On Thursday, September 10, 2020 at 1:19:41 AM UTC-5, Sqwertz wrote:
> On Wed, 9 Sep 2020 11:51:51 -0700 (PDT), Bryan Simmons wrote:
>
> > Another difference is that those leg quarters are giant, and kind
> > of tough because they are from laying hens that were no longer
> > sufficiently productive layers. One store here has them for
> > $2.99 this week. https://www.petesmarkets.com/ads
> You've said that twice now and my 10lb bags are not laying hen
> quarters and not tough at all. They're often much smaller than the
> regular pre-seasoned leg quarters I get at the same store for quick
> roasting. I like the small legs because I can deep fry them and
> sauce them like wings. You can't do that with the bigger legs.
>
> Almost all retired laying hens get put into processed foods rather
> than sold retail. Any hen or chicken over 4 months goes to the
> processing plants. Bigger chickens make for easier,more efficient
> processing. And since they'll be cooked to death, it all works out
> well.

The ones we get here are huge. Next time I buy them, I'll take a picture with something for reference.
>
> -sw

--Bryan

On 00:42 10 Sep 2020, Bryan Simmons said:

> On Wednesday, September 9, 2020 at 6:14:30 PM UTC-5, Pamela wrote:
>> On 21:36 9 Sep 2020, Bryan Simmons said:
>>
>> > On Monday, September 7, 2020 at 7:58:47 AM UTC-5, Pamela wrote:
>> >>
>> >> [TRIMMED]
>> >>
>> >> It's nothing like as rosy as you claim. The following article
>> >> explains
>
>> >> the descent of chicken into what it has become today.
>> >>
>> >> Chicken has become so cheap, it's hardly necessary for Squirt to
>> >> boast about price -- unless he bought decaying discards at a silly
>> >> price.
>> >
>> > They are that cheap because they are giant, and somewhat tough, only
>> > good for stewing or soup. Like I wrote, they are from *retired*
>> > laying hens. This week a local store has the 10# bags for $2.99.
>> > https://www.petesmarkets.com/ads
>> >>
>> >> https://nypost.com/2015/04/26/why-no...hicken-tastes-
>> >> like-it-used-to/
>> >
>> > The NY Post is garbage news. Like the UK tabloids from the 1970s, but
>> > w/o any page 3 girls. The NY Times it ain't.
>> >
>> > --Bryan
>>
>> The Post article is an excerpt from a book and has nothing to do with
>> its own journalism or what's on other pages.
>
> Pamela, I'm not crazy about factory farming practices in the USA, and
> I'm not defending them, but the leg quarters are not unwholesome
> vis-a-vis any other conventionally produced USA chicken. Hey, if the UK
> and EU have higher standards, they are well within their rights to not
> import USA chicken.
>
> Do know that the NY Post is a crap news source.

The Post article is an excerpt from a book and has nothing to do with its
own journalism or what's on its other pages. Shooting the messenger
doesn't help understand the message.

Eat all the junk chicken you like and tell us how tasty you imagine it to
be -- it's not that i tmakes it any better.

Bryan Simmons wrote:
> Did little Sheldon have a pet lamb?

Reminded me of a very old joke

Mary had a little lamb
The doctors almost died

Yes...dumb one

On Thursday, September 10, 2020 at 3:12:22 AM UTC-10, Gary wrote:
> Bryan Simmons wrote:
> > Did little Sheldon have a pet lamb?
>
> Reminded me of a very old joke
>
> Mary had a little lamb
> The doctors almost died
>
> Yes...dumb one

Mary had a little lamb,
It had a sooty foot.
Everywhere the lamb would go,
It's sooty foot he put.

On Thursday, September 10, 2020 at 1:19:41 AM UTC-5, Sqwertz wrote:
> On Wed, 9 Sep 2020 11:51:51 -0700 (PDT), Bryan Simmons wrote:
>
> > Another difference is that those leg quarters are giant, and kind
> > of tough because they are from laying hens that were no longer
> > sufficiently productive layers. One store here has them for
> > $2.99 this week. https://www.petesmarkets.com/ads
> You've said that twice now and my 10lb bags are not laying hen
> quarters and not tough at all. They're often much smaller than the
> regular pre-seasoned leg quarters I get at the same store for quick
> roasting. I like the small legs because I can deep fry them and
> sauce them like wings. You can't do that with the bigger legs.
>
> Almost all retired laying hens get put into processed foods rather
> than sold retail. Any hen or chicken over 4 months goes to the
> processing plants. Bigger chickens make for easier,more efficient
> processing. And since they'll be cooked to death, it all works out
> well.
>
I *may* be incorrect, but I was told that by a butcher at a grocery store when I asked him why they were so giant. I may not buy a bag this weekend, as we are going out of town for a couple of days next week. There's an exhibit of Edward Hopper's hotel paintings in Indianapolis, and my wife is hugely into that exact thing.
>
> -sw

