Fun Stuff > CHATTER
A Cooking Thread?
doombilly:
Yes, do share. I can always amp up the heat.
Omega Entity:
Coolies, I'll ask Mom where the recipe is tonight. We usually prepare it using really thin strips of beef (Probably an 1/8" to 1/4" thick - not sure what the metric equivalent would be, unfortunately). It marinates overnight, and then it gets fried up in a wok the following day.
doombilly:
ok, thanks. I tried something like that some nights ago. did the overnight marinade and it was still kind of tough. I grilled mine outside. Maybe did it too long, but was follow a recipe.
BLT with bacon fried potatoes, carrots, celery, onions in habanero vinegar.
also...
Dry rub went on this last night:
more-> http://pinterest.com/illicitizen/nom/
Omega Entity:
That's why the cut of meat is so important, I think... it keeps it from being tough.
lepetitfromage:
I wonder if it would work if you just cooked it niiiiice and slow.
Hmm.....I sense an experiment in my near future!
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