Discussion:
Losing a legend = Steaksmith at El Gancho
(too old to reply)
La Mirada
2015-06-10 16:41:21 UTC
Permalink
An absolute institution in the "City Different" has been de-leased.

It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.

Probably the best pepper steak in the southwest!

But change has hit the Santa Fe restaurant scene hard of late.

Ceriilos Rd. without Tecolote?

Que lastima!


http://ksfr.org/post/march-31-community-rocked-steaksmiths-forced-closure

The Steaksmith restaurant, a much beloved Santa Fe mainstay first opened
in the early 1970s, was forced to close its doors this weekend. But the
owners Roey Valim and Mario Girard say they hope the upheaval is only
temporary.

http://www.santafenewmexican.com/news/local_news/beloved-steaksmith-closes-unexpectedly-loses-lease/article_26497a22-9b8f-5481-81f0-aea92391a5f8.html

Sales had just started to increase, Girard said Monday, when they
received a lease termination notice on Thursday that said the business
had violated its lease by falling two months behind on gross receipt
taxes. The notice said the owners had three days to vacate the space.
Girard and Valim said they offered to pay the back amount immediately,
but their efforts were in vain, Girard said. They then told their 48
employees they would be out of a job.

Girard and Valim said they suspected they were ousted to make room for
the El Gancho Fitness, Swim and Racquet Club. However, their former
landlord, Jerry Levine, said that’s not the case. He said he is in talks
with El Gancho to open a new restaurant in the space.
“All I can tell you is that they were in default,” Levine said. “The
fact that we have new people taking over is a blessing, but that wasn’t
the reason.”
A representative of El Gancho said the club was in “discussions and
negotiations” to open a restaurant in the space, but he couldn’t
elaborate as of Monday afternoon.
After the restaurant announced its closure, by Monday about 160 people
had shared the story and more than 100 people expressed unhappiness
about the closing. Many shared anecdotes about the first time they ate
at the restaurant, while others promised they would frequent the
business if it reopened in a new location.

The Steaksmith isn’t the only restaurant to suffer lease woes. Most
recently, another well-established restaurant, Tecolote Cafe, lost its
lease after 34 years on Cerrillos Road. The owners are preparing to
reopen at a shopping center on St. Michael’s Drive, where they will
replace Yummy Cafe, a Chinese restaurant.

Bobcat Bite, a restaurant that consistently snags national attention for
its green chile cheeseburger, relocated from its Old Pecos Trail
location following a dust-up with its landlord. The owners have
rebranded as the Santa Fe Bite in the downtown Garrett’s Desert Inn.


https://www.facebook.com/pages/Steaksmith-at-El-Gancho/169148296488385

http://santafesteaksmith.com/
Cindy Hamilton
2015-06-10 16:53:06 UTC
Permalink
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?

Cindy Hamilton
La Mirada
2015-06-10 17:03:20 UTC
Permalink
Post by Cindy Hamilton
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?
Cindy Hamilton
Yes it is the au poivre, a superb cream demi-glace with fresh green
peppercorns.

This place is sorely missed, a local legend.

Here's how Mario makes it:

http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
sf
2015-06-10 18:58:12 UTC
Permalink
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)

Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
--
sf
La Mirada
2015-06-10 19:37:01 UTC
Permalink
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.

Alton Brown has almost the same recipe on his site.

