RobynsWorld Just an FYI that July is National Grilling Month! http://www.robynsonlineworld.com/2010/07/july-is-national-grilling-month.html
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Cooper
Seriously, could http://www.themotherhood.com/post.php?sid=469136 be any more awesome? Please read his answers to our beef questions below. I have http://www.themotherhood.com/post.php?sid=470299 the past few weeks. He clearly is a wonderful guy and sure knows his beef too! Chef Dave has offered to answer additional questions, so if you have them, ask! You will be very, very happy with the information he brings back! Thank you Chef Dave! We Heart You! (Be sure to follow Chef Dave on Twitter http://twitter.com/zcooks .) Q & A with Chef Dave: 1. What is your favorite cut of beef to serve while entertaining
casually and how do you cook it?
My favorite cut to use when entertaining
casually include sirloin, top round and flank. These beef selections can be cut
into thin strips for stir-fry applications, such as Asian noodle bowls or
fajitas and steak tacos. I recently hit a milestone birthday and for the
record, the milestone is for me to know and y’all to find out. In any event, I
asked the hosts to let me make flank steak fajitas. They were a huge hit. Visit
our website BeefItsWhatsForDinner.com for some great
recipes using these amazing lean beef choices.
2. What's the best way to do
a London Broil so the meat remains juicy?
London Broil – London Broil – the mystery of the ages. So we’re all on
the same page, London Broil is not a beef cut, it is a recipe. In the
northeast, butchers refer to it as a cut and not a recipe, which adds fuel to
the confusion fire. The most common beef selections used in London Broil
recipes are top round and flank. Good news folks, they are both lean. I went on
to Google to see how many recipes have been posted for London Broil and found
177,000 entries. If you marinate and grill or broil, cook to medium rare and
cut thinly across the grain and you will have a heart-warming beef eating
experience. Great question and please keep them coming.
3.
Emily's question on marinades reminded me of this: those injectable marinade
kits--sheer genius, or unnecessary gimmick?
I am not a big fan of those injection marinade kits. First, they are
exceedingly high in sodium and we do not like puncturing meat prior to cooking
since you will lose the juices natural to the meat itself. Marinades only
penetrate ¼ inch into the beef. Long story short, since I do not know these
kits very well, I cannot speak to their authenticity, but I can say that tender
cuts would only need to be marinated for flavor and for anywhere from 30
minutes to 2 hours and less tender beef should marinate for 6 hours to
overnight in an acidic or enzymatic marinade. You can do this without the kits,
visit http://www.BeefItsWhatsForDinner.com it will
give you all the know before you go.
4. I
absolutely love roasts and every time I try to make one, it turns out too dry
or too tough. What are your best tips for cooking a roast that melts in your
mouth (cut, cooking temp/time, etc)?
These questions are melting my heart – God
bless y’all for such great thoughts. The perfect roast is tied to the cooking
method. Remember from earlier questions; we utilize two basic cooking methods
when it comes to beef – moist heat and dry heat. I’m guessing your question
centers around dry heat cooking, which is oven-roasting. When we oven roast, we
place it on a rack, do not cover it or add water. Depending on the roast, we
normally cook anywhere between 325○F to 425○F depending
on the cut. Visit BeefItsWhatsForDinner.com under “Cooking
with Beef” for timetables. The most important thing to remember is to pull the
roast from the oven 10○F under the desired doneness as it will
continue cooking even outside of the oven to bring it up to the proper
temperature. We recommend enjoying a tender and delicious beef roast between
medium rare (145○F) to medium (160○F) doneness. So what
you want to do is pull your roast at 135○F for medium rare and 150○F
for medium doneness. Last tip, if you are roasting something from the round,
slice it thinly; your family will love you even more than they do now.
5. I do
the roast in the crock pot. We love it, but it's always the same, roast, cream
of mushroom soup, carrots, potatoes. How can we change it up a bit?
My philosophy is simple – if your family
likes it and the smiles on their faces make your life easier, then don’t change
what you’re doing. The slow cooker is obviously convenient and if you have
found something that works, than go for it. Visit BeefItsWhatsForDinner.com for more recipe ideas. I recommend utilizing chuck roasts or beef for
stew from the chuck, due to the long cooking time, these cuts will hold up better
in the slow cooker.
6. I
would like to know how long to cook a roast in a Crock Pot in order for it to
be tender. Is it better to cook it on high for a short time or on low for a
long time? I tend to leave it in longer, but it still comes out tough. I have a
freezer full of roasts that I'm afraid to cook because I think I'll ruin them!
