marmalady
Executive Chef
The subject of making a permanent reference topic came up on the 'beef, pork and lamb' forum under GB's 'skirt steak' topic - I had posted a reference site to a chart of beef cuts and their uses. Since the admin doesn't want to make items like this 'sticky' topics (ie, always at the top of the forum), my suggestion to everyone is to bookmark them to your 'favorites' when you see a reference site you'd like to hang on to. That way, you don't have to go digging through posts to find your info.