On Fri, 20 Jul 2007 15:39:27 -0500, Omelet >
wrote:

>In article >, Andy <q> wrote:
>
>> Omelet said...
>>
>> > Properly range fed beef is far superior to those fed rotted grain.
>> >
>> > Have you ever had a range steer?
>> >
>> > I have. But, it was a range veal. Live weight (weanling) was only 500
>> > lbs.
>> >
>> > Best dead cow I've ever had. ;-d
>>
>>
>> Down with cow! Go buffalo!
>>
>> Someone had to say it!
>>
>> Andy
>
>Can't afford it. :-(
>
>Nowadays, I can barely afford beef!
>
>I was almost orgasmically delighted this morning when I found bone in
>Rib Eye for $5.99 on sale.
>
>I bought 2 steaks for $18.00.
>
>That is my splurge for the year.
>
>I cooked and ate one as soon as I got home. Been MONTHS since I've had
>Rib Eye! I may or may not take pics of the second one. Don't hold your
>breath. ;-d

yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
(a korean- oriented asian food store in wheaton, md.). still planning
the final rites.

your pal,
blake

On 21 Jul 2007 03:04:15 GMT, Blinky the Shark >
wrote:

>Mark Thorson wrote:
>
>> My uncle used to clean cowrie shells by placing them
>> on top of an anthill. The ants would eat the dead
>> body of the snail, leaving the shell quite clean.
>>
>> Of course, I'm not referring to fire ants. This
>> was in Hawaii.
>
>Right! Fire ants would've grilled them...

more animal cooks! live and learn, i say...

your pal,
blake

On Jul 19, 6:44 am, Scott > wrote:
> When a steak is cook rare or medium rare isn't the pink meat in the
> middle not good for you since it appears to be not fully cook? That's
> one of the reasons I always order my steaks well-done. And if they bring
> it to me with pink in the middle I send it back.

Meat has no pathogens in its flesh unless it came from a sick animal
and even then the muscle meat that we consume would not normally be
contaminated. Contamination in grinding meat for hamburger or sausage
comes from spills from the intestine during slaughter. If the
slaughter process is not done well the carcass could be contaminated,
then meat from that contaminated carcass when ground up mixes the
contamination throughout the ground meat.

http://nativechefs.com

wrote:

> On Jul 19, 6:44 am, Scott > wrote:
>
>>When a steak is cook rare or medium rare isn't the pink meat in the
>>middle not good for you since it appears to be not fully cook? That's
>>one of the reasons I always order my steaks well-done. And if they bring
>>it to me with pink in the middle I send it back.
>
>
> Meat has no pathogens in its flesh unless it came from a sick animal
> and even then the muscle meat that we consume would not normally be
> contaminated. Contamination in grinding meat for hamburger or sausage
> comes from spills from the intestine during slaughter. If the
> slaughter process is not done well the carcass could be contaminated,
> then meat from that contaminated carcass when ground up mixes the
> contamination throughout the ground meat.
>
> http://nativechefs.com
>

In plain english, bacteria live on the surfaces of meat, not in the
interior. You only need to cook the outside to eliminate the risk.

That's why the pink center in your steak isn't going to hurt you.

It's ground meat that has to be cooked through to eliminate bacteria
risk.

--
Reg

"cybercat" > ha scritto nel messaggio
.. .
>
> "Pandora" > wrote in message
> ...
>>
>> "Giusi" > ha scritto nel messaggio
>> .. .
>>> cybercat wrote:
>>>> > wrote i:.
>>>>> If internal temperature is 155ºF that steak is considered at least
>>>>> 35ºF - 40ºF past being fit to eat.
>>>>> Far a real treat, have someone who knows what they're doing, convert a
>>>>> piece of beef filet into carpaccio for you.
>>>>>
>>>>
>>>> What is carpaccio? And nooooo, I don't want to Google it.
>>> It means thinly sliced, but is often taken to mean thinly sliced raw
>>> beef. Excellent. However there are carpacci of this and that as well,
>>> from vegetables to smoked fish.
>>
>> Yes Carpaccio means raw meat, but generally is "cooked" with lemon.
>>
>
> Ahhh. I knew fish would "cook" this way but never knew meat could be.
> I'm trying to imagine the flavor.

Yes. Very good. Meat cook in the lemon because it is acid. You can cook Also
alici and sardines in this way.

--
Kisses
Pandora

blake murphy wrote:
> On 20 Jul 2007 18:03:55 GMT, Blinky the Shark >
> wrote:
>
>>blake murphy wrote:
>>> On 19 Jul 2007 23:17:49 GMT, Blinky the Shark >
>>> wrote:
>>>
>>>>Scott wrote:
>>>>>
>>>>>> You're missing out on a great steak by cooking the life out of it.
>>>>>
>>>>> I'm starting to realized that but I have to get over this mental block
>>>>> of eating what appears to be raw meat.
>>>>
>>>>Tastes do change. I use to be a well done guy. Now I'm more medium or
>>>>medium rare.
>>>
>>> and you call yourself a shark. tsk, tsk.
>>
>>Hey, we don't *always* eat raw stuff. If we have time, we cook.
>
> i smell an 'extreme cooking' t.v. show. 'when sharks go into the
> kitchen.' we'll make a bundle.

