On 3/25/2017 9:33 PM, Cheri wrote:
> "Roy" > wrote in message news:3b06385e-2def-4efb-b823-
>
>> There was a time when pork hocks were fairly cheap but not any more.
>> In fact
>> they were considered a poor man's food.
>
>
> I know. I was pretty shocked at the price last time I bought them, same
> with chicken wings which used to be very cheap.
>
> Cheri

I remember many years ago the supermarket selling 5 pound bags of wings
for 5 cents a pound. That is equal to 35 cents a pound now. I blame
that guy in Buffalo that really got them moving.

On Sun, 26 Mar 2017 12:53:42 GMT, "l not -l" > wrote:

>
>On 25-Mar-2017, U.S. Janet B. > wrote:
>
>> On Sat, 25 Mar 2017 21:52:44 GMT, "l not -l" > wrote:
>>
>> snip
>>
>> But, it did remind me that I haven't had
>> >souse in a very long time and will check a couple of the local sausage
>> >makers to see if it can be found.
>>
>> I haven't seen any souse in many, many years. (beef? right) I used
>
>I have heard of beef souse, and mixed beef and pork; but, pork souse is what
>was available to us.
>
>> to love a sandwich with horseradish. You can probably still find some
>> in some old neighborhoods.
>> Janet US
>I did find an online seller with a store locator that showed availability in
>the STL area. We are fortunate to have great ethnic diversity in the
>region, with quite a number of sausage makers and specialty butcher shops,
>especially German and Italian.

Where I live was part of the great westward expansion and people
became diverse and mostly left their ethnic heritage behind.
Janet US

On Sun, 26 Mar 2017 09:48:27 -0400, jmcquown >
wrote:

>On 3/26/2017 8:51 AM, Janet wrote:
>> A beef carcase can provide plenty of roasts and steaks, but only one
>> tail and two kidneys...demand pushes up the price.
>>
>>
>> Janet UK
>
>For *years* I've wanted to make a steak & kidney pie. I cannot find
>beef kidneys anywhere. Not even at the independent meat market which
>just happens to be co-owned by a British woman. She told me she simply
>can't get them, not even lamb kidneys. So, no steak & kidney pie for me.
>
>Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>had to laugh a couple of years ago while talking with a neighbor. I
>mentioned I was making ox tail soup. He had no idea what it was. Then
>again, he doesn't cook. When I told him ox tails are, essentially, the
>beefy part of a cow's tail he cringed. LOL
>
>Jill
my husband told his mother during a phone call that we were having
oxtail soup for supper. She said 'Oh, I don't think I would like
that.' This from a farm woman in Iowa. It's beef, for heaven's
sake. And very delicious too. The only way I can get satisfactory
oxtails is to buy them at Cash and Carry (a restaurant supply). 10 #
for $60. They are huge, meaty things.
Janet US

On Sun, 26 Mar 2017 15:09:06 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On 2017-03-26 9:48 AM, jmcquown wrote:
>>
>> > Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>> > had to laugh a couple of years ago while talking with a neighbor. I
>> > mentioned I was making ox tail soup. He had no idea what it was. Then
>> > again, he doesn't cook. When I told him ox tails are, essentially, the
>> > beefy part of a cow's tail he cringed. LOL
>> >
>>
>> My son won't eat ox tails because he says it comes from too close to the
>> cow's ass.
>
> Not like rump steak, or round of beef, then.
> Or pork sausages (what does he think went down that tube).
> Or eggs.
>
> Janet UK

"they" don't know about that tube, never gave it a thought
Janet US

On 3/26/2017 9:53 AM, Dave Smith wrote:
> On 2017-03-26 9:48 AM, jmcquown wrote:
>
>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>> had to laugh a couple of years ago while talking with a neighbor. I
>> mentioned I was making ox tail soup. He had no idea what it was. Then
>> again, he doesn't cook. When I told him ox tails are, essentially, the
>> beefy part of a cow's tail he cringed. LOL
>>
>
> My son won't eat ox tails because he says it comes from too close to the
> cow's ass. Having grown up in the country I am surprised that he would
> reject it on that basis. He has certainly seen enough cattle in the
> fields to know that they usually have a lot of manure all over them.
>

That is why Jews don't eat the rump roast.

"Gary" wrote in message ...

Ed Pawlowski wrote:
>
> On 3/25/2017 9:33 PM, Cheri wrote:
> > "Roy" > wrote in message
> > news:3b06385e-2def-4efb-b823-
> >
> >> There was a time when pork hocks were fairly cheap but not any more.
> >> In fact
> >> they were considered a poor man's food.
> >
> >
> > I know. I was pretty shocked at the price last time I bought them, same
> > with chicken wings which used to be very cheap.
> >
> > Cheri
>
> I remember many years ago the supermarket selling 5 pound bags of wings
> for 5 cents a pound. That is equal to 35 cents a pound now. I blame
> that guy in Buffalo that really got them moving.

Yeah, wings are very overpriced. Plus half that weight is bones.
Try 'Buffalo whole chicken' or even better, 'Buffalo leg quarters.'
Cook them the same way as wings with all the toppings.
Not only just as good, but better imo. Rather than gnawing on a tiny
wing, how about chomping down on a full mouthful of chicken thigh?

And speaking of chicken, my grocery store has chicken leg quarters on
sale this week for 39 cents a pound. Ten pound bag for $3.90.
Also ground beast for $1.99 per pound. (75% lean).
I prefer the higher fat content on ground beef. It adds flavor and
you do drain much of it off after cooking.

So.... this week here, 3lbs ground beef and 10lbs chicken quarters
all for only $10 plus tax.

===

I have never seen the attraction of chicken wings or legs. Like you, I much
prefer thighs. I prefer those even to breast.


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

Cindy Hamilton wrote:
>
> We eat all of the bacon fat--just not all at once. Leftover bacon fat
> goes in a jar in the fridge. It's used for many things: scrambling
> eggs, cooking onions for soups, frying venison cutlets, etc.

