London Broil with Onion Paprikash and Exploding Potatoes

Wednesday May 13

Holt had preserved a London Broil for Two in the freezer, awaiting Barbara's return. It was thinnish, so we doctored it with some soy and Worcestershire and pan-fried it rather than grilling, using our frequent-flipping technique. It came out perfectly medium rare, and was quite tender when cut thin across the grain.
We still had some sour cream, so we decided to make a sort of an onion paprikash - sautéed onion slivers, dusted well with Pride of Szeged paprika, slathered with sour cream, and kept hot in the pan - as a garnish for baked potatoes.
But about those potatoes. We've done a carefree method of microwaving potatoes before, and it's never been a problem. But this time we tried it with six little Yukon golds rather than two big Idahoes. Despite the fact that we pierced all the skins and moved them around between nukings, on the third go-round, one of the potatoes exploded, showering the inside of the microwave with fluffy stuff. And though it looked like they were all cooked, several still had raw places inside.
So now we know. Yukon golds may be good for both boiling and baking, but they're definitely anti-nuke tubers.