Belated Beef

And so I return from a long hiatus of much eating and little cooking, thanks to a light summer workload for my dear hubby. It even took me three tries to log in to the blog -- (I've also aged into a new decade this summer, so it could be that ...).

I shall begin with a review of the Simple Thai-Style Beef, posted by M-E some time ago, and cooked by yours truly around the same time.


Modifications:

My title is a bit of a misnomer in this case; I opted for the ever-cheap cut of organic pork shoulder (perhaps the only cut of meat at the Whole Foods counter that won't send you into shock). I too had fewer than 30 basil leaves to go on, and sufficed with roughly a third of that.

Preparation:

It was very easy indeed. The peanut oil smelled great on the stovetop, which made me realize that I had not cooked with it before. I was tentative to test the peanut oil's high smoking point, so I cooked at a comfortable med-high temperature.

The Verdict:

Good. Tasty and with little fuss. In the future, I would turn up the heat to minimize the absorption of the peanut oil into the meat. I agree that the basil and lime are the supporting players here, and should be used accordingly. Overall, a respectable 3.5 (Asian) continental shoulders out of 5.