Remember when ?

[Snag]

Hamburger was subsistence food and not a luxury ? I went to the store
a couple of days ago for charcoal while I was in town to fill our
propane tanks and decided to check out the meat cases . 80/20 ground
chuck is now at $6.59 per pound here . That's crazy , but a sign of the
times . Chicken is up a bit , boneless/skinless breasts (large , fresh)
are at $1.99 , pork is still at or near pre-scamdemic prices .
--
Snag
Yes , I'm old
and crotchety - and armed .
Get outta my woods !

[Cindy Hamilton]

On Friday, May 22, 2020 at 10:02:36 AM UTC-4, Snag wrote:
> Hamburger was subsistence food and not a luxury ? I went to the store
> a couple of days ago for charcoal while I was in town to fill our
> propane tanks and decided to check out the meat cases . 80/20 ground
> chuck is now at $6.59 per pound here . That's crazy , but a sign of the
> times . Chicken is up a bit , boneless/skinless breasts (large , fresh)
> are at $1.99 , pork is still at or near pre-scamdemic prices .

It has always depended on how much money you make. For me, hamburger
is just as cheap as it was in 1986. My salary has kept up with inflation
in the price of ground chuck.

I'll get back to you after I'm retired. It'll probably seem more expensive
then.

Cindy Hamilton

[Taxed and Spent]

On 5/22/2020 10:27 AM, Sqwertz wrote:

> On Fri, 22 May 2020 09:02:34 -0500, Snag wrote:
>
>> Hamburger was subsistence food and not a luxury ? I went to the store
>> a couple of days ago for charcoal while I was in town to fill our
>> propane tanks and decided to check out the meat cases . 80/20 ground
>> chuck is now at $6.59 per pound here . That's crazy , but a sign of the
>> times . Chicken is up a bit , boneless/skinless breasts (large , fresh)
>> are at $1.99 , pork is still at or near pre-scamdemic prices .
>

> $24.60 yesterday. Up about $5 from 4 months ago.
>
> https://www.flickr.com/photos/sqwertz/40432958265/in/photostream/lightbox/
>


$5 wasn't an everyday price, was it?

[Snag]

Ya see Cindy , the SAME PRODUCT was around 4 bucks a pound just a few
short weeks ago . It seems beef has been disproportionally affected by
the scamdemic . Many other meat products have been affected a lot less ,
as evidenced by the prices I've been seeing in our local chain store .

[Snag]

No , closer to 4 bucks , with on-sale prices nearer $3.19 to $3.59
depending on if it was 73/27 or 80/20 .

[Cindy Hamilton]

Oh. "Remember when" was four weeks ago. I thought you were referring to
a much longer time span, as most people do who invoke that kind of
nostalgia.

I don't eat much ground beef, so I never pay attention to the price.
A half pound for a couple of burgers isn't going to break the bank,
even at $6.59/lb. It looks like ground chuck is $6.99/pound at the
store where I would buy it. That's less than I would have expected.

Cindy Hamilton

[Sheldon Martin]

I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER QUALITY
THAN THAT NASTY PREGROUND MYSTERY MEAT.

BUT I'LL TAKE A SHIPLOAD OF YOUR LARGE FRESH BRALESS BREASTS AT
$1.99/LB.

[Gary]

Sheldon Martin wrote:
>
> I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER QUALITY
> THAN THAT NASTY PREGROUND MYSTERY MEAT.

<yawn>

[Hank Rogers]

Popeye, yoose should drop the old sex maniac facade. Everyone knows
yoose just another umpteen sweet jewish homo, just like yoose brother.

Everyone loves yoose!

[Bruce]

Somebody should make a coin operated Sheldon machine for the children.

[Ophelia]

"Gary" wrote in message news:5EC82D74...@att.net...

===

So do I! *shrug*

--
This email has been checked for viruses by AVG.
https://www.avg.com

[Taxed and Spent]

On 5/22/2020 1:49 PM, Ophelia wrote:
>
>
> "Gary" wrote in message news:5EC82D74...@att.net...
>
> Sheldon Martin wrote:
>>
>> I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER QUALITY
>> THAN THAT NASTY PREGROUND MYSTERY MEAT.
>
> <yawn>
>
> ===
>
> So do I! *shrug*
>

What cuts do you prefer for grinding?

[Snag]

Well that's recent history ... but I can remember when we were first
married it was 3 lbs for a buck . But then IIRC gas was under 50 cents a
gallon then and a "good job" was one that paid around 6 bucks an hour . .

[Bruce]

And then came the socialist revolution and everything became
expensive? Is that roughly how it works between your ears?

[Hank Rogers]

A dick sucking machine?