This dish begs for prime grade filets.
sf
2015-06-10 19:52:35 UTC
Permalink
Post by La Mirada
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.
Alton Brown has almost the same recipe on his site.
This dish begs for prime grade filets.
I'll use whatever looks good and a sale price always tips the balance.
Neither one of us has ever been on the filet bandwagon. We've been on
a sirloin kick lately, but NY and rib eyes are never completely out of
the question either.
--
sf
La Mirada
2015-06-10 20:30:38 UTC
Permalink
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.
Alton Brown has almost the same recipe on his site.
This dish begs for prime grade filets.
I'll use whatever looks good and a sale price always tips the balance.
Neither one of us has ever been on the filet bandwagon. We've been on
a sirloin kick lately, but NY and rib eyes are never completely out of
the question either.
In a pinch a really good chuck steak can work too - now that's price
conscious!
sf
2015-06-10 22:07:47 UTC
Permalink
Post by La Mirada
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.
Alton Brown has almost the same recipe on his site.
This dish begs for prime grade filets.
I'll use whatever looks good and a sale price always tips the balance.
Neither one of us has ever been on the filet bandwagon. We've been on
a sirloin kick lately, but NY and rib eyes are never completely out of
the question either.
In a pinch a really good chuck steak can work too - now that's price
conscious!
I like to save a chuck roast for long slow cooks. :)
--
sf
La Mirada
2015-06-10 22:13:01 UTC
Permalink
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.
Alton Brown has almost the same recipe on his site.
This dish begs for prime grade filets.
I'll use whatever looks good and a sale price always tips the balance.
Neither one of us has ever been on the filet bandwagon. We've been on
a sirloin kick lately, but NY and rib eyes are never completely out of
the question either.
In a pinch a really good chuck steak can work too - now that's price
conscious!
I like to save a chuck roast for long slow cooks. :)
Roger that.

Here they sell it cut as steaks for budget shoppers.

Cooked briskly and with a good marinade, very tasty and not too chewy.
sf
2015-06-10 22:54:20 UTC
Permalink
Post by La Mirada
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.
Alton Brown has almost the same recipe on his site.
This dish begs for prime grade filets.
I'll use whatever looks good and a sale price always tips the balance.
Neither one of us has ever been on the filet bandwagon. We've been on
a sirloin kick lately, but NY and rib eyes are never completely out of
the question either.
In a pinch a really good chuck steak can work too - now that's price
conscious!
I like to save a chuck roast for long slow cooks. :)
Roger that.
Here they sell it cut as steaks for budget shoppers.
Cooked briskly and with a good marinade, very tasty and not too chewy.
I'll be honest. I never look for chuck steaks, so I never see them.
Back in the day when I used chuck roasts a lot (and chuck was a
relative bargain), I only used the eye to grill. I'd look for the
biggest 7 bone I could find and butcher it. I'd freeze that eye until
I found another roast with a big eye and then I'd grill them for
dinner.
--
sf
La Mirada
2015-06-10 23:03:59 UTC
Permalink
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
Post by sf
Post by La Mirada
http://abc.go.com/shows/the-chew/recipes/quick-steak-au-poivre-mario-batali
Shallot - check
Brined Green Peppercorns - check
Demi-glace or 1 cup Stock reduced to 3 tablespoons - check
Cream - check (heavy)
Need steak, brandy and chives... okay, I'll put them on my shopping
list. Thanks!
You're welcome.
Alton Brown has almost the same recipe on his site.
This dish begs for prime grade filets.
I'll use whatever looks good and a sale price always tips the balance.
Neither one of us has ever been on the filet bandwagon. We've been on
a sirloin kick lately, but NY and rib eyes are never completely out of
the question either.
In a pinch a really good chuck steak can work too - now that's price
conscious!
I like to save a chuck roast for long slow cooks. :)
Roger that.
Here they sell it cut as steaks for budget shoppers.
Cooked briskly and with a good marinade, very tasty and not too chewy.
I'll be honest. I never look for chuck steaks, so I never see them.
Ah, well something to consider perhaps...
Post by sf
Back in the day when I used chuck roasts a lot (and chuck was a
relative bargain), I only used the eye to grill. I'd look for the
biggest 7 bone I could find and butcher it. I'd freeze that eye until
I found another roast with a big eye and then I'd grill them for
dinner.
I think that's what the steaks I get are - the eye.

It's very versatile. And I rarely see them steak packaged for more than
4.99/lb.
sf
2015-06-10 23:56:56 UTC
Permalink
Post by La Mirada
I think that's what the steaks I get are - the eye.
It's very versatile. And I rarely see them steak packaged for more than
4.99/lb.
I will ask the butcher at the grocery store if they have them, but
they will definitely cost more unless they're on sale because *cube
steaks* are more than that. I hate prices that end in .99 because I
don't remember what the real price was!

