Re: Redefining eternity

Ed P wrote:
>

On 12/10/2024 6:57 PM, Jill McQuown wrote:

On 12/10/2024 8:50 AM, Dave Smith wrote:

 

 
That's a shame. Some meats need to be thoroughly cooked. Some are
a  better when a little pink side, and some are far better rare
or medium  rare.  I prefer beef and lamb to be medium rare. IMO a
steak cooked  past medium is a waste of good meat.
 
 

The only lamb I cook past medium-rare is lamb shanks.  Those are
braised, low and slow until falling off the bone tender.  For me,
beef  steaks should be no more than medium-rare, leaning towards
the rare  side.  Pork tenderloin is very lean and quickly becomes
tough and dry if  there isn't still a little pink in the middle.
 
Jill

 
There was a time I'd buy lamb chops on Tuesday.  Why Tuesday?  They
are very pricey.  At out local Stop & Shop they were on the shelf for
sale for the weekend.  One Tuesday I happened to see a package marked
down 50% as it was near last sale date.  Tuesday was a good day for
meat shopping.

>
Chuckle, Thursday is the mark down day here.  Sadly, they stopped
selling lamb shoulder steaks.  I loved them long braised in curry
gravy.  Fork tender!