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<blockquote data-quote="dun" data-source="post: 363170" data-attributes="member: 34"><p>Part of the problem is that when some people cook meat the way they do it will alwasy be tough now matter how tender it started. Those are the people that will alwasy whine and sniffle about not being able to get tender meat. You'll never convince them it's how it's prepared instead of the product itself.</p><p>My MIL was that way. Didin;t matter if it was a T-bone, top sirloin or round steak, they were all equally tough by the time she finished "cooking" them</p><p></p><p>dun</p></blockquote><p></p>
[QUOTE="dun, post: 363170, member: 34"] Part of the problem is that when some people cook meat the way they do it will alwasy be tough now matter how tender it started. Those are the people that will alwasy whine and sniffle about not being able to get tender meat. You'll never convince them it's how it's prepared instead of the product itself. My MIL was that way. Didin;t matter if it was a T-bone, top sirloin or round steak, they were all equally tough by the time she finished "cooking" them dun [/QUOTE]
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