When I first moved here I discovered there's a honest-to-god butcher
shop in town. Catty-corner from Publix. I signed up to get email from
them. I occasionally buy some odd things there. For a while Publix
didn't carry Andouille sausage, for example. I could find it (frozen)
at this meat market.

It's an interesting shop. The owners are a husband and wife team. A
very Southern (born and raised) man and his English wife. It *is* a
butcher shop. But the also have freezer cases. They have racks of
interesting condiments, jellies and jams. Crackers. Jars of different
types of mustard. Bottles of hot sauce. A fun juxtaposition.

This week's email, written by his wife, says:

"It is time for us to think about Christmas orders. Please let us know
your requirements, just call or email your order.

New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
Somerset, England, caviar and LeGruyere cheese from Switzerland.

We will also process deer, provided it is quartered and on ice in
cooler. Please do not put in plastic bags, the ice cannot touch the
meat and will turn rancid."

I guess it must be deer season. I wouldn't bother with quail legs; too
small to bother with. (I feel the same way about chicken wings.) The
LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
to compare the price and quality with what I can buy elsewhere.

The price at this place is sure to be exhorbitant. I'd have to taste
it. Perhaps a bit on one of those table-water crackers that are on the
shelf by the jam.

Jill

On Sat, 07 Dec 2013 19:50:59 -0500, jmcquown >
wrote:

>When I first moved here I discovered there's a honest-to-god butcher
>shop in town. Catty-corner from Publix. I signed up to get email from
>them. I occasionally buy some odd things there. For a while Publix
>didn't carry Andouille sausage, for example. I could find it (frozen)
>at this meat market.
>
>It's an interesting shop. The owners are a husband and wife team. A
>very Southern (born and raised) man and his English wife. It *is* a
>butcher shop. But the also have freezer cases. They have racks of
>interesting condiments, jellies and jams. Crackers. Jars of different
>types of mustard. Bottles of hot sauce. A fun juxtaposition.
>
>This week's email, written by his wife, says:
>
>"It is time for us to think about Christmas orders. Please let us know
>your requirements, just call or email your order.
>
>New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
>Somerset, England, caviar and LeGruyere cheese from Switzerland.
>
>We will also process deer, provided it is quartered and on ice in
>cooler. Please do not put in plastic bags, the ice cannot touch the
>meat and will turn rancid."
>
>I guess it must be deer season. I wouldn't bother with quail legs; too
>small to bother with. (I feel the same way about chicken wings.) The
>LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
>to compare the price and quality with what I can buy elsewhere.
>
>The price at this place is sure to be exhorbitant. I'd have to taste
>it. Perhaps a bit on one of those table-water crackers that are on the
>shelf by the jam.
>
>Jill

I know I'm not going to rate a butcher shop by their quail legs, water
crackers, and jam.... let me know when you've tried their chuck
roasts, pork chops, and porterhouse.

On 12/7/2013 8:20 PM, Brooklyn1 wrote:
> On Sat, 07 Dec 2013 19:50:59 -0500, jmcquown >
> wrote:
>
>> When I first moved here I discovered there's a honest-to-god butcher
>> shop in town. Catty-corner from Publix. I signed up to get email from
>> them. I occasionally buy some odd things there. For a while Publix
>> didn't carry Andouille sausage, for example. I could find it (frozen)
>> at this meat market.
>>
>> It's an interesting shop. The owners are a husband and wife team. A
>> very Southern (born and raised) man and his English wife. It *is* a
>> butcher shop. But the also have freezer cases. They have racks of
>> interesting condiments, jellies and jams. Crackers. Jars of different
>> types of mustard. Bottles of hot sauce. A fun juxtaposition.
>>
>> This week's email, written by his wife, says:
>>
>> "It is time for us to think about Christmas orders. Please let us know
>> your requirements, just call or email your order.
>>
>> New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
>> Somerset, England, caviar and LeGruyere cheese from Switzerland.
>>
>> We will also process deer, provided it is quartered and on ice in
>> cooler. Please do not put in plastic bags, the ice cannot touch the
>> meat and will turn rancid."
>>
>> I guess it must be deer season. I wouldn't bother with quail legs; too
>> small to bother with. (I feel the same way about chicken wings.) The
>> LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
>> to compare the price and quality with what I can buy elsewhere.
>>
>> The price at this place is sure to be exhorbitant. I'd have to taste
>> it. Perhaps a bit on one of those table-water crackers that are on the
>> shelf by the jam.
>>
>> Jill
>
> I know I'm not going to rate a butcher shop by their quail legs, water
> crackers, and jam.... let me know when you've tried their chuck
> roasts, pork chops, and porterhouse.
>
I just thought it was funny. I've bought steaks from them before.
Prime ribeyes. A couple of bacon-wrapped filets. They charge a lot
more than Publix but I do think it was better meat. The thing is, I
don't eat a lot of steaks. Chuck roast I usually grind or just use as a
pot roast. No way I'm paying their higher prices for it.

