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What's a cube steak?
I had an AHA moment while watching Semi-Homemade today. I've never managed to figure out what chicken fried steak was in spite of having relatives by marriage who love it (nope, I've never asked them to serve it to me). The cube steak looked like hamburger except it held together - so it's a pretenderized WHAT?. Is cube steak what you're supposed to use for this or is some other cut usually used? TIA |
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sf wrote:
> I had an AHA moment while watching Semi-Homemade today. I've never > managed to figure out what chicken fried steak was in spite of having > relatives by marriage who love it (nope, I've never asked them to > serve it to me). > > The cube steak looked like hamburger except it held together - so it's > a pretenderized WHAT?. Is cube steak what you're supposed to use for > this or is some other cut usually used? > > TIA Depends on your recipe. I pound round steak with a mallet for mine. Cube steak is basically that, cute into pieces and run through a tenderizing machine to give it that weird "holes in it" effect. Usually more expensive than just beating the crap out of round steak and then cutting it up yourself  You can buy tenderized whole round steaks, too.Jill (adding round steak to my shopping list) |
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On Tue 12 Jul 2005 05:50:34p, sf wrote in rec.food.cooking:
> > I had an AHA moment while watching Semi-Homemade today. I've never > managed to figure out what chicken fried steak was in spite of having > relatives by marriage who love it (nope, I've never asked them to > serve it to me). > > The cube steak looked like hamburger except it held together - so it's > a pretenderized WHAT?. Is cube steak what you're supposed to use for > this or is some other cut usually used? > > TIA Cube steak usually starts its life out as round steak, although other not- so-tender cuts may be used. The old equipment that processed it into cube steak was called a cubing machine. Today it's more commonly known as a tenderizing machine. The meat is passed through the machine where dozens or hundreds of tiny knives pierce and cut through the meat at close intervals. Voila! Cube Steak! More recently I've noticed in the supermarket that pork steaks and even turkey meat are being sold as tenderized cuts, having made the same pass through the same type of equipment. Chicken fried steak, or country fried steak, is usually made from cube steak that has been coated in some fashion from as simple as a seasoned flour to dips into milk and egg, crumbs, etc. Many decades ago when the cubing machine wasn't as common, folks bought round steak and attacked it with a mallet that had deep raised diamond- shaped or linear patterns on it. It was pounded half to death before coating and cooking. HTH -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0528-2, 07/12/2005 Tested on: 7/12/2005 6:07:52 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On Tue 12 Jul 2005 06:02:17p, jmcquown wrote in rec.food.cooking:
> sf wrote: >> I had an AHA moment while watching Semi-Homemade today. I've never >> managed to figure out what chicken fried steak was in spite of having >> relatives by marriage who love it (nope, I've never asked them to >> serve it to me). >> >> The cube steak looked like hamburger except it held together - so it's >> a pretenderized WHAT?. Is cube steak what you're supposed to use for >> this or is some other cut usually used? >> >> TIA > > Depends on your recipe. I pound round steak with a mallet for mine. > Cube steak is basically that, cute into pieces and run through a > tenderizing machine to give it that weird "holes in it" effect. Usually > more expensive than just beating the crap out of round steak and then > cutting it up yourself You can buy tenderized whole round steaks,> too. > > Jill (adding round steak to my shopping list) When I'm going to make chicken fried steak I always pick out the round steak I want, then take it to someone in the meat department and ask them to run it through the tenderizer. There's never any extra charge. Perhaps the prepackaged cube steak is sold at a higher price. I don't know. I prefer picking out the piece of steak myself so I really know what I'm getting. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0528-2, 07/12/2005 Tested on: 7/12/2005 6:13:38 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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sf wrote: > I had an AHA moment while watching Semi-Homemade today. I've never > managed to figure out what chicken fried steak was in spite of having > relatives by marriage who love it. <snip> I think you're just trying to get the "I hate Sandra Lee" threads going again. |
