Re: MEAT EATING AND COOKING FOR O+, A PREVIOUS VEGGIE

[Guest guest]

--- Merrill <merrillk@...> wrote:

> Subject: RE: Beef, cuts, cooking, etc

> > Any suggestions on cuts, cooking, etc?

> Place in cooking bag, sprinkle with sea salt &

whatever else you fancy, seal and roast at 180 for

about 1.5 hours - 2 hours. Even the tougher cuts end

up tender with this method.

>

>

> [Non-text portions of this message have been

> removed]

>

>

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[Guest guest]

I have read that meat cooked in a skillet should be cooked at lower temp.

Can't remember why exactly, will have to look it up.

Peace,

Lilla

I HAVE FOUND THAT SIRLOIN STEAKS AKA " LONDON BROIL " CAN BE EXCELLENT

WHEN

COOKED WITH GARLIC IN A CAST IRON PAN ON HIGH HEAT TOP OF STOVE.

IT CAN THEN BE SLICED (AGAINST THE GRAIN) AND MUNCHED ON THROUGHOUT THE

DAY.

VERY FLAVORFUL AND PRICED WELL TOO. THAT WITH A BAKED YAM AND SPINACH IS

MY

NEW FAVORITE MEAL!

I WAS A VEGGIE FOR YEARS AS WELL, THIS IS A DIFFICULT TRANSITION, BUT

SUCCESSFUL.

GOOD LUCK!

mk

--- Lilla Luoma

--- lillabell@...

Mitakuye oyasin....We Are All Related