[songbird]

Snag wrote:

> Hamburger was subsistence food and not a luxury ?

umm, for us hamburger was a luxury, steaks were even
nicer, we ate a lot of pasta and vegetables. what i
also remember is that the beef was grass fed and not
as fat as it is these days.

we did eat more chicken than beef, we never had lamb.
sometimes venison or liver. sometimes fish or shrimp
but more likely when we would catch it ourselves. it
wasn't until i was around 10 that i tasted lobster
and scallops. crab came later, the fake crab i do
like and certain brands we used to eat a lot until
something changed and we couldn't really find what
we liked any more (not sure what happened).

our most common meat was cold cuts and hotdogs. they
were much cheaper than beef.

> I went to the store
> a couple of days ago for charcoal while I was in town to fill our
> propane tanks and decided to check out the meat cases . 80/20 ground
> chuck is now at $6.59 per pound here . That's crazy , but a sign of the
> times . Chicken is up a bit , boneless/skinless breasts (large , fresh)
> are at $1.99 , pork is still at or near pre-scamdemic prices .

i don't know what the meat prices have been like at
the store, we normally don't buy a lot of meat.

today i finished off some lima beans and to make
it kinda like lasagna filling i put some oregano,
cheese and an egg with them and cooked it all until
the egg was set. hit the spot.

now i'm about to have a small salad with a chunk
of cheese on the side.


songbird

[Julie Bove]

"Snag" <snag...@msn.com> wrote in message
news:ra8m1f$rf6$1...@dont-email.me...

>
> Hamburger was subsistence food and not a luxury ? I went to the store a
> couple of days ago for charcoal while I was in town to fill our propane
> tanks and decided to check out the meat cases . 80/20 ground chuck is now
> at $6.59 per pound here . That's crazy , but a sign of the times . Chicken
> is up a bit , boneless/skinless breasts (large , fresh) are at $1.99 ,
> pork is still at or near pre-scamdemic prices .

I went to Albertsons. Did not like their prices. I bought several cans of
beans and corn I could get those cheaper at Winco or Walmart but that's not
factoring in gas and the fact that I'd have a long wait in line at Winco.
Some were heirloom beans like yellow eye so they probably warrant the $2 a
can.

I bought no fresh meat. I bought 3, Hormel meatloves, two frozen fish
dinners, frozen chicken fried steak, chicken fried chicken and some frozen
burritos, 3 frozen Mexican meals and 2 store brand frozen pizzas. Also a
wheat grass and a bag of small apples. Also a pound of butter and some
cheese. And several Hormel side dishes plus two kinds of roasted potatoes,
plastic wrap and bread bags.

That was the best I could do. Much was sold out.Was still about $132. But it
will get me by for the time being.

I don't like going to the store often now but I only have so much storage
space.

[Gary]

Julie Bove wrote:
>
> I bought 3 Hormel meatloves,

I would ask you to report back with a review after trying one
but I already know what your answer will be so nevermind. ;-D

[Julie Bove]

"Snag" <snag...@msn.com> wrote in message

news:ra9fup$crr$1...@dont-email.me...

My mom used to send me to the store with a dollar to buy a pound of ground
beef. I got to keep the change. I was always able to buy candy.

[Snag]

I made sure when I designed this house that there would be plenty of
storage space - that's half the reason we have a cellar . The other half
is the rare occurrence of a tornado down here in The Holler . I did make
it large enough for a small work bench for some of my hobbies . I won't
be rebuilding a small block Chevy motor there , but it's great for
working on computers and other small appliances .

[Ophelia]

"Taxed and Spent" wrote in message news:ra9fua$cb1$1...@dont-email.me...

===

It is hard for me to say. You call your cuts different to ours:)

I normally just use cheap cuts. Does that make any sense?

[Taxed and Spent]

On 5/23/2020 10:06 AM, Ophelia wrote:
>
>
> "Taxed and Spent" wrote in message news:ra9fua$cb1$1...@dont-email.me...
>
> On 5/22/2020 1:49 PM, Ophelia wrote:
>>
>>
>> "Gary" wrote in message news:5EC82D74...@att.net...
>>
>> Sheldon Martin wrote:
>>>
>>> I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER QUALITY
>>> THAN THAT NASTY PREGROUND MYSTERY MEAT.
>>
>> <yawn>
>>
>> ===
>>
>> So do I! *shrug*
>>
>
>
> What cuts do you prefer for grinding?
>
> ===
>
> It is hard for me to say. You call your cuts different to ours:)
>
> I normally just use cheap cuts. Does that make any sense?
>
>
>

Give names, I am sure the internet can help translate. Thanks.