--Bryan

On Thursday, September 10, 2020 at 8:12:22 AM UTC-5, Gary wrote:
> Bryan Simmons wrote:
> > Did little Sheldon have a pet lamb?
> Reminded me of a very old joke
>
> Mary had a little lamb
> The doctors almost died
>
> Yes...dumb one

Mary had a little lamb
In a stew with some potatoes
She also had a salad
With croutons and tomatoes.

I just made that one up.

--Bryan

Bryan Simmons wrote:
> On Thursday, September 10, 2020 at 8:12:22 AM UTC-5, Gary wrote:
>> Bryan Simmons wrote:
>>> Did little Sheldon have a pet lamb?
>> Reminded me of a very old joke
>>
>> Mary had a little lamb
>> The doctors almost died
>>
>> Yes...dumb one
>
> Mary had a little lamb
> In a stew with some potatoes
> She also had a salad
> With croutons and tomatoes.
>
> I just made that one up.
>
> --Bryan
>

You should write it into a scene in your next book.

On Thu, 10 Sep 2020 16:25:15 -0700 (PDT), Bryan Simmons wrote:

> On Thursday, September 10, 2020 at 1:19:41 AM UTC-5, Sqwertz wrote:
>> On Wed, 9 Sep 2020 11:51:51 -0700 (PDT), Bryan Simmons wrote:
>>
>>> Another difference is that those leg quarters are giant, and kind
>>> of tough because they are from laying hens that were no longer
>>> sufficiently productive layers. One store here has them for
>>> $2.99 this week. https://www.petesmarkets.com/ads
>> You've said that twice now and my 10lb bags are not laying hen
>> quarters and not tough at all. They're often much smaller than the
>> regular pre-seasoned leg quarters I get at the same store for quick
>> roasting. I like the small legs because I can deep fry them and
>> sauce them like wings. You can't do that with the bigger legs.
>>
>> Almost all retired laying hens get put into processed foods rather
>> than sold retail. Any hen or chicken over 4 months goes to the
>> processing plants. Bigger chickens make for easier,more efficient
>> processing. And since they'll be cooked to death, it all works out
>> well.
>>
> I *may* be incorrect, but I was told that by a butcher at a
> grocery store when I asked him why they were so giant. I may not
> buy a bag this weekend, as we are going out of town for a couple
> of days next week. There's an exhibit of Edward Hopper's hotel
> paintings in Indianapolis, and my wife is hugely into that exact
> thing.

The ones I get at the Mexican carniciera for $3/10lbs could be
layers. I remember them being huge. The ones I get here at the
Gringo store are Country Pride brand.

https://www.heb.com/product-detail/c...arters/1885121

I'm sure they're a sub brand of Foster Farms, Sanderson, or Perdue
I'll get the USDA plant # later tonight when I go to the store.

It turns out they're Pilgrim's Pride/Goldkist in Mount Pleasant, TX.
Oh, look! They have a swimming pool, too! How cool.



-sw

On Wednesday, September 9, 2020 at 12:56:33 PM UTC-5, wrote:
> On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
> >
> > jmcquown wrote:
> > >
> > > I haven't seen round steak (top or bottom round) at the grocery
> > > store in a long time.
> > >
> >
> > Now that you mention it, I haven't either. Wonder what they're
> > doing with that now?
> >
> Turning it into cubed steak and jacking the price up 500%.