Cindy - do you have any idea of how long bacon fat will last in the
fridge? I always save bacon fat that way but I only cook bacon maybe
once every 6 months. Only reason is that it's a pain to cook sometimes
but I sure do love it.

G.

Ed Pawlowski wrote:
>
> On 3/25/2017 9:33 PM, Cheri wrote:
> > "Roy" > wrote in message news:3b06385e-2def-4efb-b823-
> >
> >> There was a time when pork hocks were fairly cheap but not any more.
> >> In fact
> >> they were considered a poor man's food.
> >
> >
> > I know. I was pretty shocked at the price last time I bought them, same
> > with chicken wings which used to be very cheap.
> >
> > Cheri
>
> I remember many years ago the supermarket selling 5 pound bags of wings
> for 5 cents a pound. That is equal to 35 cents a pound now. I blame
> that guy in Buffalo that really got them moving.

Yeah, wings are very overpriced. Plus half that weight is bones.
Try 'Buffalo whole chicken' or even better, 'Buffalo leg quarters.'
Cook them the same way as wings with all the toppings.
Not only just as good, but better imo. Rather than gnawing on a tiny
wing, how about chomping down on a full mouthful of chicken thigh?

And speaking of chicken, my grocery store has chicken leg quarters on
sale this week for 39 cents a pound. Ten pound bag for $3.90.
Also ground beast for $1.99 per pound. (75% lean).
I prefer the higher fat content on ground beef. It adds flavor and
you do drain much of it off after cooking.

So.... this week here, 3lbs ground beef and 10lbs chicken quarters
all for only $10 plus tax.

l not -l wrote:
> On the rare occasion I do eat sardines, it will likely be in mustard sauce
> and on a cracker.

I'm with you there. That's mostly been my only experience with sardines.
The ones in mustard sauce and on plain premium saltines.

Not bad at home but I rarely eat them at home.
The time that they taste like the best food in the universe
is out on a boat fishing all day. Eat them for lunch and they
taste so good, you plan to go home and buy a case of them.

heheh

On Sat, 25 Mar 2017 20:55:38 -0700 (PDT), dsi1 >
wrote:

>On Saturday, March 25, 2017 at 5:12:22 PM UTC-10, U.S. Janet B. wrote:
>> On Sat, 25 Mar 2017 17:32:23 -0700 (PDT), dsi1 <dsi1yahoo.com>
>> wrote:
>>
>> >On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
>> >> On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
>> >> > wrote:
>> >>
>> >> >On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
>> >> >> On 3/25/2017 2:04 PM, Roy wrote:
>> >> >>
>> >> >>>
>> >> >>> There was a time when pork hocks were fairly cheap but not any more.
>> >> >>> In fact
>> >> >>> they were considered a poor man's food.
>> >> >>>
>> >> >>
>> >> >> So were short ribs. baby backs, and chicken wings. Those cheap foods
>> >> >> have been discovered by the masses and now are way too high.
>> >> >
>> >> >Yes sir. We have discussed this many times. What I have to ask is who
>> >> >are these masses who discovered them? I know that chicken wings are a
>> >> >very popular bar and restaurant item around here. It is the shirt ribs
>> >> >and ox tails that I have to wonder about. I rarely see them on a menu.
>> >> >As much as I love both short ribs and ox tails, I am not going to spend
>> >> >that much on a cut of meat that takes so much preparation, so much time
>> >> >and the addition of other ingredients when I can buy a steak for less
>> >> >and cook it in minutes with minimal work.
>> >>
>> >> go to an ethnic restaurant or one that specializes in soul food or the
>> >> like
>> >> Janet US
>> >
>> >We have a lot of ethnic restaurants but over here, they're called "restaurants." A soul food restaurant gives me pause though. Oddly enough, the only place I can get real barbecue is at Whole Foods. We don't have very many black folks. I can't say why that is.
>>
>> they are called restaurants here too. I was trying to indicate where
>> you might find oxtails, short ribs or something like that.
>
>Oxtail and short rib soup/stew are popular dishes. I'm not sure how things
>are on the mainland but oxtails here are really cow tails. Well that's my
>understanding - I'm no expert on this.

They're cow tails on the mainland too, one would be extremely hard
pressed to locate genuine oxtails.

On Sun, 26 Mar 2017 11:36:22 +0100, Janet > wrote:

>In article >, says...
>> Subject: Anyone cooking today?
>> From: l not -l >
>> Newsgroups: rec.food.cooking
>>
>>
>> On 25-Mar-2017, wrote:
>>
>> > Tinned sardines usta be poor peep's food, now The Donald hasta think
>> > about layin' down the gelt, four sheckles for a mouthful of guppys.
>>
>> I regularly buy 3.75 ounce tins of sardines for $1 to $1.29 each. Seems
>> like every couple of weeks our dominate supermarket chain has sardines 10
>> cans for $10; but, you don't have to buy 10. I bought 6 cans yesterday for
>> $1. That price applied to all four brands that they carry. I bough Beach
>> Cliff brand because that is the brand with 6 cans of spring water packed,
>> which is what my dog prefers.
>
> I buy our dog's sardines in that size of can for 34 pence UK each,
>that's 42 US cents. They're in tomato sauce, and half the price of the
>ones in oil (which he would enjoy just as much) or brine (which I
>wouldn't give him). That smkt (ASDA owned by Walmart) doesn't have them
>in spring water. Dogs love sardines and they're really good for their
>skin, coat and joints.
>
> The sardines are from "East central Atlantic".
>
> I like mashed sardines on buttered toast but prefer the ones in olive
>oil. With a squeeze of lemon juice.
>
>
> Janet UK

I don't consider water packed sardines worth cranking the
Swing-A-Way... however if you claim they'd be beneficial to my joint I
should give them a try.

I do enjoy those large oval tins of tomato packed sardines... used to
be called Tomato Herring back in the days when herring wasn't scarce.

