On 9/3/2014 2:30 PM, dsi1 wrote:
> On Monday, September 1, 2014 3:04:59 PM UTC-10, 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.
>
> It's metal, heavy, shiny, and has sharp points so for that, I'm in!
>
I can see being a kid, grabbing this and taking it trick or treating ;-)