Again, I love the slow cooker because it’s
really a time saver for moms and dads like y’all that care about providing your
family with a great home cooked meal, but probably have one or two more things
on your agenda everyday to make that nutritious meal happen. Avoid using round
roasts in the slow cooker, they will get watered down due to the long cook time
regardless if you use the low or high temperature cook time. Chuck roast have
more natural fat, which will melt away during the cooking process and provide
more tender results. If you really love using a slow cooker, I would cube the
meat for stew. Stews reheat great in the microwave for a fast next day warm and
hearty lunch.
Did I pass the course – seriously I love
this.
You guys are the best! Thanks for allowing me
to answer your questions. Remember, you can also get any questions answered by
following me on Twitter, @zcooks.
6 months ago - Comment
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Becki
St. Patrick's Day is on the way! What could be more Irish than corned beef and Guinness? Get the recipe at Allrecipes.
6 months ago - Comment
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Deborah This sounds like a very yummy combination.
6 months ago
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RobynsWorld
I know I Heart Beef month ended, but I still love beef and I just had to share my latest recipe I came up with the other night for Beefy Barley & Mushroom Soup. This is by far the best homemade soup I have ever come up with I think! http://www.robynsonlineworld.com/2010/03/beefy-barley-mushroom-soup-recipe.html6 months ago - Comment
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Becki Thank you--I love beef and barley soup, and mushrooms, too. Can't wait to try this!
6 months ago
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Cooper
This is really, really wonderful and what an amazing resource Chef David Zino has provided for us. Thank you SO MUCH Chef Dave! Be sure to follow Chef Dave on Twitter http://twitter.com/zcooks . Also be sure to follow http://twitter.com/beeffordinner . Both are amazing resources for any of your beef questions! Here are the answers to your questions - isn't Chef Dave great!?!1) What’s the best way to marinate?
I’m not big on washing dishes, so I recommend marinating in
a resealable plastic bag. We marinate for two reasons; to add flavor and to
tenderize. Tenderizing marinades contain acidic and/or enzymatic ingredients
such as red wine, balsamic vinegar, tomato juice, ginger and figs. We want to
marinate less tender steaks, those usually come from the Chuck and Round, for
at least 6 hours or as long as overnight. Tender steaks, those coming from the
Rib and Loin, only need to be marinated for 30 minutes to 2 hours. Always
discard the marinade after using it.
2) What is the most versatile LEAN cut of beef?
Hands down the top sirloin
is the most versatile. You can grill it whole or cut it into strips for
stir-fry or cubes for kabobs. When I was growing up, Saturday night was steak
night in my house and mom always made top sirloin steak. It’s a great family
steak, is affordable and you get four servings per pound.
3) What is your personal favorite cut of beef to eat?
Boy, that’s a tough question! It’s kind of like asking
a parent who their favorite child is. I guess it depends what mood I’m in. I
really enjoy top loin steaks (NY Strip) hot off the grill. Ribeye is also one
of my favorites as well.
4) Which is the healthiest way to cook your meat is it by a
outside gas or charcoal grill, skillet or oven?
Actually all of these cooking methods are healthy. The key
is to cook over medium heat, be it grilling or skillet cooking. If you cook at
too high of a temperature, you run the risk of charring the beef and
undercooking the inside. Cooking at too low of a temperature, the beef will not
brown properly resulting in a less flavorful steak.
5)
My question is probably stupid, but I LOVE BEEF and I cook it quite often, and
for the life of me I cannot find a way to enhance the flavor without adding
bouillon. I have tried ALL KINDS of bouillons (not the cheap kinds either, and
those with low sodium too). I don’t like the final product taste after using
bouillon, however, because of the extra sodium. What can I do to enhance the
flavor quality AND quantity to make sauces and au jus without adding sodium?
Thanks!
Instead of using bouillon,
I suggest trying beef stock which is showing up more and more in the grocery
store and many brands offer low sodium options. You can also add a little bit
of tomato paste to your sauce to give it some body. Another option to thicken
your sauce is by dissolving a little cornstarch in cold water and stir it into
your sauce.
6) Can you microwave meat safely and still have it done and
tender?
Great question, I was just at a meeting last week
where this topic came up. At this point, technology is not there yet for us to
microwave fresh beef properly.
