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[at-l] Oh My! More adventures [OT?]
- Subject: [at-l] Oh My! More adventures [OT?]
- From: Bror8588 at aol.com (Bror8588@aol.com)
- Date: Wed Apr 6 10:42:50 2005
In a message dated 4/6/2005 11:10:12 AM Eastern Daylight Time,
Zebra is also very tough, and tastes similar to beef, though not as
I notice that in French Restaurants that they use a lot of sauces to cover
the flavor of meat. I prefer my meat naked! Well, perhaps a chaste covering
of Salt and Pepper and a high flame to sear the meat but quickly taken off
the grill before the inside of the steak cooks too gray. I like Red Meat!
Almost raw but without the toughness of raw. A deep red is good. The salt and
pepper enhance the meaty flavor and tend to bring out the good and juicy taste.
Those who prefer their meat "well done" lose out on the good flavor of a
rare piece of meat. I think that is the reason good chefs do not guarantee the
flavor of a well done (read cooked to death) piece of steak.
Zebra, and Horse might better be used for stewing or long cooking to break
down the stringiness. Of course, a good wine helps.