oxtails $$$$$$

[US Janet]

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

[Jeßus]

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

It's the same in Australia, there are no more cheap cuts of meat.
Things like shanks and shoulders used to be cheap, then became more
popular on cooking shows... now, all cuts are expensive.

[US Janet]

Post by Jeßus

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

It's the same in Australia, there are no more cheap cuts of meat.
Things like shanks and shoulders used to be cheap, then became more
popular on cooking shows... now, all cuts are expensive.

I agree. I've got the last of my stash of oxtails making soup right
now. That 10 pound box cost $60/
Janet US

[Jeßus]

Post by US Janet

Post by Jeßus

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

It's the same in Australia, there are no more cheap cuts of meat.
Things like shanks and shoulders used to be cheap, then became more
popular on cooking shows... now, all cuts are expensive.

I agree. I've got the last of my stash of oxtails making soup right
now. That 10 pound box cost $60/
Janet US

That's like AUD$16 per kilo. We can sometimes find cheap cuts of beef
for that price, but rarely for less than that these days. We've been
thinking of getting a couple of cattle lately, given the prices they
fetch.

[dsi1]

Post by Jeßus

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

It's the same in Australia, there are no more cheap cuts of meat.
Things like shanks and shoulders used to be cheap, then became more
popular on cooking shows... now, all cuts are expensive.

I agree. I've got the last of my stash of oxtails making soup right
now. That 10 pound box cost $60/
Janet US

You really like oxtail soup. I saw some really nice oxtails at Costco. They were big and meaty, not like the ones at the supermarket. Those are pretty small. I can't say if you'll find them at your Costco. Oxtail soup is kind of a thing on this rock. The soup served here is mostly Chinese style.

https://foursquare.com/top-places/honolulu/best-places-oxtails

[US Janet]

Post by dsi1

Post by Jeßus

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

It's the same in Australia, there are no more cheap cuts of meat.
Things like shanks and shoulders used to be cheap, then became more
popular on cooking shows... now, all cuts are expensive.

I agree. I've got the last of my stash of oxtails making soup right
now. That 10 pound box cost $60/
Janet US

You really like oxtail soup. I saw some really nice oxtails at Costco. They were big and meaty, not like the ones at the supermarket. Those are pretty small. I can't say if you'll find them at your Costco. Oxtail soup is kind of a thing on this rock. The soup served here is mostly Chinese style.
https://foursquare.com/top-places/honolulu/best-places-oxtails

I've wanted to try your oxtail soup (it's been detailed on Guy Fieri's
show a couple times.) But I am reluctant to give up my soup which I
favor so much. Maybe if I get that 10 pound box.
Janet US

Today I made some soup with a pork shank. The shank was braised for about 3 hours with some veggies. Some Korean pepper powder and a can of refried beans was added along with some potatoes and ketchup - for a little brightness and sweetness. I don't add any herbs in soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

[Dave Smith]

Post by US Janet

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

[Bruce]

On Mon, 3 Jan 2022 19:39:56 +0000, S Viemeister

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

Have you tried lemon thyme? I much prefer it to the usual variety.

Yes. Ghe Ghe Ghe :)))))))))))

[Graham]

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

[Bruce]

Post by Graham

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

Post by Graham

Post by Dave Smith
I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

I have had thyme in my garden for a few years and it has survived
without special care. I bought a new one this year because I when I used
the old on in things it tasted horrible. The new one turned out to be
just as bad, and I was using only a little.


We are in a cold snap now. You may not appreciate that it is only -7 C.
It is supposed to be about +4 for the next two days. That will be
enough to melt the little bit of snow we have so it can turn into ice at
night when it drops below freezing.

[Bruce]

On Mon, 3 Jan 2022 16:46:32 -0500, Dave Smith

Post by Dave Smith

Post by Graham

Post by Dave Smith
I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

I have had thyme in my garden for a few years and it has survived
without special care. I bought a new one this year because I when I used
the old on in things it tasted horrible. The new one turned out to be
just as bad, and I was using only a little.
We are in a cold snap now. You may not appreciate that it is only -7 C.
It is supposed to be about +4 for the next two days. That will be
enough to melt the little bit of snow we have so it can turn into ice at
night when it drops below freezing.