[cshenk]

Ophelia wrote:

>
>
> "Gary" wrote in message news:5EC82D74...@att.net...
> Sheldon Martin wrote:
> >
> > I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER
> > QUALITY THAN THAT NASTY PREGROUND MYSTERY MEAT.
>
> <yawn>
>
> ===
>

> So do I! shrug

I don't grind all of mine but more prone to that than store ground.

[cshenk]

Taxed and Spent wrote:

> On 5/22/2020 1:49 PM, Ophelia wrote:
> >
> >
> > "Gary" wrote in message news:5EC82D74...@att.net...
> >
> > Sheldon Martin wrote:
> > >
> > > I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER
> > > QUALITY THAN THAT NASTY PREGROUND MYSTERY MEAT.
> >
> > <yawn>
> >
> > ===
> >

> > So do I! shrug

> >
>
>
> What cuts do you prefer for grinding?

Here's a post I made in 'NextDoor' (another social networking site,
very popular where I am).

------------
Hi folks,

Last trip to the store was a bit ago but I noticed there were a lot of
cuts of Eye of Round and not much else. We didn't need much in the way
of meat except ground. Guess what? Eye of round works there!

It works best for my families taste to add some pork to it. What we
use (when we use ground) is more ground pork (sausages, lumpia and
such). If I want some juicy burgers, Eye of Round will make a very
lean meat alone (95% lean I think?). We like instead to add some cubed
pork butt to the grind.

A good mix for ground beef is 75% Eye of Round (or London Broil cut
works equally) to 25% pork butt (can use shoulder!).

As with all things cooking, how long it takes is based on how
efficiently laid out your kitchen is and how organized you are.

Best practices: Clean all surfaces and if needed, grinder (may have
been stored a while). Reassemble grinder making sure if it's just you,
that your bowl to catch the meat is securely placed. I use a towel so
it won't slip. Next, prepare your meat.

Some people wash it first. A good friend showed me to put 1 cap (about
1/2ts) of bleach in a cleaned and filled sink and let it rest for 30
seconds or so then rinse. If doing several pieces, this is where the
charm of a double sink comes in handy.

Cultural sensitivity: If you even *think* you may be feeding someone
who doesn't do pork, keep them totally separated and change water
between batches as well as grind beef first by itself, then pork. I
have several friends who for religious reasons, don't do pork so I'm
very careful as when I do a grinding run, it's every 3-4 months. Be
sure to keep the knives cleaned between meat types. Hint: Use some
fatty beef pot roast bits with the Eye of Round or London Broil for
those who do not do pork.

Ok, so you have your gear laid out and your chopping boards. This is
where a second person can be very handy. One can cut the meat to
pieces that fit the hopper of the grinder, while the other one feeds
the machine. It's ok if one is faster than the other because that is
who will bag the meat for freezing and mark the bags.

If just you, cut all the meat up and if mixing beef and pork, cut each
up to it's own separate bowls (I use 2 large pots in my double sink for
holding). Don't get too finicky on the cuts as it's all going to be
ground. Just make it small enough to fit the hopper.

If all meat is cut first, then take a 3rd pot or large bowl/casserole,
and add 3 pieces of beef and 1 pork (or beef pot roast if no pork
allowed) then continue that until you use up your beef. If there are 2
of you, both cut until 1/2 the meat is cut up then make your mix and
one run the grinder while the other finishes the cutting.

Once done with the beef (and you probably had to stop to bag and mark
some), you should be down to a pure pork run.

100% beef here is marked on the bag with a 'K' in a circle for 'kosher'
though it isn't really. It was just handled in my home so no pork
contamination.

Last step is put what needs to be cleaned, in the sink, clean all
counters, then set up vacuum sealer (highly recommended and get the
bags at Amazon or other than the grocery store due to high markups in
price). Vacuum seal the bags, adding date and type. Generally if 2 of
you, one can do this while the other is washing up.

We did 16lbs pork and 9lbs Beef this morning. Took 55 minutes but
then, we have an efficient kitchen and though we lack lots of
counter-space, we pulled out the drop leaf table to make a sort of
kitchen island for staging. We've been doing this for a decade so we
are fast at it all.

Bon Appetite!

PS: We have a Tasin grinder (genuine USA made, can't get them like that
anymore) but a regular one will do.

https://www.amazon.com/dp/B01MF58RD2

They also have many fancier ones or Kitchen Aide attachments.
--------------

That help? I didn't want to retypo it all ;-)

[Ophelia]

"Taxed and Spent" wrote in message news:rabljc$l2f$1...@dont-email.me...

