Beef short ribs will be soon be prepared using Nancy's Hungarian Short
Ribs recipe posted in November of 2006; two turkey thighs will become
the basis for turkey broth; two pork loin chops may go into the freezer.

The house will smell good this afternoon while I'm napping. :-)

Hungarian Short Ribs, posted by Nancy Young, 11/2006

€ 4 lbs. beef short ribs
€ 2 medium onions sliced
€ 1 15-ounce can tomato sauce
€ 2 cups water
€ 1/4 cup packed brown sugar
€ 1/4 cup vinegar
€ 1-1/2 teaspoons salt
€ 1-1/2 teaspoons dry mustard
€ 1-1/2 teaspoons Worcestershire sauce
€ 1/4 teaspoon paprika
€ 6 ounces medium noodles

Cut ribs into serving size pieces; trim excess fat.
In Dutch oven, brown ribs on all sides. Add onions. Blend
together tomato sauce, ONE cup of the water, brown sugar,
vinegar, etc etc through the paprika; pour over meat. Cover and
simmer until meat is almost tender, about 2 hours.

Skim off fat. Stir in noodles and remaining 1 cup water.
Cover and cook, stirring occasionally, till noodles are tender,
20 to 25 minutes more.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
Melba's Jammin' > wrote:

> Beef short ribs will be soon be prepared using Nancy's Hungarian Short
> Ribs recipe posted in November of 2006; two turkey thighs will become
> the basis for turkey broth; two pork loin chops may go into the freezer.
>
> The house will smell good this afternoon while I'm napping. :-)
>
> Hungarian Short Ribs, posted by Nancy Young, 11/2006
>
> € 4 lbs. beef short ribs
> € 2 medium onions sliced
> € 1 15-ounce can tomato sauce
> € 2 cups water
> € 1/4 cup packed brown sugar
> € 1/4 cup vinegar
> € 1-1/2 teaspoons salt
> € 1-1/2 teaspoons dry mustard
> € 1-1/2 teaspoons Worcestershire sauce
> € 1/4 teaspoon paprika
> € 6 ounces medium noodles
>
> Cut ribs into serving size pieces; trim excess fat.
> In Dutch oven, brown ribs on all sides. Add onions. Blend
> together tomato sauce, ONE cup of the water, brown sugar,
> vinegar, etc etc through the paprika; pour over meat. Cover and
> simmer until meat is almost tender, about 2 hours.
>
> Skim off fat. Stir in noodles and remaining 1 cup water.
> Cover and cook, stirring occasionally, till noodles are tender,
> 20 to 25 minutes more.

So where is our invitation? <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

"Melba's Jammin'" > wrote in message
...
> Beef short ribs will be soon be prepared using Nancy's Hungarian Short
> Ribs recipe posted in November of 2006; two turkey thighs will become
> the basis for turkey broth; two pork loin chops may go into the freezer.
>
> The house will smell good this afternoon while I'm napping. :-)
>
> Hungarian Short Ribs, posted by Nancy Young, 11/2006
>
> ? 4 lbs. beef short ribs
> ? 2 medium onions sliced
> ? 1 15-ounce can tomato sauce
> ? 2 cups water
> ? 1/4 cup packed brown sugar
> ? 1/4 cup vinegar
> ? 1-1/2 teaspoons salt
> ? 1-1/2 teaspoons dry mustard
> ? 1-1/2 teaspoons Worcestershire sauce
> ? 1/4 teaspoon paprika
> ? 6 ounces medium noodles
>
> Cut ribs into serving size pieces; trim excess fat.
> In Dutch oven, brown ribs on all sides. Add onions. Blend
> together tomato sauce, ONE cup of the water, brown sugar,
> vinegar, etc etc through the paprika; pour over meat. Cover and
> simmer until meat is almost tender, about 2 hours.
>
> Skim off fat. Stir in noodles and remaining 1 cup water.
> Cover and cook, stirring occasionally, till noodles are tender,
> 20 to 25 minutes more.
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Yummy 16 degree comfort food. Brrrrrrr.....

Dimitri

How much did the used short ribs cost?

http://i33.tinypic.com/f0ozyu.jpg

$1.79/lb packed the morning I bought them.

