{"id":3890,"date":"2007-09-14T16:38:00","date_gmt":"2007-09-14T16:38:00","guid":{"rendered":"https:\/\/eaumaison.wordpress.com\/2007\/09\/14\/late-summer-cooking"},"modified":"2007-09-14T16:38:00","modified_gmt":"2007-09-14T16:38:00","slug":"late-summer-cooking","status":"publish","type":"post","link":"https:\/\/eaumaison.us\/index.php\/2007\/09\/14\/late-summer-cooking\/","title":{"rendered":"Late Summer Cooking"},"content":{"rendered":"

Now I know the secret to making a perfect steak:<\/p>\n

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Salt the heck out of it 1-3 hours before cooking. Wash. Dry. Put in super hot oil. Perfect.
I found the instructions here<\/a>. A little pat of compound butter never hurts either. This here is a ribeye, salted for 1.5 hours. The salt pulls into the meat, changing proteins and seasoning throughout the meat, making it tender with a mouthwatering beefy flavor. Jem was tortured.<\/div>\n<\/div>\n

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I also made pizza with dough from scratch! and marinara from scratch! and basil I grew! and pepperoni I cured! Ok, that last one is a lie.
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Then a corn chowder using lots of veggies, potatoes from Idaho (Thanks Miranda!) and topped with leftover steak. Oh, and homemade cheddar-parmesan biscuits.<\/p>\n

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Here are some honey mustard chicken wings with avocado, corn, blue cheese salad. On the right are some delicious toffee bars.<\/p>\n

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Behold! I make salsa now! I loves it so. Julia suggested a salsa making party. It was fun and tasty.<\/p>\n

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And we discovered a new use for Jem. She’s a thorough paper shredder.<\/p>\n

\"\"<\/a><\/div>\n","protected":false},"excerpt":{"rendered":"

Now I know the secret to making a perfect steak: Salt the heck out of it 1-3 hours before cooking. Wash. Dry. Put in super hot oil. Perfect. I found the instructions here. A little pat of compound butter never hurts either. This here is a ribeye, salted for 1.5 hours. The salt pulls into […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-3890","post","type-post","status-publish","format-standard","hentry","category-uncategorized","post-preview"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts\/3890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/comments?post=3890"}],"version-history":[{"count":0,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/posts\/3890\/revisions"}],"wp:attachment":[{"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/media?parent=3890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/categories?post=3890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eaumaison.us\/index.php\/wp-json\/wp\/v2\/tags?post=3890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}