This is my blogchalk:
United States, North Carolina, Carrboro, English, Paul, Male, 56-60, All Music, All Food.

Subscribe to this blog in Radio:

Wednesday, October 30, 2002

Maybe I'm missin somethin departmen but isn't an a priori strip steak supposed to be boneless? Price ain't bad, though...or is it? My scale says the bone (I stripped it out) weighed 3.1 ounces, or .19375 pounds, making the net weight .63625 pound, and the actual cost $5.86 per pound - a savings of just under 10% off the "unit price" of $6.49 unless your name's Rover. Okay, strip steaks sell for about $8.00, but can routinely be found on sale at $4.99 - and that's a real deal. If you think I'm making all this up and Harris Teeter has the ear of Meat God about what defines a strip steak, here's the Epicurious definition, with bold emphasis added: New York steak Also known as New York strip steak  and shell steak , this cut of meat comes from the most tender section of beef, the SHORT LOIN. It's the boneless top loin muscle and is equivalent to a PORTERHOUSE steak minus tenderloin and bone. Depending on the region, it's also marketed as Delmonico steak, Kansas City (strip) steak, shell steak, sirloin club steak  and strip steak . This tender cut may be broiled, grilled or sautéed. See also  BEEF No matter what those guys with goofy cowboy hats in the Harris Teeter meat shop tell you, this ain't nobody's strip steak. At least their web site honestly states "There's a new beef in town!". Yes, they're making up dumbassed oxymoron cuts! 8:35:30 PM    comment []

The haggis came, as good haggis should (no irony intended), from Scotland - you can tell by the plaid can, right? The ingredients listed are: Lamb (55%), Oatmeal (19%), Scottish Water, Onion, Salt, Spices. No mechanically-separated chicken. A stamp atop the can says "B B END JAN 2005". The oval-shaped logo on the front reads "DAE YIR AIN AT HAME" and "Burn's Supper".. There's a picture of Burns, with autograph, above the PLU and address of Grant's Foods. Thank you, Frank, who brought this back and presented it to me at work yesterday. The last of the apples from Rayne, 18 of them, plus 8 more store-bought Galas, were made into 5 pints of canned applesauce yesterday. The rosy juice, about a half gallon extracted by Mehu-Liisa, was combined with the pulp extracted by the VillaWare strainer, a cup of sugar, and a teaspoon of cinnamon, all simmered for about 4 hours to reduce volume by about a third. The slow simmering also caramelizes the sauce a little, but not as much as apple butter. It turns out a reddish-brown. The dehydrated apples from last week totaled two quarts, vacuum-sealed in jars so they stay dry. Some of them will be combined with applesauce for Apple-Cinnamon Conserve, some will go into sausage.   1:51:08 AM    comment []