Here's something I don't understand. Why do supermarkets sell bright red steak? It costs a fortune, it's tough, and it sticks between your teeth. If you can get it swallowed at all, you're in serious danger of choking!
I searched the meat counters yesterday for mature and tender steak - steak and salad is one of the few tasty pleasures I'm allowed on my diet -and every single bit of it was a dazzling red. I was almost in despair till I stopped at the Reduced to Clear fridge - and found a perfect ribeye, half price and matured to dark muddy brown.
It melted in my mouth when I ate it.
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