In any case, they seem to be responsive. They don't sell pork butts
in packages of two since the merger. They told me to ask if I want a
whole lamb shoulder to just ask because if they're not in the display
case, they're in the back. They had lots of thin cut steaks for
bulgogi and braciole back in December/January and then they started to
disappear - so I asked a butcher why and he said he'd suggest it. The
last time I was in, I noticed that they must have had 4 or 5 different
thinly cut parts of the beast in the display case, so it was nice to
see what a customer request could do if the team is responsive.
--
sf
La Mirada
2015-06-10 23:59:22 UTC
Permalink
Post by sf
Post by La Mirada
I think that's what the steaks I get are - the eye.
It's very versatile. And I rarely see them steak packaged for more than
4.99/lb.
I will ask the butcher at the grocery store if they have them, but
they will definitely cost more unless they're on sale because *cube
steaks* are more than that. I hate prices that end in .99 because I
don't remember what the real price was!
In any case, they seem to be responsive. They don't sell pork butts
in packages of two since the merger. They told me to ask if I want a
whole lamb shoulder to just ask because if they're not in the display
case, they're in the back. They had lots of thin cut steaks for
bulgogi and braciole back in December/January and then they started to
disappear - so I asked a butcher why and he said he'd suggest it. The
last time I was in, I noticed that they must have had 4 or 5 different
thinly cut parts of the beast in the display case, so it was nice to
see what a customer request could do if the team is responsive.
Awesome!

I also like they fact they sell small pork rib packages, instead of just
the whole cryopack.

Much more convenient when one isn't having guests.
Cheri
2015-06-11 00:49:28 UTC
Permalink
Post by sf
Post by La Mirada
I think that's what the steaks I get are - the eye.
It's very versatile. And I rarely see them steak packaged for more than
4.99/lb.
I will ask the butcher at the grocery store if they have them, but
they will definitely cost more unless they're on sale because *cube
steaks* are more than that. I hate prices that end in .99 because I
don't remember what the real price was!
In any case, they seem to be responsive. They don't sell pork butts
in packages of two since the merger. They told me to ask if I want a
whole lamb shoulder to just ask because if they're not in the display
case, they're in the back. They had lots of thin cut steaks for
bulgogi and braciole back in December/January and then they started to
disappear - so I asked a butcher why and he said he'd suggest it. The
last time I was in, I noticed that they must have had 4 or 5 different
thinly cut parts of the beast in the display case, so it was nice to
see what a customer request could do if the team is responsive.
--
sf
Try S-Mart if you have one that you shop at, they mostly always have them
where I am, not that far away from you.

Cheri
sf
2015-06-11 03:39:05 UTC
Permalink
Post by Cheri
Try S-Mart if you have one that you shop at, they mostly always have them
where I am, not that far away from you.
It might be "near" but it's so far away that I've only heard of it
through you!
--
sf
Cheri
2015-06-11 05:54:54 UTC
Permalink
Post by sf
Post by Cheri
Try S-Mart if you have one that you shop at, they mostly always have them
where I am, not that far away from you.
It might be "near" but it's so far away that I've only heard of it
through you!
--
sf
Yeah, I thought they were through N. CA, but I see that they're not in you
area.

Cheri
Cheri
2015-06-11 00:48:17 UTC
Permalink
Post by La Mirada
I think that's what the steaks I get are - the eye.
It's very versatile. And I rarely see them steak packaged for more than
4.99/lb.
Yep, very tender and good.

Cheri
Cheri
2015-06-11 00:47:13 UTC
Permalink
Post by La Mirada
In a pinch a really good chuck steak can work too - now that's price
conscious!
I love chuck eye steak, and have it often.

Cheri
La Mirada
2015-06-11 03:30:11 UTC
Permalink
Post by Cheri
Post by La Mirada
In a pinch a really good chuck steak can work too - now that's price
conscious!
I love chuck eye steak, and have it often.
Cheri
It's a fine cut in its own right, and so cost conscious.

