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Old 11-10-2013, 06:25 PM   #27
Bob in St. Louis
is One Chatty Farker
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Join Date: 07-31-12
Location: St. Louis Missouri

Alright, here we go. It's not "plated", as I put the meat on a cutting board (after having rested for an hour), sliced it, and set it in the middle of the kitchen table.

That sure was a helluva lot of work for some below average meat. Not sure I'd try the cheap steak things again without some radically different ideas. Sure makes a nice pinwheel though.

Sure am glad I did the pork tenderloin. That saved the meal.
I also did some ham and chicken for next weeks lunch. This is truly going to be spectacular. Stay tuned. I'll be starting a new thread about five days worth of lunch sometime tomorrow.

"Do not eat the meat raw or boiled in water, but roast it over a fire." - Exodus 12:9
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