Cotty wrote:
On 23/1/05, [EMAIL PROTECTED], discombobulated, unleashed:
It's cattle meat or beef as we call it. I haven't eaten it yet. It's still simmering on the stove. Four or five hours of cooking time is just right for a nice pot roast. You want it to fall apart when you touch it ewith a fork.
Some of us like our meat raw.
When I ask (in a restaurant) for my prime rib cooked medium rare, my wife almost gags!
And, the funny thing is, she and I have had steak tartare more than once, and she loved it!
Go figure!
keith
Nice pic btw.
Cheers, Cotty