Honestly, hot off the grill with a salsa verde = heaven.
Brooklyn1
2015-06-10 19:14:09 UTC
Permalink
On Wed, 10 Jun 2015 09:53:06 -0700 (PDT), Cindy Hamilton
Post by Cindy Hamilton
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?
Cindy Hamilton
This is basic pepper steak:
http://www.food.com/recipe/pepper-steak-12030
La Mirada
2015-06-10 19:41:41 UTC
Permalink
Post by Brooklyn1
On Wed, 10 Jun 2015 09:53:06 -0700 (PDT), Cindy Hamilton
Post by Cindy Hamilton
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?
Cindy Hamilton
http://www.food.com/recipe/pepper-steak-12030
That is basic ASIAN "pepper steak".

Not steak au poivre!
sf
2015-06-10 20:22:58 UTC
Permalink
Post by La Mirada
Post by Brooklyn1
On Wed, 10 Jun 2015 09:53:06 -0700 (PDT), Cindy Hamilton
Post by Cindy Hamilton
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?
Cindy Hamilton
http://www.food.com/recipe/pepper-steak-12030
That is basic ASIAN "pepper steak".
Not steak au poivre!
The truth is that lines are blurred, but I think the difference is
Cindy's version is more commonly called (bell) pepper steak in the
Midwest and the other is more commonly called steak with green
peppercorn sauce. In my lexicon, steak au poivre is a steak that was
coated with cracked peppercorns before it is cooked.
http://www.nytimes.com/2015/04/01/dining/mastering-steak-au-poivre.html?_r=0
Loading Image...
Then there's the version with a cognac cream sauce
http://www.foodily.com/r/zCeMScrJG1-steak-au-poivre-pepper-steak-with-brandy-sauce-by-sf-gate
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
--
sf
La Mirada
2015-06-10 20:42:31 UTC
Permalink
Post by sf
Post by La Mirada
Post by Brooklyn1
On Wed, 10 Jun 2015 09:53:06 -0700 (PDT), Cindy Hamilton
Post by Cindy Hamilton
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?
Cindy Hamilton
http://www.food.com/recipe/pepper-steak-12030
That is basic ASIAN "pepper steak".
Not steak au poivre!
The truth is that lines are blurred, but I think the difference is
Cindy's version is more commonly called (bell) pepper steak in the
Midwest and the other is more commonly called steak with green
peppercorn sauce. In my lexicon, steak au poivre is a steak that was
coated with cracked peppercorns before it is cooked.
http://www.nytimes.com/2015/04/01/dining/mastering-steak-au-poivre.html?_r=0
I like that they mentioned suichaun peppercorns, their fragrance makes a
whole other layer of taste.
Post by sf
https://eddiemerlots.files.wordpress.com/2012/01/steak-au-poivre.jpg
Still very tasty, but sometimes a bit much for those who aren't into a
lot of pepper.

The green brined peppercorns are my personal favorite.
Post by sf
Then there's the version with a cognac cream sauce
http://www.foodily.com/r/zCeMScrJG1-steak-au-poivre-pepper-steak-with-brandy-sauce-by-sf-gate
Oh yes, that's a winner!
Post by sf
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
I like that too, but it has to have a nice sprinkling of Italian parsley
on top to be perfect (as shown but not listed).
Roy
2015-06-10 22:49:07 UTC
Permalink
<whole bunch of deleted material>
Post by La Mirada
Post by sf
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
I like that too, but it has to have a nice sprinkling of Italian parsley
on top to be perfect (as shown but not listed).
I really like Chicken Diane as I'm not much for pepper oriented
foods. Ditch the parsley though...not my favorite as I think it detracts.

==========
La Mirada
2015-06-10 22:59:21 UTC
Permalink
Post by Roy
<whole bunch of deleted material>
Post by La Mirada
Post by sf
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
I like that too, but it has to have a nice sprinkling of Italian parsley
on top to be perfect (as shown but not listed).
I really like Chicken Diane as I'm not much for pepper oriented
foods. Ditch the parsley though...not my favorite as I think it detracts.
==========
No parsley eh?

I would guess cilantro rough chopped could work.