====

Ok:) With beef it is usually Brisket. Other meats are usually shoulder:)

HTH:))

[cshenk]

Those of us who scratch cook are largely unimpacted except for flour
and yeast. Those of us who make a lot of bread are not impacted
because we long ago took to bulk yeast in 1lb bags.

Dinner today or 2:

1lb potatoes, cut rustic
3tb duck fat
3tb garlic olive oil
1/2 vidalia onion
5 mini-bell peppers

1c black beans (made from dried in the crockpot with chicken bullion,
garlic and onion)

2c cooked medium grain 'sticky rice' (calrose)

1c each steamed cabbage, carrots, cauliflower
- serving with butter, cream, black pepper white sauce

Mandarin oranges

Breakfast was:
Corned beef hash from a can (Don's comfort food)
2 scrambled eggs
toast from home made rye with butter and apple jelly

Lunch was:
Dashi and udon noodle soup with green beans, black beans, turnip, nori,
shrimp, octopus, squid, portabella mushroom, king oyster mushroom,
garlic and green onion.

rice (calrose)

Tomorrow we plan to go a bit cajun but breakfast will be 'Japanese rice
porridge' (much like juk or congee but more stuff added).

We don't really have a specific plan yet for that but Don pulled out
some frozen chicken thighs along with my premade sausage and a large
can of diced tomatoes. Might go gumbo? We are slated for the store
tomorrow morning so will see if there is any okra. If not fresh or
frozen, can adapt around it pretty easy.

[cshenk]

I dunno, never heard of them before! Found it online though.

Apparently very salty and the meat is very well ground so has the
texture almost of a pate? Reviews are mixed and most who like it, like
it for the fast time factor.

[Taxed and Spent]

Thanks. Now I will search the internet to find translations for brisket
and shoulder. LOL.

[Leo]

On 2020 May 23, , cshenk wrote
(in article<fpadnSwgI4sq9lTD...@giganews.com>):

> We don't really have a specific plan yet for that but Don pulled out
> some frozen chicken thighs along with my premade sausage and a large
> can of diced tomatoes. Might go gumbo? We are slated for the store
> tomorrow morning so will see if there is any okra. If not fresh or
> frozen, can adapt around it pretty easy.

Sassafras.

leo

[me]

I really like brisket, roasted slowly, it is so tasty. I use cheaper cuts for burgers and also include some fat in the mix as lean beefburgers are so dry.

[me]

Brisket is lovely, but cook it slowly.

[Ophelia]

"Taxed and Spent" wrote in message news:rabrf9$qu5$1...@dont-email.me...

===

Aww sorry I couldn't be more helpful! Just think of very tough meats
that you can't roast easily:))

Good luck and let me know how you get on:))

[Ophelia]

"me" wrote in message
news:6b546cfb-bfc6-4bf1...@googlegroups.com...

====

Other than brisket what other cuts do you use? Taxted and Spent needs to
get the idea of what that cheap stuff is called in USA.

[Snag]

You mean filé ? That is , the dried powdered leaves of the sassafras
tree .

[cshenk]

Ophelia wrote:

>
>
> "Taxed and Spent" wrote in message news:ra9fua$cb1$1...@dont-email.me...
> On 5/22/2020 1:49 PM, Ophelia wrote:
> >
> >
> > "Gary" wrote in message news:5EC82D74...@att.net...
> >
> > Sheldon Martin wrote:
> > >
> > > I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER
> > > QUALITY THAN THAT NASTY PREGROUND MYSTERY MEAT.
> >
> > <yawn>
> >
> > ===
> >

> > So do I! shrug

> >
>
>
> What cuts do you prefer for grinding?
>
> ===
>
> It is hard for me to say. You call your cuts different to ours:)
>
> I normally just use cheap cuts. Does that make any sense?

Yes. Thats what I use too. Most ground beef and pork are from the
less expensive cuts. They actually work better IMHO.

I'm with you on the names. We have one called 'london broil' (no
relation to actual London cuts, but a method of cooking). With care,
London Broil can make an excellent steak cut but it's tough as nails if
overcooked.

https://culinarylore.com/dishes:what-is-london-broil/

Flank or top round might be your name for it and yes, we know those are
radically parts of the cow....

We did a fairly sizable grinding run last weekend.