We no longer live in a world where finances make sense

mk5000

The above processes will be all automatic: General Election as scheduled; Electoral College Election as scheduled; Swearing in of the newly elected president as scheduled; change of government at exactly 12.00 noon of the first Tuesday in January as scheduled.--Baduba54

On Wednesday, September 9, 2020 at 6:14:30 PM UTC-5, Pamela wrote:
> On 21:36 9 Sep 2020, Bryan Simmons said:
>
> > On Monday, September 7, 2020 at 7:58:47 AM UTC-5, Pamela wrote:
> >>
> >> [TRIMMED]
> >>
> >> It's nothing like as rosy as you claim. The following article explains
> >> the descent of chicken into what it has become today.
> >>
> >> Chicken has become so cheap, it's hardly necessary for Squirt to boast
> >> about price -- unless he bought decaying discards at a silly price.
> >
> > They are that cheap because they are giant, and somewhat tough, only
> > good for stewing or soup. Like I wrote, they are from *retired* laying
> > hens. This week a local store has the 10# bags for $2.99.
> > https://www.petesmarkets.com/ads
> >>
> >> https://nypost.com/2015/04/26/why-no...hicken-tastes-
> >> like-it-used-to/
> >
> > The NY Post is garbage news. Like the UK tabloids from the 1970s, but
> > w/o any page 3 girls. The NY Times it ain't.
> >
> > --Bryan
> The Post article is an excerpt from a book and has nothing to do with its
> own journalism or what's on other pages.

Meanwhile, I get about 50 copies of Svoboda newspaper and Ukrainian Weekly now, which is really odd since we didnt pay the renewal like 6 months ago. Really good business people, those Ukrainians are.
But I still havent gotten any additional electric bills that i thought i would get. I guess they heard I was gonna sue them if they billed me any more, so they got scared.

mk5000

A meaningful cornerstone of civic life here has been opening streets to foot traffic, such as the South Ends Columbus Avenue for the Beantown Jazz Festival, Roxburys Warren Street for Caribbean Carnival, Bostons Tremont Street for championship parades, and miles-long routes for the St. Patricks Day Parade, Walk for Hunger, and Boston Marathon.--John E. Hill

On Thursday, September 10, 2020 at 5:50:50 PM UTC-10, M Kfivethousand wrote:
> On Wednesday, September 9, 2020 at 12:56:33 PM UTC-5, wrote:
> > On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
> > >
> > > jmcquown wrote:
> > > >
> > > > I haven't seen round steak (top or bottom round) at the grocery
> > > > store in a long time.
> > > >
> > >
> > > Now that you mention it, I haven't either. Wonder what they're
> > > doing with that now?
> > >
> > Turning it into cubed steak and jacking the price up 500%.
>
> We no longer live in a world where finances make sense
>
> mk5000
>
> The above processes will be all automatic: General Election as scheduled; Electoral College Election as scheduled; Swearing in of the newly elected president as scheduled; change of government at exactly 12.00 noon of the first Tuesday in January as scheduled.--Baduba54

I'd say that it makes perfect sense. The rich corporations use their money and power as leverage to make more money. The rich are not preying on each other - that wouldn't be cool. They squeeze their money from the middle and lower classes.

https://www.texastribune.org/2020/09...mergency-room/

On Thursday, September 10, 2020 at 8:12:22 AM UTC-5, Gary wrote:
> Bryan Simmons wrote:
> > Did little Sheldon have a pet lamb?
> Reminded me of a very old joke
>
> Mary had a little lamb
> The doctors almost died
>
> Yes...dumb one


Oh yeah, while I was reading online job listings with keywords like "animal/veterinary poet" I came upon a really GREAT and not often advertised, not widely available type specialty job (not for me, for you) (I'm way overqualified for it) but rather it would be ideal for you. I can't forward it because layoffs. Oh well....Sucks.
Karma.

mk5000

I wanted to talk to the animals like Dr. Dolittle.--
Jane Goodall as reported in Brad Dunn, "Change of Scenery", When They Were 22: 100 Famous People at the Turning Point in Their Lives (2006), p. 51.

