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From: clams casino <cc@invalid.cc>
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Subject: Re: Tenderizing meat
Date: Thu, 19 Dec 2024 07:07:58 -0700
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On 12/18/2024 7:35 PM, dsi1 wrote:
> On Tue, 17 Dec 2024 14:39:41 +0000, Ed P wrote:
> 
>> On 12/17/2024 4:30 AM, Cindy Hamilton 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.
>>>
>>> My prime rib never generates gravy.  I cook it at 250 F and the
>>> juices stay in the meat.
>>>
>>
>> Yorkshire pudding goes back a couple of hundred years.  I have to think
>> the cattle were different and maybe had much more fat to render while
>> cooking.
>>
>> Today, you'd probably have to ask the butcher for some suet to render to
>> make it right.
> 
> Beef fat is trending these days. You better put your request in early
> before those kids get their greasy little paws on that precious stuff.
> 
> https://www.washingtonpost.com/wellness/2024/11/15/beef-tallow-skin-pores/


Mmmm...smells like french fries!

🍟