-sw (bragging)

In article >,
Sqwertz > wrote:

> How much did the used short ribs cost?
>
> http://i33.tinypic.com/f0ozyu.jpg
>
> $1.79/lb packed the morning I bought them.
>
> -sw (bragging)

$2/lb. Half their regular price at my food co-op. The meat isn't
cheap but the quality is good. The actual price was higher than $2/lb.
I had 6-1/2# and cut out and discarded 13 ounces of fat. I don't mind;
I'll have it in the freezer to enjoy when Firstborn visits in a couple
weeks.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
"Dimitri" > wrote:

> Yummy 16 degree comfort food. Brrrrrrr.....
>
> Dimitri

The Minnesotans' mantra is begun: "We love it here, we love it here, we
love it here."

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' wrote:
> Beef short ribs will be soon be prepared using Nancy's Hungarian Short
> Ribs recipe posted in November of 2006; two turkey thighs will become
> the basis for turkey broth; two pork loin chops may go into the freezer.
>
> The house will smell good this afternoon while I'm napping. :-)
>
> Hungarian Short Ribs, posted by Nancy Young, 11/2006
>
> € 4 lbs. beef short ribs
> € 2 medium onions sliced
> € 1 15-ounce can tomato sauce
> € 2 cups water
> € 1/4 cup packed brown sugar
> € 1/4 cup vinegar
> € 1-1/2 teaspoons salt
> € 1-1/2 teaspoons dry mustard
> € 1-1/2 teaspoons Worcestershire sauce
> € 1/4 teaspoon paprika
> € 6 ounces medium noodles
>
> Cut ribs into serving size pieces; trim excess fat.
> In Dutch oven, brown ribs on all sides. Add onions. Blend
> together tomato sauce, ONE cup of the water, brown sugar,
> vinegar, etc etc through the paprika; pour over meat. Cover and
> simmer until meat is almost tender, about 2 hours.
>
> Skim off fat. Stir in noodles and remaining 1 cup water.
> Cover and cook, stirring occasionally, till noodles are tender,
> 20 to 25 minutes more.
But did all this meat truly come from the used meat bin at your market?
It doesn't count unless you got it there or by dumpster diving. <VBG>

On Sun, 07 Dec 2008 11:42:45 -0600, Melba's Jammin'
> wrote:

>Beef short ribs will be soon be prepared using Nancy's Hungarian Short
>Ribs recipe posted in November of 2006; two turkey thighs will become
>the basis for turkey broth; two pork loin chops may go into the freezer.
>
>The house will smell good this afternoon while I'm napping. :-)
>
>Hungarian Short Ribs, posted by Nancy Young, 11/2006

snippage

Dang, I love this recipe gotta go buy short ribs now.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/04

In article >,
George Shirley > wrote:
> But did all this meat truly come from the used meat bin at your market?
> It doesn't count unless you got it there or by dumpster diving. <VBG>

Smartass. Ya, it was from the Used Meat section at the food co-op.
Half price. The turkey thighs were (at half) $1.50/lb -- additive-free
birdies, I guess.

I've just pulled the shortribs from the liquid and set the liquid to
chill. In spite of taking 13 ounces of solid fat from them before
cooking, there's another 1/2" (in 2-quart pitcher) to remove tomorrow
when it's hardened. I've taken the bones out of the meat and will
recombine the meat and the liquid tomorrow and then stick it in the
freezer for 2-1/2 weeks.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' > wrote:

> I've just pulled the shortribs from the liquid and set the liquid to
> chill. In spite of taking 13 ounces of solid fat from them before
> cooking, there's another 1/2" (in 2-quart pitcher) to remove tomorrow
> when it's hardened.

That was really a lot of fat on those short ribs. That's why they
were in the recycled meat case - nobody will buy them in that
condition.

It's great supporting local farms, but not when they rip you off
like that. No respectable butcher wouldn't trim their short ribs of
most of the top fat.

-sw

In article >,
koko > wrote:

> On Sun, 07 Dec 2008 11:42:45 -0600, Melba's Jammin'
> > wrote:

> >Hungarian Short Ribs, posted by Nancy Young, 11/2006
>
> snippage
>
> Dang, I love this recipe gotta go buy short ribs now.
>
> koko

It's good, for sure. I've just defatted that broth I spoke about
(having an "auxiliary refrigerator" in this weather is very handy -- it's
colder than my in-house fridge :-), bagged it and the meat, and put it
into the freezer. Chris likes halushky with it so that's what I'll
make when we eat it.

