On Apr 13, 7:44*pm, "I'm back on the laptop" >
wrote:
> 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.
>

Steve calls other people trolls, when in fact he is the one that is
the troll; flame artist whatever.
He got really upset because I said that I was night Chef at a British
Pub restaurant. Please note that I didn't say that I was a great
wonderful cook. I mean I was just in charge of the kitchen on the
evening shift. It's not a big deal, but he made it out to be a big
deal, and made it seem like I thought I was a great chef; greater than
Pepin etc. I'm not. I'm just a former short order cook. I never
said otherwise.

> 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