Saturday, April 12, 2008

Inside Scoop

(Just a little tip: It's the type of meat that makes a great burger. My wife and I don't really like standard ground beef; it's too fatty and greasy. So we use something else. Last night, the burgs Jill cooked were excellent - nice and meaty, didn't fall apart and not one bit greasy or fatty. I guessed ground chuck when she asked if I could tell what type of meat she used. I was wrong - it was ground sirloin. Excellent!)
*By the way, Emily was supposed to post her recipe and pix for truffles a couple of days ago. We're still waiting. Maybe they went to Checker's instead.*

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