The turkey thigh meat has been frozen, too. I need to find out about
enchiladas, maybe, using them. That'll be a different thread. :-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > I've just pulled the shortribs from the liquid and set the liquid to
> > chill. In spite of taking 13 ounces of solid fat from them before
> > cooking, there's another 1/2" (in 2-quart pitcher) to remove tomorrow
> > when it's hardened.
>
> That was really a lot of fat on those short ribs. That's why they
> were in the recycled meat case - nobody will buy them in that
> condition.
>
> It's great supporting local farms, but not when they rip you off
> like that. No respectable butcher wouldn't trim their short ribs of
> most of the top fat.
>
> -sw

Don't be too harsh, Steve. It wasn't the top fat, it was one layer
down. The top fat had been trimmed very nicely, thank you. The current
Cook's Illustrated has an article about short ribs and trimming them of
some (all?) of the fat before braising. Kind of interesting.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> George Shirley > wrote:
>> But did all this meat truly come from the used meat bin at your market?
>> It doesn't count unless you got it there or by dumpster diving. <VBG>
>
> Smartass. Ya, it was from the Used Meat section at the food co-op.
> Half price. The turkey thighs were (at half) $1.50/lb -- additive-free
> birdies, I guess.

This is probably something I should have picked up after all these years of
reading RFC and browsing the net, but if I have it's escaping me right now.

What on earth is the Used Meat section? It doesn't sound terribly
appetising :-) Your recipe does, though.

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson > wrote:

> What on earth is the Used Meat section? It doesn't sound terribly
> appetising :-) Your recipe does, though.

The markdown section. Stale meat.

-sw

Sqwertz > wrote in news:081208.051834rfc1784.818
@sqwertz.com:

> Rhonda Anderson > wrote:
>
>> What on earth is the Used Meat section? It doesn't sound terribly
>> appetising :-) Your recipe does, though.
>
> The markdown section. Stale meat.
>
> -sw
>

Ah - wonder why it's called "used". In the supermarket here (at least in
the chain I usually frequent) meat that is close to its use by date will
have the price cut and be labelled "Reduced for quick sale", but it's still
in with all the other meat.

Once it's hit use by date though, they pull it from sale completely.

Rhonda Anderson
Cranebrook, NSW, Australia

On Mon 08 Dec 2008 05:09:01a, Rhonda Anderson told us...

> Sqwertz > wrote in news:081208.051834rfc1784.818
> @sqwertz.com:
>
>> Rhonda Anderson > wrote:
>>
>>> What on earth is the Used Meat section? It doesn't sound terribly
>>> appetising :-) Your recipe does, though.
>>
>> The markdown section. Stale meat.
>>
>> -sw
>>
>
> Ah - wonder why it's called "used". In the supermarket here (at least in
> the chain I usually frequent) meat that is close to its use by date will
> have the price cut and be labelled "Reduced for quick sale", but it's
> still in with all the other meat.
>
> Once it's hit use by date though, they pull it from sale completely.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>

I think it depends on where you live, Rhonda. I've never lived anywhere
that it was called "used". As with yours, it is labelled "Reduced for
quick Sale" and still in with all the other meat. I currently live in
Arizona, but it was true in Ohio, too.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 18hrs 50mins
************************************************** **********************
Pardon my driving, I'm trying to reload . . .
************************************************** **********************

Wayne Boatwright wrote:
> On Mon 08 Dec 2008 05:09:01a, Rhonda Anderson told us...
>
>> Sqwertz > wrote in news:081208.051834rfc1784.818
>> @sqwertz.com:
>>
>>> Rhonda Anderson > wrote:
>>>
>>>> What on earth is the Used Meat section? It doesn't sound terribly
>>>> appetising :-) Your recipe does, though.
>>> The markdown section. Stale meat.
>>>
>>> -sw
>>>
>> Ah - wonder why it's called "used". In the supermarket here (at least in
>> the chain I usually frequent) meat that is close to its use by date will
>> have the price cut and be labelled "Reduced for quick sale", but it's
>> still in with all the other meat.
>>
>> Once it's hit use by date though, they pull it from sale completely.
>>
>> Rhonda Anderson
>> Cranebrook, NSW, Australia
>>
>
> I think it depends on where you live, Rhonda. I've never lived anywhere
> that it was called "used". As with yours, it is labelled "Reduced for
> quick Sale" and still in with all the other meat. I currently live in
> Arizona, but it was true in Ohio, too.
>
The stores here don't have signs up saying "Used Meat", the bin is not
even marked at Kroger's. Savvy shoppers look at the bin at the end of
the meat aisle and make a beeline for it when it has packages of meat
stacked in it. A good friend of mine called it the "used meat" bin as a
joke and I passed it on to Barb a long time ago. I get most of the meat
we eat from that bin,knowing that on Monday's they usually fill it up
with the stuff close to it's "use by" date and mark it down from 20 to 5
percent. Bring it home, take it out of the old package, put it into
vacuum bags, seal and label, toss in the freezer. Perfectly good meat at
a cheaper price. It's easier than rustling and not near as dangerous.
Plus, it's fun talking little old widow ladies out of the prime cuts and
expensive stuff.

