Wednesday, April 29, 2009

cheap cuts

While cruising down the meat case at your grocery store, do you ever find yourself with a puzzled look across your face due to the bizarre names of the different cuts? I often find myself picking up these mystery meats and wondering what in the world people do with them.

Well wonder no more because the New York Times Dining & Wine Section has come to the rescue.
Helpful piece on how to turn those cheaper cuts of meat into culinary masterpieces.

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