RetroDiner

Calling all tastebuds. Has anyone else noticed a distinct change in the flavor and aroma of supermarket beef sometime in the past year? Although I get most of my beef in other channels that don't seem to have this issue, we have historically purchased some "choice" beef at Market Basket locally. If selected carefully, it used to be palatable and was priced right. Their rib steaks and delmonicos were generally very good. Over the past year however, coincident with the rise in ethanol production (and gas prices), prices have gone up sharply and the flavor has changed dramatically. Seems like they're finishing the cattle on a different mix. I know that feed corn is up to roughly double what it was, and that the ethanol mills are pushing "distillers grain" products for feed. These are the post-fermentation residues of ethanol production. I looked at the nutritional analysis on these products and actually they look like they could be a perfectly good food - but I can't speak to what the flavor implications for the finished beef would be. Not sure if corn costs, or these distillers by products as corn replacement are the cause, but I can't buy the beef in these stores at all anymore. Anybody else notice anything? Anybody else know anything difinitive about what's going on? Thanks, RetroDiner

Simplest possible use - sprinkle it on plain white rice when serving. Adds color, flavor, aroma. You'll actually see shakers of sumak on the table at some middle-eastern restaurants. -Dan

I'm just finishing up a kitchen re-do (my 5th). I've been through all the issues you're raising including moving walls (including bearing walls), changing fuels, relocating everything, cabinet design, finish selection etc. Let me take your last question first. I have experience with travertine - recently installed some in a downstairs hall area (about 200 sq. feet). It's beautiful material, but I strongly suggest you avoid this choice for a kitchen. Travertine is at once too hard and too soft. What I mean is it is too hard for comfort as a work-area floor and too soft in terms of porosity. Hard - uncomfortable. Hard - anything you drop will break. Soft - anything you drop and break will stain the floor (red wine, vinegar, etc.). Kitchen floors should be easy on your feet and back and easy to keep looking good. I would also suggest avoiding the travertine-like tile. It may avoid the porosity problem, but it will still be hard to live with. By far the best material with a visual texture along the lines of travertine would be cork. As an added bonus it can be found in many textures and colors. Now as to the suggestion of moving the stove/sink and combining the kitchen and living spaces. The things you want to be thinking about at this point are mechanical issues that may not have occurred to you. You'll want very good ventilation to remove both odors and grease and you'll want it to be quiet enough so your living area is not impacted too much when cooking. As for the sink, if you're proposing to place it along the LR party wall (with new pass-through/counter/snack bar), you'll have to think through venting the sink. You say the dw is on that wall now, but that appliance is not vented - it shares the plumbing with your existing sink. You should definitely consult a plumber before you start on this. Venting can be a pain. It (the ease/cost) will all depend on where things already are in your walls and floors. Corian - A nice (if overly expensive) material, but be aware that you can't put hot things down on it directly. Finally, if I understood you correctly you're talking about removing or revising two walls. One or more may be bearing. If that's the case, you'll need to figure out how you're going to pick up the load. In my most recent kitchen re-do I removed two walls and needed engineered steel in both. -RetroDiner