On Thursday, September 10, 2020 at 11:08:31 PM UTC-5, dsi1 wrote:
> On Thursday, September 10, 2020 at 5:50:50 PM UTC-10, M Kfivethousand wrote:
> > On Wednesday, September 9, 2020 at 12:56:33 PM UTC-5, wrote:
> > > On Wednesday, September 9, 2020 at 8:07:02 AM UTC-5, Gary wrote:
> > > >
> > > > jmcquown wrote:
> > > > >
> > > > > I haven't seen round steak (top or bottom round) at the grocery
> > > > > store in a long time.
> > > > >
> > > >
> > > > Now that you mention it, I haven't either. Wonder what they're
> > > > doing with that now?
> > > >
> > > Turning it into cubed steak and jacking the price up 500%.
> >
> > We no longer live in a world where finances make sense
> >
> > mk5000
> >
> > The above processes will be all automatic: General Election as scheduled; Electoral College Election as scheduled; Swearing in of the newly elected president as scheduled; change of government at exactly 12.00 noon of the first Tuesday in January as scheduled.--Baduba54
> I'd say that it makes perfect sense. The rich corporations use their money and power as leverage to make more money. The rich are not preying on each other - that wouldn't be cool. They squeeze their money from the middle and lower classes.
>
> https://www.texastribune.org/2020/09...mergency-room/

i guess maybe something i heard about squeezing their salaries plus bonuses

mk5000

even if people aren't fans of G1, specifically, they need to take a step back and at least look at the infrastructure that's in place. Hasbro's been laying the ground work for a collector-oriented focus for many years now. No, the focus isn't really on Beast Wars right now, for example, but maybe one day it will be. Transformers R.E.D. might be how we get new toys for Transmutate and Ravage and the Tripredacus Council.--Zobovor

Sheldon Martin wrote:

> On Wed, 9 Sep 2020 11:51:23 -0400, Ed Pawlowski > wrote:
>
> > On 9/9/2020 9:07 AM, Gary wrote:
> >> jmcquown wrote:
> > > >
> >>> I haven't seen round steak (top or bottom round) at the grocery
> >>> store in a long time.
> > > >
> >>
> >> Now that you mention it, I haven't either. Wonder what they're
> >> doing with that now?
> >>
> > I've seen the roasts in the pot roast section. Aside frim the
> > probably grinding it.
>
> I've never seen a section labled pot roast, more likely labled stew
> beef. But more likely people buying bottom/top round already know
> what to do with it. However very good pot roast can be made from pork
> or veal. I'm sure lamb too but I don't want to know about that.

Sheldon, meat types are not labeled the same across the nation. I
assure you in Virginia Beach, we have 'Pot Roast' labeled cuts.

Gary wrote:

> Bryan Simmons wrote:
> >
> > When I was 13-15 years old, I used to buy bottom round steaks from
> > the grocery store to eat raw. They were really cheap, and at home
> > all the meat was cooked at least med well, and almost always well
> > done.
>
> I never had a nice med-rare steak until after I moved out
> on my own right before I turned 20.
>
> All my younger years, I had steak often but thin very well
> done ones. Mom cooked according to Dad's tastes and he had
> this phobia about undercooked meat.
>
> They were dry and tough. That's when I learned to love
> A-1 steak sauce. That was the only thing that saved it.
>
> In effect, I never tasted any steak during my childhood.
> All I tasted was A-1. lol
>
> And people here wonder why I grew up loving McDonald's
> hamburgers (and still do...it's my history). Those
> burgers were much better than anything I got at home.

LOL, the culinary experiences in my home as a kid were no better.
Don't get me wrong, Mom did her best after leaving Dad with us 3 kids.

https://www.amazon.com/photos/album/...QY2XBDHT2hKxUQ

Hopefully that came over! It's a new trial here and i liked it.

https://leitesculinaria.com/100910/r...ower-soup.html

I used little variation off the recipe. It was a bit spicier than I
would like so next time, 1TB paprika suits better.

My main variation was adding 1 small head of purple cabbage. Worked
nicely.

I used all the ends and peelings off the veggies to make a vegetable
broth and that worked well too. Got 7 cups once filtered I think?