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Kevin_Sheehy spaketh thusly:
> sf wrote: >> I had an AHA moment while watching Semi-Homemade today. I've >> never managed to figure out what chicken fried steak was in >> spite of having relatives by marriage who love it. > > <snip> > > I think you're just trying to get the "I hate Sandra Lee" > threads going again. I'm glad I wasn't the only one who smelled a rat here. -- _________________________________________ If u are gonna say that I said something, please say what I REALLY said. ($1 Earl) |
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"I-zheet M'drurz" > said:
> Kevin_Sheehy spaketh thusly: > > sf wrote: > > >> I had an AHA moment while watching Semi-Homemade today. I've > >> never managed to figure out what chicken fried steak was in > >> spite of having relatives by marriage who love it. > > > > <snip> > > > > I think you're just trying to get the "I hate Sandra Lee" > > threads going again. > > I'm glad I wasn't the only one who smelled a rat here. sf is *not* a troll. Carol |
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One time on Usenet, Wayne Boatwright > said:
<snip> > Many decades ago when the cubing machine wasn't as common, folks bought > round steak and attacked it with a mallet that had deep raised diamond- > shaped or linear patterns on it. It was pounded half to death before > coating and cooking. I have an old wooden mallet like that -- it belonged to my grandmother... -- Jani in WA (S'mee) ~ mom, VidGamer, novice cook, dieter ~ |
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On Tue 12 Jul 2005 06:23:36p, I-zheet M'drurz wrote in rec.food.cooking:
> Kevin_Sheehy spaketh thusly: >> sf wrote: > >>> I had an AHA moment while watching Semi-Homemade today. I've >>> never managed to figure out what chicken fried steak was in spite of >>> having relatives by marriage who love it. >> >> <snip> >> >> I think you're just trying to get the "I hate Sandra Lee" threads >> going again. > > I'm glad I wasn't the only one who smelled a rat here. Sandra Lee's a rat? -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0528-2, 07/12/2005 Tested on: 7/12/2005 6:26:35 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On 13 Jul 2005 03:17:50 +0200, Wayne Boatwright
> wrote: >When I'm going to make chicken fried steak I always pick out the round >steak I want, then take it to someone in the meat department and ask them >to run it through the tenderizer. <snip> You need a Volvo. Sue(tm) Lead me not into temptation... I can find it myself! |
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sf wrote: > [...]The cube steak looked like hamburger except it held together > - so it's a pretenderized WHAT?. Heya, sf- Thanks for bringing back my worst childhood food memory. My mom used to make "cube steak" regularly. An incredibly tough round cut was rendered 10% less tough by having been mechnically beaten until it looked like a meat waffle, then twice as tough by being badly overcooked, then disguised with a topping of fried onions. I always saved it for last, since (1) by definition, you couldn't eat anything after you finished the cube steak because it was impossible to finish the cube steak, and (2) chewing it worked great for pulling the stuck bits of corn out of one's teeth. >Is cube steak what you're supposed to use for this No. Cube steak is what you're not supposed to use for anything. Dan Masi |
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On Tue, 12 Jul 2005 17:50:34 -0700, sf wrote:
> > I had an AHA moment while watching Semi-Homemade today. I've never > managed to figure out what chicken fried steak was in spite of having > relatives by marriage who love it (nope, I've never asked them to > serve it to me). > > The cube steak looked like hamburger except it held together - so it's > a pretenderized WHAT?. Is cube steak what you're supposed to use for > this or is some other cut usually used? > > TIA where is penmart when u need him.. |
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Wayne Boatwright wrote: > > > Cube steak usually starts its life out as round steak, although other not- > so-tender cuts may be used. The old equipment that processed it into cube > steak was called a cubing machine. Today it's more commonly known as a > tenderizing machine. > > Many decades ago when the cubing machine wasn't as common, folks bought > round steak and attacked it with a mallet that had deep raised diamond- > shaped or linear patterns on it. It was pounded half to death before > coating and cooking. > The first time I made country fried steak many years ago a girlfriend gave me her recipe out of her Betty Crocker cookbook. I bought the round steak and told my b/f what we were having. While he was taking a shower I was pounding the hell out of that steak and believe me, it was tender when I got through with it. When he got out of the shower he wanted to know if I had completed the den conversion he had been working on. He said he could hear me pounding on that steak over the water running in the shower with the door closed. |
