Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

My father claimed to have a recipe that required buffalo and squid of all things: his bison-tentacle recipe.

Yeah
I buy from an asian store where you can see them grinding up the meat as needed.... the quality difference is amazing

More like the air that you breath in some circles rather than a meat. I received one Easter card many moons ago. It had a chocolate Easter bunny with its ears chomped off with the word HUH? printed above. I thought that it was funny.

The bunnies I ordered were killed and butchered early this morning, wrapped and frozen, shipped with dry ice in the afternoon.
They'll be here Friday and I'll make Rabbit Pie and Rabbit stew (Hasenpfeffer) for the Ostara Feast Saturday night. Deviled eggs are also on the menu. We just finished coloring eggs.

Today is actually Ostara
Blessed be.

But do you know what they're grinding?
Just kidding.
I actually have a big old hand operated meat grinder that my old uncle charlie used when he butchered hogs and deer. I'm to lazy to do that though. When I buy a whole pork loin I slice most of it into chops for wienershnizel and the rest I just slice really thin for stirfries, curries, and such. It's too dry for me to roast. I prefer Butts and Picnics for that.
For the same reason I prefer market ground beef for making sliders. I want a 70/30 mix, 80/20 tops for sliders.

If you're the last customer of the day your butcher can grind anything you want just before he cleans up his machinery.

I have discovered that my local Albertson's market (a SuperValue chain) grinds up all of their leftover roasts and trimmings on Friday night before they close the meat department. They put it out in the usual ground beef cold case area, but at less than half their normal ground beef price per pound. (Usually $1.79/pound versus $3 something for the mass-produced stuff out of the giant chubs.) It is easy to see they ground it themselves, since it does not have the firmly-packed texture of their usual ground beef. (Makes very nice loose patties for frying.)

Interesting thing about this meat: They make no claims about the fat content, like they do on their regular packages. I guess they can't, since they don't know. Anyway, every time I have bought it, I think the fat content has been so low that no tallow is left in a frying pan after frying a patty! I know this is unsuitable for some recipes, but they normally charge a premium price for low fat ground beef.

I buy three to five pounds, when I can find it, and cook up some meat loaf or barbeque some patties to put in the freezer. Then anytime we need an easy meal, we can just take out enough for one or two people and microwave it.

I enjoy rabbit, which tastes similar to chicken, but meatier. Most chicken and rabbit recipes are interchangeable.

Buy Centennial?? What's a book by Michener got to do with the topic?

The warranty on the recipe expired in 1976.

So who won the election?