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烤牛排,重要的不是調味,而是肉質和火候。lionsteak?no,Idon'tthinkso.personally,IlikeFiletMignon>T-bone>Ribeye>newyorksteak.絕對不能醃製,不然,肉遇鹽,水分出來就不juicy啦,醃過的肉不鮮,鹹肉也。烤前2小時,用montrealsteak(http://www.mccormick.com/Products/GrillMates/Seasoning-Blends/Grill-Mates-Montreal-Steak-Seasoning.aspx)撒在牛排兩麵少許(不要太多,否則過鹹)。澆上油或抹上butter,醃2個鍾。在...[
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忙來忙去,什麽都是假的。真真切切的是
NASDAQisat12yrhigh。多麽巧合,下麵的貼正好是12yrlow
DOWANDSP500arebothat4+yrhigh.
whatarun!whatdowelearnfromit?
舊貼重放:再論401K:自殺(now)or他殺(then)?
http://bbs.wenxuecity.com/retirement-account/150103.html
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繼羊肉串後,劃拉一下,還剩幾個鋼崩兒,周末就去了Farmer’sMarket趕集,於是乎,有了下麵的故事。各位看官請忍住口水,不好意思,俺得拿杯冰水去!
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bbs.wenxuecity.com/sxsj/34987.html
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大熱天的,俺咋就饞這口呢?動作要領,邊講邊做: COSTCO買來的羊腿肉。
鹽、孜然粉、辣椒粉、油。肉切小塊,這是關鍵的關鍵。太大了,不熟,烤久了不嫩。將切好的肉塊用上述佐料醃上30-60分鍾,上串,開烤,每麵3分鍾,趁熱吃!就著冰鎮啤酒!!
cheers!!!
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