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| Historic (rec.food.historic) Discussing and discovering how food was made and prepared way back when--From ancient times down until (& possibly including or even going slightly beyond) the times when industrial revolution began to change our lives. |
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entrecote
http://www.foodreference.com/html/tentrecote.html
I know this is not a cooking newsgroup however my butcher has discovered a source of these fantastic entrecotes. These are solid slabs of sirloin steak weighing 4-5 kilograms. I bought one, sliced it up into 350 gram steaks that I've frozen. They are divine. I'm tempted to buy one and roast it whole. Would it work? What do I need to watch out for? -- Bob Kanyak's Doghouse http://kanyak.com |
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