Sujet : Re: Tenderizing meat
De : dsi100 (at) *nospam* yahoo.com (dsi1)
Groupes : rec.food.cookingDate : 17. Dec 2024, 01:20:27
Autres entêtes
Organisation : Rocksolid Light
Message-ID : <de80066258f37fb9fb9cc4d8b4734658@www.novabbs.org>
References : 1 2 3 4 5 6 7
User-Agent : Rocksolid Light
On Mon, 16 Dec 2024 14:37:13 +0000, Dave Smith wrote:
The older guests at a 1966 wedding would be those who had not had
refrigerators when they were young.
>
In some ways I was spoiled as a kid because we had a nice big roast for
dinner every Sunday and most of the time it was beef. I never cared
much for. It was often tough and flavourless. Later on I discovered
rare. It was so much better. Unfortunately, a lot of people are
squeamish about under cooked meat.
My granddaughter's baby daddy manages a restaurant whose signature dish
is prime rib. They make a great prime rib but a lot of folks might find
it shocking. I could go for one right now. That's not surprising. I'd
bite that any time of the day.
https://photos.app.goo.gl/ZLzapRFmqp5S5oq59
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