Yes. Ghe Ghe Ghe :)))))))))))

[US Janet]

Post by Graham

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

[Bruce]

Post by US Janet

Post by Graham

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Graham]

Post by US Janet

Post by Graham

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In other words, bloody cold!

[Dave Smith]

vicious cold snap this winter, so I hope it survives.

Post by Graham

Post by US Janet
My thyme has been in a pot for several years and has survived on the
deck.  I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111?  Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here.  The Polar Bear Plunge became virtual.  (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In othter words, bloody cold!

Dec.6 1976 I arrived in Winnipeg to look for a job. It was -40. Holy
crap. That was a whole new dimension of cold for me. I didn't look very
hard for a job. I didn't want to live in a city where it could get that
cold. I went back to the banana belt.

[Bruce 1]

On Mon, 3 Jan 2022 21:39:11 -0500, Dave Smith

Post by Graham
vicious cold snap this winter, so I hope it survives.

Post by Graham

Post by US Janet
My thyme has been in a pot for several years and has survived on the
deck.  I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111?  Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here.  The Polar Bear Plunge became virtual.  (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In othter words, bloody cold!

Dec.6 1976 I arrived in Winnipeg to look for a job. It was -40. Holy
crap. That was a whole new dimension of cold for me. I didn't look very
hard for a job. I didn't want to live in a city where it could get that
cold. I went back to the banana belt.

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[US Janet]

Post by Graham

Post by US Janet

Post by Graham

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In other words, bloody cold!

I only experienced temps like that in Minneapolis. Not nice. We
let the children go out to play when the temps reached 10F.
Janet US

[Michael Trew]

Post by US Janet

Post by Graham

Post by US Janet

Post by Graham

Post by Dave Smith

Post by US Janet

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In other words, bloody cold!

I only experienced temps like that in Minneapolis. Not nice. We
let the children go out to play when the temps reached 10F.
Janet US

I've only been the Minneapolis area in early August. That should be
about the warmest time of year, yet it got down into the low 50's one
night while camping! Brr...

[Bruce 4]

On Tue, 04 Jan 2022 14:51:23 -0500, Michael Trew

Post by Michael Trew

Post by US Janet

Post by Graham

Post by US Janet

Post by Graham

Post by Dave Smith

Post by US Janet

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In other words, bloody cold!

I only experienced temps like that in Minneapolis. Not nice. We
let the children go out to play when the temps reached 10F.
Janet US

I've only been the Minneapolis area in early August. That should be
about the warmest time of year, yet it got down into the low 50's one
night while camping! Brr...

Yes. Ghe Ghe Ghe :)))))))))))

[Dave Smith]

Post by US Janet

Post by Graham

Post by US Janet

Post by Graham

Post by Dave Smith

Today I made some soup with a pork shank. The shank was braised for
about 3 hours with some veggies. Some Korean pepper powder and a
can of refried beans was added along with some potatoes and ketchup
- for a little brightness and sweetness. I don't add any herbs in
soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother?  I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth. Janet US

I get rude surprises when I use fresh thyme, but bay leave adds that
certain something that seems to be missing in stews and soups. I don't
know what it is so let's just all it je ne sais quoi.

I've managed to keep my thyme plant alive in the garden for the last 4
years or so by burying it in snow. We are just about to start our second
vicious cold snap this winter, so I hope it survives.

My thyme has been in a pot for several years and has survived on the
deck. I'm afraid this winter will have killed it with 1F.
Gosh that sounds awful in centigrade, - 17.111? Did I get that right?
Anyway, 1F is cold enough that many year end festivities were
cancelled here. The Polar Bear Plunge became virtual. (Thank
heavens!) lots of stuff didn't work this year.
Janet US

Tomorrow and Wednesday night it will be pushing -30C here with
windchills pushing -40C, which equals -40F.
In other words, bloody cold!

I only experienced temps like that in Minneapolis. Not nice. We
let the children go out to play when the temps reached 10F.
Janet US

Yes. Ghe Ghe Ghe :)))))))))))

[Don Maximo]

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WICKR ID,,,,,, donpablo3322
WHATSAPP/Signal,,,, [phone]

[Mike Duffy]

that looks wonderful.

Agree. Also, he knows how to focus the camera. I hardly bother to look at
ANY of Sheldon's photos; they are all blurry.