On Saturday, September 12, 2020 at 4:55:31 PM UTC-5, cshenk wrote:
> Gary wrote:
>
> > Bryan Simmons wrote:
> > >
> > > When I was 13-15 years old, I used to buy bottom round steaks from
> > > the grocery store to eat raw. They were really cheap, and at home
> > > all the meat was cooked at least med well, and almost always well
> > > done.
> >
> > I never had a nice med-rare steak until after I moved out
> > on my own right before I turned 20.
> >
> > All my younger years, I had steak often but thin very well
> > done ones. Mom cooked according to Dad's tastes and he had
> > this phobia about undercooked meat.
> >
> > They were dry and tough. That's when I learned to love
> > A-1 steak sauce. That was the only thing that saved it.
> >
> > In effect, I never tasted any steak during my childhood.
> > All I tasted was A-1. lol
> >
> > And people here wonder why I grew up loving McDonald's
> > hamburgers (and still do...it's my history). Those
> > burgers were much better than anything I got at home.
>
> LOL, the culinary experiences in my home as a kid were no better.
> Don't get me wrong, Mom did her best after leaving Dad with us 3 kids.
>
> https://www.amazon.com/photos/album/...QY2XBDHT2hKxUQ
>
> Hopefully that came over! It's a new trial here and i liked it.
>
> https://leitesculinaria.com/100910/r...ower-soup.html
>
> I used little variation off the recipe. It was a bit spicier than I
> would like so next time, 1TB paprika suits better.
>
> My main variation was adding 1 small head of purple cabbage. Worked
> nicely.
>
> I used all the ends and peelings off the veggies to make a vegetable
> broth and that worked well too. Got 7 cups once filtered I think?

Divorce is a sad thing. I was glad when my father left, as he was distant, and I disliked him, but my mother was sad, and I loved her. I don't know if she loved him, or felt like a failure as a wife, or whatever, but it hurt to see her sad. She was someone whom I not only loved, but very much respected. She made a bad choice in remarriage, but she loved me, and lived long enough to send me off in a marriage that has lasted for decades. I wish that she'd lived another year to get to know my wife. They'd have loved each other.

--Bryan

On Saturday, September 12, 2020 at 4:52:52 PM UTC-4, cshenk wrote:

> Sheldon, meat types are not labeled the same across the nation. I
> assure you in Virginia Beach, we have 'Pot Roast' labeled cuts.

People buy that? Without knowing which cut they're getting? Madness.

Cindy Hamilton

Cindy Hamilton wrote:
>
> On Saturday, September 12, 2020 at 4:52:52 PM UTC-4, cshenk wrote:
>
> > Sheldon, meat types are not labeled the same across the nation. I
> > assure you in Virginia Beach, we have 'Pot Roast' labeled cuts.
>
> People buy that? Without knowing which cut they're getting? Madness.

I've never noticed "pot roast" meat but you know me...last
thing I would ever look for. lol

On Sunday, September 13, 2020 at 11:52:42 AM UTC-4, Gary wrote:
> Cindy Hamilton wrote:
> >
> > On Saturday, September 12, 2020 at 4:52:52 PM UTC-4, cshenk wrote:
> >
> > > Sheldon, meat types are not labeled the same across the nation. I
> > > assure you in Virginia Beach, we have 'Pot Roast' labeled cuts.
> >
> > People buy that? Without knowing which cut they're getting? Madness.
> I've never noticed "pot roast" meat but you know me...last
> thing I would ever look for. lol

What do you buy when you make stew? "Stew beef" is trimmings that
could be from anyplace on the cow with no guarantee that it's actually
suitable for stewing.

For either pot roast or stew, I buy chuck. If it's for stew, I cut it up myself.

CindyHamilton

On Sun, 13 Sep 2020 11:52:56 -0400, Gary > wrote:

>Cindy Hamilton wrote:
>>
>> On Saturday, September 12, 2020 at 4:52:52 PM UTC-4, cshenk wrote:
>>
>> > Sheldon, meat types are not labeled the same across the nation. I
>> > assure you in Virginia Beach, we have 'Pot Roast' labeled cuts.
>>
>> People buy that? Without knowing which cut they're getting? Madness.
>
>I've never noticed "pot roast" meat but you know me...last
>thing I would ever look for. lol

Sometimes a beef roast has an additional sticker that says it's good
for pot roast and often includes a recipe, usually on the reverse so
to see the recipe the plastic wrapping needs to be removed... however
recommending good for pot roast has nothing to do with the cut of
meat, that will be listed on the price label. This week Tops Market
is having a sale on beef roasts and all are good for pot roast; top
round, bottom round, boneless chuck, and 2-3 others. There's no such
meat cut as pot roast, actually all cuts of meat can be used for pot
roast; pork, veal, beef, and schtinkin lamb... even a chicken can
become a pot roast. Pot Roast is a synonym for Stew, same cooking
method for either. Seafood is very often made into a stew, mussels
marinara is a stew.
I've never seen I piece of meat for sale labled pot roast and not say
what cut it is... if so that would make it Mystery Meat.