[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.

[Silentgypsy]

Thank you very much. Have sent the link to Mr. Sg (we’re right next to each other but frequently communicate via email and paper messages lol!).
Early in our marriage, we communicated via messages left on the fridge and by mobile phone. Old habits die hard.

[Silentgypsy]

Thank you very much. I’ve sent the link to Mr. Sg and bookmarked it for my perusal. It sounds like the answer to a prayer, and he addresses safety concerns....