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On Tue 12 Jul 2005 07:14:24p, itsjoannotjoann wrote in rec.food.cooking:
> > > Wayne Boatwright wrote: >> > >> >> Cube steak usually starts its life out as round steak, although other >> not- so-tender cuts may be used. The old equipment that processed it >> into cube steak was called a cubing machine. Today it's more commonly >> known as a tenderizing machine. >> > >> Many decades ago when the cubing machine wasn't as common, folks bought >> round steak and attacked it with a mallet that had deep raised diamond- >> shaped or linear patterns on it. It was pounded half to death before >> coating and cooking. >> > > > > The first time I made country fried steak many years ago a girlfriend > gave me her recipe out of her Betty Crocker cookbook. I bought the > round steak and told my b/f what we were having. While he was taking a > shower I was pounding the hell out of that steak and believe me, it was > tender when I got through with it. When he got out of the shower he > wanted to know if I had completed the den conversion he had been > working on. He said he could hear me pounding on that steak over the > water running in the shower with the door closed. LOL! To be sure, it's loud! I don't usually use one, preferring to have it run through the machine, although i still have my mother's old one and have tried it. When I pound chicken, pork, or veal into very thin cutlets, I use a rubber mallet that I bought at the hardware store. Even that's loud, but not quite as loud as wood or metal. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0528-2, 07/12/2005 Tested on: 7/12/2005 7:38:42 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On Tue 12 Jul 2005 06:56:21p, wrote in rec.food.cooking:
> > > sf wrote: >> [...]The cube steak looked like hamburger except it held together - so >> it's a pretenderized WHAT?. > > Heya, sf- > > Thanks for bringing back my worst childhood food memory. My mom used > to make "cube steak" regularly. An incredibly tough round cut was > rendered 10% less tough by having been mechnically beaten until it > looked like a meat waffle, then twice as tough by being badly > overcooked, then disguised with a topping of fried onions. I always > saved it for last, since (1) by definition, you couldn't eat anything > after you finished the cube steak because it was impossible to finish > the cube steak, and (2) chewing it worked great for pulling the stuck > bits of corn out of one's teeth. > >>Is cube steak what you're supposed to use for this > > No. Cube steak is what you're not supposed to use for anything. > > Dan Masi Had it been put through a tenderizer and cooked properly, it would have been very tender. Blame your mother. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0528-2, 07/12/2005 Tested on: 7/12/2005 7:40:30 PM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On Wed, 13 Jul 2005 01:55:17 GMT, Curly Sue wrote:
> On 13 Jul 2005 03:17:50 +0200, Wayne Boatwright > > wrote: > > >When I'm going to make chicken fried steak I always pick out the round > >steak I want, then take it to someone in the meat department and ask them > >to run it through the tenderizer. > <snip> > > You need a Volvo. > Only Tammy and I understand that one - and it's CHICKEN, not beef. LOLOL |
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On 13 Jul 2005 03:12:04 +0200, Wayne Boatwright wrote:
> > Cube steak usually starts its life out as round steak, although other not- > so-tender cuts may be used. The old equipment that processed it into cube > steak was called a cubing machine. Today it's more commonly known as a > tenderizing machine. The meat is passed through the machine where dozens > or hundreds of tiny knives pierce and cut through the meat at close > intervals. Voila! Cube Steak! More recently I've noticed in the > supermarket that pork steaks and even turkey meat are being sold as > tenderized cuts, having made the same pass through the same type of > equipment. > > Chicken fried steak, or country fried steak, is usually made from cube > steak that has been coated in some fashion from as simple as a seasoned > flour to dips into milk and egg, crumbs, etc. > > Many decades ago when the cubing machine wasn't as common, folks bought > round steak and attacked it with a mallet that had deep raised diamond- > shaped or linear patterns on it. It was pounded half to death before > coating and cooking. > It certainly did... thanks, Wayne! |
