rotuts

the above dinner looks deliciously probably has some Miracle-ish in it butIm hopefull the fries and steak made up for this.

@sartoric thank you so: the Not Chicken in USD is USD : 6.89 for 300 grams ie or USD 10.44 / lbs. hoping something is cheaper down there Fruit ? Shoes ?

tomorrow i plan to motor down to ALDI 20 + minutes a away to renew my Yearly Supply of Mayo Burman's nicely priced ans Ill pick up some of their fine imported chocolates Ill post on ALDI I do have a jug of A|DI MiracleWhip its about a year old no sign of Cootiees or other abnormal growth ( } so I wont try that again as I still have some should I need mayo + seet Ill add it to this years Mayo Haul.

@Margaret Pilgrim excellent points. some time ago as Im do like my ' Food related Videos' and over time they helped me w my technique etc a series I can't forget when was about " Very large Cooking " forgot the exact title , but is was about Big Cooing an airline , from the middle east with massive sized airplanes on this show shoed their central Kitchens on their Hub , in the middle east i can't recall the name but its what ever is the biggest around ot explored the airlines massive kitchen the time issue and how they made their food for their airlines I was deeply impressed on their food stuff procurements the attention to deal on their menus and their understanding on getting it to the planes on time and that it might result in a fine or decent meal to their passangers don't worry your paid for it one way or another sorry I can't ref this but the food staff and chef went out or they way for those meals

@Duvel but you know there might be a Wagyu chaser

@Margaret Pilgrim " I don't eat ground beef out " interesting point.

@Anna N you can go back and get those books. you are not going to be able to stop thinking about them just saying. indeed , after to looked them over for a few weeks you could take them back. Pleasant Dreams !

@curls that's a fine price to get into milling @ home !

i would have snapped up those books

a P.S.: on the IKEA glass grinder I had a lot of these , and you used them " upside down " they are inexpensive , esp if there is an IKEA near you. Cant say much about shipping but if you have a lot of different peppercorns you can see what in the grinder I used them also for whole dried herbs and spices from penzies and was able to grind the mix finer for what ever I decided to do. I added some of Penzey's ' blends " and some had sugar in them eventually the sugar attracted moisture and those girders did not work , nor cold I figurer how to take them apart and fix them but at 6 bucks ++ what to worry about ?

2Anna N interresting going to char them on the mini-GE ?

Im not sure this is behind a paywall or id there is away around it https://www.wsj.com/articles/grill-stars-this-summers-hottest-steaks-11562184038 drives me crazy butchers come up with new names for the old , and then charge for it. however there were some interesting quotes ( for review purposes ) : "" If cuts like the bavette are on the rise, I wondered, why weren’t they more common in supermarkets? “Math,” said Anya Fernald, co-founder and CEO of Belcampo Meat Co. Supermarkets operate on a much larger scale than neighborhood butchers and profit on volume. “The strategy is to sell as many popular cuts like rib-eyes and New York strips for as much as they possibly can,” Ms. Fernald explained; the rest becomes ground beef. A carcass, she explained, has 700 to 800 pounds of available meat; of that about 70 pounds is rib-eye and New York strip, and less than 1 pound is something like a flat iron or Denver cut. (For a guide to these and other specialty cuts, see “Heat Index,” page D8.) “So getting enough of those is not worth the trouble to supermarkets,” she said. "" Aaron Franklin likes Bavette . Ooooooo Oooooooooooo ! I think I had some the other night as Sirloin Flap meat : AKA sirloin tips , but kept whole. SV , delicous Culotte AKA rump : Flat Iron ; isn't this a Blade Steak ? cut with the grain and the central tendon expertly removed to give you two blade steaks rather than cut against the grain , the usual cut where you see the thin tendon between the two pieces of meat. the blade Im thinking of come from under the scapula and is tender and delicious once the tendon is removed and the Newport , a fancy name from fancy place for the Tri-tip ? and now time for your Meat Exam : what really is this cut ? I can't make heads nor tails of what it it. We hace Chuck Afficionado here : the Denver : P.S.: My recent Sirloin Flap Bavette Plate : the Bavette was SV'd and served with Tomatoes at room ten on a recent hot evening. final words from the WSJ article ; """ That bavette I was looking for and other cuts butchers are buzzing about now offer value as well as variety, typically at a price 40-60% below that of better-known cuts. Still, it can take some smart marketing to spark interest. “If something is called a sirloin flap, it’s probably not going to sell much,” said Mr. Shepherd. “But if you call it bavette, man, people get excited!” QED

@lemniscate maybe this is worth a look : from IKEA work well enough for me : https://www.ikea.com/us/en/catalog/products/10152875/ same mechanism in wood : works for me

@Anna N in the first Meat Photo their is a largish piece that is seasoned Pork Ribs ?

