[Sca-cooks] Garbage

[Laura C. Minnick]

At 08:42 PM 6/8/2006, you wrote:
> >
> > Problem is, it's been... uh, something like 37 years, and Swiss steak
> > _still_ tastes like liver to me, no matter what I do, even when I
> > make it
> > and I know darn well it isn't liver.
>
>By any chance do you use a recipe that uses an enzyme meat
>tenderizer, something like that papaya extract? That will frequently
>leave a rather gamy, livery flavor.

Nope. No tenderizer, other than my arm and a mallet.

>I've heard rumors of my sister producing what was alleged to be a
>respectable liver Stroganoff while in college...

_That_, dear Master, is what we in the biz call an 'abomination'. Next 
you'll be telling us that you can make it out of beef tongue! (And then we 
will have to shoot you, for our own protection.)

'Lainie
___________________________________________________________________________
Courage is not the absence of fear, but rather the judgement that something 
else is more important than fear.   --Ambrose Redmoon