One lady looking at packages of skirt steak, asked me what it was. Gave
her the very graphic description of exactly where skirt steak came from
on the cow critter. She put it back into the bin and I ended up with
five lbs of primo fajita meat. My wife thinks it's shameful the things I
do, I think, that as a little old man, I've got the right to outsmart
the distaff side whenever I get the chance. It's only payback after all.
<VBG>

Rhonda Anderson wrote:

>
> Ah - wonder why it's called "used".

It isn't technically called the "used meat" bin, but I think Barb uses
that term jokingly. Sort of tongue in cheek, y'know?
It is the section where meat soon to be outdated goes for quick sale at
reduced price.

In article >,
Rhonda Anderson > wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > In article >,
> > George Shirley > wrote:
> >> But did all this meat truly come from the used meat bin at your market?
> >> It doesn't count unless you got it there or by dumpster diving. <VBG>
> >
> > Smartass. Ya, it was from the Used Meat section at the food co-op.
> > Half price. The turkey thighs were (at half) $1.50/lb -- additive-free
> > birdies, I guess.
>
> This is probably something I should have picked up after all these years of
> reading RFC and browsing the net, but if I have it's escaping me right now.
>
> What on earth is the Used Meat section? It doesn't sound terribly
> appetising :-) Your recipe does, though.
>
> Rhonda Anderson
> Cranebrook, NSW, Australia


LOL! Used Meats have reached their 'sell by' date; some supermarkets
have a special section for those packages. The regular prices are
usually halved on those packages. :-) I'm not sure who first used
the term here -- p'raps George Shirley or zxcvbob.

My local large supermarkets don't do it but my food co-op does.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

On Mon, 08 Dec 2008 06:33:49 -0600, George Shirley wrote:
>>
> The stores here don't have signs up saying "Used Meat", the bin is not
> even marked at Kroger's. Savvy shoppers look at the bin at the end of
> the meat aisle and make a beeline for it when it has packages of meat
> stacked in it. A good friend of mine called it the "used meat" bin as a
> joke and I passed it on to Barb a long time ago. I get most of the meat
> we eat from that bin,knowing that on Monday's they usually fill it up
> with the stuff close to it's "use by" date and mark it down from 20 to 5
> percent. Bring it home, take it out of the old package, put it into
> vacuum bags, seal and label, toss in the freezer. Perfectly good meat at
> a cheaper price. It's easier than rustling and not near as dangerous.
> Plus, it's fun talking little old widow ladies out of the prime cuts and
> expensive stuff.
>
> One lady looking at packages of skirt steak, asked me what it was. Gave
> her the very graphic description of exactly where skirt steak came from
> on the cow critter. She put it back into the bin and I ended up with
> five lbs of primo fajita meat. My wife thinks it's shameful the things I
> do, I think, that as a little old man, I've got the right to outsmart
> the distaff side whenever I get the chance. It's only payback after all.
> <VBG>

trust me, you'll never catch up.

