l, not -l said...

>
> On 27-Jul-2008, Becca > wrote:
>
>> Growing up in the south, we ate meats that were not expensive, like
>> neck bones, chicken wings, ribs, skirt steak, oxtail, liver, crabs,
>> bone marrow, flounder, crawfish, pig's feet, sweetbreads, tripe, ham
>> hocks, fat back, catfish, hog jowls, chitlins, turtle. Most of those
>> were throw-away foods, but not anymore.
>>
>> Thursday, I went to Super 1 Foods, a local chain. They had chicken
>> wings for 2.19 per pound, and chicken tenders were 1.99. I wish the
>> prices had been reversed.
>>
>> Becca
>
> Thank God jowls, ham hocks and smoked shanks haven't become darlings of
> the food world; they are still reasonable here (STL). The popularity of
> fajitas has ruined flank and skirt steak; I can't even find skirt steak
> in supermarkets and flank steak is $9.99/lb. On seemingly rare
> occasion, Trader Joe's gets a shipment of flank steak from Australian -
> it's very good and only $6.79/lb. I have one on the grill now, for
> tonight's supper.


I've got a green slime (2 weeks old) flank steak ready for the BBQ grill.

Should be quite excellent!

Will check TJs!

Andy

l, not -l wrote:
> On 27-Jul-2008, Becca > wrote:
>
>> Growing up in the south, we ate meats that were not expensive, like neck
>> bones, chicken wings, ribs, skirt steak, oxtail, liver, crabs, bone
>> marrow, flounder, crawfish, pig's feet, sweetbreads, tripe, ham hocks,
>> fat back, catfish, hog jowls, chitlins, turtle. Most of those were
>> throw-away foods, but not anymore.
>>
>> Thursday, I went to Super 1 Foods, a local chain. They had chicken
>> wings for 2.19 per pound, and chicken tenders were 1.99. I wish the
>> prices had been reversed.
>>
>> Becca
>
> Thank God jowls, ham hocks and smoked shanks haven't become darlings of the
> food world; they are still reasonable here (STL). The popularity of fajitas
> has ruined flank and skirt steak; I can't even find skirt steak in
> supermarkets and flank steak is $9.99/lb. On seemingly rare occasion,
> Trader Joe's gets a shipment of flank steak from Australian - it's very good
> and only $6.79/lb. I have one on the grill now, for tonight's supper.

Jowls are still inexpensive, but ham hocks where I live are $3.50 per
pound. We do not have a Trader Joe's here in Louisiana, but I wish we did.

BTW, we also cooked on the grill last night. It was 104 degrees in our
corner of Louisiana, so it was too hot to cook indoors. Um, it was too
hot to cook outdoors too, come to think about it. lol

Becca

l, not -l said...

>
> On 28-Jul-2008, Andy <q> wrote:
>
>> I've got a green slime (2 weeks old) flank steak ready for the BBQ
>> grill.
>>
>> Should be quite excellent!
>>
>> Will check TJs!
>>
>> Andy
>
> I had mine (well, part of it) for dinner last night; rubbed with fajita
> seasoning (home blended, not store bought) and grilled, then wrapped in
> foil and tucked in a slow oven (200F) for an hour followed by a 15
> minute rest (the flank steak, not me).

LOLOL!!! SURE!!! LOLOL!!!


> Served with garden salad; pintos topped with a bit of shredded
> mexican-blend cheese and diced jalepeno. Also, a few tortilla chips and
> salsa.


Got a "brand new" ACME $3.00 off flank steak aging in the fridge, starting
this morning. Give it a week or so to green slime before grilling. ))

Andy

On Jul 26, 10:40*am, Andy <q> wrote:
> Food-TV anomalies!
>
> How come they combine all the ingredients into a bowl only to seconds later
> throw them in the pot?

Because it makes for better food porn on TV.
>
> And how come they chop stuff up on the cutting board and then throw them in
> the food processor?

See answer to # 1.

> And why do they slowly and carefully brush stuff out of the bowl to
> elsewhere? Might bruise the veggies on their way into a frying pan?

Yup, no bruising, please.

>
> And Jamie Oliver calling pasta "PAST Ah" and "Parme Zan"?
>
> And why is RR still on a dozen times a day? She's got dirt on somebody at
> Food Network, obviously.

That's been obvious for years.

> And will they ever shelve Sandra Lee's semi homemade? Maybe Sandra & RR &
> an exec menage a trois?

I'm trying to get that mental image out of my head before it explodes.

>
> And where do these new talking head cook personalities come from? I didn't
> see any competition? And where'd the Neely's come from, out of the blue!
> Mr. Neely is such a slow-poke, He doesn't know food prep!

