Harry Demidavicius wrote:

>>
>>ok, I've gotta ask. How do you get a blood rare end cut? If it were
>>blood rare at the end the rest of it wouldn't have even gotten started
>>yet.
>
>
> It's an illusion. The meat is cooked under pressure in an Autosham
> after first being browned off [also in the Autosham].. You can indeed
> get an end cut which is rare - and that consistency extends throughout
> the whole roast.
>
> Harry

Thanks Harry, but what's an Autosham? I "googled" for it but didn't
find much of anything except for mentions of it by you. What the devil
is it? I'm assuming that it's some sort of preasure cooker, but a
standard one or something different?

--
Steve

If the speed of light is 186,000 miles/sec., what's the speed of
darkness?