We're still in production on "When Good Sharks Go Bad -- Too Hot For
TV!"


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

Giusi > wrote:

> It means thinly sliced, but is often taken to mean thinly sliced raw
> beef. Excellent. However there are carpacci of this and that as well,
> from vegetables to smoked fish.

All of this is true in a certain sense, yet I have to protest in the
most violent fashion. Here is what I posted before.

There is really only one recipe for Carpaccio and its sauce - the
original one from Harry's Bar in Venice, Italy, where Giuseppe Cipriani
invented and named it. Like some other recipes of this kind, it is cast
in stone and, short of resurrecting the old Commendatore and making him
change it, it will forever remain the same. Everything else presented
under that name is but a pretender or a different dish altogether, no
matter how good it happens to be in its own right. The dish is named
after Vittore Carpaccio, with Cipriani being inspired by the
characteristic colours of his paintings. It is these colours that are
supposed to be reflected in the dish, making a mockery of most
imitations.

Here is the recipe in question, straight from the source:
<http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
<http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.

And this is how it should look:
<http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>

Victor

Carpaccio

Ingredients:
(serves 6 as a first course)

3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
trimming (675 g)
1 recipe Carpaccio Sauce
salt

Recipe:

Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
small cylinder of tender meat. Chill the meat well. Using a razor-sharp
knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
plates to cover the surface completely. Drizzle the sauce decoratively
over the meat in ribbons. Serve immediately.


Carpaccio Sauce

This tasty sauce for Carpaccio is also used for
hamburgers.

Ingredients:
(makes about 2 cups - 250 ml)

3/4 cup homemade mayonnaise
1 to 2 teaspoons Worcestershire sauce, to taste
1 teaspoon fresh lemon juice
2 to 3 tablespoons milk
salt
freshly ground white pepper

Recipe:

Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
lemon juice. Whisk in enough milk to make a thin sauce that just coats
the back of a wooden spoon. Taste the sauce and adjust the seasoning
with some salt and pepper and more Worcestershire sauce and/or lemon
juice to taste.

"Victor Sack" > wrote in message
>
> All of this is true in a certain sense, yet I have to protest in the
> most violent fashion. Here is what I posted before.
>
> There is really only one recipe for Carpaccio and its sauce - the
> original one from Harry's Bar in Venice, Italy, where Giuseppe Cipriani
> invented and named it. Like some other recipes of this kind, it is cast
> in stone and, short of resurrecting the old Commendatore and making him
> change it, it will forever remain the same. Everything else presented
> under that name is but a pretender or a different dish altogether, no
> matter how good it happens to be in its own right.

Very true, but sadly, there are some poor imitations of similar dishes
passed off as Carpaccio. One of the worst I had was in Venice too. They
should have been tossed in the canal. One of the best was in Las Vegas.
They know how to copy stuff there.

As long as the masses drink vodka "martinis", I guess vegetable Carpaccio
will sell.

"Victor Sack" > ha scritto nel messaggio
...
> Giusi > wrote:
>
>> It means thinly sliced, but is often taken to mean thinly sliced raw
>> beef. Excellent. However there are carpacci of this and that as well,
>> from vegetables to smoked fish.
>
> All of this is true in a certain sense, yet I have to protest in the
> most violent fashion. Here is what I posted before.
>
> There is really only one recipe for Carpaccio and its sauce - the
> original one from Harry's Bar in Venice, Italy, where Giuseppe Cipriani
> invented and named it. Like some other recipes of this kind, it is cast
> in stone and, short of resurrecting the old Commendatore and making him
> change it, it will forever remain the same. Everything else presented
> under that name is but a pretender or a different dish altogether, no
> matter how good it happens to be in its own right. The dish is named
> after Vittore Carpaccio, with Cipriani being inspired by the
> characteristic colours of his paintings. It is these colours that are
> supposed to be reflected in the dish, making a mockery of most
> imitations.
>
> Here is the recipe in question, straight from the source:
> <http://www.cipriani.com/cipriani/Consigli/carpaccioe.htm> and
> <http://www.cipriani.com/cipriani/Consigli/salsacarpaccioe.htm>.
>
> And this is how it should look:
> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>
> Victor
>
> Carpaccio
>
> Ingredients:
> (serves 6 as a first course)
>
> 3 pounds boned shell of beaf (1.350 g), to yield 1 1/2 pounds after
> trimming (675 g)
> 1 recipe Carpaccio Sauce
> salt
>
> Recipe:
>
> Trim every bit of fat, sinew, or gristle from the boned shell, leaving a
> small cylinder of tender meat. Chill the meat well. Using a razor-sharp
> knife, slice the meat paper-thin. Arrange the slices of meat on 6 salad
> plates to cover the surface completely. Drizzle the sauce decoratively
> over the meat in ribbons. Serve immediately.
>
>
> Carpaccio Sauce
>
> This tasty sauce for Carpaccio is also used for
> hamburgers.
>
> Ingredients:
> (makes about 2 cups - 250 ml)
>
> 3/4 cup homemade mayonnaise
> 1 to 2 teaspoons Worcestershire sauce, to taste
> 1 teaspoon fresh lemon juice
> 2 to 3 tablespoons milk
> salt
> freshly ground white pepper
>
> Recipe:
>
> Put the mayonnaise in a bowl and whisk in the Worcestershire sauce and
> lemon juice. Whisk in enough milk to make a thin sauce that just coats
> the back of a wooden spoon. Taste the sauce and adjust the seasoning
> with some salt and pepper and more Worcestershire sauce and/or lemon
> juice to taste.

But this is not Carpaccio, this is meat with Mayonnaise
Sorry
Pandora

Pandora wrote:
> "Giusi" > ha scritto nel messaggio
> .. .
>> cybercat wrote:
>>> > wrote i:.
>>>> If internal temperature is 155ºF that steak is considered at least
>>>> 35ºF - 40ºF past being fit to eat.
>>>> Far a real treat, have someone who knows what they're doing, convert a
>>>> piece of beef filet into carpaccio for you.
>>>>
>>> What is carpaccio? And nooooo, I don't want to Google it.
>> It means thinly sliced, but is often taken to mean thinly sliced raw beef.
>> Excellent. However there are carpacci of this and that as well, from
>> vegetables to smoked fish.
>
> Yes Carpaccio means raw meat, but generally is "cooked" with lemon.
>
Umm, not here or Rome or Milan, Pandora! If someone listed carpaccio
without the di manzo or di vitello I'd be astounded. At Sansepolcro
there is a small cafe that serves only carpaccio, and you can choose of
Chianina, of Black Angus, or tuna, of sword fish or of salmon. The fish
are all gently smoked and very delicious.

Carpaccio di Manzo is a huge favorite with me. I do not want it
marinated or cooked, but I do want it served on rucola with shards of
Parmigiano Reggiano.

One day I was excited to see "Insalata Carpaccio" on a local menu and
ordered it. It was thinly sliced mushrooms! Good, but not what I expected.

--
Posted via a free Usenet account from http://www.teranews.com

"Giusi" > ha scritto nel messaggio
.. .
> Pandora wrote:
>> "Giusi" > ha scritto nel messaggio
>> .. .
>>> cybercat wrote:
>>>> > wrote i:.
>>>>> If internal temperature is 155ºF that steak is considered at least
>>>>> 35ºF - 40ºF past being fit to eat.
>>>>> Far a real treat, have someone who knows what they're doing, convert a
>>>>> piece of beef filet into carpaccio for you.
>>>>>
>>>> What is carpaccio? And nooooo, I don't want to Google it.
>>> It means thinly sliced, but is often taken to mean thinly sliced raw
>>> beef. Excellent. However there are carpacci of this and that as well,
>>> from vegetables to smoked fish.
>>
>> Yes Carpaccio means raw meat, but generally is "cooked" with lemon.
>>
> Umm, not here or Rome or Milan, Pandora! If someone listed carpaccio
> without the di manzo or di vitello I'd be astounded. At Sansepolcro there
> is a small cafe that serves only carpaccio, and you can choose of
> Chianina, of Black Angus, or tuna, of sword fish or of salmon. The fish
> are all gently smoked and very delicious.

Yes. You can do everything. But Carpaccio is with lemon.
>
> Carpaccio di Manzo is a huge favorite with me. I do not want it marinated
> or cooked, but I do want it served on rucola with shards of Parmigiano
> Reggiano.

This is a sor t of tartar, not Carpaccio. Tartar meat is a big raw hamburger
(generally with a raw egg over)

>
> One day I was excited to see "Insalata Carpaccio" on a local menu and
> ordered it. It was thinly sliced mushrooms! Good, but not what I
> expected.

Oh! A side dish doesn't make a dish...
...although they are very good with a Carpaccio meat, IMO

--
Kisses
Pandora

--
Kisses
Pandora

>
> --
> Posted via a free Usenet account from http://www.teranews.com
>

On 21 Jul 2007 19:09:59 GMT, Blinky the Shark >
wrote:

>blake murphy wrote:
>> On 20 Jul 2007 18:03:55 GMT, Blinky the Shark >
>> wrote:
>>
>>>blake murphy wrote:
>>>> On 19 Jul 2007 23:17:49 GMT, Blinky the Shark >
>>>> wrote:
>>>>
>>>>>Scott wrote:
>>>>>>
>>>>>>> You're missing out on a great steak by cooking the life out of it.
>>>>>>
>>>>>> I'm starting to realized that but I have to get over this mental block
>>>>>> of eating what appears to be raw meat.
>>>>>
>>>>>Tastes do change. I use to be a well done guy. Now I'm more medium or
>>>>>medium rare.
>>>>
>>>> and you call yourself a shark. tsk, tsk.
>>>
>>>Hey, we don't *always* eat raw stuff. If we have time, we cook.
>>
>> i smell an 'extreme cooking' t.v. show. 'when sharks go into the
>> kitchen.' we'll make a bundle.
>
>We're still in production on "When Good Sharks Go Bad -- Too Hot For
>TV!"