your pal,
blake

blake murphy wrote:
> On Mon, 08 Dec 2008 06:33:49 -0600, George Shirley wrote:
>> The stores here don't have signs up saying "Used Meat", the bin is not
>> even marked at Kroger's. Savvy shoppers look at the bin at the end of
>> the meat aisle and make a beeline for it when it has packages of meat
>> stacked in it. A good friend of mine called it the "used meat" bin as a
>> joke and I passed it on to Barb a long time ago. I get most of the meat
>> we eat from that bin,knowing that on Monday's they usually fill it up
>> with the stuff close to it's "use by" date and mark it down from 20 to 5
>> percent. Bring it home, take it out of the old package, put it into
>> vacuum bags, seal and label, toss in the freezer. Perfectly good meat at
>> a cheaper price. It's easier than rustling and not near as dangerous.
>> Plus, it's fun talking little old widow ladies out of the prime cuts and
>> expensive stuff.
>>
>> One lady looking at packages of skirt steak, asked me what it was. Gave
>> her the very graphic description of exactly where skirt steak came from
>> on the cow critter. She put it back into the bin and I ended up with
>> five lbs of primo fajita meat. My wife thinks it's shameful the things I
>> do, I think, that as a little old man, I've got the right to outsmart
>> the distaff side whenever I get the chance. It's only payback after all.
>> <VBG>
>
> trust me, you'll never catch up.
>
> your pal,
> blake
December 26th will be our 48th wedding anniversary, I know full well I
will never catch up. Woman! Thy name is devious devil.

George, ducking and running

On Sun, 07 Dec 2008 14:01:18 -0600, Melba's Jammin' wrote:

> In article >,
> "Dimitri" > wrote:
>
>> Yummy 16 degree comfort food. Brrrrrrr.....
>>
>> Dimitri
>
> The Minnesotans' mantra is begun: "We love it here, we love it here, we
> love it here."

by yeeminy!

your pal,
blake

blake murphy wrote:
> On Sun, 07 Dec 2008 14:01:18 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> "Dimitri" > wrote:
>>
>>> Yummy 16 degree comfort food. Brrrrrrr.....
>>>
>>> Dimitri
>> The Minnesotans' mantra is begun: "We love it here, we love it here, we
>> love it here."
>
> by yeeminy!
>
> your pal,
> blake
No, no, it's "Aw righty."

Goomba wrote:

> It isn't technically called the "used meat" bin, but I think Barb uses
> that term jokingly. Sort of tongue in cheek, y'know?
> It is the section where meat soon to be outdated goes for quick sale at
> reduced price.

I've probably mentioned this before, but there was a time when I had an
Albertsons close-by and I knew that if I got there between 7:30-8:00
p.m. I would snag extra lean ground beef, ground sirloin, ground chuck
for .99¢/lb. from the butcher's block. Apparently, that store was not
allowed to re-package ground beef and put into the general populace of
the refrigerated case. There was always a small group hovering like
vultures waiting for the butcher block to start their clean-up and shut
down for the evening (they closed at 8 p.m.)

I've purchased from the reduced price bin before, but get a little leery
when you see a package that you KNOW someone decided they didn't want
and left it behind the Oreos because they were too lazy to return it.

--Lin

Rhonda Anderson wrote:

> Ah - wonder why it's called "used". In the supermarket here (at least
> in the chain I usually frequent) meat that is close to its use by
> date will have the price cut and be labelled "Reduced for quick
> sale", but it's still in with all the other meat.

"Used meat" is a joke.

Of course, for upscale supermarkets, it should really be called
"previously owned meat."

--
Dan Goodman
"I have always depended on the kindness of stranglers."
Tennessee Williams, A Streetcar Named Expire
Journal http://dsgood.livejournal.com
Futures http://clerkfuturist.wordpress.com
Mirror Journal http://dsgood.insanejournal.com
Mirror 2 http://dsgood.wordpress.com
Links http://del.icio.us/dsgood

Rhonda Anderson > wrote:

> Once it's hit use by date though, they pull it from sale completely...

.... Bleach it, re-wrap it, and put a new date on it.

OK, not all markets do. But there have been undercover stories
about this practice.

-sw

Melba's Jammin' > wrote:

> In article >,
> Sqwertz > wrote:
>
>> Melba's Jammin' > wrote:
>>
>>> I've just pulled the shortribs from the liquid and set the liquid to
>>> chill. In spite of taking 13 ounces of solid fat from them before
>>> cooking, there's another 1/2" (in 2-quart pitcher) to remove tomorrow
>>> when it's hardened.
>>
>> That was really a lot of fat on those short ribs. That's why they
>> were in the recycled meat case - nobody will buy them in that
>> condition.
>>
>> It's great supporting local farms, but not when they rip you off
>> like that. No respectable butcher wouldn't trim their short ribs of
>> most of the top fat.
>
> Don't be too harsh, Steve. It wasn't the top fat, it was one layer
> down. The top fat had been trimmed very nicely, thank you. The current
> Cook's Illustrated has an article about short ribs and trimming them of
> some (all?) of the fat before braising. Kind of interesting.

