Dinner 7-25-2020 my Vegetarian STD Meal! :-)

John Kuthe

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Jul 25, 2020, 6:18:39 PM7/25/20

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https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg

John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian

itsjoan...@webtv.net

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Jul 25, 2020, 10:46:35 PM7/25/20

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On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
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> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
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> John Kuthe
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B o r i n g.

John Kuthe

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Jul 25, 2020, 10:49:18 PM7/25/20

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Delicious and nutritious! NOT boring!

John Kuthe...

jmcquown

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Jul 26, 2020, 7:50:01 AM7/26/20

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You took the word right out of my mouth, Joan. B O R I N G.

I had spinach pizza for dinner last night. :)

Jill

jmcquown

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Jul 26, 2020, 7:55:23 AM7/26/20

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Cooking and eating the same darn thing every day *is* B O R I N G. If
you're trying to impress anyone with this VSTD thing you're failing
miserably.

Jill

John Kuthe

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Jul 26, 2020, 8:34:14 AM7/26/20

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I vary it slightly, every day.

And good nutritious food is never boring, but filling and delicious!

John Kuthe...

jmcquown

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Jul 26, 2020, 8:57:09 AM7/26/20

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Whatever. I eat good nutritious food every day. It's filling and
delicious. It's not the same damn thing every day, ad infinitum. Vary
what? The beans or the mashed potatoes at the bottom of that muck?

I know vegetarians who are much more creative about food than you are.
Beans, potatoes and overcooked vegetables piled on top of each other
don't even come close. You say you "vary it". I say variety is a word
you aren't familiar with. B O R I N G

Jill

Ed Pawlowski

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Jul 26, 2020, 9:17:49 AM7/26/20

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I find it inspirational. It would inspire me to buy a really big steak!

jmcquown

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Jul 26, 2020, 9:30:12 AM7/26/20

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I bought a couple of really nice chuck-eye steaks the other day. Just
waiting for things to cool off a bit before I grill one of them. :)

Jill

graham

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Jul 26, 2020, 9:54:34 AM7/26/20

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I wonder if that is the same as oyster blade, which is a very tender cut
that has a line of gristle dividing it in half.

jmcquown

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Jul 26, 2020, 10:28:35 AM7/26/20

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I had to look up 'oyster blade'. :) Chuck-eye is marbled but not
separated with what I'd call gristle. The word gristle conjures up
tough and fibrous. But the terms about the cut might just be synonymous. :)

Back in the day in the US the chuck-eye steak was sometimes called
"Delmonico". Chuck eye is a close cousin to a ribeye. The ones I bought
are about 1 inch thick. I can't wait for the weather to cool off so I
can think about grilling one alongside some corn on the cob or perhaps
sliced summer squash. Yellow crookneck or zucchini or corn... any of
that would be delicious. :)

Jill

Dave Smith

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Jul 26, 2020, 10:32:06 AM7/26/20

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This may be another case of meat cuts being named differently in
different regions. I have not seen anything labelled at a Delmonico
steak in decades. The cut that was called Delmonico is now a Rib Eye.
FIWI a London Broil is something complete different here than what it
is elsewhere.

jmcquown

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Jul 26, 2020, 10:40:16 AM7/26/20

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Yes, terms and labels change. I worked for a restaurant that served
"Delmonico" steaks and they were chuck steaks. London broil could be
anything from top round to flank steak. Marinated, of course since
they're very tough cuts.

At least I know the chuck-eyes I bought will be very tender. :)

Jill