Comments on: A Winter Steak Dinner http://thethriftygourmet.com/2010/01/a-winter-steak-dinner/ Sat, 17 Jul 2010 17:03:55 +0000 hourly 1 http://wordpress.org/?v=3.0 By: TasteStopping http://thethriftygourmet.com/2010/01/a-winter-steak-dinner/comment-page-1/#comment-198 TasteStopping Fri, 15 Jan 2010 14:23:32 +0000 http://thethriftygourmet.com/?p=1507#comment-198 Oh, you make it look sooooo delicious. Especially with the pink of the beef playing against that springtime green of the peas. One more tip that I learned from a butcher: London Broil is basically the same part of the cow as Flank Steak, but it is better quality while being lower cost. Why? Because there is more of it on a cow, (making Flank Steak seem more precious). You can treat them the same and save a little money in the process. Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it. Best, Casey Editor www.tastestopping.com Oh, you make it look sooooo delicious. Especially with the pink of the beef playing against that springtime green of the peas. One more tip that I learned from a butcher: London Broil is basically the same part of the cow as Flank Steak, but it is better quality while being lower cost. Why? Because there is more of it on a cow, (making Flank Steak seem more precious). You can treat them the same and save a little money in the process.

Anyway, I found you through TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
http://www.tastestopping.com

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