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First Meal from the finished kitchen....


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#61 miccullen

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Posted 13 November 2013 - 09:11 PM

I think you have the right cut, inside round would work too. I just can't help myself when I see someone sold a mislabeled piece of meat, you'd be surprised how many grocery stores mislabel cuts.

which is nothing compared to how they #### up fish labels


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#62 siouxbrewer

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Posted 13 November 2013 - 09:15 PM

which is nothing compared to how they #### up fish labels

So true


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#63 Trub L

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Posted 14 November 2013 - 12:02 AM

I think you have the right cut, inside round would work too. I just can't help myself when I see someone sold a mislabeled piece of meat, you'd be surprised how many grocery stores mislabel cuts.

I can't imagine the new naming guidelines make confusion any *less* likely.
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#64 Trub L

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Posted 14 November 2013 - 12:03 AM

which is nothing compared to how they #### up fish labels

We had a thread on that, no? Something like 70% of grocery store and restaurant fish were mislabeled or another variety was substituted?
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#65 phalanxausage

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Posted 14 November 2013 - 06:00 AM

yeah but veal is expen$ive as hell

 

 

ahh

 

funny because according to teh googletron it is supposed to have started as a cheap blue collar dish, but somehow got spiffed up with veal

See if you can get hold of veal breast. It's a lot cheaper than chops or even shank. You have to do a little more work getting it off the ribs but it grinds up nicely. To be honest, though, I almost always omit veal from ground meat mixtures. There's not a good butcher shop anywhere near my house & most of the time you don't notice its absence.


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#66 weeper

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Posted 14 November 2013 - 07:55 AM

Your opinion is noted. :P

And your reply has been acknowledged and immediately disregarded. :P
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#67 Anagallis arvensis

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Posted 14 November 2013 - 08:26 AM

And your reply has been acknowledged and immediately disregarded. :P

You guys r in luv
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#68 weeper

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Posted 14 November 2013 - 08:29 AM

You guys r in luv

Hardly, but we are friends. :)
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#69 Zsasz

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Posted 14 November 2013 - 08:38 AM

See if you can get hold of veal breast. It's a lot cheaper than chops or even shank. You have to do a little more work getting it off the ribs but it grinds up nicely. To be honest, though, I almost always omit veal from ground meat mixtures. There's not a good butcher shop anywhere near my house & most of the time you don't notice its absence.

 

add unflavored gelatin to the mix.


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#70 Trub L

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Posted 14 November 2013 - 09:08 AM

Hardly, but we are friends. :)

 

What are you trying to do here?  I have a reputation to uphold, dammit.


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#71 weeper

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Posted 14 November 2013 - 09:26 AM

What are you trying to do here? I have a reputation to uphold, dammit.

So, we ARE friends?!!!!!!! Yay!#bff
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#72 Anagallis arvensis

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Posted 14 November 2013 - 09:41 AM

#bff


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#73 Trub L

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Posted 14 November 2013 - 09:45 AM

I gotta tell you, I celebrate his entire collection.


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#74 Trub L

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Posted 14 November 2013 - 10:03 AM

So, we ARE friends?!!!!!!! Yay!#bff

 

I have no knowledge of you.  Go away.


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#75 Anagallis arvensis

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Posted 14 November 2013 - 10:26 AM

I gotta tell you, I celebrate his entire collection.

Thanks, Bob....
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#76 Anagallis arvensis

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Posted 11 September 2019 - 10:59 AM

Alright! Carry on with the good food!. Looks like your Babcia made itBTW


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