Steak

7/23/12
Steak, Potatoes, Water Spinach, Onions
Starting today, I'll present things in the order that they were cooked, in order to better understand where the inefficiencies are in my build order.

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Bacon.
2 strips, torn in half so that all 4 fit in the pan at once. Starting with this because I can use the oil to make everything else.
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Mashed Potatoes with Bacon and  Sauteed Onions.
Potatoes were made up front, bacon and  sauteed onion were finished and added later.
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Water Spinach
Cooked with garlic.
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Steak (bought raw from Giant Eagle).
Used some leftover grease from bacon to cook this.
A1 sauce was added after cooking.
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Sauteed Onions
Diced 1/8 onion and cooked it in the bacon grease/steak juice. Made the pieces a brownish color.

Interesting note - these onions made me tear up, but the last batch of onions didn't. I didn't realize there was such a large range in the strength of onion sulfuric acid; I thought the variance was in people's tolerance to sulfuric acid.


My Rating
4/10
The meat was too dry. This configuration has delectable potential but some kinks need to be worked out.

Comments

Need to work on my timings to maximize efficiency and minimize time elapsed. Examples:

• Meat ended up being cooked too long, becomes dry and not as tasty. 
• One greased pan resulted in bottlenecking the entire process (mashed potatoes vs. {bacon, water spinach, steak})

Consider the opportunity cost of a second greased pan. Could split the bacon into two pans since you end up draining most of the grease from one pan.

One package of the mashed potatoes was too much for one person. Serves about 1-3 people.

Don't crumble bacon by hand. That was silly and messy.

Note times for each stage, and costs.