Re: Tenderizing meat

On Tue, 17 Dec 2024 0:46:30 +0000, Dave Smith wrote:

On 2024-12-16 7:20 p.m., dsi1 wrote:

On Mon, 16 Dec 2024 14:37:13 +0000, Dave Smith wrote:

>

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

>
>
That looks pretty good, but where is the Yorkshire pudding and gravy?

You won't be seeing any pudding with your roast beef in Hawaii. You will
get a small bowl of au jus on the side, though. When we were in Wales, I
had quite a discussion with a cook about Yorkshire pudding. He was quite
proud of his yorkies. They don't serve any au jus with their roast beef.
They like to serve Yorkies and brown gravy with their roast beef in the
UK. The Brits don't much care for rare roast beef. Well, that's what I
saw anyway.
https://www.youtube.com/watch?v=Mz147m98jdQ