On Fri, 13 Oct 2006, Bruce Marshall wrote: > On Friday 13 October 2006 07:00, Roger Oberholtzer wrote: >> The problem is usually not the meat. It is the spices. Also, I have seen >> some recipes that start with some available product and add to that. >> This is often the stumbling block. The best recipes would be those fully >> from scratch. > > > Thanks for the information... Interesting reading. > > Beef ribs aren't often for sale here either and often they are of pretty > poor quality (mostly bone, not much meat) Maybe in other parts of the > U.S. they are more plentiful.
Interesting. Beef ribs are sold often out here, and run the spectrum in quality, from nothing but bones, to very very meaty & delicious. -- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lonni J Friedman [EMAIL PROTECTED] LlamaLand http://netllama.linux-sxs.org _______________________________________________ [email protected] Unsub/Pause/Etc : http://mail.linux-sxs.org/cgi-bin/mailman/listinfo/general
