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MEAT EATING AND COOKING FOR O+, A PREVIOUS VEGGIE

Subject: RE: Beef, cuts, cooking, etc
I HAVE FOUND THAT SIRLOIN STEAKS AKA “LONDON BROIL” CAN BE EXCELLENT WHEN
COOKED WITH GARLIC IN A CAST IRON PAN ON HIGH HEAT TOP OF STOVE.
IT CAN THEN BE SLICED (AGAINST THE GRAIN) AND MUNCHED ON THROUGHOUT THE DAY.
VERY FLAVORFUL AND PRICED WELL TOO. THAT WITH A BAKED YAM AND SPINACH IS MY
NEW FAVORITE MEAL!
I WAS A VEGGIE FOR YEARS AS WELL, THIS IS A DIFFICULT TRANSITION, BUT
SUCCESSFUL.
GOOD LUCK!
mk

This entry was posted on Sunday, November 28th, 2004 at 2:05 am and is filed under blood type 0. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “MEAT EATING AND COOKING FOR O+, A PREVIOUS VEGGIE”

  1. Kelley Shanita Says:
    November 28th, 2004 at 8:35 pm

    I have read that meat cooked in a skillet should be cooked at lower temp.
    Can’t remember why exactly, will have to look it up.
    Peace,
    Lilla
    I HAVE FOUND THAT SIRLOIN STEAKS AKA “LONDON BROIL” CAN BE EXCELLENT
    WHEN
    COOKED WITH GARLIC IN A CAST IRON PAN ON HIGH HEAT TOP OF STOVE.
    IT CAN THEN BE SLICED (AGAINST THE GRAIN) AND MUNCHED ON THROUGHOUT THE
    DAY.
    VERY FLAVORFUL AND PRICED WELL TOO. THAT WITH A BAKED YAM AND SPINACH IS
    MY
    NEW FAVORITE MEAL!
    I WAS A VEGGIE FOR YEARS AS WELL, THIS IS A DIFFICULT TRANSITION, BUT
    SUCCESSFUL.
    GOOD LUCK!

    mk
    — Lilla Luoma
    — lillabell@…
    Mitakuye oyasin….We Are All Related

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