Well... <shuffling feet>.... O..K. <whimper>

Short ribs are one peice of meat where grade doesn't matter, and in
this case USDA select beef is less fatty and just as flavorful.
Same goes for brisket.

-sw

Goomba > wrote:

> Rhonda Anderson wrote:
>
>> Ah - wonder why it's called "used".
>
> It isn't technically called the "used meat" bin, but I think Barb uses
> that term jokingly. Sort of tongue in cheek, y'know?
> It is the section where meat soon to be outdated goes for quick sale at
> reduced price.

Maybe we should call it "regifted meat" - Since it was offered to
hundreds of other people, they didn't want it, so it's now yours.

-sw

On Mon, 8 Dec 2008 20:02:44 -0600, Sqwertz >
wrote:


>Short ribs are one peice of meat where grade doesn't matter, and in
>this case USDA select beef is less fatty and just as flavorful.
>Same goes for brisket.
>
>-sw

I sometimes get great shortribs in one of the more "downscale"
supermarkets here. They often have great deals on meats, the most
recent being spareribs at $1.59 pound. I think I still have a
package or two of shortribs from last winter when they were on sale:
they are in the back of my freezer. Time to get them out,
methinks....

Haven't fixed the Hungarian shortrib recipe...maybe it is time to try
that out as well..

Christine

On Mon, 08 Dec 2008 15:48:37 GMT, blake murphy
> wrote:

>On Sun, 07 Dec 2008 14:01:18 -0600, Melba's Jammin' wrote:
>
>> In article >,
>> "Dimitri" > wrote:
>>
>>> Yummy 16 degree comfort food. Brrrrrrr.....
>>>
>>> Dimitri
>>
>> The Minnesotans' mantra is begun: "We love it here, we love it here, we
>> love it here."
>
>by yeeminy!
>
That's *yumpin yiminy*, we love it here" to you bub.


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

Mae West

On Mon, 08 Dec 2008 12:09:01 GMT, Rhonda Anderson
> wrote:

>Sqwertz > wrote in news:081208.051834rfc1784.818
:
>
>> Rhonda Anderson > wrote:
>>
>>> What on earth is the Used Meat section? It doesn't sound terribly
>>> appetising :-) Your recipe does, though.
>>
>> The markdown section. Stale meat.
>>
>> -sw
>>
>
>Ah - wonder why it's called "used". In the supermarket here (at least in
>the chain I usually frequent) meat that is close to its use by date will
>have the price cut and be labelled "Reduced for quick sale", but it's still
>in with all the other meat.
>
>Once it's hit use by date though, they pull it from sale completely.
>
This practice may vary.

I'm not certain, but the expression in question may be my fault. A
dear friend of my parents (a guy who can charm anybody and who
cultivates abiding friendships with all butchers everywhere at all
times and under all circumstances, amen, amen) took to calling their
marked-down items "used meat" a few years back. Since I find it funny
in a disgusting way -- and often that's the best way -- I began using
it myself. Eventually it appeared here on rfc. The earliest "used
meat" post by me I can find is from 1995:
http://groups.google.com/group/rec.f...dec98b50?hl=en

Mimi Hiller found the expression "interesting." Val Stark exclaimed
over it, but concluded maybe she didn't want to know.
--

modom
** Posted from http://www.teranews.com **

On Mon, 08 Dec 2008 10:20:18 -0600, George Shirley
> fired up random neurons and synapses to opine:

>blake murphy wrote:
>> On Sun, 07 Dec 2008 14:01:18 -0600, Melba's Jammin' wrote:
>>
>>> In article >,
>>> "Dimitri" > wrote:
>>>
>>>> Yummy 16 degree comfort food. Brrrrrrr.....
>>>>
>>>> Dimitri
>>> The Minnesotans' mantra is begun: "We love it here, we love it here, we
>>> love it here."
>>
>> by yeeminy!
>>
>> your pal,
>> blake
>No, no, it's "Aw righty."

Barb, back me up he it's "Yah, sure, yewbetcha."