On Sun, 26 Mar 2017 09:53:32 -0400, Dave Smith
> wrote:

>On 2017-03-26 9:48 AM, jmcquown wrote:
>
>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>> had to laugh a couple of years ago while talking with a neighbor. I
>> mentioned I was making ox tail soup. He had no idea what it was. Then
>> again, he doesn't cook. When I told him ox tails are, essentially, the
>> beefy part of a cow's tail he cringed. LOL
>
>My son won't eat ox tails because he says it comes from too close to the
>cow's ass.

Then he wouldn't eat any cuts from along the alimentary canal, that
leaves pitifully little other than jellied hooves, providing she
hasn't stepped in cow flop.

>Having grown up in the country I am surprised that he would
>reject it on that basis. He has certainly seen enough cattle in the
>fields to know that they usually have a lot of manure all over them.

If you've ever seen a cow excreate you'd know that she raises her tail
and spews a good six feet, nothing on her.

On 2017-03-26 8:47 AM, U.S. Janet B. wrote:
> On Sun, 26 Mar 2017 09:48:27 -0400, jmcquown >
> wrote:
>
>> On 3/26/2017 8:51 AM, Janet wrote:
>>> A beef carcase can provide plenty of roasts and steaks, but only one
>>> tail and two kidneys...demand pushes up the price.
>>>
>>>
>>> Janet UK
>>
>> For *years* I've wanted to make a steak & kidney pie. I cannot find
>> beef kidneys anywhere. Not even at the independent meat market which
>> just happens to be co-owned by a British woman. She told me she simply
>> can't get them, not even lamb kidneys. So, no steak & kidney pie for me.
>>
>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>> had to laugh a couple of years ago while talking with a neighbor. I
>> mentioned I was making ox tail soup. He had no idea what it was. Then
>> again, he doesn't cook. When I told him ox tails are, essentially, the
>> beefy part of a cow's tail he cringed. LOL
>>
>> Jill
> my husband told his mother during a phone call that we were having
> oxtail soup for supper. She said 'Oh, I don't think I would like
> that.' This from a farm woman in Iowa. It's beef, for heaven's
> sake. And very delicious too. The only way I can get satisfactory
> oxtails is to buy them at Cash and Carry (a restaurant supply). 10 #
> for $60. They are huge, meaty things.
> Janet US
>
Oxtail brawn is also good. I.e., like a pork/head cheese but made with
oxtails.
Graham

On 2017-03-26 11:14 AM, Wayne Boatwright wrote:
> On Sun 26 Mar 2017 08:21:09a, Gary told us...
>
>> Cindy Hamilton wrote:
>>>
>>> We eat all of the bacon fat--just not all at once. Leftover
>>> bacon fat goes in a jar in the fridge. It's used for many
>>> things: scrambling eggs, cooking onions for soups, frying
>>> venison cutlets, etc.
>>
>> Cindy - do you have any idea of how long bacon fat will last in
>> the fridge? I always save bacon fat that way but I only cook bacon
>> maybe once every 6 months. Only reason is that it's a pain to cook
>> sometimes but I sure do love it.
>>
>> G.
>
> Gary, I keep a perpetual jar of bacon fat in either the fridge or
> freezer and I've never had it go bad. I use it for seasoning quite a
> few things. BTW, I find it easiest to bake it a pound at a time.
> There are only two of us so we don't eat a lot of bacon at any one
> tinme; however, leftover bacon freezes well and is quick to thaw and
> reheat.
>
> Suet, OTOH, is raw and can turn rancid in either the fridge or freezer.
> It has a short shelf life, IMO.
>
French peasants in S. France used to store duck and goose confit for the
winter without the benefit of modern refrigeration.
I sometimes think that we've become too damn fussy!
Graham

On Sunday, March 26, 2017 at 2:03:20 AM UTC-10, Cindy Hamilton wrote:
> On Saturday, March 25, 2017 at 8:32:30 PM UTC-4, dsi1 wrote:
> > On Saturday, March 25, 2017 at 1:42:26 PM UTC-10, U.S. Janet B. wrote:
> > > On Sat, 25 Mar 2017 17:36:44 -0400, Dave Smith
> > > > wrote:
> > >
> > > >On 2017-03-25 2:33 PM, Ed Pawlowski wrote:
> > > >> On 3/25/2017 2:04 PM, Roy wrote:
> > > >>
> > > >>>
> > > >>> There was a time when pork hocks were fairly cheap but not any more.
> > > >>> In fact
> > > >>> they were considered a poor man's food.
> > > >>>
> > > >>
> > > >> So were short ribs. baby backs, and chicken wings. Those cheap foods
> > > >> have been discovered by the masses and now are way too high.
> > > >
> > > >Yes sir. We have discussed this many times. What I have to ask is who
> > > >are these masses who discovered them? I know that chicken wings are a
> > > >very popular bar and restaurant item around here. It is the shirt ribs
> > > >and ox tails that I have to wonder about. I rarely see them on a menu.
> > > >As much as I love both short ribs and ox tails, I am not going to spend
> > > >that much on a cut of meat that takes so much preparation, so much time
> > > >and the addition of other ingredients when I can buy a steak for less
> > > >and cook it in minutes with minimal work.
> > >
> > > go to an ethnic restaurant or one that specializes in soul food or the
> > > like
> > > Janet US
> >
> > We have a lot of ethnic restaurants but over here, they're called "restaurants." A soul food restaurant gives me pause though. Oddly enough, the only place I can get real barbecue is at Whole Foods. We don't have very many black folks. I can't say why that is.
>
> They weren't needed for slave labor in the islands. The indigenous
> population sufficed.
>
> Cindy Hamilton

Hawaii is indeed comprised of the descendants of slave labor but the native population could not provide enough fodder for the fields. The Chinese, Japanese, Portuguese, Filipino, Korean, et al., had to be imported to these isles. Our belief in social equality probably stems from the fact that we are descendants of such lowly stock.