'show us your teeth!'?

your pal,
blake

Pandora > wrote:

> But this is not Carpaccio, this is meat with Mayonnaise
> Sorry

Sorry for what? For the display of willfull ignorance in the face of
irrefutable evidence? You are completely messed up as to what you
perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
all'Albese. It is raw beef or veal actually marinated a bit in lemon
juice and served with ruccola and olive oil with or without some
parmesan or truffles shaved over it. The meat can be sliced thinly or
chopped up like steak tartare. In either case, it is not carpaccio.

Here is the real carpaccio, direct from the source, as I posted before.
Read and weep.

<http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>

<http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>

<http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>

Victor

Pandora > wrote:
>But this is not Carpaccio, this is meat with Mayonnaise

I thought that was Alfredo sauce!

--Blair

Victor Sack wrote:
> Pandora > wrote:
>
>> But this is not Carpaccio, this is meat with Mayonnaise
>> Sorry
>
> Sorry for what? For the display of willfull ignorance in the face of
> irrefutable evidence? You are completely messed up as to what you
> perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
> all'Albese. It is raw beef or veal actually marinated a bit in lemon
> juice and served with ruccola and olive oil with or without some
> parmesan or truffles shaved over it. The meat can be sliced thinly or
> chopped up like steak tartare. In either case, it is not carpaccio.
>
> Here is the real carpaccio, direct from the source, as I posted before.
> Read and weep.
>
> <http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>
>
> <http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>
>
> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>
> Victor

I'd say that from that beginning more dishes have become available and
use the name. Fried chicken for example is quite another thing here
than it is the the US and yet it is chicken and it is fried. Same for
hamburger.

When one sees it on an Italian menu, the expectation must be broader
than Cipriani's definition, or disappointment will happen. In my
experience of menus around Italy the marinated version of carpaccio di
vitellone was seen twice. The unmarinated version uncountable times and
the thin slices of raw other things many times. In current cooking
magazines there are recipes for carpaccio of this and that, too.

It may have started exactly as you say, but it is no longer just one
thing. I do know where you can get exactly what you describe, however.

--
Posted via a free Usenet account from http://www.teranews.com

"Victor Sack" > ha scritto nel messaggio
.. .
> Pandora > wrote:
>
>> But this is not Carpaccio, this is meat with Mayonnaise
>> Sorry
>
> Sorry for what? For the display of willfull ignorance in the face of
> irrefutable evidence? You are completely messed up as to what you
> perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
> all'Albese. It is raw beef or veal actually marinated a bit in lemon
> juice and served with ruccola and olive oil with or without some
> parmesan or truffles shaved over it. The meat can be sliced thinly or
> chopped up like steak tartare. In either case, it is not carpaccio.
>
> Here is the real carpaccio, direct from the source, as I posted before.
> Read and weep.
>
> <http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>
>
> <http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>
>
> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>
> Victor
All the chef I know (and I knew) make carpaccio with lemon and without
mayonnaise.
On cookbook you see that carpaccio is made like I have said. But doesn't
mind!
e can't make a war for this.



--
Kisses
Pandora

"Blair P. Houghton" > ha scritto nel messaggio
. ..
> Pandora > wrote:
>>But this is not Carpaccio, this is meat with Mayonnaise
>
> I thought that was Alfredo sauce!
>
> --Blair

Mayonnaise over pasta? Nooooooooooooooooooooooo DDDDD

--
Kisses
Pandora

"Giusi" > ha scritto nel messaggio
.. .
> Victor Sack wrote:
>> Pandora > wrote:
>>
>>> But this is not Carpaccio, this is meat with Mayonnaise
>>> Sorry
>>
>> Sorry for what? For the display of willfull ignorance in the face of
>> irrefutable evidence? You are completely messed up as to what you
>> perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
>> all'Albese. It is raw beef or veal actually marinated a bit in lemon
>> juice and served with ruccola and olive oil with or without some
>> parmesan or truffles shaved over it. The meat can be sliced thinly or
>> chopped up like steak tartare. In either case, it is not carpaccio.
>>
>> Here is the real carpaccio, direct from the source, as I posted before.
>> Read and weep.
>>
>> <http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>
>>
>> <http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>
>>
>> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>>
>> Victor
>
> I'd say that from that beginning more dishes have become available and use
> the name. Fried chicken for example is quite another thing here than it
> is the the US and yet it is chicken and it is fried. Same for hamburger.
>
> When one sees it on an Italian menu, the expectation must be broader than
> Cipriani's definition, or disappointment will happen. In my experience of
> menus around Italy the marinated version of carpaccio di vitellone was
> seen twice. The unmarinated version uncountable times and the thin slices
> of raw other things many times. In current cooking magazines there are
> recipes for carpaccio of this and that, too.
>
> It may have started exactly as you say, but it is no longer just one
> thing. I do know where you can get exactly what you describe, however.
>
> --
> Posted via a free Usenet account from http://www.teranews.com
>

You mean like the ones who cook carbonara with cream?

