FoodBanter.com - View Single Post - A new use for Bi-carb soda.

I'm back on the laptop

A Moose in Love > wrote in news:9ee8f65f-7188-
:

> On Apr 13, 12:27*pm, Spertz > ****ed, moaned and
cried its usually anti-Peter bullshit:

(snipped emotional rant that's of no consequence or veracity.)

>
> You don't need to tenderize rib eye in the first place. I've never
> used any tenderizer on steaks. If I want a tender grilled steak, then
> I'll shop accordingly and purchase Ribeye, T-Bone, Porterhouse,
> Tenderloin, Strip Loin etc. We can purchase here bottom sirloin tri
> tips which I use for stir fry. That cut is fairly tender(a tad chewy)
> and flavourful.
>

I should have 'qualified' my statement for such pedantic assholes like
'spurts' who jump around just looking for any little typo to make a big
deal of..... because that's all they have in their lives, as their lives
are so ****ing pathetic.

A *lot* of Chinese resaurants will use the bi-carb on their stir fry
meat..... because it's not economically viable for them to use eye fillet
(tenderloin) in all their (red meat) stir frys.

--
Peter
Tasmania
Australia