On Sunday, March 26, 2017 at 10:22:46 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > We eat all of the bacon fat--just not all at once. Leftover bacon fat
> > goes in a jar in the fridge. It's used for many things: scrambling
> > eggs, cooking onions for soups, frying venison cutlets, etc.
>
> Cindy - do you have any idea of how long bacon fat will last in the
> fridge? I always save bacon fat that way but I only cook bacon maybe
> once every 6 months. Only reason is that it's a pain to cook sometimes
> but I sure do love it.

I've never worried about it; I know I've got some that was in the fridge
a good year. You could put it in a Ziploc, squish it flat and freeze
it. Then you can break off a piece when you need some. I'd expect
that to last pretty much indefinitely, barring a long power outage.

I've taken to cooking a pound at a time and freezing the bacon. Then
I can have a slice or two (or four) any time the mood takes me. My
common use for it is to crumble it into lentil soup, but I occasionally
reheat it in the microwave and have a BLT. Not as good as fresh-cooked,
but I rarely meet a BLT that I don't like.

Time was, people just kept their grease in a can on the back of the
stove and didn't worry about it.

Cindy Hamilton

On Sunday, March 26, 2017 at 10:21:18 AM UTC-4, S Viemeister wrote:
> On 3/26/2017 8:03 AM, Cindy Hamilton wrote:
>
> > They weren't needed for slave labor in the islands. The indigenous
> > population sufficed.
> >
> Too many native Hawaiians died from imported diseases, so Chinese and
> Japanese were imported. Asia is closer to Hawai'i than is Africa.

Of course. I wasn't thinking about that. Thanks for reminding me.

Cindy Hamilton

On Sun, 26 Mar 2017 10:47:31 -0600, graham > wrote:

>On 2017-03-26 8:47 AM, U.S. Janet B. wrote:
>> On Sun, 26 Mar 2017 09:48:27 -0400, jmcquown >
>> wrote:
>>
>>> On 3/26/2017 8:51 AM, Janet wrote:
>>>> A beef carcase can provide plenty of roasts and steaks, but only one
>>>> tail and two kidneys...demand pushes up the price.
>>>>
>>>>
>>>> Janet UK
>>>
>>> For *years* I've wanted to make a steak & kidney pie. I cannot find
>>> beef kidneys anywhere. Not even at the independent meat market which
>>> just happens to be co-owned by a British woman. She told me she simply
>>> can't get them, not even lamb kidneys. So, no steak & kidney pie for me.
>>>
>>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>>> had to laugh a couple of years ago while talking with a neighbor. I
>>> mentioned I was making ox tail soup. He had no idea what it was. Then
>>> again, he doesn't cook. When I told him ox tails are, essentially, the
>>> beefy part of a cow's tail he cringed. LOL
>>>
>>> Jill
>> my husband told his mother during a phone call that we were having
>> oxtail soup for supper. She said 'Oh, I don't think I would like
>> that.' This from a farm woman in Iowa. It's beef, for heaven's
>> sake. And very delicious too. The only way I can get satisfactory
>> oxtails is to buy them at Cash and Carry (a restaurant supply). 10 #
>> for $60. They are huge, meaty things.
>> Janet US
>>
>Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>oxtails.
>Graham

I've never seen or heard of that. I've only seen head cheese
Janet US

> wrote in message
...
> On Sun, 26 Mar 2017 09:53:32 -0400, Dave Smith
> > wrote:
>
>>On 2017-03-26 9:48 AM, jmcquown wrote:
>>
>>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>>> had to laugh a couple of years ago while talking with a neighbor. I
>>> mentioned I was making ox tail soup. He had no idea what it was. Then
>>> again, he doesn't cook. When I told him ox tails are, essentially, the
>>> beefy part of a cow's tail he cringed. LOL
>>
>>My son won't eat ox tails because he says it comes from too close to the
>>cow's ass.
>
> Then he wouldn't eat any cuts from along the alimentary canal, that
> leaves pitifully little other than jellied hooves, providing she
> hasn't stepped in cow flop.
>
>>Having grown up in the country I am surprised that he would
>>reject it on that basis. He has certainly seen enough cattle in the
>>fields to know that they usually have a lot of manure all over them.
>
> If you've ever seen a cow excreate you'd know that she raises her tail
> and spews a good six feet, nothing on her.


That's not always true at all. Have you ever milked cows?

Cheri

On 2017-03-26, Janet > wrote:

> You're confused; tallow is not beef dripping.

Thank you for clarifying. I jes knew a Brit would know.

nb

On Sun, 26 Mar 2017 14:26:54 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Sun, 26 Mar 2017 11:11:22 +0100, Janet > wrote:
>>
>> > Getting suet and dripping mixed up is like not knowing the difference
>> >between steak and kidney, or cream and butter.
>>
>> Or Janet UK and Mrs Bucket, I mean Bouquet.
>
> Keep trolling, useless ****wit Martin. Everyone here knows you never
>post about food or cooking because you haven't a clue about either.

Interesting point of view, but who's Martin?

On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
> On Sun, 26 Mar 2017 10:47:31 -0600, graham > wrote:
>
>> On 2017-03-26 8:47 AM, U.S. Janet B. wrote:
>>> On Sun, 26 Mar 2017 09:48:27 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 3/26/2017 8:51 AM, Janet wrote:
>>>>> A beef carcase can provide plenty of roasts and steaks, but only one
>>>>> tail and two kidneys...demand pushes up the price.
>>>>>
>>>>>
>>>>> Janet UK
>>>>
>>>> For *years* I've wanted to make a steak & kidney pie. I cannot find
>>>> beef kidneys anywhere. Not even at the independent meat market which
>>>> just happens to be co-owned by a British woman. She told me she simply
>>>> can't get them, not even lamb kidneys. So, no steak & kidney pie for me.
>>>>
>>>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>>>> had to laugh a couple of years ago while talking with a neighbor. I
>>>> mentioned I was making ox tail soup. He had no idea what it was. Then
>>>> again, he doesn't cook. When I told him ox tails are, essentially, the
>>>> beefy part of a cow's tail he cringed. LOL
>>>>
>>>> Jill
>>> my husband told his mother during a phone call that we were having
>>> oxtail soup for supper. She said 'Oh, I don't think I would like
>>> that.' This from a farm woman in Iowa. It's beef, for heaven's
>>> sake. And very delicious too. The only way I can get satisfactory
>>> oxtails is to buy them at Cash and Carry (a restaurant supply). 10 #
>>> for $60. They are huge, meaty things.
>>> Janet US
>>>
>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>> oxtails.
>> Graham
>
> I've never seen or heard of that. I've only seen head cheese
> Janet US
>

