OK, John, since you hit Soulards every so often, have you check out that
new Amish store across from the spice shop? I got some ground beef from
them (as well as ground pork). This stuff is locally raised, hand cut
(no bone scrapers), and though not officially certified, they said (and
looking at it I have to agree), it is roughly 85/15. Meat scraps
include chuck and sirloin.

The price is $1.99 per pound. Better than Straub's sale price. And
this looks to me to be better in price and quality than John's Butcher
Shoppe, just around the corner from me.

jt

On Aug 29, 4:50*pm, jt august > wrote:
> OK, John, since you hit Soulards every so often, have you check out that
> new Amish store across from the spice shop? *I got some ground beef from
> them (as well as ground pork). *This stuff is locally raised, hand cut
> (no bone scrapers), and though not officially certified, they said (and
> looking at it I have to agree), it is roughly 85/15. *Meat scraps
> include chuck and sirloin.
>
> The price is $1.99 per pound. *Better than Straub's sale price. *And
> this looks to me to be better in price and quality than John's Butcher
> Shoppe, just around the corner from me.
>
> jt

Interesting! Thanks for the info JT!

I really don't know the lean to fat ratio of Straub's ground beef.
Straub's offers at least one, maybe two grades of ground beef leaner
than their standard, but I always buy their standard (the others are
price prohibitive for me). But I do know this, when I fry a burger
pattie or brown some Straub's ground beef, I do NOT get much fat if
any. in fact, I add olive oil when frying a pattie! Quite lean,
certainly lean enough for me!

But I will look into this Amish shop at Soulard, next time I am down
there.

John Kuthe...

jt august wrote:

> OK, John, since you hit Soulards every so often, have you check out
> that new Amish store across from the spice shop?


> The price is $1.99 per pound.


That's a good deal. Not that it would pay me to drive to Soulard.




Brian

--
Day 208 of the "no grouchy usenet posts" project

On Aug 29, 7:44*pm, "Default User" > wrote:
> jt august wrote:
> > OK, John, since you hit Soulards every so often, have you check out
> > that new Amish store across from the spice shop?
> > The price is $1.99 per pound. *
>
> That's a good deal. Not that it would pay me to drive to Soulard.

I don't DRIVE to Soulard, I ride my bicycle!! I get fun, exercise, and
I burn off a few extra Kcals!

HA!

John Kuthe...

>
> Brian
>
> --
> Day 208 of the "no grouchy usenet posts" project

In article >,
"Default User" > wrote:

> jt august wrote:
>
> > OK, John, since you hit Soulards every so often, have you check out
> > that new Amish store across from the spice shop?
>
>
> > The price is $1.99 per pound.
>
>
> That's a good deal. Not that it would pay me to drive to Soulard.

The amount of food I come home with from soulard made it worth my trek
from Charlack (I-170 at Rock Rd) wroth it, even when gas hit $4 per
gallon last year. Always keep prices in mind, though. I hit Thies farm
and find okra is cheaper than at Soulard, and Save-a-Lot has bananas at
$0.33 per pound, with the cheapest at Soulard being $0.65 per pound
today. But I got a huge Rock Cantelope for $1, mushrooms at $1.25 per
pound, large zucchini 50 cents each. 4 pound restaurant bag of shredded
lettuce, $1. Cumulatively, it is worth the drive.

jt

On Aug 29, 6:14*pm, John Kuthe > wrote:
> On Aug 29, 4:50*pm, jt august > wrote:
>
> > OK, John, since you hit Soulards every so often, have you check out that
> > new Amish store across from the spice shop? *I got some ground beef from
> > them (as well as ground pork). *This stuff is locally raised, hand cut
> > (no bone scrapers), and though not officially certified, they said (and
> > looking at it I have to agree), it is roughly 85/15. *Meat scraps
> > include chuck and sirloin.
>
> > The price is $1.99 per pound. *Better than Straub's sale price. *And
> > this looks to me to be better in price and quality than John's Butcher
> > Shoppe, just around the corner from me.
>
> > jt
>
> Interesting! Thanks for the info JT!
>
> I really don't know the lean to fat ratio of Straub's ground beef.
> Straub's offers at least one, maybe two grades of ground beef leaner
> than their standard, but I always buy their standard (the others are
> price prohibitive for me). But I do know this, when I fry a burger
> pattie or brown some Straub's ground beef, I do NOT get much fat if
> any. in fact, I add olive oil when frying a pattie! Quite lean,
> certainly lean enough for me!