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On Wed, 13 Jul 2005 01:26:57 GMT, S'mee [AKA Jani] wrote:
> One time on Usenet, Wayne Boatwright > said: > > <snip> > > > Many decades ago when the cubing machine wasn't as common, folks bought > > round steak and attacked it with a mallet that had deep raised diamond- > > shaped or linear patterns on it. It was pounded half to death before > > coating and cooking. > > I have an old wooden mallet like that -- it belonged to my > grandmother... I used to have a plumber's mallet... (suggested by Julia Child) for such things. |
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On 12 Jul 2005 19:14:24 -0700, itsjoannotjoann wrote:
> > The first time I made country fried steak many years ago a girlfriend > gave me her recipe out of her Betty Crocker cookbook. I bought the > round steak and told my b/f what we were having. While he was taking a > shower I was pounding the hell out of that steak and believe me, it was > tender when I got through with it. When he got out of the shower he > wanted to know if I had completed the den conversion he had been > working on. He said he could hear me pounding on that steak over the > water running in the shower with the door closed. LOL! Well, did he like it? |
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On Wed, 13 Jul 2005 02:00:56 GMT, ryan wrote:
> On Tue, 12 Jul 2005 17:50:34 -0700, sf wrote: > > > > > I had an AHA moment while watching Semi-Homemade today. I've never > > managed to figure out what chicken fried steak was in spite of having > > relatives by marriage who love it (nope, I've never asked them to > > serve it to me). > > > > The cube steak looked like hamburger except it held together - so it's > > a pretenderized WHAT?. Is cube steak what you're supposed to use for > > this or is some other cut usually used? > > > > TIA > where is penmart when u need him.. Whatta NEWBIE. If you're going to comment, at least be accurate. He responds to TUBE steak, not cube steak. |
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Kevin_Sheehy wrote: > sf wrote: > > I had an AHA moment while watching Semi-Homemade today. I've never > > managed to figure out what chicken fried steak was in spite of having > > relatives by marriage who love it. > > <snip> > > I think you're just trying to get the "I hate Sandra Lee" threads going > again. SF is not a troll; quite the contrary. In addition, her post concerned what chicken fried steak is, not Sandra Lee. Your egregious misrepresentation of her post makes me wonder about *your* motivation. Mac |
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sf wrote: > I had an AHA moment while watching Semi-Homemade today. I've never > managed to figure out what chicken fried steak was in spite of having > relatives by marriage who love it (nope, I've never asked them to > serve it to me). > > The cube steak looked like hamburger except it held together - so it's > a pretenderized WHAT?. Is cube steak what you're supposed to use for > this or is some other cut usually used? Interesting. I've never eaten a chicken fried steak nor a cube steak. I suspect that like most foods there are variations in the cut, cooking method, flavoring, saucing, etc. To be pedantic for a moment, the "Food Lover's Companion" says that a chicken-fried steak "refers to a thin cut of steak that has been tenderized by pounding. It's dipped into a milk-egg mixture and seasoned flour, then fried like chicken until crisp and brown, and served with country gravy." Sounds good. As long as I'm prowling around the Companion.....it states that cube steak refers to a "flavorful cut of beef taken from the top or bottom round and tenderized (or cubed) by running it through a butcher's tenderizing machine once or twice." I haven't seen cube steak in a market for years...must be a sign of age. Chicken-fried steak sounds good. I think I'll try to prepare one soon but I hope I do better with beef than I do with chicken. Mac |
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OIs cube steak what you're supposed to use for