--
Kisses
Pandora

In article >,
"Ophelia" > wrote:

> Omelet wrote:
> >>
> >> When a cow is butchered, it's cut into sides by sawing
> >> vertically through the spine, spreading spinal tissue
> >> all through the cut surface.
> >>
> >> And there are nerves throughout any flesh.
> >>
> >> I know they've made rules keeping those tissues out of
> >> "meat byproduct" products, but I'm not sure they
> >> made a rule against sawing through them to split
> >> a carcass.
> >>
> >> --Blair
> >
> > One good reason to Spatchcock. :-)
>
> LOL I am trying to imagine a spatchcock cow..............................

;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> > Definitely too much Codiene... <g>
>
> I just went back to the dentist this morning, unscheduled and
> delirious, walked right in and sat in the chair, and said, "I
> need Oxycontin instead of the pussy Hydrocodone stuff you keep
> giving me!".
>
> Now I'm $32 poorer but not in any pain at least. Took me three
> pharmacies to even find this stuff!

There is a reason for that.
Pharmacies that carry that drug tend to get robbed.

>
> ObFood: And I ate some plain hot dogs dipped in ketchup. First
> food in 30 hours. Now I'm happy.
>
> -sw

Glad you are feeling better. :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Fri, 20 Jul 2007 15:45:10 -0500, Omelet wrote:
>
> > Skulls are worth money on ebay if you want to take the time to clean
> > them.
>
> DOn't you just sit them out in the Texas sun and let the vultures
> and bugs do the rest?
>
> -sw

For the most part, sorta...
I always at least skinned them and removed some of the meat. Makes it a
bit faster. Maggots do most of the work then carpet beetles (aka
Dermestid beetles) do the rest.

I then take them and soak in bleach for a day or two to finish removing
anything else and it finishes cleaning them.

Then the teeth that fall out have to be put back in and glued in place
as do the rest of the teeth.

Smallest skull I've ever done was a wild rat skull, but only because I
had a special request for one. Took 6 tries as they are VERY fragile.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Steve Wertz > wrote:

> On Fri, 20 Jul 2007 12:40:30 -0500, Omelet wrote:
>
> >> pork is white not red meat.
> >
> > Depends on the cut.
>
> Sure you're not confusing White vs Dark meat?
>
> -sw

Huh?

Chops vs. shoulder steaks.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Dave Smith > wrote:

> Omelet wrote:
> >
> > I cooked and ate one as soon as I got home. Been MONTHS since I've had
> > Rib Eye! I may or may not take pics of the second one. Don't hold your
> > breath. ;-d
>
>
> I love rib eye steaks......rare. :-)

Is there any other way? <g>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Mark Thorson > wrote:

> Steve Wertz wrote:
> >
> > On Fri, 20 Jul 2007 15:45:10 -0500, Omelet wrote:
> >
> > > Skulls are worth money on ebay if you want to take the time to clean
> > > them.
> >
> > DOn't you just sit them out in the Texas sun and let the vultures
> > and bugs do the rest?
>
> My uncle used to clean cowrie shells by placing them
> on top of an anthill. The ants would eat the dead
> body of the snail, leaving the shell quite clean.
>
> Of course, I'm not referring to fire ants. This
> was in Hawaii.

Fire ants are useless for this.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
(Phil Evans) wrote:

> Vegetarian
> Native First Nation (Indian) word for "bad hunter"

<lol> I've seen that before and it's still funny!
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"modom (palindrome guy)" > wrote:

> On Fri, 20 Jul 2007 23:17:40 GMT, Steve Wertz
> > wrote:
>
> >On Fri, 20 Jul 2007 15:45:10 -0500, Omelet wrote:
> >
> >> Skulls are worth money on ebay if you want to take the time to clean
> >> them.
> >
> >DOn't you just sit them out in the Texas sun and let the vultures
> >and bugs do the rest?
> >
> Chicago's Field Museum has a beetle room for such business.
> --
>
> modom

Dermestid Beetles. Also known as carpet beetles. Before we got rid of
wall to wall carpeting, we'd get some of those in the house occasionally
going after spilled dry cat food. I just swept or vacuumed them up with
the rest of the mess.
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
PeterLucas > wrote:

> Omelet > wrote in newsmp_omelet-
> :
>
> > In article >,
> > Blair P. Houghton > wrote:
> >
> >> Scott > wrote:
> >> >> You're missing out on a great steak by cooking the life out of it.
> >> >
> >> >I'm starting to realized that but I have to get over this mental
> block
> >> >of eating what appears to be raw meat.
> >>
> >> Sushi makes you brave.
> >>
> >> Then try carpaccio.
> >>
> >> Don't bother with steak tartare. Totally overrated unless
> >> the meat is gorgeous.
> >>
> >> --Blair
> >
> > When I make Tartar, it's cubed into approx. 1/2" cubes...
> >
> > but I agree that Carpaccio is better! ;-d
> >
> > http://i16.tinypic.com/5xywje1.jpg
>
>
>
> Nice lookin' meat. What is it?

