Margaret Pilgrim

Reminds me of the Gary Larson cartoon where a dog is gloating to his (dog) friends that he is being taken to the vet to be tutored,

Reading the past 24+ hours of this thread, my previous opinion of you is cemented, "strong woman crossing the plains', but in 2024 rather than 1860. I'm so very impressed with you, Smithy, for "holding the fort" or Princessmobile in this case. Amazing job. All good thoughts for you and your darling.

Because they are/can be scavengers?

Another easy alternative is a tablespoon of creme fraiche or sour cream or even heavy cream, splat of Dijon, bring to simmer, reduce heat and whisk in several tablespoons butter. A kind of faux buerre blanc. Done in a minute. (Change flavoring by subbing meyer lemon, slivered mint, horseradish, or, or, or....

Thanks, and duh! We LOVE The Local Butcher Shop! It's a destination for us, not a 5 minute walk to our corner shopping street, but a joyous place to drop a bundle of money in exchange for superb product and service. (Berkeley Bowl is a little too "Berkeley" for me. I'm always afraid that I'm breaking some kind of unwritten but universally understood covenant.)

Shel, where are you finding beef cheeks in the Bay Area? Every place I've asked has told me that they all go to restaurants.

I learned basics, I guess, through osmosis in my mother's kitchen. What I will never forget was the first meal I cooked for my husband. Just back from honeymoon, first apartment. Failed to check the oven before starting. Beef roast, popovers, apple pie. Took "hours" to cook the pie, then roast. But finally got oven up to temp. Put popover pan on top rack -> gorgeous, extravagantly tall popovers...whose tops got sheared off when removed from the oven. Those were the days of easy forgiveness.

My ragu, regardless of meat, has never been silken. I use whatever protein I have on hand, often leftover roast, steak, etc. I "grind" meats in a mini food-processor. The finished product is very textured and meat-centric. Example :

Impromptu pizza channeling an old order-in pie: hamburger, red onion and olives. In standard oven at 450F. Not bad.

Oooops! I have used that word with all of the grandkids!

Sounds like something aimed at the middle school market.

Remember that the other name if Pulled Pork is Carnitas! Many lots. Like a pork shoulder's worth.

YES to pulled pork and chili. "Bars" another great idea. Mac and cheese always sells. Pasta and ragu always requested by our kids. Hot dogs and potato salad.

Word as food. I love sweetbreads but find the texture of brains too soft for me.

Brains.