How to achieve tender, moist meat every time
Yeah, maybe it is something else then. All animal fat bugs me. If you can do other fats it might just be the texture. :)
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
Thanks for the tips, Nik :)
HW-298 SW-251 Loss/Month post RNY(1)-23.5,(2)-23.3,(3)-9.9,(4)-10.6,(5)-8.9,(6)-7.7,(7)-4.2,(8)-7.5,(9)-1.7,(10)-10.8*first goal reached*,(11)-6,(12)-1.3,(13)-0.3,(14)+2.9-*changed scales that weigh 2lbs heavier*,(15)-0.3(16)-4.7(17),+5.8(18)-1.5,(19)+4.4,(20)-+4,(21)-1.2,(22)+3.5,(23)
This is a fantastic idea, I'm now following your blog. If you want you can follow mine, http://glamorousdivasgastricbypass.blogspot.com/ 
I'm absolutely going to try this maybe tomorrow or this weekend.
I'm absolutely going to try this maybe tomorrow or this weekend. 
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