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From: BryanGSimmons <bryangsimmons@gmail.com>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Mon, 16 Dec 2024 15:35:11 -0600
Organization: i2pn2 (i2pn.org)
Message-ID: <cd0de9d5354af969bbea2ab4bdb6a17a0c59e271@i2pn2.org>
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On 12/16/2024 1:17 PM, clams casino wrote:
> On 12/16/2024 11:54 AM, D wrote:
>>
>>
>> On Mon, 16 Dec 2024, Ed P wrote:
>>
>>> On 12/16/2024 8:26 AM, BryanGSimmons wrote:
>>>
>>>> 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. 
>>>
>>> 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.
>>>
>>> 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.
>>>
>>
>> The last sentence made Jesus cry. =(
> 
> 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...
 >
Nicotine is not the stinky component of tobacco smoke.  It's merely the 
addictive substance.  The stinky part is the tar.

-- 
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton