Got a thread going in my cooking group, getting long, I didn't add all the comments, but the ones relevant to making it. Better living through science. LOL
Went and took inventory in the kitchen, wife was complaining the other night we keep eating the same thing, so I am going to invent something, if she don't like it, too bad. Film at 11.
OK, found a package of some sort of critter flesh, got it thawed enough to get a small piece off of it, sent that off to the lab for DNA tests to identify it, awaiting results. before further action.
Don't have no road kill left, I always mark the package, I suspect this is something bovine and from somewhere in the upper hind quarter, really need to know if is left side or right side.
OK, tests say it's sirloin, may be from the left side, checking out some tubers in a back in the cupboard, I'm guessing they are some sort of clone in the Nightshade family.
OK, tests came back, as I suspected the tubers are from a plant known as Solanum tuberosum and are definitely clones of a plant that Luther Burbank helped genetically modify in 1872.
OK, cut up the bovine flesh with my 125 year old Sheffield knife, got the deep 12" chicken fryer hot and did a Malliard reaction on said beef, added a couple types of ground seed and found a can of something called Beef Consommé in the cupboard, if I remember from my limited French that is a type of fancy broth.
Found some stuff on the shelf, label says it from the bulb of a plant in the amaryllis family and of the species Allium cepa. Tossed some in and put the lid on, it's sitting in the oven on 250 right now. A watched pot never boils, but a covered cast iron at that temp won't run dry for many hours either.
Found a whole package of something yellow and it's say Sharp Cheddar on it, may need further investigation.