Text 25918, 112 rader
Skriven 2015-04-12 19:36:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: beefy wanderings 488
================================
-=> Quoting Michael Loo to Nancy Backus on 04-10-15  10:16 <=-

 ML>> lot in Trip Advisor and Yelp and suchlike). And instead of
 ML>> saying that's what you ordered, you ignorant butthole, the
 ML>> people behind the counter cut them another order saying,
 ML>> sorry, our mistake. So the language evolves, sort of, so
 ML>> moist brisket from a tourister-looking person may mean
 ML>> something else than the same order from a drawly big white
 ML>> guy with a ten-gallon hat.
 NB>> I'm sorry, but I'd think that the "that IS what you ordered, sir"
 NB>> approach would have been more appropriate, Yelp and Trip Advisor
 ML> I prefer "ignorant butthole" to "sir" in such situations. But
 ML> then I've been burned mightily by these changes in language
 ML> and resent pretty much everything about nouveaux "foodies."

I was thinking that the cute waitress might like to keep her job... :)

 NB>> notwithstanding... :)  And then perhaps the tourist might learn that
 NB>> dry brisket was what he really wanted... or maybe discover the blisses
 NB>> of moist after all...  ;)  And one wouldn't have to be a big drawly
 NB>> white guy with a ten-gallon hat to get the proper order...  :)
 ML> - Ugh, what will my cardiologist think?
 ML> - Well, get a new cardiologist.

Yours at least understands the bliss of moist... ;)  Thankfully (so far)
I don't have a cardiologist to worry.... ;)
 
 ML>> do. Of course, take animals with any Japanese bloodlines,
 ML>> raise them normally, and then call them Kobe and sell the
 ML>> meat at grossly inflated prices. The evolution goes, as I
 ML>> see it, that clever whistleblowers got hold of the scandal
 ML>> (why didn't they do this with fake crab, I wonder), so the
 ML>> growers started using terms such as Kobe-style and Wagyu.
 NB>> No lack of cleverness here... sense, maybe... ethics, probably... ;0
 ML> Marketers aren't stupid, they just think WE are.

Or at least hope enough of us are...  Kinda like our cats hope we are
stupid enough to give in to their stubborn...  ;)
 
 ML>> And on and on, and you can now get Wagyu so-called burgers
 ML>> at thousands of places, despite the fact that a burger
 ML>> actually worthy of the name would put off any red-blooded
 ML>> American eater. 
 NB>> I'm guessing that if one sees a Wagyu burger being touted, chances are
 NB>> that it isn't properly so named....?  
 ML> I doubt it. I went with Lilli once to a very reputable restaurant
 ML> in Chicago where we got one regular burger and one Wagyu one, and
 ML> they tasted about the same, except the latter seemed to have some
 ML> butter or other fat incorporated into the patty. It was only a
 ML> couple bucks difference, so the experiment was worth it.

Apparently a Wagyu-style(ish) burger...

 ML> What's the point of having a half pound of suet on a bun, anyway?
 ML> Okay, I might like that, but normal folks, not so much.
 
Sounds to me like an interesting variation for once in a while,
anyway... I don't think I'd want it on a regular basis though...

 ML>> an ounce each of chuck tender and tri-tip. I would estimate
 ML>> these as 60, 50, and 40 percent fat respectively. They were
 ML>> all incredibly beefy and luscious, with the tri-tip actually
 ML>> the tenderest and the chuck tender a bit chewy. 
 NB>> Sounds like you got yourself quite the treat...  :)   Were they raw,
 NB>> rare, or elsewise cooked...?   :)
 ML> They were cooked rare-ish, though I had the (what I attributed
 ML> to the belly) brisket put back and done medium-well.
 
So as to cook the fat more fully...?

 NB>>> And a perfectly satisfying meal, as well...  :)
 ML>> Aside from a small residual knot in my stomach, all was well. 
 NB>> I can relate... ;)
 ML> I don't like confrontation but will deal with it if I have to.

Likewise.  :)

 ML>>> H'm. Perhaps I'd better make that a 3-lb sirloin just in case.
 NB>>> Make sure you have leftovers...?
 ML>> Yep.
 NB>> Try it yet...?  ;)
 ML> Nah, this is something I'll wait to do in the privacy of my own
 ML> home, only there's no home to speak of.

Mi casa est su casa.  ;)
 
 ML>> Clever, these physicians.
 NB>> I suppose a specialist might have some cause to be only considered to
 NB>> be giving leeway... but at minimum, had better be willing to work with
 NB>> the patient, or I wouldn't stay with...  
 ML> I was lucky to draw a cardiologist who consulted to the Texas
 ML> Beef Council. Couldn't have been a better match.

Indeed.  :)
 
 NB>>> Ah... I'll look closer at the packages sometime, then... :)   But
 NB>>> I've not seen any sold for cheaper... 
 ML>> The flat cut comes in a flat package. I haven't seen any of
 ML>> the points around lately, either.
 NB>> Maybe they are being used for something else, and not brought out for
 NB>> consumers... 
 ML> But what?

Ground meat, maybe...?  Before brining...?
 
ttyl         neb

... Yankee found in family tree; will trade for black sheep/horse thief

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