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C8 - Sunday, August 7, 1983 - North Shore News

FOR TENDER MEAT Marinade can make a meal

AS FOR BARBECUING steak, performance, house, you'll just season it, let it stand at room temperature, and fire it each side for precise minutes. And the eating is easy.

If you've a lesser cut of meat, as a sirloin or rib eye, a blade or piece of round, you will still have a fine din- ner but it will take more preparation. These cuts pro-

pe the kitchen

ranger

by Eleanor Godley

fit from marinating, for as long as 24 hours, both for the

Oscarsson's

it’s the classic

is it not? If you’ve got a Porter-

tenderness it contributes as well as the flavour. First stab the meat all over, both sides, with the tines of a fork or the point of a paring knife, then either lay the meat in a dish and pour the marinade over it, or put the meat and marinade into a plastic bag. Refrigerate, in any case, and

think to tum the meat several times during the soak.

A marinade can make you famous. Experiment, and make notes of ingredients and their success -— be cautious, though, you don’t want to ruin it. Remember that you must have some- thing acid as the base; lemon or lime juice, tomato juice, beer or liguor, singly or in combination; this is your tenderizer. Then the season- ings, which can be as vanous as your taste, and, if you aren't involved in a calorie war, oil equal to the amount of acid. The oil helps the marinade cling to the meat.

We have a branch of the Beef Information Centre, here in North Vancouver, which distributes booklets, one of which offers these suggestions for seasoning

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Sunday Brunch TRADER VI<'s

What makes Trader Vic's the place for Sunday Brunch? Ham and eggs Hawaiian, perhaps. Steak Malagasy or the other delectable entrees. Our 7 delicious omelettes. The assortment of muffins or sweet rolis. Or the choice of soup or salad. And let's not forget the unforgettable view. A better question. What makes Sunday? Brunch at Trader | Vic’s. From 11 a.m. Call The Westin Bayshore at 682-3377 for reservations.

THIS SUNDAY Designer Omelettes!

The Keg Boathouse invented designer omelettes — a nifty name for omelettes you design yourself from goodies we conveniently place before you.

Fresh mushrooms, cheddar cheese, green onions, shrimp, sour cream — designed by you and made in our chaf- ing dishes before your hungry eyes. One small part of the best brunch in town.

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