[cshenk]

Ophelia wrote:

>
>
> "Taxed and Spent" wrote in message news:rabljc$l2f$1...@dont-email.me...
>
> On 5/23/2020 10:06 AM, Ophelia wrote:
> >
> >
> > "Taxed and Spent" wrote in message
> > news:ra9fua$cb1$1...@dont-email.me...
> >
> > On 5/22/2020 1:49 PM, Ophelia wrote:
> > >
> > >
> > > "Gary" wrote in message news:5EC82D74...@att.net...
> > >
> > > Sheldon Martin wrote:
> > > >
> > > > I ALWAYS GRIND MY OWN BEEF, ALWAYS COSTS LESS AND MUCH BETTER
> > > > QUALITY THAN THAT NASTY PREGROUND MYSTERY MEAT.
> > >
> > > <yawn>
> > >
> > > ===
> > >

> >> So do I! shrug

> > >
> >
> >
> > What cuts do you prefer for grinding?
> >
> > ===
> >
> > It is hard for me to say. You call your cuts different to ours:)
> >
> > I normally just use cheap cuts. Does that make any sense?
>
> Give names, I am sure the internet can help translate. Thanks.
>
> ====
>
> Ok:) With beef it is usually Brisket. Other meats are usually
> shoulder:)
>
> HTH:))

Well, brisket is easy. Front bottom of the cow.

[Ophelia]

"cshenk" wrote in message
news:JO-dnVonafWlEVfD...@giganews.com...

====

There you go 'Taxed and Spent' I hope that helps:)))

[Dave Smith]

On 2020-05-24 11:01 a.m., cshenk wrote:

> Yes. Thats what I use too. Most ground beef and pork are from the
> less expensive cuts. They actually work better IMHO.
>
> I'm with you on the names. We have one called 'london broil' (no
> relation to actual London cuts, but a method of cooking). With care,
> London Broil can make an excellent steak cut but it's tough as nails if
> overcooked.
>
> https://culinarylore.com/dishes:what-is-london-broil/
>
> Flank or top round might be your name for it and yes, we know those are
> radically parts of the cow....
>
> We did a fairly sizable grinding run last weekend.
>

Around here, London Broil is a flank steak wrapped around sausage meat
and sliced into pieces about an inch thick... thick enough that they
don't curl up and spill their guts in the pan but thin enough not to
have long tough fibres in the meat.

[cshenk]

We decided to blow off the store trip today and instead made something
a bit like burgoo

https://www.allrecipes.com/recipe/221096/traditional-kentucky-burgoo/

Thats a sample recipe. For the okra, we used a can of stewed tomatoes
with okra. The rest was tossed together 'on the fly'.

The key thing that makes it Burgoo, is multiple meat types are used.
That and the canned diced tomatoes are essential.

The all recipes version makes 12 servings and if a salt-bomb but mostly
due to the products they used.

We adapted it down to about 6 servings (4-5cups)

1/2lb pork butt, cut to cubes
2 chicken leg quarters
1/4c powdered home made beef jerky (between powder and small threads)
12ea tiny sausage balls from home made sausage
2 potatoes, cut to 8 pieces each
1 turnip, matchsticked
1 15oz can stewed tomatoes with okra
1 15oz can diced tomatoes
1/3c cooked dried lima beans
1 can corn
1/2c cooked dried black beans
1 small onion
2 bell peppers (green)
1TB duck fat
1TB flour
water to cover plus 1 inch
1.5TB minced garlic
1/2ts file powder
1/8ts wasabi powder

Make a roux of the duck fat and flour then add the rest. Cans are not
drained but all are low-salt. Set lib on and simmer 2hours. You
should be able then to lift out the chicken quarters, set aside for a
little then debone and add the meat back in. Add chicken broth as
needed. Bring back to a simmer and should be done about the 3 hour
point.

[cshenk]

Yes. File powder (sorry, no cute ' marker on my newsreader)

[U.S. Janet B.]

Nice sounding recipe. I was glad to see green bell pepper specified.
Sometimes you just need the green pepper for the grassy taste instead
of the colored peppers that are sweet.
Janet US

[Snag]

I got that from the character map on my comp - that's in start/all
programs/accessories/system tools in XP . Probably in a similar location
in later versions of Windows .

[Bruce]

On your news reader???

[cshenk]

Here it is thicker cut, at 1.5-2.5 inches thick. Excellent in a
dehydrator or rare cooked and cut across the grain.

[Bruce]

Try typing 130 on your numeric keypad while keeping Alt pressed.

[cshenk]

Yes. Sometimes, very much the 'thing' needed.

It came out very well. We are having it with rice and baked apples
(apples cored and placed in crockpot with honey, brown sugar and
cinnimon centers).

[Cindy Hamilton]

On Friday, May 22, 2020 at 10:02:36 AM UTC-4, Snag wrote:
> Hamburger was subsistence food and not a luxury ? I went to the store
> a couple of days ago for charcoal while I was in town to fill our
> propane tanks and decided to check out the meat cases . 80/20 ground
> chuck is now at $6.59 per pound here . That's crazy , but a sign of the
> times . Chicken is up a bit , boneless/skinless breasts (large , fresh)
> are at $1.99 , pork is still at or near pre-scamdemic prices .