The Neelys together are about as obnoxious as they come. Puh-leeze!
"Clever repartee?" Not in a blue moon! They remind me of that couple
in the Lowe's commercial who stand at the movie ticket window bragging
about what they just scored at Lowe's.

>
> And how many cake challenges can you sit through? And why the challenge to
> carry it somewhere on-stage for presentation?

Better chance of it crashing before judging.

>
> And is Iron Chef America staged? Where DO they get those judges anyway? I
> wanna apply. How do declare Iron Chefs anyway? I could be a contender!??
> Throw me an ingredient!!!

It is staged, of course. The judges are well-known foodies in that
exalted world. Either published authors, critics, restaurant owners,
or the like.
>
> And when the TV cooks taste their food, how come it ALWAYS tastes
> "excellent!" when it probably doesn't?

Makes better TV.

>
> And when will BAM! be passé?
>
BAM is passe - Emeril has been dumped from the food network, although
he'll still have a show on the Fine Living channel.

N. (Glad I could help. LOL.)

On Jul 27, 2:02*pm, "Edwin Pawlowski" > wrote:
> "George Shirley" > wrote in message
> > I'm still seriously ****ed at Paul Prudhomme for starting that damned
> > blackened redfish thing. Got so bad the commercial fisherman nearly killed
> > off the redfish population in the Gulf. Blackened redfish is the only way
> > you can eat a really large, breeding age redfish as the flesh is generally
> > wormy, stringy, and really strong tasting. Only the females grow to very
> > large size so harvesting them for food is just silly.
>
> Almost as bad as that what that guy in Buffalo did to chicken wings. *Used
> to be able to buy the for 5¢ a pound. *Now they cost way to much to enjoy.
> Oh, baby back ribs used to be a throw-away too.

Don't forget the current craze for beef shortribs. Back in the day,
when I was a young married, that was what the desperately poor people
ate. Short ribs were one step up from garbage. Of course, I live in
beef country; maybe that had something to do with it.

I still don't think it's good meat, and don't know why it's part of so
many Food Network dishes, or featured in magazines.

N.

Nancy2 said...

> On Jul 26, 10:40*am, Andy <q> wrote:
>> Food-TV anomalies!
>>
>> How come they combine all the ingredients into a bowl only to seconds
lat
> er
>> throw them in the pot?

> Because it makes for better food porn on TV.


Nancy2,

Entertaining answers!

Sorry about the Sandra, RR comment!

Best,

Andy

"Nancy2" > ha scritto nel Don't forget the current
craze for beef shortribs. Back in the day,
when I was a young married, that was what the desperately poor people
ate. Short ribs were one step up from garbage. Of course, I live in
beef country; maybe that had something to do with it.

I like them a lot. Braised shortribs are one of my favorite things to eat
with polenta.

I still don't think it's good meat, and don't know why it's part of so
many Food Network dishes, or featured in magazines.

N.

Nancy2 wrote:
> On Jul 27, 2:02 pm, "Edwin Pawlowski" > wrote:
>> "George Shirley" > wrote in message
>>> I'm still seriously ****ed at Paul Prudhomme for starting that damned
>>> blackened redfish thing. Got so bad the commercial fisherman nearly killed
>>> off the redfish population in the Gulf. Blackened redfish is the only way
>>> you can eat a really large, breeding age redfish as the flesh is generally
>>> wormy, stringy, and really strong tasting. Only the females grow to very
>>> large size so harvesting them for food is just silly.
>> Almost as bad as that what that guy in Buffalo did to chicken wings. Used
>> to be able to buy the for 5¢ a pound. Now they cost way to much to enjoy.
>> Oh, baby back ribs used to be a throw-away too.
>
> Don't forget the current craze for beef shortribs. Back in the day,
> when I was a young married, that was what the desperately poor people
> ate. Short ribs were one step up from garbage. Of course, I live in
> beef country; maybe that had something to do with it.
>
> I still don't think it's good meat, and don't know why it's part of so
> many Food Network dishes, or featured in magazines.
>
> N.
And with no good butcher shops that kill and butcher on site around any
how do you get a bunch of ground heart for ten cents a lb? You hardly
even see beef liver in supermarkets any more. Little old ladies don't
feed their cats livers and kidneys anymore? Local supermarket here had
beef tongue the other day. It looked like the meat counter had been
snowed on there were so many of us white-haired folks standing around
gawking and slobbering.

On Tue, 29 Jul 2008 14:22:19 -0500, George Shirley
> wrote:

>Local supermarket here had
>beef tongue the other day. It looked like the meat counter had been
>snowed on there were so many of us white-haired folks standing around
>gawking and slobbering.

I like to cook beef tongue on occasion too.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West