Sujet : Re: Tenderizing meat
De : cc (at) *nospam* invalid.cc (clams casino)
Groupes : rec.food.cookingDate : 16. Dec 2024, 22:56:17
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vjq7m1$1alc7$3@dont-email.me>
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User-Agent : Mozilla Thunderbird
On 12/16/2024 2:35 PM, BryanGSimmons wrote:
On 12/16/2024 1:17 PM, clams casino wrote:
On 12/16/2024 11:54 AM, D wrote:
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On Mon, 16 Dec 2024, Ed P wrote:
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On 12/16/2024 8:26 AM, BryanGSimmons wrote:
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I used to buy them when I was about 14, 15 years old, to eat raw. They were usually under $1. Normal kids spent their money on other things. I prefer rare or medium rare beef, but all I got at home was medium well to well done, so raw was a treat.
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As a kid, beef was well done. Mostly pot roast or a very thin cut steak. My wife introduced me to rare to medium done beef.
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It may have been a generational thing back then. We went to a cousin's wedding in 1966. The meal served was a beautiful prime rib, done medium. Many of the older guests sent theirs back to be cooked a bit more and get rid of that pink.
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The last sentence made Jesus cry. =(
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Giving them time for the ubiquitous quick smoke at the table, because who doesn't want the acrid aroma of nicotine all through their pallet before eating...
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Nicotine is not the stinky component of tobacco smoke. It's merely the addictive substance. The stinky part is the tar.
I stand corrected!
Thanks to all they did for us:
https://www.flickriver.com/photos/christianmontone/4152111097/
Tenderizing meat
Re: Tenderizing meat