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We were picking out some ribeyes today and it just seemed like all the beef regardless of the grading was more marbled than it was 2 months ago before it got cold, it’s December in Texas if that matters. I know we all put on weight by instinct to survive winter but I’m curious if the weight thats put on would lead to better marbling or if it’s the kind of fat that’s not found inside the muscle loin? Also does that mean that cattle in Texas would naturally be less marbled than say a colder climate area like Wisconsin?
I'm covering raisins in chocolate right now and I have 400 grams (almost a pound) of them. I'm making them myself because in the supermarket they're so expensive. However, covering 400 grams of raisings is proving to be time consuming doing it one by one.
Can you tell me a way to consume the least time possible? Thanks in advance
I was wondering, using BarKeeper's friend, would it be possible to restore it (especially the bottom of the pan) to looking like newish? If so , what form of Barkeepers friend is best? Gel/Powder? And with what sponge would it be best to clean it?'