7) How long can you freeze cooked beef for- lets say you
overcook and have extras for soups, etc?
Leftover cooked beef can be frozen for 2 to 3 months.
8) In what recipe situtations (such as pot roast) is it
essential to brown the beef first?
We always recommend browning beef first. During the
browning process, proteins (amino acids) and carbohydrates (sugars) are
caramelizing to introduce flavors to the beef that are not intrinsic to the
beef itself. However, you don’t need to brown beef if you are preparing beef in
a slow-cooker.
9) Hi, my neighbor has a couple questions for you:
- How long can beef be frozen?
- What beef is best for the long, slow cooker type
recipes?
- What are some of the best, easiest marinades? Thanks!
You can let your neighbor know that whole roasts, steaks,
beef for stew, kabobs and strips for stir-fry can be frozen for 6 to 12 months.
Ground beef can be frozen for 3 to 4 months.
The best cuts of beef for the slow cooker are roasts
from the Chuck and Round.
If you want an easy marinade, I suggest checking out the
salad dressing section of the grocery store. Start with vinaigrette, add a
little fresh thyme, basil and a clove of garlic and you’ve got a great marinade
for beef.
10) Chef Dave, thank you so much for facilitating our ongoing
love affair with beef...I know I have a bunch of questions I would love to get
answered by someone who knows the subject matter! Flank steak is one of my
favorite cuts of beef because it's lean, but flavorful. I keep falling back on
one or two stock ways of preparing it, though. What are some of your favorite
ideas for flank steak? I also love cooking with ground beef, because of course
it's economical and versatile. I've heard ground chuck is best for burgers
because it has a little more fat. How do I know when to use ground chuck,
ground round, or ground sirloin? Last but not least (for now): I've been seeing
"Piedmontese Beef" on menus as a leaner burger alternative. What is
Piedmontese Beef? And is the premium the restaurants charge for it worth it?
I too love Flank Steak. This is another versatile cut as it
can take on several different flavor profiles. If you want to go Asian, I would
marinate it in good bottled teriyaki sauce. Flank is the perfect cut for tacos
or fajitas and even a traditional London Broil. The key thing to remember about
Flank is that you need to slice it thinly against the grain for a tender beef
eating experience.
I like to say there is a ground beef mixture out there
for everyone. Yes, ground chuck makes a great burger, but you can also make
great burgers with leaner grinds as well. For example, 95% lean ground beef is
excellent for things like stuffed peppers, meat sauces and taco fillings.
Peidmontese Beef is a specific breed of beef. You can visit
their website at http://www.piedmontese.org/Beef%20Attributes.html
I personally have not tasted it.
11) I generally don't freeze meat I buy at the grocery store. I
notice sometimes though that some of the beef starts to darken quite a bit even
before the sell by date on the package. Is this ok?
You should only buy beef that has a bright cherry red color
that is firm to the touch. Be sure the package is sealed properly and purchase
beef on or before the sell by date.
12) Hi: I was wondering if there are keywords/cuts that help you
know which are the leanest cuts of meat. Is there a 'rule of thumb'?
An easy way to know which steaks are lean is to think of
Loin and Round. Steaks that have these designations in their name qualify for
government guidelines for lean. Examples are tenderloin, top loin, sirloin, top
round, round tip and bottom round.
13) I'd like to know how to properly grill beef (hamburgers or
steak) to keep it juicy and full of flavor. Seems I always end up drying out
the beef too much, requiring a ton of sauce to eat it! I want to bring out the
natural flavors of the beef instead!
If you want all the know before you go, visit http://www.BeefItsWhatsForDinner.com
for great tips to grill that perfect steak. First, you want to cook over medium
heat either on a charcoal or gas grill. Another must is to cook beef to medium
rare (145○F) to medium (160○F) doneness. Finally, use an
instant-read thermometer. It’s the most reliable way to determine doneness. For
burgers, be sure to cook them to (160○F).
14) I'd like to know how thick a steak that's going to be
grilled should be. Is it just a matter of taste or do you have recommendations?
Most steaks cut at the retail level are cut between ¾-inch
to 1-inch thick. All of our cooking guidelines match these thicknesses.