Here's a recipe for Suffolk* Oxtail Brawn.
https://nungkysman.wordpress.com/200...-oxtail-brawn/

*The county in England from where I originate.
Graham

On 3/26/2017 10:05 AM, Janet wrote:
> In article >, says...
>>
>> On 3/26/2017 8:51 AM, Janet wrote:
>>> A beef carcase can provide plenty of roasts and steaks, but only one
>>> tail and two kidneys...demand pushes up the price.
>>>
>>>
>>> Janet UK
>>
>> For *years* I've wanted to make a steak & kidney pie. I cannot find
>> beef kidneys anywhere. Not even at the independent meat market which
>> just happens to be co-owned by a British woman. She told me she simply
>> can't get them, not even lamb kidneys. So, no steak & kidney pie for me.
>
> I prefer lambs kidneys in S+KP, or at a pinch, pigs, are they more
> easily available for you?
>
> Janet UK

I already mentioned she said no lamb kidneys. Definitely not pigs.
There are simply no kidneys available in this area. I suspect those
things are used to make canned pet food rather than being consumed by
people. Just a guess, mind you. But I can't think of any other reason
not to be able to buy kidneys.

Jill

On 3/26/2017 2:18 PM, Cheri wrote:
> > wrote in message
>> If you've ever seen a cow excreate you'd know that she raises her tail
>> and spews a good six feet, nothing on her.
>
> That's not always true at all. Have you ever milked cows?
>
MY neighbour's cows like to walk up to my gate and distribute fertiliser
- it plops right down behind them.

On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:

>On 2017-03-26 12:10 PM, U.S. Janet B. wrote:

>>>
>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>> oxtails.
>>> Graham
>>
>> I've never seen or heard of that. I've only seen head cheese
>> Janet US
>>
>
>Here's a recipe for Suffolk* Oxtail Brawn.
>https://nungkysman.wordpress.com/200...-oxtail-brawn/
>
>*The county in England from where I originate.
>Graham

We lived a couple of years at Shotley Gate, outside of Ipswich. I
never heard of doing a brawn - love oxtail stew and it does set very
easily when cold, so can see a brawn. I don't know about your way but
the price of oxtails has escalated here, what used to be 3 or 4 joints
in a pack for a couple of dollars, is now six or seven argggh

On 2017-03-26 4:26 PM, wrote:
> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>
>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>
>>>>
>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>> oxtails.
>>>> Graham
>>>
>>> I've never seen or heard of that. I've only seen head cheese
>>> Janet US
>>>
>>
>> Here's a recipe for Suffolk* Oxtail Brawn.
>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>
>> *The county in England from where I originate.
>> Graham
>
> We lived a couple of years at Shotley Gate, outside of Ipswich. I
> never heard of doing a brawn - love oxtail stew and it does set very
> easily when cold, so can see a brawn. I don't know about your way but
> the price of oxtails has escalated here, what used to be 3 or 4 joints
> in a pack for a couple of dollars, is now six or seven argggh
>
Same he-(

On 2017-03-26 4:32 PM, S Viemeister wrote:

> MY neighbour's cows like to walk up to my gate and distribute fertiliser
> - it plops right down behind them.
>

It might be a good candidate for our town fair's cow flop bingo.
People buy tickets on a pool over which spot on the grid the cow craps
first.

On 2017-03-26 6:26 PM, wrote:
> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>
>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>
>>>>
>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>> oxtails.
>>>> Graham
>>>
>>> I've never seen or heard of that. I've only seen head cheese
>>> Janet US
>>>
>>
>> Here's a recipe for Suffolk* Oxtail Brawn.
>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>
>> *The county in England from where I originate.
>> Graham
>
> We lived a couple of years at Shotley Gate, outside of Ipswich. I
> never heard of doing a brawn - love oxtail stew and it does set very
> easily when cold, so can see a brawn. I don't know about your way but
> the price of oxtails has escalated here, what used to be 3 or 4 joints
> in a pack for a couple of dollars, is now six or seven argggh
>


$6-7 for a pack of 3-4? Around here it is more often more like $10-12.
There is not way I am spending that much on something that is 50%
bone, 25% fat and 25% meat and then spend a lot of time preparing it and
adding extra ingredients when I can pay the same amount and get a steak
that is almost all meat.

On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:

>On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>> On Sun, 26 Mar 2017 10:47:31 -0600, graham > wrote:
>>
>>> On 2017-03-26 8:47 AM, U.S. Janet B. wrote:
>>>> On Sun, 26 Mar 2017 09:48:27 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> On 3/26/2017 8:51 AM, Janet wrote:
>>>>>> A beef carcase can provide plenty of roasts and steaks, but only one
>>>>>> tail and two kidneys...demand pushes up the price.
>>>>>>
>>>>>>
>>>>>> Janet UK
>>>>>
>>>>> For *years* I've wanted to make a steak & kidney pie. I cannot find
>>>>> beef kidneys anywhere. Not even at the independent meat market which
>>>>> just happens to be co-owned by a British woman. She told me she simply
>>>>> can't get them, not even lamb kidneys. So, no steak & kidney pie for me.
>>>>>
>>>>> Fortunately I can find "ox tails" but yes, the price is exhorbitant. I
>>>>> had to laugh a couple of years ago while talking with a neighbor. I
>>>>> mentioned I was making ox tail soup. He had no idea what it was. Then
>>>>> again, he doesn't cook. When I told him ox tails are, essentially, the
>>>>> beefy part of a cow's tail he cringed. LOL
>>>>>
>>>>> Jill
>>>> my husband told his mother during a phone call that we were having
>>>> oxtail soup for supper. She said 'Oh, I don't think I would like
>>>> that.' This from a farm woman in Iowa. It's beef, for heaven's
>>>> sake. And very delicious too. The only way I can get satisfactory
>>>> oxtails is to buy them at Cash and Carry (a restaurant supply). 10 #
>>>> for $60. They are huge, meaty things.
>>>> Janet US
>>>>
>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>> oxtails.
>>> Graham
>>
>> I've never seen or heard of that. I've only seen head cheese
>> Janet US
>>
>
>Here's a recipe for Suffolk* Oxtail Brawn.
>https://nungkysman.wordpress.com/200...-oxtail-brawn/
>
>*The county in England from where I originate.
>Graham

thanks Graham. I've saved that. I have a recipe for a jelled meat
called Lillian Bishop's Sandwich Stuff. I will post separately.
Janet US

On Sun, 26 Mar 2017 19:26:16 -0300, wrote:

>On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>
>>On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>
>>>>
>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>> oxtails.
>>>> Graham
>>>
>>> I've never seen or heard of that. I've only seen head cheese
>>> Janet US
>>>
>>
>>Here's a recipe for Suffolk* Oxtail Brawn.
>>https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>
>>*The county in England from where I originate.
>>Graham
>
>We lived a couple of years at Shotley Gate, outside of Ipswich. I
>never heard of doing a brawn - love oxtail stew and it does set very
>easily when cold, so can see a brawn. I don't know about your way but
>the price of oxtails has escalated here, what used to be 3 or 4 joints
>in a pack for a couple of dollars, is now six or seven argggh

I feel your pain
Janet US

On 2017-03-26 4:58 PM, Dave Smith wrote:
> On 2017-03-26 6:26 PM, wrote:
>> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>>
>>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>>
>>>>>
>>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>>> oxtails.
>>>>> Graham
>>>>
>>>> I've never seen or heard of that. I've only seen head cheese
>>>> Janet US
>>>>
>>>
>>> Here's a recipe for Suffolk* Oxtail Brawn.
>>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>>
>>> *The county in England from where I originate.
>>> Graham
>>
>> We lived a couple of years at Shotley Gate, outside of Ipswich. I
>> never heard of doing a brawn - love oxtail stew and it does set very
>> easily when cold, so can see a brawn. I don't know about your way but
>> the price of oxtails has escalated here, what used to be 3 or 4 joints
>> in a pack for a couple of dollars, is now six or seven argggh
>>
>
>
> $6-7 for a pack of 3-4? Around here it is more often more like $10-12.
> There is not way I am spending that much on something that is 50% bone,
> 25% fat and 25% meat and then spend a lot of time preparing it and
> adding extra ingredients when I can pay the same amount and get a steak
> that is almost all meat.

It has always amazed me that packs of stewing beef always have such a
high price on them. I suppose it's because they are 100% lean. However,
it's obviously shin beef, the toughest cut that should always be the
cheapest!

On Sunday, March 26, 2017 at 6:42:18 PM UTC-6, graham wrote:
> On 2017-03-26 4:58 PM, Dave Smith wrote:
> > On 2017-03-26 6:26 PM, wrote:
> >> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
> >>
> >>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
> >>
> >>>>>
> >>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
> >>>>> oxtails.
> >>>>> Graham
> >>>>
> >>>> I've never seen or heard of that. I've only seen head cheese
> >>>> Janet US
> >>>>
> >>>
> >>> Here's a recipe for Suffolk* Oxtail Brawn.
> >>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
> >>>
> >>> *The county in England from where I originate.
> >>> Graham
> >>
> >> We lived a couple of years at Shotley Gate, outside of Ipswich. I
> >> never heard of doing a brawn - love oxtail stew and it does set very
> >> easily when cold, so can see a brawn. I don't know about your way but
> >> the price of oxtails has escalated here, what used to be 3 or 4 joints
> >> in a pack for a couple of dollars, is now six or seven argggh
> >>
> >
> >
> > $6-7 for a pack of 3-4? Around here it is more often more like $10-12.
> > There is not way I am spending that much on something that is 50% bone,
> > 25% fat and 25% meat and then spend a lot of time preparing it and
> > adding extra ingredients when I can pay the same amount and get a steak
> > that is almost all meat.
>
> It has always amazed me that packs of stewing beef always have such a
> high price on them. I suppose it's because they are 100% lean. However,
> it's obviously shin beef, the toughest cut that should always be the
> cheapest!

Two weeks ago Co-op had stew meat from the sirloin tip and is was marked as such.
It was excellent. I should have bought more.
Often I will buy boneless round roasts when on sale. Easy to cut up and
excellent for stewing. I was a meat cutter at one time and that helps a lot
in selecting meat.
====

