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From: dsi100@yahoo.com (dsi1)
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Tue, 17 Dec 2024 00:20:27 +0000
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On Mon, 16 Dec 2024 14:37:13 +0000, Dave Smith wrote:
> The older guests at a 1966 wedding would be those who had not had
> refrigerators when they were young.
>
> 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