I note that Judy Bolton, a contributor to this news group, had a
post on the subject topic in rec.food.recipes. The only reason I
am mentioning it is because it is the first recipe I have seen
in a very long time using baking soda as a beef tenderizer and I
wonder how much difference there would be if it was omitted?


James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not