The husband of this husband-wife team usually grills half chickens and
some other things in a big grill out front on Saturdays. Maybe that's
just in the summer.

For a while his wife was offering things like "home made lasagna" or
"cottage pie" in the cold case. Just reheat in the microwave. John and
I had been out running errands. We stopped in there to pick up a couple
of steaks. We were urged to please try one of her creations. So we
bought something and took it home. It was horribly bland. It was *so*
bland neither John or I could figure out if it was supposed to be the
lasagna or the cottage pie.

I don't think she does that anymore. Hopefully not.

Jill

On 12/7/2013 7:50 PM, jmcquown wrote:
> When I first moved here I discovered there's a honest-to-god butcher
> shop in town. Catty-corner from Publix. I signed up to get email from
> them. I occasionally buy some odd things there. For a while Publix
> didn't carry Andouille sausage, for example. I could find it (frozen)
> at this meat market.
>
> It's an interesting shop. The owners are a husband and wife team. A
> very Southern (born and raised) man and his English wife. It *is* a
> butcher shop. But the also have freezer cases. They have racks of
> interesting condiments, jellies and jams. Crackers. Jars of different
> types of mustard. Bottles of hot sauce. A fun juxtaposition.
>
> This week's email, written by his wife, says:
>
> "It is time for us to think about Christmas orders. Please let us know
> your requirements, just call or email your order.
>
> New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
> Somerset, England, caviar and LeGruyere cheese from Switzerland.
>
> We will also process deer, provided it is quartered and on ice in
> cooler. Please do not put in plastic bags, the ice cannot touch the
> meat and will turn rancid."
>
> I guess it must be deer season. I wouldn't bother with quail legs; too
> small to bother with. (I feel the same way about chicken wings.) The
> LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
> to compare the price and quality with what I can buy elsewhere.
>
> The price at this place is sure to be exhorbitant. I'd have to taste
> it. Perhaps a bit on one of those table-water crackers that are on the
> shelf by the jam.
>
> Jill

Sounds like a place I'd enjoy. Sure, the prices probably be a little
high but how often do you find gems like quail legs?

Deer season opened here last week.

On 12/7/2013 9:37 PM, Ed Pawlowski wrote:
> On 12/7/2013 7:50 PM, jmcquown wrote:
>> When I first moved here I discovered there's a honest-to-god butcher
>> shop in town. Catty-corner from Publix. I signed up to get email from
>> them. I occasionally buy some odd things there. For a while Publix
>> didn't carry Andouille sausage, for example. I could find it (frozen)
>> at this meat market.
>>
>> It's an interesting shop. The owners are a husband and wife team. A
>> very Southern (born and raised) man and his English wife. It *is* a
>> butcher shop. But the also have freezer cases. They have racks of
>> interesting condiments, jellies and jams. Crackers. Jars of different
>> types of mustard. Bottles of hot sauce. A fun juxtaposition.
>>
>> This week's email, written by his wife, says:
>>
>> "It is time for us to think about Christmas orders. Please let us know
>> your requirements, just call or email your order.
>>
>> New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
>> Somerset, England, caviar and LeGruyere cheese from Switzerland.
>>
>> We will also process deer, provided it is quartered and on ice in
>> cooler. Please do not put in plastic bags, the ice cannot touch the
>> meat and will turn rancid."
>>
>> I guess it must be deer season. I wouldn't bother with quail legs; too
>> small to bother with. (I feel the same way about chicken wings.) The
>> LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
>> to compare the price and quality with what I can buy elsewhere.
>>
>> The price at this place is sure to be exhorbitant. I'd have to taste
>> it. Perhaps a bit on one of those table-water crackers that are on the
>> shelf by the jam.
>>
>> Jill
>
> Sounds like a place I'd enjoy. Sure, the prices probably be a little
> high but how often do you find gems like quail legs?
>
<shrug> I enjoy it, too. But I never thought of quail legs as a gem.
A lot of guys I worked with in west TN went quail hunting. I can't see
going to all that trouble for a bird that small.

