Virtual Napa

Acrylic paint is a great medium for the budding artist who is motivated to create new images using paint and brush. Even though acrylic type paints are rather new to the market, they have been used by world famous artists in the creation of art pieces which have commanded millions of dollars from the sale. Acrylic paints may be new, but they have become a favorite for many young and new artists who find that this type of paint is perfect for getting a great look and feel without using oil based paints.

Acrylic paints are a water base pigment which can come in various thicknesses. From thin water consistencies to thick like mud, an acrylic base paint can be used in a large number of applications to cover art and material foundations. Because acrylic paint is a water base product, and dries quickly, young artists find that this is the perfect type of paint to use. Paint that dries quickly and cleans easily is the perfect medium for new or young artists. While an acrylic paint set may seem just right for your next art piece, consider that there are a few drawbacks to using acrylic as the type of paint you want to work with.

Because acrylic paints dry quickly, you’ll need to be prepared to keep the paint reserves and brushes moist. If left to dry, acrylic paint can damage your brushes and palettes with the way it dries on these objects. You can work well with acrylic paint if you know what limitations acrylic paints have and are prepared to get the most out of this rather new art medium which has found a home in many famous artist studios and shops. New artists can get a head start on creative painting by using quick dry paints that can be used and cleaned easily. Painting with acrylic first may be the perfect choice for a new artist who wants to create a painting quickly, and have easy control of their tools and work space.

Whenever I take my friends to a great steakhouse like Peter Lugar’s, I’m invariably asked how a great steakhouse steak like that can be replicated. The bad news is that it’s next to impossible to completely replicate a steakhouse’s prime porterhouse or strip steak; the good news is that you can get pretty close if you follow a few pieces of advice that I’m going to provide you with.

1.    Start with the best steaks money can buy. While this usually means the steak will be USDA grade “Prime,” some of the best meat comes ungraded because small or highly prestigious farms will want to avoid the cost incurred by hiring a USDA grader, in addition to hiring an inspector to supervise meat processing and packing. A great steak should be marbled, containing lots of little fat pockets within the red muscle tissue. What’s more, the best steaks are dry-aged for at least 21 days; though 35-50 days is optimal if the aging conditions are right. Dry aging gives time for the enzymes within the meat to begin to break down the protein, resulting in a more tender steak, while the evaporation of water that takes place in the dry environment will further concentrate flavor, making it so that your cooked steak is lubricated by its own melted fat as juice, rather than blood, which is mostly water and dilutes the flavor.

2.    Use very high heat to sear the meat. Steakhouses sear their steaks under a broiler after seasoning generously with salt and pepper. The idea is to get a good ‘crust’ on the meat, which can only happen at very intense heat. If you don’t have a gas broiler, you would be better served by using a hot grill – charcoal gets the hottest – or else using a lightly greased, smoking hot cast iron pan.

3.    Slice the seared, still raw meat into thick, 1 inch slices and place it – shape in-tact – on a broiler safe dish. Ladle clarified butter over the entire steak. (Some steakhouses will add rendered chicken fat to the melted butter.) When you’re ready to serve and are shooting for medium rare – the best way to eat steak – put the plate under the broiler and cook for a few a minutes until the platter begins to sizzle; this will be medium rare, and is noticeable by its warm red center. For more well-done steaks, finish them in a 500 or 600 degree oven.

4.    Serve the steak with the juice from the platter, which will be juices from the steak and clarified butter. Enjoy!