> --
> Snag

It turns out that beef prices are just capitalism in action. Here's the
left-of-center view:

<https://www.politico.com/news/2020/05/25/meatpackers-prices-coronavirus-antitrust-275093>

And here are the numbers:

<https://www.beefitswhatsfordinner.com/resources/wholesale-price-update>

Nothing to see here. Just the invisible hand of the market doing its thing.

Cindy Hamilton

[jmcquown]

Brisket in the US is not cheap!

Jill

[Dave Smith]

On 2020-05-28 10:06 a.m., jmcquown wrote:

>>   Other than brisket what other cuts do you use?  Taxted and Spent
>> needs to get the idea of what that cheap stuff is called in USA.
>>
>>
> Brisket in the US is not cheap!

It used to be cheap.... like ox tails, short ribs and chicken wings.

[jmcquown]

I'd never heard of Hormel meatloaf, either, so I looked it up.

I'll save Bruce the trouble:

Caramel Color Added Ingredients: Beef and Pork, Tomato Sauce (Tomato
Paste, Vinegar, Water, Seasoning [Sugar, Salt, Flavoring, Soy
Lecithin]), Seasoning (Cracker Meal [Bleached Wheat Flour], Beef Stock,
Whey Protein Concentrate [from Milk], Dextrose, Textured Vegetable
Protein [Soy Protein Concentrate, Caramel Color], Dehydrated Onion,
Encapsulated Salt [Salt, Hydrogenated Soybean Oil], Hydrolyzed Soy
Protein, Dehydrated Bell Peppers, Caramel Color, Worcestershire Sauce
Solids [Distilled Vinegar, Molasses, Corn Syrup, Salt, Caramel Color,
Garlic Powder, Sugar, Spices, Tamarind, Natural Flavoring on
Maltodextrin], Parsley, Flavoring), Water.

Jill

[jmcquown]

On 5/28/2020 10:20 AM, Dave Smith wrote:

> On 2020-05-28 10:06 a.m., jmcquown wrote in reply to Ophelia:
>
>>>   Other than brisket what other cuts do you use?  Taxted and Spent
>>> needs to get the idea of what that cheap stuff is called in USA.
>>>
>>>
>> Brisket in the US is not cheap!
>
> It used to be cheap.... like ox tails, short ribs and chicken wings.
>

Add flank steak to that list. When I was a kid Mom bought flank steak
for about 59¢/ per pound. It might have been even less; she shopped at
the military commissary. The last time I looked (last month) flank
steak was selling for $13.99 per pound. It's a very tough cut of meat.
It has to be marinated and then grilled or broiled to no more than
medium rare and sliced very thinly across the grain. Otherwise it's
like chewing on leather shoelaces. ;)

Thanks for reminding me, I have ox tails in the freezer. :)

Jill

[Gary]

jmcquown wrote:
> Thanks for reminding me, I have ox tails in the freezer. :)

I miss those "good ol days" when I kept up to 40 McDonalds
burgers in the freezer. 2 in each bag and tasted like fresh
made after a brief stop in the microwave. ;-D

[Dave Smith]

My beef about... no pun intended.. is that I don't like to pay those
prices for meat that requires a lot of work, prep time and additional
ingredients, like wine, beer, broth, onions, carrots etc and hours of
cooking when I can pay a little more for a cut of meat that I can slap
on a pan for a couple minutes and it's done.

> Thanks for reminding me, I have ox tails in the freezer. :)

Mmmmmm. One of my favourites. When I was first married it used to cost
25-30 cents for a bag of oxtails that would be enough for two dinners
for two of us. Not it costs $15-20 to get enough to even bother cooking
them,

[Cindy Hamilton]

On Thursday, May 28, 2020 at 12:08:51 PM UTC-4, Dave Smith wrote:
> On 2020-05-28 10:40 a.m., jmcquown wrote:
> > On 5/28/2020 10:20 AM, Dave Smith wrote:
> >> On 2020-05-28 10:06 a.m., jmcquown wrote in reply to Ophelia:
> >>
> >>>>   Other than brisket what other cuts do you use?  Taxted and Spent
> >>>> needs to get the idea of what that cheap stuff is called in USA.
> >>>>
> >>>>
> >>> Brisket in the US is not cheap!
> >>
> >> It used to be cheap.... like ox tails, short ribs and chicken wings.
> >>
> > Add flank steak to that list.  When I was a kid Mom bought flank steak
> > for about 59¢/ per pound.  It might have been even less; she shopped at
> > the military commissary.  The last time I looked (last month) flank
> > steak was selling for $13.99 per pound.  It's a very tough cut of meat.
> > It has to be marinated and then grilled or broiled to no more than
> > medium rare and sliced very thinly across the grain.  Otherwise it's
> > like chewing on leather shoelaces. ;)
> >
>
>
> My beef about... no pun intended.. is that I don't like to pay those
> prices for meat that requires a lot of work, prep time and additional
> ingredients, like wine, beer, broth, onions, carrots etc and hours of
> cooking when I can pay a little more for a cut of meat that I can slap
> on a pan for a couple minutes and it's done.

