Beef. At home.
My wife does not like beef. As a result we usually have other sources of protein at dinner, ranging from salmon to pork to chicken. For me who enjoys beef occasionally... I often have a steak on flights to/from Japan, at restaurants and occasionally when Yoshiko is traveling.
At home I like to prepare beef tenderloin via sous vide. An hour or so in a water bath with olive oil, bay leaf and salt/pepper and then finishing it with a sear on both sides in a scorching hot cast iron pan.
Today I prepared 200 gm filets for both of us. Perfectly done as medium rare and soft enough to cut with a fork. But alas, Yoshiko wanted it cooked more thoroughly. And that is fine with me. I understood.
One of the things I have learned during our marriage is we both have preferences that the other doesn't. I grew up eating red meat. She was raised with fish and items like natto. I remember going on business trips and during my absence Yoshiko would enjoy sanma in the autumn months. We simply acknowledge each other's culinary preferences and accommodate them to the best of our individual abilities.
