SC - non-chicken eggs

[Philip & Susan Troy]

"Melissa Martines" <melissa.martines at mail.corpfamily.com> writes:
>      What cut of meat should I try to buy that would be relatively cheap, 
>      but not tough?


and filip o'the marche gives several suggestions, including:


> marinade the meat
	most marinades will tenderize the meat. 
	vinegar, onion juice, and other components all help break it down.


My secret:  Cheap wine.  Really cheap wine.  Very acidic (acid tenderizes the meat) and, coincidentally, inexpensive too... 

My favorite "roast" wine is Carlo Rossi burgundy ($3.99 to the half-gallon).  If you marinate meat in it overnight it will be a bilious ugly purplish color; but it will taste GLORIOUS.... 


My favorite cut of meat (esp. when I'm doing a roast):  Cross-rib.  Very nice (when cooked right) and surprisingly inexpensive.  Your butcher should cut it for you in whatever incarnation you wish.  I usually just make the whole roast


btw, another friend of mine SWEARS by blackberry Manischewitz as a roasting wine.  She also recommends fruit, as brid hecgwiht suggests.

Just my US$.02

	- kat


"Live, live, live!  Life is a banquet, and most poor suckers are starving to death!"

          - Auntie Mame
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