[Silentgypsy]

On the protein culinary scale, I’m tone deaf. Where’d you learn about that method?

[Cyber Liberty]

I think it was last week, it was National Meat Week, and I was talking about it on a thread with a FRiend. This fellow turned me on to it.

Here's a link to a guide.

I just ate a Filet Mignon, Mrs. Liberty is polishing off a sirloin. They came out medium-rare, and they've been done for about three hours. I seared them and put them on the plates. We had some sirloin tips last week and they were equally awesome. And I cooked them all from frozen. We have a freezer full of the stuff, and we need to start eating it....

It's a bit different. The meat is the same color all the way through.

[Cyber Liberty]

I think it was last week, it was National Meat Week, and I was talking about it on a thread with a FRiend. This fellow turned me on to it.

Here's a link to a guide.

I just ate a Filet Mignon, Mrs. Liberty is polishing off a sirloin. They came out medium-rare, and they've been done for about three hours. I seared them and put them on the plates. We had some sirloin tips last week and they were equally awesome. And I cooked them all from frozen. We have a freezer full of the stuff, and we need to start eating it....

It's a bit different. The meat is the same color all the way through.

[Cyber Liberty]

(I was supposed to post that last night, but when I turned on my laptop this morning I saw it was still in “preview.”)