https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg


John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian

On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>
> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>
>
> John Kuthe
>
B o r i n g.

On Saturday, July 25, 2020 at 9:46:35 PM UTC-5, wrote:
> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
> >
> > https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
> >
> >
> > John Kuthe
> >
> B o r i n g.

Delicious and nutritious! NOT boring!

John Kuthe...

On 7/25/2020 10:46 PM, wrote:
> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>>
>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>>
>>
>> John Kuthe
>>
> B o r i n g.
>
You took the word right out of my mouth, Joan. B O R I N G.

I had spinach pizza for dinner last night.

Jill

On 7/25/2020 10:49 PM, John Kuthe wrote:
> On Saturday, July 25, 2020 at 9:46:35 PM UTC-5, wrote:
>> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>>>
>>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>>>
>>>
>>> John Kuthe
>>>
>> B o r i n g.
>
> Delicious and nutritious! NOT boring!
>
> John Kuthe...
>
Cooking and eating the same darn thing every day *is* B O R I N G. If
you're trying to impress anyone with this VSTD thing you're failing
miserably.

Jill

On Sunday, July 26, 2020 at 6:55:23 AM UTC-5, jmcquown wrote:
> On 7/25/2020 10:49 PM, John Kuthe wrote:
> > On Saturday, July 25, 2020 at 9:46:35 PM UTC-5, wrote:
> >> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
> >>>
> >>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
> >>>
> >>>
> >>> John Kuthe
> >>>
> >> B o r i n g.
> >
> > Delicious and nutritious! NOT boring!
> >
> > John Kuthe...
> >
> Cooking and eating the same darn thing every day *is* B O R I N G. If
> you're trying to impress anyone with this VSTD thing you're failing
> miserably.
>
> Jill

I vary it slightly, every day.

And good nutritious food is never boring, but filling and delicious!

John Kuthe...

On 7/26/2020 8:34 AM, John Kuthe wrote:
> On Sunday, July 26, 2020 at 6:55:23 AM UTC-5, jmcquown wrote:
>> On 7/25/2020 10:49 PM, John Kuthe wrote:
>>> On Saturday, July 25, 2020 at 9:46:35 PM UTC-5, wrote:
>>>> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>>>>>
>>>>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>>>>>
>>>>>
>>>>> John Kuthe
>>>>>
>>>> B o r i n g.
>>>
>>> Delicious and nutritious! NOT boring!
>>>
>>> John Kuthe...
>>>
>> Cooking and eating the same darn thing every day *is* B O R I N G. If
>> you're trying to impress anyone with this VSTD thing you're failing
>> miserably.
>>
>> Jill
>
> I vary it slightly, every day.
>
> And good nutritious food is never boring, but filling and delicious!
>
> John Kuthe...
>
Whatever. I eat good nutritious food every day. It's filling and
delicious. It's not the same damn thing every day, ad infinitum. Vary
what? The beans or the mashed potatoes at the bottom of that muck?

I know vegetarians who are much more creative about food than you are.
Beans, potatoes and overcooked vegetables piled on top of each other
don't even come close. You say you "vary it". I say variety is a word
you aren't familiar with. B O R I N G

Jill

On 7/26/2020 7:55 AM, jmcquown wrote:
> On 7/25/2020 10:49 PM, John Kuthe wrote:
>> On Saturday, July 25, 2020 at 9:46:35 PM UTC-5,
>> wrote:
>>> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>>>>
>>>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>>>>
>>>>
>>>> John Kuthe
>>>>
>>> B o r i n g.
>>
>> Delicious and nutritious! NOT boring!
>>
>> John Kuthe...
>>
> Cooking and eating the same darn thing every day *is* B O R I N G.Â* If
> you're trying to impress anyone with this VSTD thing you're failing
> miserably.
>
> Jill

I find it inspirational. It would inspire me to buy a really big steak!

On 7/26/2020 9:17 AM, Ed Pawlowski wrote:
> On 7/26/2020 7:55 AM, jmcquown wrote:
>> On 7/25/2020 10:49 PM, John Kuthe wrote:
>>> On Saturday, July 25, 2020 at 9:46:35 PM UTC-5,
>>> wrote:
>>>> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>>>>>
>>>>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>>>>>
>>>>>
>>>>> John Kuthe
>>>>>
>>>> B o r i n g.
>>>
>>> Delicious and nutritious! NOT boring!
>>>
>>> John Kuthe...
>>>
>> Cooking and eating the same darn thing every day *is* B O R I N G.Â* If
>> you're trying to impress anyone with this VSTD thing you're failing
>> miserably.
>>
>> Jill
>
> I find it inspirational.Â* It would inspire me to buy a really big steak!

I bought a couple of really nice chuck-eye steaks the other day. Just
waiting for things to cool off a bit before I grill one of them.