> this or is some other cut usually used? > > TIA In some parts of the country, a cube steak may be called a minute steak. The cube steak is popular because many people believe it is tender, but often it is made up of tough, stingy, meat scraps that couldn't otherwise be sold. What most people don't know is that a cube steak started out as a tough round steak, a cut of meat that comes from the South bound part of a North bound cow. To make a cube steak, the butcher generally takes an ordinary, flavorful but tough round steak cut from the top or bottom round ,and runs it through a butcher's tenderizer once or twice, turning it almost into hamburger meat. This machine is sometimes called a cube steak machine, it was invented in 1941, and leaves cube-shaped imprints on the surface of the meat, thus the name "cube steak". source..not sure |
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On Wed 13 Jul 2005 03:01:38a, wrote in rec.food.cooking:
> > > sf wrote: >> I had an AHA moment while watching Semi-Homemade today. I've never >> managed to figure out what chicken fried steak was in spite of having >> relatives by marriage who love it (nope, I've never asked them to >> serve it to me). >> >> The cube steak looked like hamburger except it held together - so it's >> a pretenderized WHAT?. Is cube steak what you're supposed to use for >> this or is some other cut usually used? > > Interesting. I've never eaten a chicken fried steak nor a cube steak. > I suspect that like most foods there are variations in the cut, cooking > method, flavoring, saucing, etc. To be pedantic for a moment, the > "Food Lover's Companion" says that a chicken-fried steak "refers to a > thin cut of steak that has been tenderized by pounding. It's dipped > into a milk-egg mixture and seasoned flour, then fried like chicken > until crisp and brown, and served with country gravy." Sounds good. > > As long as I'm prowling around the Companion.....it states that cube > steak refers to a "flavorful cut of beef taken from the top or bottom > round and tenderized (or cubed) by running it through a butcher's > tenderizing machine once or twice." I haven't seen cube steak in a > market for years...must be a sign of age. > > Chicken-fried steak sounds good. I think I'll try to prepare one soon > but I hope I do better with beef than I do with chicken. The definitions are spot on, however, many people (and restaurants) make chicken fried steak from cube steak instead of pounding the meat. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0528-2, 07/12/2005 Tested on: 7/13/2005 4:42:55 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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On Tue, 12 Jul 2005 19:33:02 -0700, Sheldon wrote:
classic dishes. > > Cube Steak > > 1/4 cup cooking oil > 1 can sliced water chestnuts drained > 1 1/2 pounds cube steak > 1 jar homestyle beef gravy > 1 bell pepper cut into strips > chow mein noodles > 1 pound mushrooms, sliced > 1/2 teaspoon salt > > Cut steak into 1/4 inch strips. Heat oil over medium high heat. Add > steak, onion, green pepper, mushrooms and salt. Cook until meat is > brown, stirring constantly. Drain and add water chestnuts and gravy. > Cover and simmer 1 1/2 to 2 hours, stirring occasionally. Serve over > rice and sprinkle with chow mein noodles. Well that is about as classic as a Honda Civic.. better get your google out and play with it again... |
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Wayne Boatwright wrote: > > When I'm going to make chicken fried steak I always pick out the round > steak I want, then take it to someone in the meat department and ask them > to run it through the tenderizer. There's never any extra charge. > Perhaps the prepackaged cube steak is sold at a higher price. I don't > know. I prefer picking out the piece of steak myself so I really know > what I'm getting. > That's what I do if I don't feel like pounding stuff - I don't always trust cube steak (or minute steak, around here) -- you can do the same with nice pieces of boneless pork loin and have midwestern-type "tenderloin" sandwiches (on a bun) - terrific stuff. N. |
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"sf" > wrote in message ... > > I had an AHA moment while watching Semi-Homemade today. I've never > managed to figure out what chicken fried steak was in spite of having > relatives by marriage who love it (nope, I've never asked them to > serve it to me). > > The cube steak looked like hamburger except it held together - so it's > a pretenderized WHAT?. Is cube steak what you're supposed to use for > this or is some other cut usually used? > > TIA Generally a cube steak is a piece of round steak (not London Broil) that is put through a meat tenderizer right in the meat department. This machine makes several "micro-cuts" per inch into the meat ( imagine a rotating blade with 1/4 inch knives). When breaded like fried chicken and fried like chicken it will become "chicken fried steak". Next time you're at the meat department - ask the butcher and he'll be happy to show you the "tenderizer" Dimitri |
