Aug 15, 2008 #1 Toby Keil Executive Chef Joined Jan 15, 2008 Messages 2,669 Location Thousand Oaks, CA Looks great I'll take some.
Aug 15, 2008 #2 surfinsapo Master Chef Joined Jun 6, 2007 Messages 5,044 WoW, those turned out great.. Almost ready to make beef fajita tacos!!! Great job!!!
Aug 15, 2008 #3 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. What did you do that sped up the marinating?
Aug 16, 2008 #4 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. craig castille said: [quote="Nick Prochilo":39encem8]What did you do that sped up the marinating? Click to expand... Cutting them into strips allowed the marinade to contact more surface area. I also left out the oil.[/quote:39encem8] Thanks! I'm doing these tomorrow and maybe I'll give that a try.
craig castille said: [quote="Nick Prochilo":39encem8]What did you do that sped up the marinating? Click to expand... Cutting them into strips allowed the marinade to contact more surface area. I also left out the oil.[/quote:39encem8] Thanks! I'm doing these tomorrow and maybe I'll give that a try.