> Deer season opened here last week.

I gathered from that email it's deer season down. I've certainly seen a
lot of deer around lately. Thankfully no guns allowed on Dataw. That's
a good thing. No one needs a geriatric guy with a gun out hunting deer.
What's he going to do if he bags one? Haul it back on his golf cart?
LOLOL

Jill

In article >, jmcquown
> wrote:

>
> <shrug> I enjoy it, too. But I never thought of quail legs as a gem.
> A lot of guys I worked with in west TN went quail hunting. I can't see
> going to all that trouble for a bird that small.

I've eaten my share of quail and doves. Wild quail legs are usually
left in the field in Nevada. Breasts are kept. What you read may have
been a misprint. They might have meant quail eggs which are fairly
common and equally useless to other than a starving man.
But quail eggs are culinarily cool and expensive. Quail legs shouldn't
be. I figure it would take a hundred of them to feed a person poorly.
2 cents.

leo

jmcquown wrote:
>
> I gathered from that email it's deer season down. I've certainly seen a
> lot of deer around lately. Thankfully no guns allowed on Dataw. That's
> a good thing. No one needs a geriatric guy with a gun out hunting deer.
> What's he going to do if he bags one? Haul it back on his golf cart?
> LOLOL

My grandfather hunted until age 94. Then some of the "kids" decided he
was too old to be tramping around in the woods by himself and made him
quit. He was very healthy up until then. Once they took away the good
exercise and his love of life, he turned old quickly. He lived a few
more declining years until age 97 or 98. IMO (and my mom's opinion),
they should have let him continue to do what he loved. So what if he
collapsed and died out in the woods. I'm sure he would have preferred
to go out that way.

His father lived until age 102.
Funny story there. There was a short article and a picture of him in
the newspaper about turning age 100. It shows him sitting at the table
reading his bible. My mom hated that picture because it was so faked.
Turns out, he never did learn to read. hahaha (This is hillbilly/coal
mining country)

G.

Leonard Blaisdell wrote:

> I've eaten my share of quail and doves. Wild quail legs are usually
> left in the field in Nevada. Breasts are kept. What you read may have
> been a misprint. They might have meant quail eggs which are fairly
> common and equally useless to other than a starving man.
> But quail eggs are culinarily cool and expensive. Quail legs shouldn't
> be. I figure it would take a hundred of them to feed a person poorly.
> 2 cents.

I shot one quail once. I cooked the whole bird but even with that it
was nothing but a small appetizer.

G.

"jmcquown" > wrote in message
...
> When I first moved here I discovered there's a honest-to-god butcher shop
> in town. Catty-corner from Publix. I signed up to get email from them.
> I occasionally buy some odd things there. For a while Publix didn't carry
> Andouille sausage, for example. I could find it (frozen) at this meat
> market.
>
> It's an interesting shop. The owners are a husband and wife team. A very
> Southern (born and raised) man and his English wife. It *is* a butcher
> shop. But the also have freezer cases. They have racks of interesting
> condiments, jellies and jams. Crackers. Jars of different types of
> mustard. Bottles of hot sauce. A fun juxtaposition.