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Wayne Boatwright wrote:
> On Mon 08 Dec 2008 05:09:01a, Rhonda Anderson told us...

>>>
>> Ah - wonder why it's called "used". In the supermarket here (at least in
>> the chain I usually frequent) meat that is close to its use by date will
>> have the price cut and be labelled "Reduced for quick sale", but it's
>> still in with all the other meat.
>>
>> Once it's hit use by date though, they pull it from sale completely.
>>
>> Rhonda Anderson
>> Cranebrook, NSW, Australia
>>
>
> I think it depends on where you live, Rhonda. I've never lived anywhere
> that it was called "used". As with yours, it is labelled "Reduced for
> quick Sale" and still in with all the other meat. I currently live in
> Arizona, but it was true in Ohio, too.
>

I believe that RFC is the only place that uses the term "used meat",
not grocery stores. It started as a joke.

gloria p

On Mon 08 Dec 2008 09:30:52p, Gloria P told us...

> Wayne Boatwright wrote:
>> On Mon 08 Dec 2008 05:09:01a, Rhonda Anderson told us...
>
>>>>
>>> Ah - wonder why it's called "used". In the supermarket here (at least
in
>>> the chain I usually frequent) meat that is close to its use by date
will
>>> have the price cut and be labelled "Reduced for quick sale", but it's
>>> still in with all the other meat.
>>>
>>> Once it's hit use by date though, they pull it from sale completely.
>>>
>>> Rhonda Anderson
>>> Cranebrook, NSW, Australia
>>>
>>
>> I think it depends on where you live, Rhonda. I've never lived anywhere
>> that it was called "used". As with yours, it is labelled "Reduced for
>> quick Sale" and still in with all the other meat. I currently live in
>> Arizona, but it was true in Ohio, too.
>>
>
> I believe that RFC is the only place that uses the term "used meat",
> not grocery stores. It started as a joke.
>
> gloria p
>

That's probably a good thing. :-) "Used meat" delivers an image to me of
meat that has been used and put back, like buying a tilet flapper, trying
it out, and returning it to Home Depot.



--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 12(XII)/08(VIII)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 2dys 2hrs 27mins
************************************************** **********************
And they shall beat their swords into plowshares, for if you hit a
man with a ploughshare, he'll know he's been hit.
************************************************** **********************

In article >,
Gloria P > wrote:

> Wayne Boatwright wrote:
> > On Mon 08 Dec 2008 05:09:01a, Rhonda Anderson told us...
>
> >>>
> >> Ah - wonder why it's called "used". In the supermarket here (at least in
> >> the chain I usually frequent) meat that is close to its use by date will
> >> have the price cut and be labelled "Reduced for quick sale", but it's
> >> still in with all the other meat.

> > I think it depends on where you live, Rhonda. I've never lived anywhere
> > that it was called "used".

> I believe that RFC is the only place that uses the term "used meat",
> not grocery stores. It started as a joke.

Maybe the meat, but a lady at work always called this the "used food
store":

http://www.groceryoutlets.com/home.aspx

We go to the local store once or twice a month. Sometimes they have
great deals. Sometimes they have interesting stuff.

Sometimes they don't.

--
Dan Abel
Petaluma, California USA

In article >,
Sqwertz > wrote:

> Melba's Jammin' > wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Melba's Jammin' > wrote:
> >>
> >>> I've just pulled the shortribs from the liquid and set the liquid to
> >>> chill. In spite of taking 13 ounces of solid fat from them before
> >>> cooking, there's another 1/2" (in 2-quart pitcher) to remove tomorrow
> >>> when it's hardened.
> >>
> >> That was really a lot of fat on those short ribs. That's why they
> >> were in the recycled meat case - nobody will buy them in that
> >> condition.
> >>
> >> It's great supporting local farms, but not when they rip you off
> >> like that. No respectable butcher wouldn't trim their short ribs of
> >> most of the top fat.
> >
> > Don't be too harsh, Steve. It wasn't the top fat, it was one layer
> > down. The top fat had been trimmed very nicely, thank you. The current
> > Cook's Illustrated has an article about short ribs and trimming them of
> > some (all?) of the fat before braising. Kind of interesting.
>
> Well... <shuffling feet>.... O..K. <whimper>

