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Back to grading for me...
What would be the point in that?Have a good time..Watch your egg nog consumption..
Arni, I'm going to make something here soon called Mata Hambre. Ever heard of it?
You take flank steak, butterfly it and tenderize it so you have a large, 1/2 - 3/4 inch thick piece of meat, marinate it for 5-9 hours in shallots and red wine, then fill it with spinach, spicy sausage, carrots and boiled eggs, roll, tie, sear, and roast for about an hour. It's served with yucca fries (never made those).
Does that not sound *wonderful*? I've got a nice, thick london broil I'm going to try it with. Now to buy the yucca, sausage and spinach.
What would be the point in that?![]()
I had Kobe beef for the first time tonight (at the Japanese steakhouse). It was definitely quite good, but as it was prepared in small cubes of beef I don't think I got the best possible effect of it. I need to have it in a regular-sized piece of steak now. Still, I'm glad to have tried it!
Thanks. The lesson plans are probably going to wait until my mother leaves... like writing lesson plans is something to look forward to. Oh well...Good evening Kacey glad your grading is done
Thanks. The lesson plans are probably going to wait until my mother leaves... like writing lesson plans is something to look forward to. Oh well...
Arni, I'm going to make something here soon called Mata Hambre. Ever heard of it?
You take flank steak, butterfly it and tenderize it so you have a large, 1/2 - 3/4 inch thick piece of meat, marinate it for 5-9 hours in shallots and red wine, then fill it with spinach, spicy sausage, carrots and boiled eggs, roll, tie, sear, and roast for about an hour. It's served with yucca fries (never made those).
Does that not sound *wonderful*? I've got a nice, thick london broil I'm going to try it with. Now to buy the yucca, sausage and spinach.
Good evening MT!!
Morning Brian!! Yes, it sounds like you have quite the day planned!!