On 2017-03-26 6:57 PM, Roy wrote:
> On Sunday, March 26, 2017 at 6:42:18 PM UTC-6, graham wrote:
>> On 2017-03-26 4:58 PM, Dave Smith wrote:
>>> On 2017-03-26 6:26 PM, wrote:
>>>> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>>>>
>>>>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>>>>
>>>>>>>
>>>>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>>>>> oxtails.
>>>>>>> Graham
>>>>>>
>>>>>> I've never seen or heard of that. I've only seen head cheese
>>>>>> Janet US
>>>>>>
>>>>>
>>>>> Here's a recipe for Suffolk* Oxtail Brawn.
>>>>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>>>>
>>>>> *The county in England from where I originate.
>>>>> Graham
>>>>
>>>> We lived a couple of years at Shotley Gate, outside of Ipswich. I
>>>> never heard of doing a brawn - love oxtail stew and it does set very
>>>> easily when cold, so can see a brawn. I don't know about your way but
>>>> the price of oxtails has escalated here, what used to be 3 or 4 joints
>>>> in a pack for a couple of dollars, is now six or seven argggh
>>>>
>>>
>>>
>>> $6-7 for a pack of 3-4? Around here it is more often more like $10-12.
>>> There is not way I am spending that much on something that is 50% bone,
>>> 25% fat and 25% meat and then spend a lot of time preparing it and
>>> adding extra ingredients when I can pay the same amount and get a steak
>>> that is almost all meat.
>>
>> It has always amazed me that packs of stewing beef always have such a
>> high price on them. I suppose it's because they are 100% lean. However,
>> it's obviously shin beef, the toughest cut that should always be the
>> cheapest!
>
> Two weeks ago Co-op had stew meat from the sirloin tip and is was marked as such.
> It was excellent. I should have bought more.
> Often I will buy boneless round roasts when on sale. Easy to cut up and
> excellent for stewing. I was a meat cutter at one time and that helps a lot
> in selecting meat.
> ====
>
I would buy round for stew, not that I make it very often as i live
alone. When the boys were at home, i used to buy blade for braising and
stews but although they "vacuumed" it up, I never liked the flavour.
My mother always made stews with shin beef. In fact she added it to her
pork cheese for extra oomph!
Which Co-Op?
Graham

On Sun, 26 Mar 2017 18:58:24 -0400, Dave Smith
> wrote:

>On 2017-03-26 6:26 PM, wrote:
>> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>>
>>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>>
>>>>>
>>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>>> oxtails.
>>>>> Graham
>>>>
>>>> I've never seen or heard of that. I've only seen head cheese
>>>> Janet US
>>>>
>>>
>>> Here's a recipe for Suffolk* Oxtail Brawn.
>>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>>
>>> *The county in England from where I originate.
>>> Graham
>>
>> We lived a couple of years at Shotley Gate, outside of Ipswich. I
>> never heard of doing a brawn - love oxtail stew and it does set very
>> easily when cold, so can see a brawn. I don't know about your way but
>> the price of oxtails has escalated here, what used to be 3 or 4 joints
>> in a pack for a couple of dollars, is now six or seven argggh
>>
>
>
>$6-7 for a pack of 3-4? Around here it is more often more like $10-12.
> There is not way I am spending that much on something that is 50%
>bone, 25% fat and 25% meat and then spend a lot of time preparing it and
>adding extra ingredients when I can pay the same amount and get a steak
>that is almost all meat.

Oxtail has a totally different flavour and I still buy it
occasionally. I use it as a stew, then soup.

On Sun, 26 Mar 2017 21:45:08 -0600, graham > wrote:

>On 2017-03-26 6:57 PM, Roy wrote:
>> On Sunday, March 26, 2017 at 6:42:18 PM UTC-6, graham wrote:
>>> On 2017-03-26 4:58 PM, Dave Smith wrote:
>>>> On 2017-03-26 6:26 PM, wrote:
>>>>> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
>>>>>
>>>>>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
>>>>>
>>>>>>>>
>>>>>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
>>>>>>>> oxtails.
>>>>>>>> Graham
>>>>>>>
>>>>>>> I've never seen or heard of that. I've only seen head cheese
>>>>>>> Janet US
>>>>>>>
>>>>>>
>>>>>> Here's a recipe for Suffolk* Oxtail Brawn.
>>>>>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
>>>>>>
>>>>>> *The county in England from where I originate.
>>>>>> Graham
>>>>>
>>>>> We lived a couple of years at Shotley Gate, outside of Ipswich. I
>>>>> never heard of doing a brawn - love oxtail stew and it does set very
>>>>> easily when cold, so can see a brawn. I don't know about your way but
>>>>> the price of oxtails has escalated here, what used to be 3 or 4 joints
>>>>> in a pack for a couple of dollars, is now six or seven argggh
>>>>>
>>>>
>>>>
>>>> $6-7 for a pack of 3-4? Around here it is more often more like $10-12.
>>>> There is not way I am spending that much on something that is 50% bone,
>>>> 25% fat and 25% meat and then spend a lot of time preparing it and
>>>> adding extra ingredients when I can pay the same amount and get a steak
>>>> that is almost all meat.
>>>
>>> It has always amazed me that packs of stewing beef always have such a
>>> high price on them. I suppose it's because they are 100% lean. However,
>>> it's obviously shin beef, the toughest cut that should always be the
>>> cheapest!
>>
>> Two weeks ago Co-op had stew meat from the sirloin tip and is was marked as such.
>> It was excellent. I should have bought more.
>> Often I will buy boneless round roasts when on sale. Easy to cut up and
>> excellent for stewing. I was a meat cutter at one time and that helps a lot
>> in selecting meat.
>> ====
>>
>I would buy round for stew, not that I make it very often as i live
>alone. When the boys were at home, i used to buy blade for braising and
>stews but although they "vacuumed" it up, I never liked the flavour.
>My mother always made stews with shin beef. In fact she added it to her
>pork cheese for extra oomph!
>Which Co-Op?
>Graham

I find stew good value, I don't think it is possible to make a small
quantity of stew that will taste good so I make what I used to make
then freeze 9/10ths of it - and it freezes well - giving myself ready
made meals for quite some time