15) Funny, I hardly COOK beef. I prepare it and hand it out the
back door where my husband grills it. SO, what is your favorite way to prepare
beef (steaks...and what cut?) as well as rubs or seasonings? The cooking part
is like magic for me. I send it out and it comes back in all juicy and
medium-rare. (just how I like it)
Living in Chicago, I don’t get to grill all year long,
so I tend to do a lot of braising in the winter months. Nothing beats a good
hearty stew and pot roast is so comforting. When it comes time to grill, I am
sort of a purest and prefer charcoal grilling to gas.
Rubs are a great way to add flavors to beef. Garlic-pepper,
thyme and cumin are great herbs to pair with beef. There are many prepared rubs
available in the grocery store as well. One thing to remember is that not all
foods pair well with beef. Avoid sweet sauces and perfumy herbs.
16) What do you think of marinades? If you like using them,
which cuts of beef are they best for? Do you like using them for the grill and
other recipes too?
I recommend marinating in a resealable plastic bag. We
marinate for two reasons; to add flavor and to tenderize. Tenderizing marinades
contain acidic and/or enzymatic ingredients such as red wine, balsamic vinegar,
tomato juice, ginger and figs. We want to marinate less tender steaks, those
usually come from the Chuck and Round, for at least 6 hours or as long as
overnight. Tender steaks, those coming from the Rib and Loin, only need to be
marinated for 30 minutes to 2 hours. Always discard the marinade after using
it.
If you want an easy marinade, I suggest checking out the
salad dressing section of the grocery store. Start with vinaigrette, add a
little fresh thyme, basil and a clove of garlic and you’ve got a great marinade
for beef.
6 months ago - Comment
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Cooper
Be sure to read Busy Dad's post http://www.busydadblog.com/entries/neither-i-nor-beef-will-ever-be-the-same.html .6 months ago - Comment
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Becki My winner has been selected from the thousands (well, okay, dozens) of entries I received! Congratulations, Jill Hayes!
http://adventuresofanervousgirl.typepad.com/nervous_girl/2010/03/and-the-winner-is.html6 months ago - Comment
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Brandie Congrats Jill!!! =)
6 months ago
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RobynsWorld This is my roundup post
http://www.robynsonlineworld.com/2010/02/wheres-beef.html6 months ago - Comment
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Cooper Robyn from http://www.robynsonlineworld.com/2010/02/wheres-beef.html has kindly posted an AWESOME round-up of the I Heart Beef posts our bloggers have created over the last couple weeks. Get ready to be hungry, the recipes and ideas are brilliant and delicious! Check them http://www.robynsonlineworld.com/2010/02/wheres-beef.html ! Thank you Robyn!Here are all the FANTASTIC, WONDERFUL bloggers:http://asouthernfairytale.com/2010/02/25/marinated-steak-sandwiches-with-basil-and-red-pepper-mayonnaise/ http://asouthernfairytale.com/2010/02/25/marinated-steak-sandwiches-with-basil-and-red-pepper-mayonnaise/ http://www.robynsonlineworld.com/2010/02/i-heart-beef-giveaway.html http://www.modernmami.com/puerto-rico/bistec-encebollado-recipe-steak-onions/ http://www.mamalaw.com/2010/02/get-your-beef-on-its-giveaway.html http://savorthethyme.blogspot.com/2010/02/bllack-angus-steaks-parmesan-couscous.html http://chefdruck.blogspot.com/2010/02/i-heart-beef-omaha-steaks-giveaway.html http://adventuresofanervousgirl.typepad.com/nervous_girl/2010/02/my-father-was-a-son-of-a-butcher-and-i-love-me-some-beef.html http://www.momsfavoritestuff.com/index.php/2010/02/24/heart-beef-fabulous-giveaway/ http://www.busydadblog.com/entries/coming-attractions.html http://amommystoryreviews.blogspot.com/2010/02/giving-ground-beef-its-due-glory.html
6 months ago - Comment
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Becki Thank you, Robyn!
6 months ago
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Becki Chef Dave, thank you so much for facilitating our ongoing love affair with beef...I know I have a bunch of questions I would love to get answered by someone who knows the subject matter!
Flank steak is one of my favorite cuts of beef because it's lean, but flavorful. I keep falling back on one or two stock ways of preparing it, though. What are some of your favorite ideas for flank steak?
I also love cooking with ground beef, because of course it's economical and versatile. I've heard ground chuck is best for burgers because it has a little more fat. How do I know when to use ground chuck, ground round, or ground sirloin?
Last but not least (for now): I've been seeing "Piedmontese Beef" on menus as a leaner burger alternative. What is Piedmontese Beef? And is the premium the restaurants charge for it worth it?6 months ago - Comment
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Brandie I need to know the answer to number 2 too!!
