On Mon, 01 Sep 2014 19:04:59 -0600, Mayo > wrote:

> On 9/1/2014 5:51 PM, sf wrote:
> > On Mon, 01 Sep 2014 16:48:46 -0700, sf > wrote:
> >
> >> On Mon, 01 Sep 2014 17:26:14 -0600, Mayo > wrote:
> >>
> >>> On 9/1/2014 5:05 PM, sf wrote:
> >>>> On Mon, 01 Sep 2014 16:10:59 -0600, Mayo > wrote:
> >>>>
> >>>>> Sound choice, though I watched Ming Tsai and a guest chef use one of
> >>>>> those multi-prong meat tenderizers to perforate a flank steak to
> >>>>> wonderful tenderness.
> >>>>
> >>>> I just can't get into that kind of tenderizing. I'm fairly new to
> >>>> cube steaks, just to let you know how far I am behind the curve.
> >>>>
> >>>>
> >>> Understood.
> >>>
> >>> The tenderizer device really perforated that steak.
> >>>
> >>> http://www.amazon.com/Jaccard-200348...dle+tenderizer
> >>
> >> Thanks, I'm very familiar with it via rfc and the internet.
> >
> > I should have added that I have this model, but I tend to use the flat
> > side
> > http://www.williams-sonoma.com/produ...34-237425389-2
> >
> >
> Wowzers!
>
> That looks dangerous and cool.

Heh... it is! My DD gave it to me a couple of years ago. Do you
think there might be a subtext to it? LOL


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.