@Jaded 
3 mins, but what an annoying format
I haven't had my blog on a domain in 7836 years b/c of money- but namecheap was so much easier/helpful than 1&1.
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Instead of a meat mallet, use a rolling pin or the bottom of a heavy pan to pound meat. Place the piece of meat between two pieces of plastic wrap then use the rolling pin or pan to pound the meat to the desired thickness.
/me writes this down
We all blog... but I guess I could start posting on my YT again
If you're creating a blog or revamping a blog I definitely want to visit it.
@JenniLeigh
When you're beating it you're breaking up the proteins in it along with making it thinner. It will help make it more tender. Don't OVERDO IT. You can fuck it up. Try going for your pinky thickness if not a little thicker. You're the same size as I am so that's why I'm saying YOUR pinky. Normally recipes written by dudes say dude fingers and shit and that's just out of my brain.
I'm willing to try different meat beating techniques but this one looks painful. But if it alters thickness I'll give it a try.
Instead of a meat mallet, use a rolling pin or the bottom of a heavy pan to pound meat. Place the piece of meat between two pieces of plastic wrap then use the rolling pin or pan to pound the meat to the desired thickness.
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Don't beat it to a pulp, stop about 30 hits before pulp stage.
It's hard to fuck it up. Look, don't beat it too hard. Think about it as a muscle like it is. Beat it till it's tender and thin. Not fucking broken and dead. You want thin and tender. Not sad and dead. Beat it evenly.
