> Sheryl Canter posted this:
>>I'd like to pre-order your book...Can I do that?

Reply:
My book is still in the works.  Once I'm done with and then once the
publisher is done, there will be something at Amazon, but until then, there
are not pre-orders.  We don't know the page length or pricing yet.  Do keep
in touch.  I expect to be done with my end of it by the end of December or
January.  It'll likely be another 6 months before the publisher has it out.
Publishers have to do editing, design, layout, illustrations, indexing,
marketing....once the author has done his or her part writing and editing.

>>>I was hoping to get away with ignoring the vinegar ban. But intestines are my
weak part, so I'd better not.  How to tenderize lean beef?

Reply:
I know what you mean.  I really enjoy organic balsamic vinegar, organic red
wine vinegar and raw apple cider vinegar.  I find that citrus juices work as
well, although it lacks some of the flavor compounds and characteristics of
the balsamic vinegar.  Your taste buds will eventually adjust if you opt to
omit vinegar or use it as an infrequent "indulgence."  Experiment with lemon
or lime juice, herbs, spices, as well as pounding meat with a meat mallet.
If you are used to pan-searing, experiment with broiling, grilling, and
roasting.  Some cuts need to be cooked longer and at a lower temperature
(roasts for example or stew meat; some steaks can be roasted in a 400 degree
F oven as well) to be tender.  Cooking to rare, rather than well done, or
grinding tough meat will make it more tender.

Glad I could help!

Rachel