My usual flank steak prep involves a quick wet rub, four hours in the fridge,
then a few minutes on the grill.

It's different from ribeye or New York strip. I like the variety.

Easy peasy.

Cindy Hamilton

[Bruce]

Microwaved bread...

[Hank Rogers]

With dead cow.

[Taxed and Spent]

And yet I believe it when it is said they taste like fresh. Not much to
brag about.

[Bruce]

On Thu, 28 May 2020 11:40:52 -0700, Taxed and Spent
<nospam...@nonospam.com> wrote:

>On 5/28/2020 11:21 AM, Hank Rogers wrote:
>> Bruce wrote:
>>> On Thu, 28 May 2020 10:45:42 -0400, Gary <g.ma...@att.net> wrote:
>>>
>>>> jmcquown wrote:
>>>>> Thanks for reminding me, I have ox tails in the freezer. :)
>>>>
>>>> I miss those "good ol days" when I kept up to 40 McDonalds
>>>> burgers in the freezer. 2 in each bag and tasted like fresh
>>>> made after a brief stop in the microwave. ;-D
>>>
>>> Microwaved bread...
>>>
>>
>> With dead cow.

That too.

>And yet I believe it when it is said they taste like fresh. Not much to
>brag about.

I can believe it tasted like fresh, except for the bread.

[Gary]

I know exactly what you're talking about. Microwave bread
slightly and fresh for a minute or so but then quickly
turns very hard at least on one part.

For some reason, the microwaved burger buns never did that.
No kidding. Maybe because I ate them so fast...yum yum.
Or maybe because one of their many scary ingredients
contained some anti-hardening compound to stem that.

Seriously, though...never a mv hardened bun in all of those
that I froze then later ate. Always frozen and reheated
2 at a time.

[dsi1]

My guess is that your buns have a lot of oil and maybe some potato starch added to it. That makes for some soft bread. We made some bread with potato and butter yesterday. It's all good!

[Hank Rogers]

Mcdonalds have never been very good in my opinion. They have become
even worse. These days, most of the other burger places aren't much
better, but none are any worse (that I know of). The last McD I
went into was near da Loo, because nothing else was available at
the interstate exit I stopped at. Fifty years ago, burger king was
decent, but hasn't been worth a damn in the last 20 years.

If you're in the south, jacks aren't too bad (Note -- don't confuse
with jack-in-the-box, extremely shitty). Steak & shakes were OK
before they died out.

None have hamburgers worth buying in bulk for the freezer. Even
combat C-rations were better.

[Bruce]

Not soggy either? To the point that the bread tries to pull your back
teeth out?

[Cindy Hamilton]

Zero equals zero.

Cindy Hamilton

[Ophelia]

"dsi1" wrote in message
news:d3005fc9-35ec-4d38...@googlegroups.com...

====

You made bread with potato and butter???? Recipes please???

[dsi1]

It's a Portuguese pao doce - a brioche type bread. I need to work on the recipe a bit so I'll let you know. This morning I put some butter in a non-stick pan, poured a little sugar on it and then laid the bread on top to give the bread a caramelized glaze. Hoo boy!

https://www.amazon.com/photos/shared/OHHFwbNjQduiuVoxDLW2Ag.nwC3SbG_sDvJ-lV5reZfCS

[S Viemeister]

On 5/28/2020 9:25 PM, Ophelia wrote:

>  You made bread with potato and butter????   Recipes please???
>

I used to make dinner rolls that way - they were very good. I wonder if
I still have my notes on that...

[Ophelia]

"dsi1" wrote in message
news:a8fb0c33-e4ed-451e...@googlegroups.com...

It's a Portuguese pao doce - a brioche type bread. I need to work on the
recipe a bit so I'll let you know. This morning I put some butter in a
non-stick pan, poured a little sugar on it and then laid the bread on top to
give the bread a caramelized glaze. Hoo boy!

https://www.amazon.com/photos/shared/OHHFwbNjQduiuVoxDLW2Ag.nwC3SbG_sDvJ-lV5reZfCS

====

That look lovely:))))) Please do let me know the recipe when you are
happy with it!!

