Sujet : Re: Tenderizing meat
De : g.stereo (at) *nospam* shaw.ca (Graham)
Groupes : rec.food.cookingDate : 19. Dec 2024, 03:59:49
Autres entêtes
Message-ID : <67638c24$0$2385531$882e4bbb@reader.netnews.com>
References : 1 2 3 4 5 6 7 8 9 10 11 12 13
User-Agent : Mozilla Thunderbird
On 2024-12-18 6:06 p.m., Bruce wrote:
On 19 Dec 2024 00:27:51 GMT, Leonard Blaisdell
<leoblaisdell@sbcglobal.net> wrote:
On 2024-12-17, Bruce <Bruce@invalid.invalid> wrote:
On Tue, 17 Dec 2024 09:30:25 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
>
Yorkshire pudding is not a thing in the U.S. Millions of people
have never tasted it.
>
Millions plus one.
>
>
And yet, that's exactly what we're having for Christmas dinner.
Standing rib roast, Yorkshire pudding, Brussels sprouts and gravy.
Wish me luck!
Australians used to eat the same type of Christmas dinners as the
English. Until they realised that was a crazy thing to do in the heat.
Now they tend to have prawns (shrimp) and other lighter foods instead.
I well remember that. My first xmas dinner in Aussie was with friends who served up cold chicken and salad:-)
Re: Tenderizing meat