On 9/1/2014 9:32 PM, sf wrote:
> On Mon, 01 Sep 2014 19:03:55 -0600, Mayo > wrote:
>
>> On 9/1/2014 5:48 PM, 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 think this one will be on my Xmas list this year.
>
> Seems like it gets the job done and I think you'll like it. I would
> say I'd buy it, but in fact - I've looked at it for years and I don't
> cook that way so it's not high on my "must" buy list. To give you an
> example of what I buy: I had never given a mini-mortar & pestle a
> second thought - but when I saw it a couple of days ago I bought the
> smallest one on the shelf (due to a thread on FB)
> http://tinypic.com/usermedia.php?uo=... .VAU4V_ldWLA
> because it's something I can visualize myself using (like for
> powdering saffron).
>
>
>
I have sold off my mortar and pestle, also your link came back denied.

Shoot.