6 months ago
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Cooper We've just learned that "I Heart Beef"
chef, http://www.themotherhood.com/post.php?sid=469136 will be here in TheMotherhood and would LOVE to
answer your questions about beef (how to prepare certain cuts, what tips work
for him, quick recipes, etc.) What a fantastic resource!
Post your questions here in the "I Heart
Beef" Circle and Chef Dave will answer
them for you. For me, I'd like to
know what's the ideal thickness for a steak going on the grill? In our grocery
store, some steaks are two-three inches thick and the butcher says they're for
grilling. Is that the way to go or is thinner better? Is this just a
matter of taste or does one cut of meat actually do better on the
grill? Post your questions for Chef Dave - whatever's on your mind
- and get ready for some great, totally up-to-the minute information!! Also, be sure to follow Chef Dave on Twitter: http://twitter.com/zcooks .
6 months ago - Comment
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1Chef What is your favorite cut of beef to serve while entertaining casually and how doyou cook it?
6 months ago
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SecretAgentMama Question for Chef Dave: Which cut of beef do you recommend I use for my slow cooker?
6 months ago
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Cooper Here's some information on Chef David Zino (follow him http://twitter.com/zcooks on Twitter):
Dave Zino, Executive Chef National
Cattlemen’s Beef Association
As Executive Chef for the leading food authority on beef and veal,
Dave Zino is the culinary spokesperson for the organization. He is responsible
for concept development, ideation and recipe development; working closely with the
Checkoff-funded Culinary Services program. While developing concepts and
recipes for both the retail and foodservice industries, Dave also works very
closely with the Checkoff-funded Beef Innovations Group in evaluating and
developing new beef products.
In his role as Executive Chef, Dave wears many hats that run the
gamut from industry expert, to public speaker, to writer and television
personality. As the culinary authority on beef, Dave helped launch Beef U: A Foodservice Guide to Beef – a
comprehensive, in-depth and customizable “train the trainer” program designed
to provide the foodservice industry with the latest beef product information
and knowledge. Dave also assisted in revising the award winning publication Creating Crave; A Professionals Guide to
Flavor, He also contributed to the recently published Healthy Beef Cookbook. In November 2007, Drovers – America’s beef business source – featured Dave as the
“Dean of Beef University.”
An excellent public speaker and dynamic on-camera personality, Dave
is frequently quoted on television and in print. In May 2007, he appeared on the popular Food Network program
“Unwrapped” as part of their “On The Grill” episode on making the perfect
burger. In 2009 he appeared on Healthy Flavor of America program, a public
television cooking show. In addition, Dave travels the country giving
presentations on beef to universities, professional organizations, culinary
schools and industry groups.
Dave’s writing has been published in Food Product Design and also appears in “An Integrated Approach to New Food Product Development.” He wrote
the chapter entitled, “The Right Preparation Technique,” which focuses on
meeting consumers’ needs with fully tested products and recipes that really
work. In 2004, Culinology magazine
chose Dave as their “Featured Chef.” In 2008 Beef, Meat & Deli Retailer and Progressive Grocer magazines
featured articles on Dave and the Culinary Services team.
Dave holds a Bachelors of Science Degree from Illinois State
University and has earned three culinary certifications from Kendall College.
He is a member of the Research Chef’s Association and the International
Association of Culinary Professionals.
6 months ago - Comment
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Becki Heading off to twitter to follow him right now!
6 months ago
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JodiG Earlier this month, when I met with the http://www.multitaskingmommy.com/2010/02/fitfriday-shame/ , she recommended that I incorporate more protein in my diet in preparation for the http://www.multitaskingmommy.com/tag/running-princess-half-marathon/ .
So when I was asked to participate in the I Heart Beef campaign, I
thought it was a great way to inspire myself to create delicious and
nutritious recipes using beef.
The truth is, my favorite beef recipe is super-simple, but
super-delicious. We purchase excellent cuts of Filet Mignon (small but
absolutely tasty cuts of steak) and prep them with salt, pepper, and
olive oil. Then, we cook them on a stove top first, just searing the
surface. Finally, we put that pan in the oven, set at 350 degrees,
until they are perfectly cooked to your liking (we love our steak
cooked medium).
I usually make some broccoli with our steak, and perhaps some potatoes (usually baked). SO good!
