I'm making a beef loin tri-tip roast tonight. The bottom side is all fatty. Am I supposed to leave this on or trim it all off before marinating it for dinner tonight?Answer Question
Asked by Anonymous at 12:33 PM on Jan. 6, 2011 in Food & Drink
Answer by ObbyDobbie at 12:35 PM on Jan. 6, 2011
Answer by MaryMW at 12:43 PM on Jan. 6, 2011
Answer by samurai_chica at 12:45 PM on Jan. 6, 2011
Answer by SweetLuci at 4:59 PM on Jan. 6, 2011
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