We get that in a lot of our butcher shops too)




>
> This week's email, written by his wife, says:
>
> "It is time for us to think about Christmas orders. Please let us know
> your requirements, just call or email your order.
>
> New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
> Somerset, England, caviar and LeGruyere cheese from Switzerland.
>
> We will also process deer, provided it is quartered and on ice in cooler.
> Please do not put in plastic bags, the ice cannot touch the meat and will
> turn rancid."
>
> I guess it must be deer season. I wouldn't bother with quail legs; too
> small to bother with. (I feel the same way about chicken wings.) The
> LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
> to compare the price and quality with what I can buy elsewhere.
>
> The price at this place is sure to be exhorbitant. I'd have to taste it.
> Perhaps a bit on one of those table-water crackers that are on the shelf
> by the jam.
>
> Jill
>

--
http://www.helpforheroes.org.uk/shop/

"Leonard Blaisdell" > wrote in message
...
> In article >, jmcquown
> > wrote:
>
>>
>> <shrug> I enjoy it, too. But I never thought of quail legs as a gem.
>> A lot of guys I worked with in west TN went quail hunting. I can't see
>> going to all that trouble for a bird that small.
>
> I've eaten my share of quail and doves. Wild quail legs are usually
> left in the field in Nevada. Breasts are kept. What you read may have
> been a misprint. They might have meant quail eggs which are fairly
> common and equally useless to other than a starving man.
> But quail eggs are culinarily cool and expensive. Quail legs shouldn't
> be. I figure it would take a hundred of them to feed a person poorly.
> 2 cents.

Pretty much what my husband does when he is hunting. He cleans his kill in
the field and other animals eat it.

--
http://www.helpforheroes.org.uk/shop/

"Gary" > wrote in message ...
> jmcquown wrote:
>>
>> I gathered from that email it's deer season down. I've certainly seen a
>> lot of deer around lately. Thankfully no guns allowed on Dataw. That's
>> a good thing. No one needs a geriatric guy with a gun out hunting deer.
>> What's he going to do if he bags one? Haul it back on his golf cart?
>> LOLOL
>
> My grandfather hunted until age 94. Then some of the "kids" decided he
> was too old to be tramping around in the woods by himself and made him
> quit. He was very healthy up until then. Once they took away the good
> exercise and his love of life, he turned old quickly. He lived a few
> more declining years until age 97 or 98. IMO (and my mom's opinion),
> they should have let him continue to do what he loved. So what if he
> collapsed and died out in the woods. I'm sure he would have preferred
> to go out that way.

I'm with your Mom on that one, so long as he wasn't a danger to anyone else.
How better to go doing something he loved.


>
> His father lived until age 102.
> Funny story there. There was a short article and a picture of him in
> the newspaper about turning age 100. It shows him sitting at the table
> reading his bible. My mom hated that picture because it was so faked.
> Turns out, he never did learn to read. hahaha (This is hillbilly/coal
> mining country)

I bet he was proud of that picture though

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "jmcquown" > wrote in message
> ...
> > When I first moved here I discovered there's a honest-to-god butcher shop
> > in town. Catty-corner from Publix. I signed up to get email from them.
> > I occasionally buy some odd things there. For a while Publix didn't carry
> > Andouille sausage, for example. I could find it (frozen) at this meat
> > market.
> >
> > It's an interesting shop. The owners are a husband and wife team. A very
> > Southern (born and raised) man and his English wife. It *is* a butcher
> > shop. But the also have freezer cases. They have racks of interesting
> > condiments, jellies and jams. Crackers. Jars of different types of
> > mustard. Bottles of hot sauce. A fun juxtaposition.
>
> We get that in a lot of our butcher shops too)

One of these days, I'd like to try a bottle of your UK Mushroom
Ketchup. I'll go online to order it someday.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>> > When I first moved here I discovered there's a honest-to-god butcher
>> > shop
>> > in town. Catty-corner from Publix. I signed up to get email from
>> > them.
>> > I occasionally buy some odd things there. For a while Publix didn't
>> > carry
>> > Andouille sausage, for example. I could find it (frozen) at this meat
>> > market.
>> >
>> > It's an interesting shop. The owners are a husband and wife team. A
>> > very
>> > Southern (born and raised) man and his English wife. It *is* a butcher
>> > shop. But the also have freezer cases. They have racks of interesting
>> > condiments, jellies and jams. Crackers. Jars of different types of
>> > mustard. Bottles of hot sauce. A fun juxtaposition.
>>
>> We get that in a lot of our butcher shops too)
>
> One of these days, I'd like to try a bottle of your UK Mushroom
> Ketchup. I'll go online to order it someday.

