mijtest |
| Posted: 24 Jul 2015 10:11 PM PDT The most difficult part of making Negima is said to be slicing the meat thin enough to wrap around the scallions. Worth asking a butcher for ultra-thin cut sirloin. maybe freezing the meat a bit first would make it easier to slice at home. Possibly easier is using pork, chicken, or veal sold as thin cutlets. With a little pounding they're thin enough. From Bittman's Best Recipes in the World. -- posted by Mrs Goodall |
| Grilled Chicken Wings - Japanese Style Posted: 24 Jul 2015 10:41 PM PDT Mark Bittman describes the best Japanese chicken wings as "Salty, sweet and aromatic". This recipe seems easy and tasty! -- posted by Mrs Goodall |
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