Subj : Done Right wasw: Discount
To   : Dave Drum
From : Ruth Haffly
Date : Fri Aug 01 2025 13:53:27

Hi Dave,

 DD> Gotta cook to suit yourself.

 RH> Which we do. When we get a steak to grill, Steve will split it in half,
 RH> start my half a few minutes before putting his on the grill. Neither of
 RH> us like the shoe leather we grew up with but a rare (for him) to medium
 RH> (for me), seasoned and grilled just right is so good..........

 DD> I don't est much steak these days. Rather hav a good pork chop for the
 DD> most part. If I am doing steak I can eat anything from medium down to
 DD> almost mooing. As long as it's not tough/chewy and has lots of
 DD> flavour.

We eat both, probably not as many pork chops as steak tho. During hot
weather, both will be grilled but will pull out the Foreman for doing
chops in the winter.


 DD> I want to try this at least once before my number is called.


 DD>       Title: NYT's Steak Tartare
 DD>  Categories: Beef, Vegetables
 DD>       Yield: 2 servings

One of the German men in our church in Berlin (we had a very
international congregation) made steak tartare a couple of times for
small gatherings that we attended. Steve will comment on how good it
was, from time to time; it made that much of an impression on him. We've
yet to try making it at home; I'm not a fan of raw (or rare) meat.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... A truly wise person knows that he knows not.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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