Text 6430, 63 rader
Skriven 2006-10-12 17:36:03 av mark lewis (1:3634/12.0)
   Kommentar till text 6241 av MICHAEL LOO (1:123/140)
Ärende: The Lie of Angus 363
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[trim story]

wow... yes, you should have fussed about the scallops... i sure would have...
especially for that price...

 ML> So we stopped by the Shopper's, which used to be a "food 
 ML> warehouse" but now competes only with the grossly overpriced Food 
 ML> Lion and Giant Food. 

food lion is overpriced? and grossly?

 ML> Things looked a tad bleak, but Carol did notice some "boneless 
 ML> short ribs" for about $3.49. Now, if you consider the short rib 
 ML> and imagine boning it out, you get a peculiar cut - some quite 
 ML> nice tender fatty meat in  thinnish pieces, next to a big thick 
 ML> piece of silver skin. I've never seen "boneless short ribs" that 
 ML> had anything to do with short ribs.

what i've been seeing has been wide flat rib bones with an inch or two thick
chunk of meat... these are generally 6 inches long... they're "normal" beef
ribs... there's also "short ribs" that are the same except they are only 3
inches long... then you can get them without the bones in the same "cuts" but
with "boneless" added... these are from food lion... i'm not sure what lowes
foods, or piggly wiggly has in this lineup... and since winn dixie pulled out
of all of north carolina, we don't enjoy their excellent meat selections any
more :(  the pig is the lowest priced and the meats aren't the best quality...
definitely not as colorful as what the lion or lowes has...

 ML> Usually I've seen off-cuts of round or chuck that, if the unwary 
 ML> purchaser heeds the instructions on the label and grills them, 
 ML> turn into unchewable doorknobs. 

hehe, i haven't seen those but ribs should be slow cooked anyway... either
braised, smoked, indirect, baked 350 degrees, etc... 

 ML> Well, in among the dross were some pieces of what I know as 
 ML> sirloin tips. So I picked up a pack for under $4 and had me a 
 ML> terrific meal. 

you sound like me at times ;)

 ML> I can see the plea of regional variation for such terms as club
 ML> steak, navel brisket, and 7-bone steak (the 7 always looking a bit
 ML> too much like a T, to catch abandoned husbands unaware), but what
 ML> about "boneless short ribs" and the ubiquitous "country style
 ML> ribs," both quite remote from the ribby part of the anatomy. I did
 ML> well, of course, but what of the myriad of shoppers who get stew
 ML> meat and can't figure out why it grills up so tough?

i haven't truely figured out "country style ribs" other than they're generally
pretty large (as in have lottsa meat)... i have figured out the diff between
ham hocks, pork knuckles, smoked ham hocks, smoked pork knuckles, country style
ham hocks, and country style pork knuckles, though... "country style" in this
case means "salt cured"... "smoked" have been smoked somehow... either
artifically with flavors and chemicals or naturally... and then there's the
"normal" plin old ones... oh yeah, the hocks generally are part of the "small
end" of the ham with a bone chunk and the knuckles are actually the "knees" as
far as i can tell... the thing is that i see knuckles and hocks wrapped in
labels of either or...

)\/(ark

 * Origin:  (1:3634/12)