Re: OT: Speaking of repulsive food...

From: Spehro Pefhany (speffSNIP_at_interlogDOTyou.knowwhat)
Date: 11/09/04 

Date: Tue, 09 Nov 2004 17:07:10 -0500

On Tue, 09 Nov 2004 13:16:12 -0800, the renowned John Larkin
<jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:

>On Tue, 09 Nov 2004 11:14:55 -0700, Jim Thompson
><thegreatone@example.com> wrote:
>
>>On Tue, 09 Nov 2004 10:02:58 -0800, John Larkin
>><jjlarkin@highSNIPlandTHIStechPLEASEnology.com> wrote:
>>
>>[snip]
>>>Get a whole, aged tenderloin; pay $16 a pound or so. Rub it with
>>>butter and douse with sea salt and black pepper, and bake at 400F
>>>until interior temp is rare on a meat thermometer. Slice and eat.
>>>
>>>For extra fancy, remove, cool a bit, and wrap in a pastry shell with
>>>some pate mixed with a splash of red wine, rebake: Beef Wellington.
>>>
>>>John
>>>
>>
>>Pull BEFORE rare (~120°F), cover tightly and let it coast on up to
>>rare... keeps it juicy!
>>
>> ...Jim Thompson
>
>
>I'd go for that, but the girls would flee in horror if I put
>properly-cooked beef on the table.
>
>John

All that twitching?

Best regards,
Spehro Pefhany 

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