The vegetarian's grassheaven | |
harass me - Takuji Kogo | |
D I S K D E F R A G M E N T E R - mi_ga | |
FOAM - Lew Baldwin (alias REDSMOKE) | |
6.382.514.297 - Peter Luining | |
6.210.041.345 - Peter Luining | |
Re:mote_corp@REALities - Tina LaPorta | |
making sense of it all - blank+jeron | |
World of Awe: Window #1 - Yael Kanarek | |
S.F - Valery Grancher | |
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The bountiful biceps best friend | |
kill my cat - Mouchette | |
Lullaby for a dead fly - Mouchette | |
you me and - Erwin Redl | |
Trash Logik 1.0 - ZDEN | |
TRASH CAN - Teo Spiller | |
crash - Antonio Mendoza | |
empyrean - Melinda Rackham | |
empyrean (2) - Melinda Rackham | |
dystopia - Tina LaPorta | |
on air - Valery Grancher | |
we-care-a-lot-merchandize - blank+jeron | |
!!!!! ACHTUNG! SPECIAL ONLY DURING ARTFRANKFURT !!!!! RESEARCH - Peter Luining CD-ROM for MAC and PC |
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How
to Pick & Prepare Cuts of Beef (artcart.de
Frankfurt recette) Cuts obtained from the more muscular sections will be the least tender but most flavorful. Try the shoulder and legs. Cuts from less muscular sections will be the most tender. Try the ribs and loin. Select beef that is bright red. Vacuum-packed beef will have a darker purple-red color because it is not exposed to air. When the beef is exposed to air, its color should turn red. |
BEEF IT ? |
Strong piece ! |
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Courtesy of National Cattlemen's Beef Association |
SALAD SOLO ? |
Crawly Groundy ! |