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One time on Usenet, "I-zheet M'drurz" > said:
> Kevin_Sheehy spaketh thusly: > > sf wrote: > > >> I had an AHA moment while watching Semi-Homemade today. I've > >> never managed to figure out what chicken fried steak was in > >> spite of having relatives by marriage who love it. > > > > <snip> > > > > I think you're just trying to get the "I hate Sandra Lee" > > threads going again. > > I'm glad I wasn't the only one who smelled a rat here. Nah, sf is no troll... -- Jani in WA (S'mee) ~ mom, VidGamer, novice cook, dieter ~ |
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"sf" > wrote in message ... > On Wed, 13 Jul 2005 01:55:17 GMT, Curly Sue wrote: > > > On 13 Jul 2005 03:17:50 +0200, Wayne Boatwright > > > wrote: > > > > >When I'm going to make chicken fried steak I always pick out the round > > >steak I want, then take it to someone in the meat department and ask them > > >to run it through the tenderizer. > > <snip> > > > > You need a Volvo. > > > Only Tammy and I understand that one - and it's CHICKEN, not beef. > > LOLOL I think the Volvo would work as well for beef as for chicken. God, we have been around here a long time .... TammyM Sacramento, California |
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> wrote in message oups.com... > > > sf wrote: > > [...]The cube steak looked like hamburger except it held together > > - so it's a pretenderized WHAT?. > > Heya, sf- > > Thanks for bringing back my worst childhood food memory. My mom used > to make "cube steak" regularly. An incredibly tough round cut was > rendered 10% less tough by having been mechnically beaten until it > looked like a meat waffle, then twice as tough by being badly > overcooked, then disguised with a topping of fried onions. I always > saved it for last, since (1) by definition, you couldn't eat anything > after you finished the cube steak because it was impossible to finish > the cube steak, and (2) chewing it worked great for pulling the stuck > bits of corn out of one's teeth. > > >Is cube steak what you're supposed to use for this > > No. Cube steak is what you're not supposed to use for anything. > > Dan Masi WOW! What a treat! Where ya been, stranger?! TammyM Sacramento, California |
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On Wed, 13 Jul 2005 12:23:20 -0700, "tammym" >
wrote: > >"sf" > wrote in message .. . >> On Wed, 13 Jul 2005 01:55:17 GMT, Curly Sue wrote: >> >> > On 13 Jul 2005 03:17:50 +0200, Wayne Boatwright >> > > wrote: >> > >> > >When I'm going to make chicken fried steak I always pick out the round >> > >steak I want, then take it to someone in the meat department and ask >them >> > >to run it through the tenderizer. >> > <snip> >> > >> > You need a Volvo. >> > >> Only Tammy and I understand that one - and it's CHICKEN, not beef. >> >> LOLOL > >I think the Volvo would work as well for beef as for chicken. > >God, we have been around here a long time .... I know, tempus fugit! I was seriously thinking about giving it a try with my Chevy... Sue(tm) Lead me not into temptation... I can find it myself! |
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S'mee [AKA Jani] spaketh thusly:
> One time on Usenet, "I-zheet M'drurz": >> Kevin_Sheehy spaketh thusly: >> > I think you're just trying to get the "I hate Sandra Lee" >> > threads going again. >> >> I'm glad I wasn't the only one who smelled a rat here. > > Nah, sf is no troll... One needn't be a "troll" to stir an occasional pot of stink. -- _________________________________________ If u are gonna say that I said something, please say what I REALLY said. ($1 Earl) |
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~patches~ wrote: > > > > > Our butcher shop has a machine that they put the cube steak though to > delicate (?) it. It ends up with lots of little holes. I haven't > bought any since I was first married and knew diddly squat about > cooking. I only bought it once and even DH hated it. Memories! I > think you're supposed to flash fry it or sauce it or anything else you > can do to make it partially edible. > > > > > > > > > > No. Cube steak is what you're not supposed to use for anything. > > Shoe leather comes to mind, or perhaps an edible frisbee, or a tire > patch in an emergency, instant roof leak repair, but edible, NO. > > It does have to be properly seasoned to be edible and tasty. Occasionally, you do get one that is tough, but for the most part, they are very tender once they have been properly prepared. |
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