I think that bright green adds appeal and taste.
sf
2015-06-11 00:11:19 UTC
Permalink
Post by La Mirada
Post by Roy
<whole bunch of deleted material>
Post by La Mirada
Post by sf
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
I like that too, but it has to have a nice sprinkling of Italian parsley
on top to be perfect (as shown but not listed).
I really like Chicken Diane as I'm not much for pepper oriented
foods. Ditch the parsley though...not my favorite as I think it detracts.
==========
No parsley eh?
I would guess cilantro rough chopped could work.
I think that bright green adds appeal and taste.
The green you see is not parsley, it's chives and it certainly adds
eye appeal! I don't know how closely you looked at the picture, but
it's shades of brown on a brown patterned plate and chives are used as
an accent. They can easily be switched out for the green part of
scallions (the smaller the better). Now you're making me want a
steak!
--
sf
La Mirada
2015-06-11 03:20:07 UTC
Permalink
Post by sf
Post by La Mirada
Post by Roy
<whole bunch of deleted material>
Post by La Mirada
Post by sf
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
I like that too, but it has to have a nice sprinkling of Italian parsley
on top to be perfect (as shown but not listed).
I really like Chicken Diane as I'm not much for pepper oriented
foods. Ditch the parsley though...not my favorite as I think it detracts.
==========
No parsley eh?
I would guess cilantro rough chopped could work.
I think that bright green adds appeal and taste.
The green you see is not parsley, it's chives and it certainly adds
eye appeal! I don't know how closely you looked at the picture, but
it's shades of brown on a brown patterned plate and chives are used as
an accent.
Not closely enough I now see ;-)
Post by sf
They can easily be switched out for the green part of
scallions (the smaller the better). Now you're making me want a
steak!
Chives or scallions hurt nothing, a pretty and tasty addition.

We could also wax on the value of a salsa verde or chimichurri sauce
with meat, albeit not this dish.

It's nice to dress well cooked steak, in the same way that apricot
glaze spiffs up a rack of ribs.
Cindy Hamilton
2015-06-11 11:42:26 UTC
Permalink
Post by sf
Post by La Mirada
Post by Brooklyn1
On Wed, 10 Jun 2015 09:53:06 -0700 (PDT), Cindy Hamilton
Post by Cindy Hamilton
Post by La Mirada
An absolute institution in the "City Different" has been de-leased.
It was always interesting to see the bustling steakhouse next to the
equally busy fitness club, something New Mexicans have been able to rely
on for decades.
Probably the best pepper steak in the southwest!
Is that steak au poivre, steak with bell pepper, or something else?
Cindy Hamilton
http://www.food.com/recipe/pepper-steak-12030
That is basic ASIAN "pepper steak".
Not steak au poivre!
The truth is that lines are blurred, but I think the difference is
Cindy's version is more commonly called (bell) pepper steak in the
Midwest and the other is more commonly called steak with green
peppercorn sauce.
Horrors! ;) Not MY version. That was Sheldon.

Being a Midwesterner, though, I asked for clarification.
I dislike cooked bell pepper, but I'd be all over either
steak au poivre or steak with any of the cream sauces you
mention. I'll have to keep some of those in mind for
the future.

Cindy
Post by sf
In my lexicon, steak au poivre is a steak that was
coated with cracked peppercorns before it is cooked.
http://www.nytimes.com/2015/04/01/dining/mastering-steak-au-poivre.html?_r=0
https://eddiemerlots.files.wordpress.com/2012/01/steak-au-poivre.jpg
Then there's the version with a cognac cream sauce
http://www.foodily.com/r/zCeMScrJG1-steak-au-poivre-pepper-steak-with-brandy-sauce-by-sf-gate
and its pepperless sister, Diane.
http://www.simplyrecipes.com/recipes/steak_diane/
sf
2015-06-11 12:11:29 UTC
Permalink
On Thu, 11 Jun 2015 04:42:26 -0700 (PDT), Cindy Hamilton
Post by Cindy Hamilton
Horrors! ;) Not MY version. That was Sheldon.
Oops, sorry!
Post by Cindy Hamilton
Being a Midwesterner, though, I asked for clarification.
I dislike cooked bell pepper, but I'd be all over either
steak au poivre or steak with any of the cream sauces you
mention. I'll have to keep some of those in mind for
the future.
YW.
--
sf
Loading...