Jill

On 2020-07-26 7:30 a.m., jmcquown wrote:
> On 7/26/2020 9:17 AM, Ed Pawlowski wrote:
>> On 7/26/2020 7:55 AM, jmcquown wrote:
>>> On 7/25/2020 10:49 PM, John Kuthe wrote:
>>>> On Saturday, July 25, 2020 at 9:46:35 PM UTC-5,
>>>> wrote:
>>>>> On Saturday, July 25, 2020 at 5:18:39 PM UTC-5, John Kuthe wrote:
>>>>>>
>>>>>> https://i.postimg.cc/RCy240RZ/7-25-2020-VSTL-Meal.jpg
>>>>>>
>>>>>>
>>>>>> John Kuthe
>>>>>>
>>>>> B o r i n g.
>>>>
>>>> Delicious and nutritious! NOT boring!
>>>>
>>>> John Kuthe...
>>>>
>>> Cooking and eating the same darn thing every day *is* B O R I N G.
>>> If you're trying to impress anyone with this VSTD thing you're
>>> failing miserably.
>>>
>>> Jill
>>
>> I find it inspirational.Â* It would inspire me to buy a really big steak!
>
> I bought a couple of really nice chuck-eye steaks the other day.Â* Just
> waiting for things to cool off a bit before I grill one of them.
>
> Jill
I wonder if that is the same as oyster blade, which is a very tender cut
that has a line of gristle dividing it in half.

On 7/26/2020 9:54 AM, graham wrote:
> On 2020-07-26 7:30 a.m., jmcquown wrote:
>> On 7/26/2020 9:17 AM, Ed Pawlowski wrote:
>>>
>>> I find it inspirational.Â* It would inspire me to buy a really big steak!
>>
>> I bought a couple of really nice chuck-eye steaks the other day.Â* Just
>> waiting for things to cool off a bit before I grill one of them.
>>
>> Jill
> I wonder if that is the same as oyster blade, which is a very tender cut
> that has a line of gristle dividing it in half.

I had to look up 'oyster blade'. Chuck-eye is marbled but not
separated with what I'd call gristle. The word gristle conjures up
tough and fibrous. But the terms about the cut might just be synonymous.

Back in the day in the US the chuck-eye steak was sometimes called
"Delmonico". Chuck eye is a close cousin to a ribeye. The ones I bought
are about 1 inch thick. I can't wait for the weather to cool off so I
can think about grilling one alongside some corn on the cob or perhaps
sliced summer squash. Yellow crookneck or zucchini or corn... any of
that would be delicious.

Jill

On 2020-07-26 10:28 a.m., jmcquown wrote:
> On 7/26/2020 9:54 AM, graham wrote:
>> On 2020-07-26 7:30 a.m., jmcquown wrote:
>>> On 7/26/2020 9:17 AM, Ed Pawlowski wrote:

> I had to look up 'oyster blade'. Â* Chuck-eye is marbled but not
> separated with what I'd call gristle.Â* The word gristle conjures up
> tough and fibrous. But the terms about the cut might just be synonymous.
>
> Back in the day in the US the chuck-eye steak was sometimes called
> "Delmonico".Â* Chuck eye is a close cousin to a ribeye. The ones I bought
> are about 1 inch thick.Â* I can't wait for the weather to cool off so I
> can think about grilling one alongside some corn on the cob or perhaps
> sliced summer squash.Â* Yellow crookneck or zucchini or corn... any of
> that would be delicious.

This may be another case of meat cuts being named differently in
different regions. I have not seen anything labelled at a Delmonico
steak in decades. The cut that was called Delmonico is now a Rib Eye.
FIWI a London Broil is something complete different here than what it
is elsewhere.

On 7/26/2020 10:32 AM, Dave Smith wrote:
> On 2020-07-26 10:28 a.m., jmcquown wrote:
>> On 7/26/2020 9:54 AM, graham wrote:
>>> On 2020-07-26 7:30 a.m., jmcquown wrote:
>>>> On 7/26/2020 9:17 AM, Ed Pawlowski wrote:
>
>> I had to look up 'oyster blade'. Â* Chuck-eye is marbled but not
>> separated with what I'd call gristle.Â* The word gristle conjures up
>> tough and fibrous. But the terms about the cut might just be
>> synonymous.
>>
>> Back in the day in the US the chuck-eye steak was sometimes called
>> "Delmonico".Â* Chuck eye is a close cousin to a ribeye. The ones I
>> bought are about 1 inch thick.Â* I can't wait for the weather to cool
>> off so I can think about grilling one alongside some corn on the cob
>> or perhaps sliced summer squash.Â* Yellow crookneck or zucchini or
>> corn... any of that would be delicious.
>
> This may be another case of meat cuts being named differently in
> different regions.Â* I have not seen anything labelled at a Delmonico
> steak in decades. The cut that was called Delmonico is now a Rib Eye.
> FIWI aÂ* London Broil is something complete different here than what it
> is elsewhere.
>
Yes, terms and labels change. I worked for a restaurant that served
"Delmonico" steaks and they were chuck steaks. London broil could be
anything from top round to flank steak. Marinated, of course since
they're very tough cuts.

At least I know the chuck-eyes I bought will be very tender.

Jill