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[EarthNSky <erthnsky AT bellsouth.net>]

Oh c'mon James, I wasn't specifically talking about toughness, I was 
speaking more to flavor.  Jeez, you're killin' me here.

Bev

Clansgian AT wmconnect.com wrote:
> > The key is to remove as much fat and connective tissue as possible. 
> > Cook it slowly...
>
> To make it not tough?  Remove the fat?  Really?   Seems at first read to be 
> counter productive.   </HTML>
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--
BevanRon of EarthNSky Farm   NW Georgia USDA Zone 7
34.498N 85.076W    Bev is Earth, Ron is Sky