This is our second trip @the Keg as a family. We mentioned to the waiter that there was a birthday at the table. He quickly brought over a large slice of ice cream cake with sparkling candle on it. We all shared it and it was delicious. Simon looked happy in this dark photo.
-A new opportunity ahead
A gift from two gentlemen: we are still celebrating for the sweet opportunity aheard, although I still feel pain and am weak most of the time.
-Several big tournaments are coming which means a hard journey ahead; Qiuyu would like to boost the spirituality a little bit. A new book by Mr. Patterson and a night out might do the magic.
Smoothie on kid’s menu:
Qiuyu tried: Scallop and bacon:
Steak and fries on kid’s menu: steak is tasty but Qiuyu did not touch fries at all.
Simon tried sirloin: medium done:
Mine is Lobster and shrimp salad: look so beautiful:
The cake: too pity that we missed the sparkling moment:
We had another fruit cake the day before at home: from Chinatown:
Now it is time to be more knowledgeable:
What is a sirloin steak?
Quick answer: The sirloin steak is a steak cut from the back of the animal.
Want to know more? : “In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak”. The bottom sirloin in turn connects to the sirloin tip roast.” 1
Two screen shots will visualize you:
What about the steak doneness?
“How Do You Like It?” is a question that you should be expecting from the waiter/waitress. Refer to the followin for more information:2
Well done: Grayish-brown with no sign of pink, usually slightly charred on the outside. Cooking a good steak to this level of doneness is a challenge. It has to be done slowly on low heat, or else you end up with shoe leather.
Medium well: Mostly gray-brown throughout, but with a hint of pale pink inside. Good for someone who wants an ever-so-slightly juicy steak, but detests any sign of “blood” in their meat.
Medium: A more pronounced band of pink in the middle of the steak. However, there should still be slightly more gray-brown than pink coloration.
Medium rare: Warm and mostly pink to red center. Firm on the outside, soft and juicy on the inside.
Rare: Cool or warm red center. It’s nearly like raw meat, but obviously cooked on the outside.
Very rare or blue: Red, cool, and practically raw. It’s barely cooked for the true carnivores amongst us.
Raw: I think this one is self-explanatory. Die-hard carnivores can go for this.
Mine is Lobster and shrimp salad: look so beautiful:
What about the steak doneness?