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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Tue, 17 Dec 2024 11:48:31 +1100
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On Mon, 16 Dec 2024 19:46:30 -0500, Dave Smith
<adavid.smith@sympatico.ca> 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?

Don't make it more Anglo and heavy than it already is, please.

-- 
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>