” Watch out for the stone, ” the chef says, as he slides my meal across the counter. ” It is very hot. ”
I take my tray and look at the stone, look at the meat. The hot stone is used to cook slices of steak, as I like them. By placing each slice on the hot stone, I can cook it rare, medium, done, or well done.
I’m sure this cooking technique has been around for thousands of years in Japan, but it is new to a New Mexico cowpoke.
The whole process makes it twice as long to finish my dinner as it usually does but I enjoy my food more.
Hearing meat sizzle on the stone reminds me of backyard barbecues and my Dad’s barbecue ribs.
Memories are with us, just under the surface of the water.. It just takes the right trigger to bring them to the stage.