about, 335–36
best way to cook, 331
boneless, stewing, 241
Chili with Beans, The Best, 259, 259–60
cooking methods, 241, 336–37
“English-cut,” 241, 336
“flanken-style,” 241, 336
flavor of, 241, 331
Grilled Marinated, with Chimichurri, 346, 346
other names for, 336
preparing, for chili, 255, 255
raw, appearance of, 329
shopping for, 336
slicing and serving, 337, 337
stewing or braising, 241
tenderness, 331
trimming, 336, 336
where they are cut from, 336
Shrimp
and/or Vegetables, Tempura, 902, 902
buying, 688–89
frozen versus fresh, 688
head-on versus headless, 688
how to clean, 689
IQF versus block-frozen, 688
packages, ingredients listed on, 689
preparing, for tempura, 903
Scampi, Extra-Garlicky, Pasta with, 690, 691
shells, extracting flavor from, 687
sizes and counts, 688–89
nandana
(Nandana)
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