You fry burger patties? I often brown crumbled ground beef, but
frying a burger is not quite an act of desperation, but going in that
direction.
Wife & child would think me nuts if I offered them fried burgers. I'm
anything but anti fat, but I like lean burger because I like the
middle to be rare. One day I might get sick and die from raw,
commercial hamburger. Give me Shop'n Save's Diet Lean Ground Beef
anyway.

Hey, there was a thread about the diff between country fried and
chicken fried steak. How about frying trimmed pieces of chuck steak,
peppered and coated with semolina flour, and fried in 100% rendered
chicken fat? Then I salted them with Diamond Crystal Popcorn Salt.
Diet Superchill Rootbeer.
>
> But I will look into this Amish shop at Soulard, next time I am down
> there.

I am interested in their other cuts, of course strip, but the lean
tough cuts too, flap, skirt, etc.
>
> John Kuthe...

--Bryan

On Aug 29, 8:59*pm, jt august > wrote:
> In article >,
> *"Default User" > wrote:
>
> > jt august wrote:
>
> > > OK, John, since you hit Soulards every so often, have you check out
> > > that new Amish store across from the spice shop?
>
> > > The price is $1.99 per pound. *
>
> > That's a good deal. Not that it would pay me to drive to Soulard.
>
> The amount of food I come home with from soulard made it worth my trek
> from Charlack (I-170 at Rock Rd) wroth it, even when gas hit $4 per
> gallon last year. *Always keep prices in mind, though. *I hit Thies farm
> and find okra is cheaper than at Soulard, and Save-a-Lot has bananas at
> $0.33 per pound, with the cheapest at Soulard being $0.65 per pound
> today. *But I got a huge Rock Cantelope for $1, mushrooms at $1.25 per
> pound, large zucchini 50 cents each. *4 pound restaurant bag of shredded
> lettuce, $1. *Cumulatively, it is worth the drive.

Are you familiar with Hartke Nursery? Warson, just North of Olive.
>
> jt

--Bryan

On Aug 29, 10:04*pm, Bryan > wrote:
> On Aug 29, 6:14*pm, John Kuthe > wrote:
>
>
>
> > On Aug 29, 4:50*pm, jt august > wrote:
>
> > > OK, John, since you hit Soulards every so often, have you check out that
> > > new Amish store across from the spice shop? *I got some ground beef from
> > > them (as well as ground pork). *This stuff is locally raised, hand cut
> > > (no bone scrapers), and though not officially certified, they said (and
> > > looking at it I have to agree), it is roughly 85/15. *Meat scraps
> > > include chuck and sirloin.
>
> > > The price is $1.99 per pound. *Better than Straub's sale price. *And
> > > this looks to me to be better in price and quality than John's Butcher
> > > Shoppe, just around the corner from me.
>
> > > jt
>
> > Interesting! Thanks for the info JT!
>
> > I really don't know the lean to fat ratio of Straub's ground beef.
> > Straub's offers at least one, maybe two grades of ground beef leaner
> > than their standard, but I always buy their standard (the others are
> > price prohibitive for me). But I do know this, when I fry a burger
> > pattie or brown some Straub's ground beef, I do NOT get much fat if
> > any. in fact, I add olive oil when frying a pattie! Quite lean,
> > certainly lean enough for me!
>
> You fry burger patties? *I often brown crumbled ground beef, but
> frying a burger is not quite an act of desperation, but going in that
> direction.

I use the term "fry" uncomfortably. Sautee may be a better word. I use
a frying pan, but relatively low heat, and I turn often and add spices
as I go. First freshly ground black pepper, then garlic powder, then
Worchestershire on one side, Cabernet on the other, denting the pattie
to get more in the meat, then a few red pepper flakes, either basic or
marjoram (or both), then a little cheap BBQ sauce, and turn the heat
down to a simmer while whatever else I'm making cooks.

And they are medium to med-well done when I eat them.

John Kuthe...