Top round. ;-d
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Blair P. Houghton > wrote:

> Omelet > wrote:
> >Oh, nevermind. For avoiding prions, we are avoiding brains!
>
> Then you've come to the right internet.
>
> --Blair

ROFL!!
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article > ,
Blair P. Houghton > wrote:

> PeterLucas > wrote:
> >Omelet > wrote in newsmp_omelet-
> >> Blair P. Houghton > wrote:
> >>> Then try carpaccio.
> >>> Don't bother with steak tartare. Totally overrated unless
> >>> the meat is gorgeous.
> >>
> >> When I make Tartar, it's cubed into approx. 1/2" cubes...
> >> but I agree that Carpaccio is better! ;-d
> >> http://i16.tinypic.com/5xywje1.jpg
> >
> >Nice lookin' meat. What is it?
>
> Looks like an eye round.

Top round.


> No good for tartare or carpaccio,
> but beautiful for chili.
>
> --Blair

Disagree... You need totally lean meat to serve raw. Raw beef fat is
gross. Cubed small or ground, this is a very, VERY tasty cut to serve
raw and altho' I know that long, slow cooking is appropriate for this
cut, it's remarkably tender served raw.

Try it. :-)
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
blake murphy > wrote:

> >Nowadays, I can barely afford beef!
> >
> >I was almost orgasmically delighted this morning when I found bone in
> >Rib Eye for $5.99 on sale.
> >
> >I bought 2 steaks for $18.00.
> >
> >That is my splurge for the year.
> >
> >I cooked and ate one as soon as I got home. Been MONTHS since I've had
> >Rib Eye! I may or may not take pics of the second one. Don't hold your
> >breath. ;-d
>
> yesterday i got a piece of flank steak for $3.99 a pound at the h-mart
> (a korean- oriented asian food store in wheaton, md.). still planning
> the final rites.
>
> your pal,
> blake

So what did you do with it?
I got behind on posts over the weekend as I had other priorities, plus I
had to work some overtime.
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

> On Jul 19, 6:44 am, Scott > wrote:
> > When a steak is cook rare or medium rare isn't the pink meat in the
> > middle not good for you since it appears to be not fully cook? That's
> > one of the reasons I always order my steaks well-done. And if they bring
> > it to me with pink in the middle I send it back.

As a general rule (for anything not too high in fiber), the less cooked
the food is, the higher it's nutritional value.

While cooking will break very fibrous foods down making them easier to
digest, it can also destroy vitamin content.

Overcooked foods make me feel ill as I tend to have trouble digesting
them, especially overcooked eggs and red meats.

There is very little danger eating rare steak nowadays.
Cows and pigs are wormed during the raising process. Worms were the
biggest danger and still are with wild meat.

I won't eat wild meat rare.

It's why I generally just make sausage out of deer meat, or stew or pot
roast.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Mon, 23 Jul 2007 14:20:28 +0200, "Pandora" >
wrote:

>
>"Victor Sack" > ha scritto nel messaggio
. ..
>> Pandora > wrote:
>>
>>> But this is not Carpaccio, this is meat with Mayonnaise
>>> Sorry
>>
>> Sorry for what? For the display of willfull ignorance in the face of
>> irrefutable evidence? You are completely messed up as to what you
>> perhaps have in mind, namely carne cruda alla Piemontese or carne cruda
>> all'Albese. It is raw beef or veal actually marinated a bit in lemon
>> juice and served with ruccola and olive oil with or without some
>> parmesan or truffles shaved over it. The meat can be sliced thinly or
>> chopped up like steak tartare. In either case, it is not carpaccio.
>>
>> Here is the real carpaccio, direct from the source, as I posted before.
>> Read and weep.
>>
>> <http://www.cipriani.com/cipriani/ConsigliIt/carpaccio.htm>
>>
>> <http://www.cipriani.com/cipriani/ConsigliIt/salsacarpaccio.htm>
>>
>> <http://www.cipriani.com/cipriani/Azienda/carpaccio_t.gif>
>>
>> Victor
>All the chef I know (and I knew) make carpaccio with lemon and without
>mayonnaise.
>On cookbook you see that carpaccio is made like I have said. But doesn't
>mind!
>e can't make a war for this.

Sure - but you know, Victor *is* right, the original recipe for
carpaccio is the one he cites. I like carpaccio better with a simpler
sauce, but it doesn't mean it's the one true recipe. and I don't think
I ever had marinated carpaccio - and I go to Italy often and often
order carpaccio - I love raw meat. My experience is more like Giusi's.

