Swedish Steel

I've recently come to the conclusion that I didn't make the "Next Food Network Star" audition round. I mean, the eight finalists are to be in New York from February 12th to the 20th, and they haven't called with my flight number.

However, I did learn a few things. First, it is very difficult to shoot and edit a decent video. I am not nearly as charismatic or have the camera presence as I thought I would. Once the camera is on, the any pretense of being "natural", and just myself vaporized. Getting used to the camera sounds easier than it is.

On the good side, I am very glad I went through with it. So many times in life I wanted to this, should have done that, I would have been good at that, etc. So I felt great just having submitted the audition tape, and even showing it to a few friends.

I'm still going on a culinary journey, because of all the reasons I gave it a shot, love of food and cooking is number one. So let me tell you about what I made last Sunday night. Pan roasted NY Strip steaks, sliced and served over a bed of arugula, green and black olives, feta cheese, roasted red peppers, tossed in a olive oil-lemon juice vinagrette. All this was topped with a pan sauce made from cabernet reduction, olive oil, and a touch of sugar to even out the bite from the tannins. Oh, it was so good.

Ryan. Lunch. Soon. Yes.