On 2005-09-12, The Ranger > wrote:

> That would be SUCH a waste of a good cut of beef; using tenderloin for
> stroganoff... That would be like grinding up Kobe beef for a burger;
> what's the point of using it if you're going to take away its very
> qualities?

I've never tasted (authentic) Kobe beef ground -- Does it lose the melt
in your mouth succulence of the Kobe beef I had prepared Teppinyake-style
in Taiwan?

--
Clay Irving >
I have never seen anything fill up a vacuum so fast and still suck.
- Rob Pike, commenting on The X Window System