Posted by WIZZO on February 01, 2015 at 13:03:59 from (217.39.66.3):
In Reply to: S posted by larry@stinescorner on February 01, 2015 at 10:03:13:
Is that a Fillet of Beef? It looks like the fillet of Pork we buy from butchers called Pork Tender Loin.
We bought George Foreman grill many years ago, was amazed at the amount of fat that came out of meat especially sausages. But I found the beef steak was cooked too dry for my taste.
I pan fry steak in frying pan with a little Olive Oil [season meat with coarse ground salt & black pepper]. Pour in a splash of Brandy towards the end of cooking.
After removing the steak I mix up some Beef browning gravy powder {not the cream type gravy I've seen in the US} with water and stir into the meat juices.
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Today's Featured Article - Hydraulic Basics - Part 2 - by Curtis Von Fange. In the last entry to this series we gave a brief overview of hydraulic system theory, its basic components and how it works. Now lets take a look at some general maintenance tips that will keep our system operating to its fullest potential. The two biggest enemies to a hydraulic system are dirt and water. Dirt can score the insides of cylinders, spool valves and pumps. Wate
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