I doubt it is what you think It is very thin and watery. It is the
flavour that it is used for.

--
http://www.helpforheroes.org.uk/shop/

On 12/8/2013 11:57 AM, Sqwertz wrote:
> So I am still equally confused.
>
> -sw

And the Shell station?

http://www.yelp.com/user_details?use...qvcdFuU1dR8bgA

Shell Gas Station
Categories: Gas & Service Stations, Convenience Stores
Neighborhoods: 78704 (South Austin), South Lamar District
1.0 star rating 12/17/2012 First to Review
I went in to buy cigarettes as I do twice a week for the last 6 months
and was given "short" cigarettes instead of the longer 100's style. I
was halfway out the door when I realized the mistake. The door hadn't
even had time to close behind me when I went back in to get the right
cigarettes. Had to wait behind a few other people at the cash register
but when I got there he said they have a policy that once you leave the
store you cannot return or exchange anything. I told him the door never
even closed behind me so technically I never left the store. And more
importantly you gave me the wrong cigarettes. It was a simple exchange.

He said "No, you asked for 'Short' cigarettes", which was total BS as I
told him, "I do this twice a week, and you give me the correct
cigarettes every other time. The word "shorts" is not even in my
vocabulary." He still insisted those are what I asked for. Rather than
providing the simplest customer service he chose to argue with me and
insist I said something that I didn't. He refused to exchange the
cigarettes for the ones I originally asked for.

This is the same Shell station where a woman accused the store clerk
(Amirali Noorji Maknojia, age 44) of sexually assaulting her in the
bathroom back on March 4th, 2008 (story available in
http://Statesmen.com archives, author Tony Plohetski). While I didn't
exactly get raped in the sexual sense, I'm still amazed at the
treatment. It's clear that their pig-headed customer service still has
a quite a ways to go if they can't even provide the most basic customer
service for regular customers.
Was this review …?

On 12/8/2013 1:57 PM, Sqwertz wrote:
> On Sat, 07 Dec 2013 22:00:48 -0800, Leonard Blaisdell wrote:
>
>> In article >, jmcquown
>> > wrote:
>>
>>>
>>> <shrug> I enjoy it, too. But I never thought of quail legs as a gem.
>>> A lot of guys I worked with in west TN went quail hunting. I can't see
>>> going to all that trouble for a bird that small.
>>
>> I've eaten my share of quail and doves. Wild quail legs are usually
>> left in the field in Nevada. Breasts are kept. What you read may have
>> been a misprint. They might have meant quail eggs...
>
> That was my first impression, too. The bacon would outweight the
> quail legs by 10:1. But I looked up pictures of quail legs on Google
> and some of them look quite meaty - as big as pheasant (with thigh
> attached). Then I thought what are the chances that a
> butcher-specialty shop would carry raw bacon-wrapped cooked quail
> eggs? So I am still equally confused.
>
> -sw
>
English is her first language, but it seems she's not very good at
descriptive writing. This is *definitely* a case where a picture would
be worth a thousand words. Maybe I'll email suggesting they do that
going forward.

If I happen to be there before Christmas I'll check it out. I might
even remember to take my camera.

I have to say the woman co-owner is rather odd. The first time I went
in there I picked up a couple of packages of "shrimp dawgs".
(Interesting shrimp & pork sausages.) She went to ring it up. She
looked at me and said, "You *do* know these are $20?" Good lord! Great
way to greet a new customer: imply they can't afford whatever it is they
are buying.

Jill

On 12/7/2013 9:37 PM, Ed Pawlowski wrote:
> On 12/7/2013 7:50 PM, jmcquown wrote:

>
> Sounds like a place I'd enjoy. Sure, the prices probably be a little
> high but how often do you find gems like quail legs?
>
> Deer season opened here last week.

