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Vegetable risotto to try and clear out the crisper drawers in advance of today's CSA delivery. I made a stock from corn cobs, parmesan rinds, and some overly ripe tomatoes to use in the risotto. The risotto had corn and parmesan added at the end, and was topped with roasted zucchini, chopped tomatoes, basil, and a spinach puree.

@BaxterBaker is ' locally ' the beef from your 1/2 cow //steer ?

I hope you aren't talking about the ground beef you just purchased? What a shame, if so! My mother learned about this recipe for venison marinade, which also works well on beef, pork and chicken. If you need careful seasoning, this may be of interest to you.

Made 2 pulled pork MXN style sandwiches (avocado, pickled onions, salsa) and STILL have enough left for another 2 sandwiches.

I've been eating grass fed ground beef for the last three months. I can easily find it in any of the grocery stores around here, even at Walmart. I am a bit skeptical of the source and quality of this beef, but I kept buying it because it was convenient and I knew in short order I'd be getting my own. The grass-fed ground beef that I bought locally tastes different than the grass-fed ground beef I was buying in the grocery store. The GFGB that I got locally tastes and smells a bit gamey. I'm having to season carefully to cover it up. The GFGB from the grocery store tastes better to me - more what I consider normal. So far, my GF beef is reminding me of the times I was served venison back in Maine. It was a chore to eat it. I like your idea of stew meat in place of some of the GB. I've added that to my cut list for next time. Greg

Tuna fish salad (a la minute) sandwich on Bread Alone's whole grain health bread. Tuna salad made with Ortiz tuna, Duke's mayo, capers, onions, celery, dill, lemon, pepper. Crudités. Essex Street Pickles full sour. Bonilla A La Vista potato chips (anyone who thinks Trader Joe's potato chips are better is certifiably nuts).

I have seen things done to Pizza in Norway that you won't believe... Which is much worse as the cultural and metric distances between Norway and Italy are much smaller than between Italy and China. So, i can understand Chinese people have their own versions just like US people have their 'fake' mexican, or tex-mex, food. Also, when entering the thread and watching the first image before reading, it looked quite similar to a classic, western-style 4 cheese pizza. Now I will never order a p[izza in china by its appearance.

Im a cheap date, I love my Victorinox paring knives.

I've done this a couple times- a couple bison, a couple steers and then we got a whole steer during Covid and 2 sets of friends split another whole steer. It is very commonplace to have a standard cut sheet from the processor that you can deviate from. IE-how thick you want steaks, (and what cut of steak you want), how much burger per package, stew meat, etc etc. My experience is that if you are getting a half or whole, you can specify how you want your cuts. Those farms that offer 1/4s typically do a standard cut only. Regarding meat inspection in the US- there are different types of inspection and most of these type of purchases (whole, half, quarter animal) fall under what is considered custom exempt. There is an inspector assigned to the slaughter facility but they are not being inspected for retail sale (ie, your local butcher counter at a local meat shop). Example of a custom cut sheet-

Definitely a good idea. There is no reason to pay for USDA inspection if you are buying a whole or half animal. Inspection is only required if the farmer wants to sell individual retail cuts. Fractional carcass sales are exempt. This kind of USDA inspection has nothing to do with meat quality. It is purely a food safety inspection and the inspectors are from the USDA Food Safety and Inspection Service (FSIS). Quality grading is done by a different USDA division, its Agricultural Marketing Service (AMS). In my experience small processors generally don't offer grading. Price-wise I think you did great! It is expensive and a heck of a lot of work to raise quality animals in the most humane manner. You did right by not buying an indoor-raised hog. Pigs need room to root, forage, and run (they are surprisingly fast).

My kind of dinner!

They look spectacular to me!

I noticed today @ Tj's , some ' dry farmed ' early girl tomatoes . I saw them mentioned somewhere , but could not locate that ref. I looked them up , and , aside from the Buzz , they seem to be farmed in a water restricted way thus ( possibly ) enhancing flavor and sweetness. So , has anyone tried these @ TJ's ? they were only slightly larger than Campari , my ' lottery ' tomato of choice , when they look good . they are not giving these Dry EG's away , but , if they look good , I'll try a pack . please report if you've tried them Early Girl was my tomato of choice when I had a garden , starting the seeds here in NE in Jan , indoors a vey tasty tomato from my home garden for years .

Shisito's--garlic, oil, salt, lemon juice

BLTs again, this time with lettuce!

Ive had grass fed beef twice , from a local farm that raised and butchered the meat and sold it frozen at the town's farmer's market, in various cuts. 100 % grass . the butchering was a bit uneven , where a slice of meat varied in thickness for each cut and was uneven , the meat was very lean . these were sirloin cuts. both issues were solved w SV , then a torching. the taste was quite different from feed lot beef , and I enjoyed it. these pieces of meat would have been ruined by ' standard steak cooking , of your choice ' ending up tough and dry. this thread got me thinking to go look for that truck on Saturday .

Some years back I had a grass-fed beef burger at some upscale country club and it was wonderful. It's hard now to remember whether it was strictly due to the flavor of the meat, or there was something special about the bun and condiments as well. I haven't had as much luck myself with grass-fed beef burgers, but that was because my husband always wanted more fat in his, and strongly preferred hot Italian sausage and chopped onions mixed in with it. Someday I'll finish my stock of those burger patties we made, and then I'll be in a position to try the grass-fed beef burger again. I would have asked for some stew meat rather than having all the trimmings ground into burger. Other than that I'm not sure what else I'd suggest from your list. Echoing an earlier question: did you get the tail? What about a cheek?

Safeway has Foothills Creamery Moon Mist ice cream now, which I understand is a Nova Scotia...specialty. Bubblegum, grape, banana, cherry flavour. I've not had it yet, but am equal parts horrified and intrigued. Is it good? Or does it taste as bizarre as it looks?? I've had the Breyers Nanaimo Bar ice cream. It was ok. Pleasant, a bit overly sweet for ice cream, nothing exciting. Part of the appeal of Nanaimo bars is the distinct textures of the three layers when you bite into it, which is missing when it's all mixed up in an ice cream.

I got a lot more ground beef than I expected. That makes me wonder what I missed out on! I do like GB though. It is very versatile and easy to cook. Greg

Baguettes baked last night were still warm so covered them with a tea towel overnight, and sliced this morning. Made Moe a pot of cream of mushroom soup this morning and he had some for breakfast with toasted baguette. The best reason to bake bread is for the toast.

I was attempting to enable you. I ended up enabling myself.

Delivery from local chef who cooks out of his home. A giant chamorro with tortillas, refritos, rice and pico de gallo. Chamorro is a slow-roasted pork shank in an adobo sauce. We shared half of it for dinner; enough leftovers for pulled pork sandwiches for today's lunch. Cost of meal including tax and delivery was 190 pesos (just over 10 bucks USD).

Thank you, Jo!

羊肉粉 (yáng ròu fěn), Lamb Rice Noodles