steak.  

There are plenty enough pasta noodles around here, and good ones too, but none of them have egg in them. They're all water and flour. Mostly semolina. 

You can buy fresh pasta too and it's probably worth it if you lack the mad skillz of a natural dough boy like me. Or have some kind of weird aversion to huge kitchen messes. 

Orowheat toast

I say, what a bit of jam! 

On the worst toast ever. 

Orowheat. 100% whole wheat, and no, I'm sorry, it is not that. I cannot wait until it is gone. Hate to waste it, and it is convenient. Just pop it in the toaster and pow it's toast.

If you want bread you must make it yourself. Or go to a proper bakery, not a mass bakery. And the proper-looking bakeries within the mass groceries are improper because they're using frozen dough prepared by another company, and honestly, often they're not really pros at the whole proofing thing. A lot of restaurants do that too.  

Oro is the combination form for mountain, but wheat grows on the plains not in the mountains, that I know of. Now watch, there'll be a little patch of mountain wheat somewhere. 

Oro is also the combination form for mouth so that is probably what they're going for. Mouthwheat. Because you put it in your mouth. 

They put smashed grain flakes on the top of the loaves to fake you out into thinking the contents are worthwhile, but nobody reasonable puts that much molasses and sugar in bread. And the whole lie about 100% whole wheat makes me angry.

Very angry indeed. 

I will have to annihilate their planet with my Illudium PU-36 Explosive Space Mod-you-late-or. 

Beef loin steak, red and yellow bell peppers

Steak part 2. This is the second portion of a 1 LB. beef loin steak that was cut in two, so 8 oz of beef. Except this is not the full second 8 oz. Some of this is now leftover too so it is a bit like the steak that will not completely go away.

You know, there are a lot of people around here who could eat such a thing, a one pound steak, all at once. A lot of people. I dated a woman who could. She confessed that she only held back so that she wouldn't outeat me and I'd think she was a pig. 

Backfired. Telling me that made me think she was a holding back pig with deep psychological problems.

Beef loin, sukiyaki style soup

Sukiyaki style soup. Half the steak is used, so 8 oz.

This soup is very good. The liquid uses a few Eastern flavors; soy sauce and sake, but the rest of the ingredients are Western. 

This is one of four such steaks. The Food Saver isn't working as well as when it was new. It runs but it doesn't switch to seal by itself, it just keeps going and going. The sponge gaskets are removed and made wet then returned. This is one of the things people complain about in reviews on Amazon. I live in a very dry place so it is ordinary for them to go dry rather quickly. It worked like new once they were wet. Maybe oil will work to keep them sufficiently supple to work. 

Bacon and eggs with toast

Regular breakfast.

The whole idea is to stab an egg yolk with a toast point like this:

and then eat it.

Arts!

Bacon, the cheapest in all the land. 

Intended to flavor beans and lamb and low fat hamburger and things that lack fat and flavor, and not for anything like this. It is too thin and too irregular, not sturdy enough to be a bacon sword. That could have stabbed the yolk too, but not this bacon. 

I am also disappointed in this bread. It's not really bread. I consider the whole thing hoax bread.

You can prove it to yourself by looking through your favorite basic cookbook and follow it to make a loaf of bread. Any basic cookbook or any bread cook book.

Any instruction from the internet.  

I know by milling wheat. 

I know what is required to make whole wheat fluffy. 

It must be altered into something that is not 100% whole wheat. 

What did they do to that whole wheat flour to make the loaf this fluffy and insubstantial? You rarely see much sugar in bread recipes unless it is for something like cinnamon rolls. 

This bread is wrong wrong wrong. And Sam's club made me buy two loaves of it instead of just one.

Even the birds won't touch it, and it makes terrible toast. 

Back to unsalted butter and it tastes so pure. 

Did you notice how they do the maths for you on the wrapper? 

Check it out, Checkitouters.

The famous Chinese symbol yang and yang.

Both fiery and assertive. It represents dynamism with very little give and take. 

Kidding.