French Yogurt Cake

Making this French yogurt cake:

Omitting lemons, adding a splash of almond extract for flavoring, baking in an 8x8 nonstick square pan sprayed with PAM. I'm not sure that the almond flavor pairs well with tanginess of yogurt, but we'll see. I used full-fat yogurt because that's what I had. I am confident that it will be cake, regardless, and cake is good.

Verdict: my housemates loved it. See above re: cake is good, etc. I don't think the tanginess of the yogurt was an issue. However, I prefer to add almond flavor to things that have more substance. Like, say, some ground almonds. 

Adventures with Steak

I'm still relatively (~2009) new to eating red meat, and because I try to only buy decently-sourced stuff, most of the meat I've eaten since then has been in the form of hamburgers. (Ground beef is the only grass-fed my budget allows, generally.) I've been trying to branch out a bit, though, and for me that will probably mean some inexpensive cuts of  "level 4" beef from Whole Foods.

Today I bought two relatively thin (1cm?) pieces of "outside bottom round steak" which I understand can be kind of tough. I trimmed some of the (fat? gristle? can't quite tell), stabbed both sides of it with a fork many many times, and dumped it into a mixture of balsamic vinegar, canola oil, chopped garlic, ground pepper, and some fancy whole-grain mustard that was in our fridge. It wasn't that much liquid--I didn't want to waste a bunch of balsamic vinegar. Honestly, I'm never sure what to use to make up volume in marinades. Oil? Water? Neither of these really makes sense, and I don't want to use gallons of balsamic vinegar or whatnot. Anyway. I am going to let it sit in that perhaps overnight, turning it at least once, and then cook it on top of the stove in a cast iron skillet.

In other meat news, ground turkey is gross, chili made from ground turkey is gross, and it is especially so when your source of ground turkey is a defrosted Trader Joe's turkey burger.  I rarely make something I can't bear to eat, but this fit into that category - and it was definitely the turkey, not the rest of the chili. I wish I hadn't wasted the onions, beans, and tomatoes on it, because those alone could have actually been tasty.

VERDICT: it wasn't actually that great--it felt a little tough and the balsamic flavor was too strong--it's a nice flavor but I want to taste meat.. For the second piece, I pierced it more times with a fork, seasoned only with salt and pepper, didn't marinate at all, and didn't cook for as long. It was better.