Nathalie in Switzerland

Giusi > wrote:

> When one sees it on an Italian menu, the expectation must be broader
> than Cipriani's definition, or disappointment will happen. In my
> experience of menus around Italy the marinated version of carpaccio di
> vitellone was seen twice. The unmarinated version uncountable times and
> the thin slices of raw other things many times. In current cooking
> magazines there are recipes for carpaccio of this and that, too.
>
> It may have started exactly as you say, but it is no longer just one
> thing. I do know where you can get exactly what you describe, however.

Ha! Now we've come full circle - and in only two replies to each other
in the thread! Did I not already agree with you about what "carpaccio"
can mean in practice, but still had to protest about the travesty of it
all, especially such pearls as "Carpaccio di ananas all'anice stellato",
as served at one of the premier Turin hotels. Wonder if they marinate
it in lemon juice.

Victor

Pandora > wrote:

> All the chef I know (and I knew) make carpaccio with lemon and without
> mayonnaise.
> On cookbook you see that carpaccio is made like I have said. But doesn't
> mind!
> e can't make a war for this.

You are babbling, get a grip! Carpaccio is very often made with lemon
juice, but is never supposed to be marinated in it. Carpaccio is by
definition raw meat, if it is made with meat at all. If you do not know
any chefs who make carpaccio with raw meat, you have my sympathy, for
this means that your obviously remote parish has little or no contact to
the outside world. I have eaten carpaccio numerous times in Lombardy,
Veneto, Tuscany, Umbria, Latium, and Campania. Not once did I get
marinated meat. Here in Düsseldorf, there is a restaurant with a chef
who was born and bred in Veneto. He serves carpaccio classico alla
Cipriani. If you make a search for carpaccio di manzo or similar, you
will find that the overwhelming majority of recipes call for raw meat,
not marinated in lemon juice, though it is otherwise often used. Again,
what you are describing is identical to many versions of carne cruda
all'Albese or carne cruda alla Piemontese. Maybe all those poor,
deprived and depraved chefs you know or imagine are so ashamed of their
culinary heritage (considered glorious by everyone else), that they feel
compelled to change their dishes' ancient, established names to the
oh-so-fashionable nouveau-riche "carpaccio".

Victor

Steve Wertz > wrote:

>On Fri, 20 Jul 2007 02:36:17 GMT, hahabogus wrote:

>> pork is white not red meat.

>You've been watching too many pork commercials. Pork is indeed
>red meat, as is all meat from mammals.

Proper pork is dead red. I prefer the local pastured pork,
hacked as opposed to butchered into about the right cuts.

I let the red fluid drain from the stuff -- say a freerange
Boston butt, humanely raised, with the blood or other red
liquid drained off from it before cooking. This, typically
in our house, goes into a chile verde -- always this has
tomatillos and onions, and most recently had a pile of
pasilla chilis, roasted and de-skinned.

Why would you ever use white pork?

Steve

In article >,
(Steve Pope) wrote:

> Steve Wertz > wrote:
>
> >On Fri, 20 Jul 2007 02:36:17 GMT, hahabogus wrote:
>
> >> pork is white not red meat.
>
> >You've been watching too many pork commercials. Pork is indeed
> >red meat, as is all meat from mammals.
>
> Proper pork is dead red. I prefer the local pastured pork,
> hacked as opposed to butchered into about the right cuts.
>
> I let the red fluid drain from the stuff -- say a freerange
> Boston butt, humanely raised, with the blood or other red
> liquid drained off from it before cooking. This, typically
> in our house, goes into a chile verde -- always this has
> tomatillos and onions, and most recently had a pile of
> pasilla chilis, roasted and de-skinned.
>
> Why would you ever use white pork?
>
> Steve

It tends to be dry, but when I can get it cheap it works okay in stir
fry, sliced thin and quick fried.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Victor Sack" > ha scritto nel messaggio
.. .
> Pandora > wrote:
>
>> All the chef I know (and I knew) make carpaccio with lemon and without
>> mayonnaise.
>> On cookbook you see that carpaccio is made like I have said. But doesn't
>> mind!
>> e can't make a war for this.
>
> You are babbling, get a grip! Carpaccio is very often made with lemon
> juice, but is never supposed to be marinated in it. Carpaccio is by
> definition raw meat, if it is made with meat at all. If you do not know
> any chefs who make carpaccio with raw meat, you have my sympathy, for
> this means that your obviously remote parish has little or no contact to
> the outside world. I have eaten carpaccio numerous times in Lombardy,
> Veneto, Tuscany, Umbria, Latium, and Campania. Not once did I get
> marinated meat. Here in Düsseldorf, there is a restaurant with a chef
> who was born and bred in Veneto. He serves carpaccio classico alla
> Cipriani. If you make a search for carpaccio di manzo or similar, you
> will find that the overwhelming majority of recipes call for raw meat,
> not marinated in lemon juice, though it is otherwise often used. Again,
> what you are describing is identical to many versions of carne cruda
> all'Albese or carne cruda alla Piemontese. Maybe all those poor,
> deprived and depraved chefs you know or imagine are so ashamed of their
> culinary heritage (considered glorious by everyone else), that they feel
> compelled to change their dishes' ancient, established names to the
> oh-so-fashionable nouveau-riche "carpaccio".
>
> Victor
I have not said it is marinated. There is only some lemon over it. But I
think Giusy is right: there are 1 million recipes of Carpaccio, like 1
million recipes of Pizza napoletana. The point is: what is the original?