I have no idea what a "publix" is but this meat shop sounds interesting.
Any place that sells quail, buffalo, Emu, ostrich, kangaroo, camel
(i've never tried camel but wish too) etc. I'd EVEN settle for good
quality white veal which cannot be found in local shops.

What bothers me is in Ontario they do not allow the sale of wild deer,
only farmed Elk/Venison. The place that's a 2 minute walk from me does
do excellent Venison jerky. It's a nice treat.

On Sun, 08 Dec 2013 07:10:52 -0500, Gary > wrote:

>Leonard Blaisdell wrote:
>
>> I've eaten my share of quail and doves. Wild quail legs are usually
>> left in the field in Nevada. Breasts are kept. What you read may have
>> been a misprint. They might have meant quail eggs which are fairly
>> common and equally useless to other than a starving man.
>> But quail eggs are culinarily cool and expensive. Quail legs shouldn't
>> be. I figure it would take a hundred of them to feed a person poorly.
>> 2 cents.
>
>I shot one quail once. I cooked the whole bird but even with that it
>was nothing but a small appetizer.
>
>G.

I'd much rather nibble an A cup.

On 12/8/2013 4:12 PM, Brooklyn1 wrote:
> On Sun, 08 Dec 2013 07:10:52 -0500, Gary > wrote:
>
>> Leonard Blaisdell wrote:
>>
>>> I've eaten my share of quail and doves. Wild quail legs are usually
>>> left in the field in Nevada. Breasts are kept. What you read may have
>>> been a misprint. They might have meant quail eggs which are fairly
>>> common and equally useless to other than a starving man.
>>> But quail eggs are culinarily cool and expensive. Quail legs shouldn't
>>> be. I figure it would take a hundred of them to feed a person poorly.
>>> 2 cents.
>>
>> I shot one quail once. I cooked the whole bird but even with that it
>> was nothing but a small appetizer.
>>
>> G.
>
> I'd much rather nibble an A cup.
>
Please, get over it.

Jill

In article >,
says...
>
> When I first moved here I discovered there's a honest-to-god butcher
> shop in town. Catty-corner from Publix. I signed up to get email from
> them. I occasionally buy some odd things there. For a while Publix
> didn't carry Andouille sausage, for example. I could find it (frozen)
> at this meat market.
>
> It's an interesting shop. The owners are a husband and wife team. A
> very Southern (born and raised) man and his English wife. It *is* a
> butcher shop. But the also have freezer cases. They have racks of
> interesting condiments, jellies and jams. Crackers. Jars of different
> types of mustard. Bottles of hot sauce. A fun juxtaposition.
>
> This week's email, written by his wife, says:
>
> "It is time for us to think about Christmas orders. Please let us know
> your requirements, just call or email your order.
>
> New this week, quail legs wrapped in bacon, Barbers Cheddar cheese from
> Somerset, England, caviar and LeGruyere cheese from Switzerland.
>
> We will also process deer, provided it is quartered and on ice in
> cooler. Please do not put in plastic bags, the ice cannot touch the
> meat and will turn rancid."
>
> I guess it must be deer season. I wouldn't bother with quail legs; too
> small to bother with. (I feel the same way about chicken wings.) The
> LeGruyere cheese sounds good. Then again, I love gruyere. I'll have
> to compare the price and quality with what I can buy elsewhere.
>
> The price at this place is sure to be exhorbitant. I'd have to taste
> it. Perhaps a bit on one of those table-water crackers that are on the
> shelf by the jam.
>
> Jill

We've got a pretty cool butcher/meat market up the street from us. It's
clientele is majority Latino but that never bothered me. Besies, I know
enough Spanish that I can get by. One of the counter guys noted it one
time and I told him "No me molesta!".

I like the fact that I can get meats cut to MY specifications. None of
that pre-pack stuff you find at the supermarkets. And if I want freshly
ground beef, I get freshly ground beef, or 1/8" sliced bacon, etc.

And I can whole chicken or mad amounts of parted chicken there too. And
they even have whole pork shoulder. Yum!