[CH] MACS Testing etc

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: T. Matthew Evans: "RE: [CH] MACS Testing etc"
• Previous message: Uncle_Dirty_Dave: "Re: [CH] testing"
• Next in thread: T. Matthew Evans: "RE: [CH] MACS Testing etc"

Chile Heads,

Thanks for the help with the recipe title. 

I have an Irish marinade for cross-rib roasts using the Italian
tenderloin process (without salt) that I cook slowly and then slice for
sandwiches.  It's delicious. Will try these spices on my next
tenderloin,  but... plan cook it briefly, fifteen or twenty minutes.

I've used MACs  since 1989; love them.  In fact, I bought my
grandchildren iMacs to get them started on the true and righteous path. 
Don't know if it's help their cooking expertise; I think that comes from
my kids being great cooks!

Cheers,
-- 
Constance Allen
aka F.I.G. Newton (Rumpole's Private Detective)
Ripon, California

mailto:constance_allen@charter.net

• Next message: T. Matthew Evans: "RE: [CH] MACS Testing etc"
• Previous message: Uncle_Dirty_Dave: "Re: [CH] testing"
• Next in thread: T. Matthew Evans: "RE: [CH] MACS Testing etc"