[Ophelia]

"S Viemeister" wrote in message news:hjbtf8...@mid.individual.net...

===

It's new to me:)

[Gary]

S Viemeister wrote:
>
> Ophelia wrote:
>
> >  You made bread with potato and butter????  Recipes please???

> >
> I used to make dinner rolls that way - they were very good. I wonder if
> I still have my notes on that...

Even commercial potato rolls are very good.
I've had the dinner rolls and the hotdog rolls.
They make hamburger rolls too.

Can't recall the brand name but they are superior to
most.

[Ophelia]

"Gary" wrote in message news:5ED10CE8...@att.net...

===

Are the ones you buy made with potato?

I have been making our bread for 'many' decades. I never got the potato
one though:))

[S Viemeister]

On 5/29/2020 8:26 PM, Ophelia wrote:

>   Are the ones you buy made with potato?
>
>  I have been making our bread for 'many' decades.  I never got the
> potato one though:))
>

I don't have my notes on the potato rolls with me, but if you can get
hold of a copy of 'The Joy of Cooking', there are a couple of potato
bread recipes there.

[Leo]

On 2020 May 28, , dsi1 wrote
(in article<a8fb0c33-e4ed-451e...@googlegroups.com>):

> It's a Portuguese pao doce - a brioche type bread. I need to work on the
> recipe a bit so I'll let you know. This morning I put some butter in a
> non-stick pan, poured a little sugar on it and then laid the bread on top to
> give the bread a caramelized glaze. Hoo boy!
>
> https://www.amazon.com/photos/shared/OHHFwbNjQduiuVoxDLW2Ag.nwC3SbG_sDvJ-lV5re
> ZfCS

So...like a way better version of King’s Hawaiian rolls? Because, it
looks like it.

leo

[Bruce]

On Fri, 29 May 2020 14:22:02 -0700, Leo <leobla...@sbcglobal.net>
wrote:

There is no such thing as better than Hawaiian.

[dsi1]

That's what the old Portuguese would tell me - you start with a potato. Beats me if that's the way they do it in Portugal.

[dsi1]

That is the case although I can't say it was way better. The Portuguese in Hawaii was important because they gave us the ukulele, Portuguese sausage, and Portuguese sweet bread. There's probably some other things but those are the important ones to me.

When King's Bakery decided to sell their Portuguese sweet bread on the mainland, they wisely decided to change the name to "King's Hawaiian Rolls/Bread because, frankly, Portuguese sweet bread doesn't mean much to people on the mainland. If you ask me, I think the Portuguese malasada could make it big on the mainland too. Of course, they'd have to call it "Hawaiian Malasada."

https://en.wikipedia.org/wiki/Malasada

[Hank Rogers]

Bruce wrote:
> On Fri, 29 May 2020 14:22:02 -0700, Leo <leobla...@sbcglobal.net>
> wrote:
>
>> On 2020 May 28, , dsi1 wrote
>> (in article<a8fb0c33-e4ed-451e...@googlegroups.com>):
>>
>>> It's a Portuguese pao doce - a brioche type bread. I need to work on the
>>> recipe a bit so I'll let you know. This morning I put some butter in a
>>> non-stick pan, poured a little sugar on it and then laid the bread on top to
>>> give the bread a caramelized glaze. Hoo boy!
>>>
>>> https://www.amazon.com/photos/shared/OHHFwbNjQduiuVoxDLW2Ag.nwC3SbG_sDvJ-lV5re
>>> ZfCS
>>

>> So...like a way better version of King’s Hawaiian rolls? Because, it

>> looks like it.
>
> There is no such thing as better than Hawaiian.
>

But they don't have enough sugar in them for americans.

[Ophelia]

"S Viemeister" wrote in message news:hjd9n4...@mid.individual.net...

===

Thanks:)

[jmcquown]

On 5/29/2020 5:17 AM, Ophelia wrote:
>
>
> "S Viemeister"  wrote in message news:hjbtf8...@mid.individual.net...
> On 5/28/2020 9:25 PM, Ophelia wrote:
>
>>   You made bread with potato and butter????   Recipes please???
>>
> I used to make dinner rolls that way - they were very good. I wonder if
> I still have my notes on that...
>
> ===
>
>    It's new to me:)
>

Here's a link with a video for making potato rolls:

https://www.youtube.com/watch?v=x1XaPDp_iE0

Jill

[jmcquown]

Hmmm, that doesn't look like King's Hawaiian rolls to me. Pao doce does
have one thing in common with King's Hawaiian bread or rolls. It's too
darn sweet.

Jill