@cdh forgot all about Cocktail sauce for shrimp with huge quantities of hot horseradish its what catsup was invented for

very interesting discussion. thank you for your input. Ill check the local Wegman's , in the Maul. after the heatwave. I might get a pack , if they have the newer version of Beyond Meat look forward to those morsels of hydrogenated coconut oil yum yum

@pastrygirl thanks JB is an interesting person for me , understanding a bit the WF purchase is an interring Food related item I loosely folly we sill see. what do I know ? WF is not Discount Book delivered instantaneously

@pastrygirl thank you I hope I did not imply investment in any way. I enjoy following certain HoopLa and no more I was wondering about a very small investment dans le mouth and farther along down that path.

@Chris Hennes thank you. very interesting @lemniscate thank you for your insight Im also curious , but not for an investment nor personal gain.

Ive become interest in the Beyond Meat ' business model ' , as economics interest me from time to time. both Beyond Meat and impossible Foods show up in the business section off both the WSJ and NYT. on a british show I follow when I can , FoodUnwrapped , they grilled BYND burgers , which seem to come preformed for a crowd of ' Ranchers ' in CA. they all loved the BYND meat burgers . or so they claimed. as far as I understand it , both these companies want to mimiic meat as closely as possible as the see a market for those who love the taste of beef , but what to consume less. for many reasons ; Health , environment , etc that's different than the market for a Veggie Burger possible , as the articles point out many Vegetarians can't stand the flavor of meat. here are a few articles Ive found interesting : https://finance.yahoo.com/news/meatless-future-vegan-delusions-beyond-080136873.html note BYND stock : stock price is a matter of public interest , possible to accumulate wealth down the line. Impossible Foods has not done an IPO I believe https://www.fool.com/investing/2019/06/02/5-start-ups-eager-to-follow-in-beyond-meats-footst.aspx in my area the BYND meat burgers are very scarce I can't say what arty of two costs. fresh burger , ground frequently at a high end grocery chain near me ( Roche Brothers ) is currently $ 7.00 / lb for 85 / 15. If I want a burger, Id get this , enough for two burgers as it a service meat counter and Id be comfortable cooking this rare. has anyone tried BYND burger ? had a burger in a restaurant made from IF's meat ? I have not looked into the details , but Im skeptical that BYND meat burgers are that much ' healthier " now that in the new version they seem to have added saturated coconut oil in bits to mimic beef fat. MegaloMarts such as Tyson are moving in a Meat / veg combo concoction , not all vegetarian. thoughs ?

Ketchup is for fries , but Mayo is always better ( Hellman's or TJ's ) if its on a commercial burger I wont raise a fuss , but tomato is for burgers instead of K. therefore : no ketchup on eggs , cottage cheese etc. and Mayo is Hellman's or best Foods or home made want MW for somethings ? just add some sugar to H or BF for that sweet macaroni salad or slaw.

@Kerry Beal nice more info pease ?

now I have to comment : re Patsy Cline Im not much of a " Lounge Singer " person Ill define " Lounge Singer " this way : Frank Sinatra , Barbara Streisand and etc nothing wrong w their voice etc etc nor selection of music I think they sang from the Sheet Music and quite well but for me Patsy Cline sang from her Bones not the sheet music sorry to interrupt this thread its all about ones Bones. cooking is the same , BTW if you feel it in your bones, while cooking its going to be a mighty fine dish just saying

@Anna N at the point you might visit a NewsStand consider looking over the MS Magazine I wont suggest you buy it because I would not be able to sleep for a week. now that you have One MS book your set for not looking into too many others and there seem to be a few : https://store.177milkstreet.com/collections/milk-street-books

@liuzhou what a wonderful trip you were able to make very very very few people get the chance to make this sort of trip Im pleased you did