I didn’t really have the desire to slice up all the meat myself, so I asked the butcher at our local supermarket. He ran sirloin through the slicer and made it extra thin. Then, he gave me several pounds for $1! (He told me to try it out and see if it was thin enough. Wasn’t that nice? There really IS a helpful smile in every aisle.)
So, I ran home, whipped up the marinade (a mixture of kosher salt, soy sauce, brown sugar, garlic and pepper) and let the meat sit in it overnight. Then, the next day, I let it “bake” for about 5 hours at a low heat.
The verdict: The marinade was really good and the meat was definitely thin enough. It tasted good and stored well in the fridge (while it lasted). However, it definitely was a lot of work. I don’t know that it’s something I’d do often.
There are several other things I’d like to try in the book. Among them:
- Baked potato chips
- Cheese chips
- Infused oil
- Homemade ketchup and mustard
- Homemade ravioli
- Senior mints
- Peanut butter cups
What have you made that was out-of-the-ordinary?
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