On Sunday, March 26, 2017 at 9:45:12 PM UTC-6, graham wrote:
> On 2017-03-26 6:57 PM, Roy wrote:
> > On Sunday, March 26, 2017 at 6:42:18 PM UTC-6, graham wrote:
> >> On 2017-03-26 4:58 PM, Dave Smith wrote:
> >>> On 2017-03-26 6:26 PM, wrote:
> >>>> On Sun, 26 Mar 2017 13:42:09 -0600, graham > wrote:
> >>>>
> >>>>> On 2017-03-26 12:10 PM, U.S. Janet B. wrote:
> >>>>
> >>>>>>>
> >>>>>>> Oxtail brawn is also good. I.e., like a pork/head cheese but made with
> >>>>>>> oxtails.
> >>>>>>> Graham
> >>>>>>
> >>>>>> I've never seen or heard of that. I've only seen head cheese
> >>>>>> Janet US
> >>>>>>
> >>>>>
> >>>>> Here's a recipe for Suffolk* Oxtail Brawn.
> >>>>> https://nungkysman.wordpress.com/200...-oxtail-brawn/
> >>>>>
> >>>>> *The county in England from where I originate.
> >>>>> Graham
> >>>>
> >>>> We lived a couple of years at Shotley Gate, outside of Ipswich. I
> >>>> never heard of doing a brawn - love oxtail stew and it does set very
> >>>> easily when cold, so can see a brawn. I don't know about your way but
> >>>> the price of oxtails has escalated here, what used to be 3 or 4 joints
> >>>> in a pack for a couple of dollars, is now six or seven argggh
> >>>>
> >>>
> >>>
> >>> $6-7 for a pack of 3-4? Around here it is more often more like $10-12.
> >>> There is not way I am spending that much on something that is 50% bone,
> >>> 25% fat and 25% meat and then spend a lot of time preparing it and
> >>> adding extra ingredients when I can pay the same amount and get a steak
> >>> that is almost all meat.
> >>
> >> It has always amazed me that packs of stewing beef always have such a
> >> high price on them. I suppose it's because they are 100% lean. However,
> >> it's obviously shin beef, the toughest cut that should always be the
> >> cheapest!
> >
> > Two weeks ago Co-op had stew meat from the sirloin tip and is was marked as such.
> > It was excellent. I should have bought more.
> > Often I will buy boneless round roasts when on sale. Easy to cut up and
> > excellent for stewing. I was a meat cutter at one time and that helps a lot
> > in selecting meat.
> > ====
> >
> I would buy round for stew, not that I make it very often as i live
> alone. When the boys were at home, i used to buy blade for braising and
> stews but although they "vacuumed" it up, I never liked the flavour.
> My mother always made stews with shin beef. In fact she added it to her
> pork cheese for extra oomph!
> Which Co-Op?
> Graham

Vermilion Co-op although most of AB advertising is the same.

On 3/26/2017 11:55 AM, wrote:
> On Sat, 25 Mar 2017 20:55:38 -0700 (PDT), dsi1 >
> wrote:
>
>> Oxtail and short rib soup/stew are popular dishes. I'm not sure how things
>> are on the mainland but oxtails here are really cow tails. Well that's my
>> understanding - I'm no expert on this.
>
> They're cow tails on the mainland too, one would be extremely hard
> pressed to locate genuine oxtails.
>
Indeed, they're not from oxen and we all know that. It's just the way
they're labelled for sale. Maybe if dsl1 came to the mainland he'd
realize things aren't all that different.

Jill

On Sun, 26 Mar 2017 10:30:01 -0500, Gary > wrote:

>Ed Pawlowski wrote:
>>
>> On 3/25/2017 9:33 PM, Cheri wrote:
>> > "Roy" > wrote in message news:3b06385e-2def-4efb-b823-
>> >
>> >> There was a time when pork hocks were fairly cheap but not any more.
>> >> In fact
>> >> they were considered a poor man's food.
>> >
>> >
>> > I know. I was pretty shocked at the price last time I bought them, same
>> > with chicken wings which used to be very cheap.
>> >
>> > Cheri
>>
>> I remember many years ago the supermarket selling 5 pound bags of wings
>> for 5 cents a pound. That is equal to 35 cents a pound now. I blame
>> that guy in Buffalo that really got them moving.
>
>Yeah, wings are very overpriced. Plus half that weight is bones.
>Try 'Buffalo whole chicken' or even better, 'Buffalo leg quarters.'
>Cook them the same way as wings with all the toppings.
>Not only just as good, but better imo. Rather than gnawing on a tiny
>wing, how about chomping down on a full mouthful of chicken thigh?
>
>And speaking of chicken, my grocery store has chicken leg quarters on
>sale this week for 39 cents a pound. Ten pound bag for $3.90.
>Also ground beast for $1.99 per pound. (75% lean).
>I prefer the higher fat content on ground beef. It adds flavor and
>you do drain much of it off after cooking.
>
>So.... this week here, 3lbs ground beef and 10lbs chicken quarters
>all for only $10 plus tax.

Tax on food????

On 3/27/2017 8:30 PM, wrote:

>> So.... this week here, 3lbs ground beef and 10lbs chicken quarters
>> all for only $10 plus tax.
>
> Tax on food????
>


Pretty sleazy to tax it IMO, but some do.

States that tax groceries (rate if not fully taxed): Alabama, Arkansas
(3%), Hawaii, Idaho, Illinois (1%), Kansas, Mississippi, Missouri
(1.225%), Oklahoma, South Dakota, Tennessee (5.5%), Utah (1.75%),
Virginia (1.5% + 1% local option tax), and West Virginia (5%).Jan 11, 2008

On Mon, 27 Mar 2017 21:26:04 -0400, Ed Pawlowski > wrote:

>On 3/27/2017 8:30 PM, wrote:
>
>>> So.... this week here, 3lbs ground beef and 10lbs chicken quarters
>>> all for only $10 plus tax.
>>
>> Tax on food????
>>
>
>
>Pretty sleazy to tax it IMO, but some do.
>
>States that tax groceries (rate if not fully taxed): Alabama, Arkansas
>(3%), Hawaii, Idaho, Illinois (1%), Kansas, Mississippi, Missouri
>(1.225%), Oklahoma, South Dakota, Tennessee (5.5%), Utah (1.75%),
>Virginia (1.5% + 1% local option tax), and West Virginia (5%).Jan 11, 2008

I read somewhere that Chicago has an entertainment tax. So if you buy
a concert ticket or a ticket for a sports event, you pay a bit extra
because that's entertainment. Or that's how I understood it.