(Bill) wrote
>
>I've cooked a beef stew a number of times over the past few months and
>a couple of times the meat was "dry" and a little tough when eating
>it.

All things being equal if you had some successes and some failures it was
likely the cuts of meat you used. If you are buying generic "stewing beef"
then there is no way to ascertain which cuts are in the mix as those are
scraps. You'd do well to purchase particular whole cuts (ie, various cuts of
chuck and round) and cut it up yourself until you find something you like and
that works for you... buying mystery meat is just plain ****ing stupid...
tantamout to drinking the dregs of left over drinks from the party the night
before... likely you'll drink what someone ****ed in a cup, no different from
mystery meat.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."