Now, now. I wasn't scolding. Just clarifying. You dipstick!! <g>
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
Terry Pulliam Burd > wrote:

> On Mon, 08 Dec 2008 10:20:18 -0600, George Shirley
> > fired up random neurons and synapses to opine:
>
> >blake murphy wrote:
> >> On Sun, 07 Dec 2008 14:01:18 -0600, Melba's Jammin' wrote:
> >>
> >>> In article >,
> >>> "Dimitri" > wrote:
> >>>
> >>>> Yummy 16 degree comfort food. Brrrrrrr.....
> >>>>
> >>>> Dimitri
> >>> The Minnesotans' mantra is begun: "We love it here, we love it here, we
> >>> love it here."
> >>
> >> by yeeminy!
> >>
> >> your pal,
> >> blake
> >No, no, it's "Aw righty."
>
> Barb, back me up he it's "Yah, sure, yewbetcha."
>
> Terry "Squeaks" Pulliam Burd

Yet another myth about Minnesota perpetrated by those who don't qualify
to live here. Then again, when the movie, "Fargo" was released, Chris
called and said, "Geez, Mom! Everybody's giving me crap because they
think that's how all Minnesotans talk. And you know what? We DO!"
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' > wrote in
:

> LOL! Used Meats have reached their 'sell by' date; some supermarkets
> have a special section for those packages. The regular prices are
> usually halved on those packages. :-) I'm not sure who first used
> the term here -- p'raps George Shirley or zxcvbob.
>
> My local large supermarkets don't do it but my food co-op does.

I was most relieved to find that stores don't actually have a section
marked "Used Meat" :-) I find some good specials on the "reduced for quick
sale" products too - stick them in the freezer when I get home and all is
good.

I also head straight to the bakery section of the supermarket when I go in
late in the evening - they mark down the bread and bread rolls etc. at the
end of the day.

Rhonda Anderson
Cranebrook, NSW, Australia

Melba's Jammin' wrote:
> In article >,
> Terry Pulliam Burd > wrote:
>
>> On Mon, 08 Dec 2008 10:20:18 -0600, George Shirley
>> > fired up random neurons and synapses to opine:
>>
>>> blake murphy wrote:
>>>> On Sun, 07 Dec 2008 14:01:18 -0600, Melba's Jammin' wrote:
>>>>
>>>>> In article >,
>>>>> "Dimitri" > wrote:
>>>>>
>>>>>> Yummy 16 degree comfort food. Brrrrrrr.....
>>>>>>
>>>>>> Dimitri
>>>>> The Minnesotans' mantra is begun: "We love it here, we love it here, we
>>>>> love it here."
>>>> by yeeminy!
>>>>
>>>> your pal,
>>>> blake
>>> No, no, it's "Aw righty."
>> Barb, back me up he it's "Yah, sure, yewbetcha."
>>
>> Terry "Squeaks" Pulliam Burd
>
> Yet another myth about Minnesota perpetrated by those who don't qualify
> to live here. Then again, when the movie, "Fargo" was released, Chris
> called and said, "Geez, Mom! Everybody's giving me crap because they
> think that's how all Minnesotans talk. And you know what? We DO!"
Idn't that whut I tole ya when ya visited hyar. Y'all shure tawk funny
up thar in Minnehaha land. Don't even know how to pernounce "olle", ya
know, that black stuff outa the ground.

Gloria P wrote:
> Wayne Boatwright wrote:
>> On Mon 08 Dec 2008 05:09:01a, Rhonda Anderson told us...
>
>>>>
>>> Ah - wonder why it's called "used". In the supermarket here (at least in
>>> the chain I usually frequent) meat that is close to its use by date will
>>> have the price cut and be labelled "Reduced for quick sale", but it's
>>> still in with all the other meat.
>>>
>>> Once it's hit use by date though, they pull it from sale completely.
>>>
>>> Rhonda Anderson
>>> Cranebrook, NSW, Australia
>>>
>>
>> I think it depends on where you live, Rhonda. I've never lived
>> anywhere that it was called "used". As with yours, it is labelled
>> "Reduced for quick Sale" and still in with all the other meat. I
>> currently live in Arizona, but it was true in Ohio, too.
>>
>
> I believe that RFC is the only place that uses the term "used meat",
> not grocery stores. It started as a joke.
>
> gloria p
Also used on RFP and is a local term here in Suffer, LA.