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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Tue, 17 Dec 2024 20:31:58 +1100
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On Tue, 17 Dec 2024 09:30:25 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

>On 2024-12-17, 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?
>
>Yorkshire pudding is not a thing in the U.S.  Millions of people
>have never tasted it.

Millions plus one.

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