• by another name 815

    From Michael Loo@1:2320/100 to Dave Drum on Wed Aug 20 17:45:02 2014
    Did I write about the party I went to where two
    political competitors both brought teriyaki wings,
    except that one of them brought teriyaki drumsticks
    I don't remember that story. That doesn't mean you've not posted it, however.

    I'm not asking anyone to keep full track of my
    ramblings - that's for me to do, and it's the
    reason for those numbers, as my memory has
    become substantially imperfect in modern years.

    And chuck-eye steak remains tasty and affordable.
    I was chagrined to see not too long ago that the
    local supermarket had figured out to carve out the
    meaty muscle in the middle of the chuck eye and
    relabel it "chuck filet" and price it at almost
    precisely twice what it had been.
    The stupormarkups around here have figured that one out a
    long time ago. I pass
    the "chuck filet" by when I see it. Apparently so do a lot of others -
    I see that particular aberration less and less often.

    I've no great objection to it as either a concept or
    a cut; one can't blame the food stores for charging
    extra for a cut that has characteristics that the
    public wants (tenderness for some, flavor for others,
    such as me). I however am not above getting a big
    cut of chuck and separating out the muscles into
    parts that can be used each in its own appropriate way.

    I gummed a
    (small) chuck-eye steak the other night - after carefully excising the gristle strip in the middle - which I used to chew like Wrigley's back when I had teeth.

    The gristle strip does well with additional cooking -
    on its own, if you wish, or as part of a soup or
    stew. This information more for lurkers and eats
    rather than you.

    What I call chuck eye has a small if even existent
    gristle bit; the chuck blade has an everpresent
    feather-shaped gristle that I rather enjoy and
    that doesn't have to be cooked well-done to be

    And then there's the knob of yellow cartilage that
    is part of some chuck cuts; I never figured out a
    way to make that edible in the least.

    course, in this situation it's a case of boiling frogs.
    Or using pond scum .....
    From: http://www.miraclenoodle.com
    Thanks for bringing yet another fine product to my
    attention (though I doubt I'll ever have any use
    for it).
    Delicious, Easy Power-Smoothie With Blue Green Algae
    cat: food fad, spirulina, beverage

    It was of course the main ingredient that encouraged that
    particular ontopicization.

    Old Bay substitute
    Categories: seasoning, salt
    yield: 1/4 c

    1 Tb ground dried bay leaves
    2 ts celery salt
    1-1/2 ts dry mustard
    1-1/2 ts ground black pepper
    1 ts sweet or smoked paprika
    1 ts ground celery seeds
    1/2 ts ground white pepper
    1/2 ts ground nutmeg
    1/2 ts ground ginger
    1/4 ts crushed red pepper flakes
    1/8 ts ground cloves
    1/8 ts ground mace
    1/8 ts ground cardamom
    1/8 ts ground allspice

    Combine all ingredients and mix thoroughly. Store in an
    airtight container and store in a cool place. Use with
    seafood or chicken.

    You can sometimes find ground bay in your supermarket,
    but you may have to grind it yourself. Be sure to use
    dried bay leaves, not fresh, and grind to a powder.

    source: about.com

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