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I'd like to fix this recipe, but I'm thawing a chuck steak.

Could I use chuck instead of tenderloin here? What if I marinated it in the garlic-infused oil and wine--maybe also soy sauce, which I have found tenderizes meat?

=alstro, bought a kabocha squash, which inspired me to fix a sort of Japanese bento box dinner over the weekend.

A couple of days ago I fixed another first-time Japanese meal: Goya champuru, an Okinawan specialty which is stir-fried Japanese bitter melon w/tofu, egg, and pork belly. It was really good. I seem to be in "squash mode" as this week we're also having spaghetti squash with mushroom-sausage marinara.
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