--
Kisses
Pandora

"Pandora" > ha scritto nel messaggio
...
>
> "Victor Sack" > ha scritto nel messaggio
> .. .
>> Pandora > wrote:
>>
>>> All the chef I know (and I knew) make carpaccio with lemon and without
>>> mayonnaise.
>>> On cookbook you see that carpaccio is made like I have said. But doesn't
>>> mind!
>>> e can't make a war for this.
>>
>> You are babbling, get a grip! Carpaccio is very often made with lemon
>> juice, but is never supposed to be marinated in it. Carpaccio is by
>> definition raw meat, if it is made with meat at all. If you do not know
>> any chefs who make carpaccio with raw meat, you have my sympathy, for
>> this means that your obviously remote parish has little or no contact to
>> the outside world. I have eaten carpaccio numerous times in Lombardy,
>> Veneto, Tuscany, Umbria, Latium, and Campania. Not once did I get
>> marinated meat. Here in Düsseldorf, there is a restaurant with a chef
>> who was born and bred in Veneto. He serves carpaccio classico alla
>> Cipriani. If you make a search for carpaccio di manzo or similar, you
>> will find that the overwhelming majority of recipes call for raw meat,
>> not marinated in lemon juice, though it is otherwise often used. Again,
>> what you are describing is identical to many versions of carne cruda
>> all'Albese or carne cruda alla Piemontese. Maybe all those poor,
>> deprived and depraved chefs you know or imagine are so ashamed of their
>> culinary heritage (considered glorious by everyone else), that they feel
>> compelled to change their dishes' ancient, established names to the
>> oh-so-fashionable nouveau-riche "carpaccio".
>>
>> Victor
> I have not said it is marinated. There is only some lemon over it. But I
> think Giusy is right: there are 1 million recipes of Carpaccio, like 1
> million recipes of Pizza napoletana. The point is: what is the original?
>
> --
> Kisses
> Pandora

Another thing. on "Cucina Italiana" web site, the Carpaccio di manzo is
made with lemon and also some champignons

--
Kisses
Pandora

In article >,
Steve Wertz > wrote:

> On Mon, 23 Jul 2007 13:17:28 -0500, Omelet wrote:
>
> > Steve Wertz > wrote:
> >
> >> Now I'm $32 poorer but not in any pain at least. Took me three
> >> pharmacies to even find this stuff!
> >
> > There is a reason for that.
> > Pharmacies that carry that drug tend to get robbed.
>
> There hasn't been a pharmacy robbery here for quite a while. At
> least none that make the news.

You have to read the right journals.
It's been a serious problem in some areas, enough to scare some of the
pharmacies.

>
> But I can tell that they do try and keep a low-profile. They
> made a "scene" of sorts saying that, "I don't know if we have
> that many in stock" while it was only a scrip for 24.

Trust me. It's been a serious problem. I'm not entirely sure as to why,
but...

>
> Texas requires a lot of paperwork for those Class 3 drugs. Any
> other state, they could just call them in to the pharmacy and
> most everyone carried them.

I know. I have a 'scrip for Amphetamines. It has to be filled within 3
days of the doc's issue date. And I have to have a written 'scrip. A
phone call won't do.

Fortunately she issues me enough to last 3 to 4 months. She knows I hate
stimulants so won't abuse them.

>
> ObFood: I'm making chap chae (minus spinach) for lunch, and some
> alcoholic ginger beer for 5-6 days.
>
> -sw

I still have calves foot jelly left over. Dad loves the stuff and there
is something about that recipe that gives him extra energy and makes him
feel really good. I'll make it for him as often as he does not get tired
of it.

Calves feet are cheap.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Tue, 24 Jul 2007 09:52:25 -0500, Steve Wertz
> wrote:

>On Mon, 23 Jul 2007 13:17:28 -0500, Omelet wrote:
>
>> Steve Wertz > wrote:
>>
>>> Now I'm $32 poorer but not in any pain at least. Took me three
>>> pharmacies to even find this stuff!
>>
>> There is a reason for that.
>> Pharmacies that carry that drug tend to get robbed.
>
>There hasn't been a pharmacy robbery here for quite a while. At
>least none that make the news.
>
>But I can tell that they do try and keep a low-profile. They
>made a "scene" of sorts saying that, "I don't know if we have
>that many in stock" while it was only a scrip for 24.
>
>Texas requires a lot of paperwork for those Class 3 drugs. Any
>other state, they could just call them in to the pharmacy and
>most everyone carried them.
>
>ObFood: I'm making chap chae (minus spinach) for lunch, and some
>alcoholic ginger beer for 5-6 days.
>
>-sw

I remember that in the early 1970s in San Antonio I could walk into a
pharmacy and get turpenhydrate with codeine on my signature.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)