Win it! Want to create a perfect beef meal for your family?http://www.momsfavoritestuff.com/index.php/2010/02/24/heart-beef-fabulous-giveaway/6 months ago - Comment
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Brandie Sounds yummy! I also think baked potatoes go well with steak! =)
6 months ago
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mommystory When I was eleven, I declared myself to be a vegetarian. I don't
remember why - it was likely the cool thing to do at the moment. My
mother rolled her eyes at me but put on a brave face as she agreed to
meatless spaghetti sauce and plenty of PB&J sandwiches and mac
n' cheese.My vegetarian period lasted three days.
Turns out, McDonald's doesn't make a non-meat burger, and what's the
point of eating just the fries? Since then, I've never been tempted to
go meatless again.My husband is even more of a meat
lover than me. When we first met, I remember he described himself as a
"carnivore" and declared that vegetables were "stuff that food ate."
(Thankfully, he has since learned to embrace some vegetables to round
out his diet.)There are all kinds of exquisite cuts
of beef out there, many touted as the best part of the cow, but today
I'd like to pay homage to the lowly staple of ground beef. Ground beef
is often seen as the cheap, red-headed step-child of the culinary
world, reserved for such non-gourmet classics as casseroles, sloppy
joes, and meatloaf. But ground beef has more uses beyond food your
great-aunt Wanda would bring to the family cookout in her slow cooker.
I'd argue ground beef is the most versatile cut of meat and deserves a
lot more respect in the world of meat.http://amommystoryreviews.blogspot.com/2010/02/giving-ground-beef-its-due-glory.html6 months ago - Comment
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modernmami We are what you would call meat lovers. That is to say that we could never be vegetarians. The word itself is one that would get you looks of “Are you crazy?”
in our family. Now that’s not to say there’s anything wrong with being
a vegetarian (Seinfeld anyone?), it’s just that we are carnivorous by
nature.
Join me in a flashback real quick…
We had only been married a few months. Times were tough, of course,
as is normal for a young couple just starting out. We were living off
of rice, beans, and PB & J sandwiches. (How’s that for
multicultural?) Since meat was the biggest expense on our grocery bill
at the time, I began to make it last as long as I could. One day, after
a tiring day at work, I came home and decided not to cook any meat that
night. I remember my mami would sometimes make a great meal out of just
yellow rice, beans, and a big salad. I opted to do the same.
A proud new wife, I set a plate of my home-cooked dinner in front of my husband and said “Buen provecho!” as I sat down across from him. He looked down at his plate, looked back up at me and said...http://www.modernmami.com/puerto-rico/bistec-encebollado-recipe-steak-onions/6 months ago - Comment
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RobynsWorld If I make meatless meals my husband always asks me "where's the meat?!?" too!
6 months ago
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RobynsWorld
I love this chart that I found on the BIWFD site - I included it today in my http://www.robynsonlineworld.com/2010/02/cooking-different-cuts-of-beef.html post.6 months ago - Comment
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Deborah This is REALLY helpful, thanks Robyn!!!
6 months ago
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magpie We like beef so much that last year we split a side of grass fed beef with another family. Yum. And double yum. And it's local beef, humanely treated and well-butchered - by the guy who taught Julie Powell how to cut up meat.
I'm not a food blogger - but I have written more than my share of cooking/eating posts - here's a bunch with beef in them: http://www.magpiemusing.com/search?q=beef6 months ago - Comment
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RobynsWorld My grandpa used to raise cattle so we had sides of beef regularly growing up. Grandpa doesn't do cows any more though (I miss them). I really need to get a deep freeze one of these days - ok first I need a bigger house so I have a place to put one LOL
6 months ago
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magpie You definitely need freezer space - though we manage with the freezer sections of two refrigerators - we ought to get a chest freezer instead, but haven't yet.
6 months ago
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RobynsWorld
I made Beef & Broccoli with Mushrooms in Oyster Sauce last night for our late celebration of Chinese New Year (we celebrate anything & everything). http://www.robynsonlineworld.com/2010/02/beef-broccoli-with-mushrooms-in-oyster.html6 months ago - Comment
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RobynsWorld I love that so many of the cuts of beef I already buy are on the list!
http://www.robynsonlineworld.com/2010/02/29-lean-cuts-of-beef.html6 months ago - Comment
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Becki Oh, man, I can't get the picture to come up. Be sure to click on the link to see the picture, then; it looks sooooo good.
6 months ago