"John Kuthe" > wrote in message
...
On Aug 29, 10:04 pm, Bryan > wrote:
> On Aug 29, 6:14 pm, John Kuthe > wrote:
>
>
>
> > On Aug 29, 4:50 pm, jt august > wrote:
>
> > > OK, John, since you hit Soulards every so often, have you check out
> > > that
> > > new Amish store across from the spice shop? I got some ground beef
> > > from
> > > them (as well as ground pork). This stuff is locally raised, hand cut
> > > (no bone scrapers), and though not officially certified, they said
> > > (and
> > > looking at it I have to agree), it is roughly 85/15. Meat scraps
> > > include chuck and sirloin.
>
> > > The price is $1.99 per pound. Better than Straub's sale price. And
> > > this looks to me to be better in price and quality than John's Butcher
> > > Shoppe, just around the corner from me.
>
> > > jt
>
> > Interesting! Thanks for the info JT!
>
> > I really don't know the lean to fat ratio of Straub's ground beef.
> > Straub's offers at least one, maybe two grades of ground beef leaner
> > than their standard, but I always buy their standard (the others are
> > price prohibitive for me). But I do know this, when I fry a burger
> > pattie or brown some Straub's ground beef, I do NOT get much fat if
> > any. in fact, I add olive oil when frying a pattie! Quite lean,
> > certainly lean enough for me!
>
> You fry burger patties? I often brown crumbled ground beef, but
> frying a burger is not quite an act of desperation, but going in that
> direction.

I use the term "fry" uncomfortably. Sautee may be a better word. I use
a frying pan, but relatively low heat,

===============

That's still frying... saute means to toss about while frying, I doubt you
do that with burgers, they'd break apart.
To fry means to cook in fat in an open pan... temperature doesn't enter into
it... whether it's gentle flame licked scrambled egg or bessemer furnace
blackened fish, both are still fried.

There is nothing negative about fried burgers, in fact most burgers are
cooked exactly that way... order a burger at any diner they're fried on a
griddle. I think a fried burger tastes better than grilled, frying retains
all the fond and produces moister meat. I think a fried steak tastes better
and is less dried too. Mostly I use my grill for chicken w/skin and
vegetables, rarely for beef steak or pork chops. When most folks talk pan
fried chicken they really mean braised.

In article
>,
Bryan > wrote:

> On Aug 29, 8:59*pm, jt august > wrote:
> > In article >,
> > *"Default User" > wrote:
> >
> > > jt august wrote:
> >
> > > > OK, John, since you hit Soulards every so often, have you check out
> > > > that new Amish store across from the spice shop?
> >
> > > > The price is $1.99 per pound. *
> >
> > > That's a good deal. Not that it would pay me to drive to Soulard.
> >
> > The amount of food I come home with from soulard made it worth my trek
> > from Charlack (I-170 at Rock Rd) wroth it, even when gas hit $4 per
> > gallon last year. *Always keep prices in mind, though. *I hit Thies farm
> > and find okra is cheaper than at Soulard, and Save-a-Lot has bananas at
> > $0.33 per pound, with the cheapest at Soulard being $0.65 per pound
> > today. *But I got a huge Rock Cantelope for $1, mushrooms at $1.25 per
> > pound, large zucchini 50 cents each. *4 pound restaurant bag of shredded
> > lettuce, $1. *Cumulatively, it is worth the drive.
>
> Are you familiar with Hartke Nursery? Warson, just North of Olive.
> >
> > jt
>
> --Bryan

Yes, I am. Nothing tangible to explain, but I just ain't crazy about
that place. I tend to prefer Thies Farms. What is it about Hartke's
that brings it up in this thread? Do they have a meat counter now? Or
is it their produce stand I head advertised on KMOX?

Speaking of produce stands, Romback's stand is closed now except on
Saturdays (I've heard, not verified). Found out why. Being right by
the monarch in CField Valley a.k.a. Gumbo Flats, the way the levy was
rebuilt after 93 impares drainage after heavy rains. The Rombacks got
flooded out twice last year, the August flood wiping their pumpkin crop
completely out. They had to truck in pumpkins last year, and their
prices were so high that they ended up eating too much. They just
couldn't go on any longer, and decided to sell over the winter.

A couple years ago, they had an off of $3M, but the bets they got in the
current economy is roughly $1, maybe less. The current owners are
farming it now, will likely flip it when the economy recovers and they
get a good enough offer.

Thies and Stuckmeyers are worried about October. Both have been
experiencing increasing volume for their halloween "theme parks" in the
last few years. Rombacks has been dropping off. If the new owners
don't do things better to lure more customers back, Thies and
Stuckmeyers may likely be overrun with more customers than they can
respectively handle. Last year at Thies Creve Coeur, the tractor ride
had a 50 minute queue on bad weather days, and there was a 20 minute
line to get in on good weather days. Stuckmeyers had lines of cars onto
141 trying to get in an overpacked parking lot. Romback's had ample
parking and no lines for anything, particularly in the produce stand.

jt