[Bruce 1]

Post by Mike Duffy

that looks wonderful.

Agree. Also, he knows how to focus the camera. I hardly bother to look at
ANY of Sheldon's photos; they are all blurry.

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[Bruce]

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

Uhm, Ghe Ghe Ghe.

[dsi1]

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

[US Janet]

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

[Bruce]

Post by US Janet

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[dsi1]

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

It's something I just cooked up. You probably should mix up the beans with some water or soup to soften them up so they incorporate into the soup easier. That was the only beans that I had on hand but it worked out pretty good.

[Bruce 1]

Post by dsi1

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

It's something I just cooked up. You probably should mix up the beans with some water or soup to soften them up so they incorporate into the soup easier. That was the only beans that I had on hand but it worked out pretty good.

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[US Janet]

Post by dsi1

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

It's something I just cooked up. You probably should mix up the beans with some water or soup to soften them up so they incorporate into the soup easier. That was the only beans that I had on hand but it worked out pretty good.

I'll have to think where it would be used most successfully.
This week will be Chicken Tortilla Soup. Last week was Oxtail Soup.
The chicken tortilla soup mostly because the fixings are taking up too
much in the freezer. I have a big freezer bag of onions, celery,
carrots, mushrooms for stock and another bag of chicken bones and
carcass pieces. I love chicken tortilla soup I love all the
vegetables. As far as I'm concerned the chicken is for flavor, the
meat gets in the way.
Janet US

[Michael Trew]

Post by US Janet

Post by dsi1

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

It's something I just cooked up. You probably should mix up the beans with some water or soup to soften them up so they incorporate into the soup easier. That was the only beans that I had on hand but it worked out pretty good.

I'll have to think where it would be used most successfully.
This week will be Chicken Tortilla Soup. Last week was Oxtail Soup.
The chicken tortilla soup mostly because the fixings are taking up too
much in the freezer. I have a big freezer bag of onions, celery,
carrots, mushrooms for stock and another bag of chicken bones and
carcass pieces. I love chicken tortilla soup I love all the
vegetables. As far as I'm concerned the chicken is for flavor, the
meat gets in the way.
Janet US

Chicken tortilla soup sounds great! I'm ready to start planning some
soup here as well.

[dsi1]

Post by US Janet
I'll have to think where it would be used most successfully.
This week will be Chicken Tortilla Soup. Last week was Oxtail Soup.
The chicken tortilla soup mostly because the fixings are taking up too
much in the freezer. I have a big freezer bag of onions, celery,
carrots, mushrooms for stock and another bag of chicken bones and
carcass pieces. I love chicken tortilla soup I love all the
vegetables. As far as I'm concerned the chicken is for flavor, the
meat gets in the way.
Janet US

Well okay, I'll have to make some tortilla soup soon. My wife loves soup!
This morning I ate some vinah d'alhos - Portuguese vinegar marinated pork. It's pork braised in vinegar. My wife ordered it at a restaurant and I got leftovers. It's a real treat! The braised pork is cut up and fried to make it crispy. I like to give it a shot of vinegar while frying. It's an intense dish - luckily, we got white rice to tame it down.

https://photos.app.goo.gl/2wRer6Z38cx65RZo8

[dsi1]

Post by dsi1
Well okay, I'll have to make some tortilla soup soon. My wife loves
soup! This morning I ate some vinah d'alhos - Portuguese vinegar
marinated pork. It's pork braised in vinegar. My wife ordered it at a
restaurant and I got leftovers. It's a real treat! The braised pork
is cut up and fried to make it crispy. I like to give it a shot of
vinegar while frying. It's an intense dish - luckily, we got white
rice to tame it down.

Just before this pandemic shut down the border we had been up to Ottawa
and had taken a short cut through NY state. On the way home we stopped
for supper in Pulaski NY and ate in a Brazilian restaurant. I ordered
the roast pork and it had been braised with vinegar. It was delicious. I
had not realized that had been adopted from their days as a Portuguese
colony. I don't know why that hasn't caught on in the rest of the world.

I never thought of that but the Portuguese influence is strong in Brazil. Heck, they even speak the language. We don't speak Portuguese but we do have ukuleles, Portuguese sausage, and Portuguese sweet bread. There's Hawaiian rolls on the mainland but those are really Portuguese in origin. We like to poke fun at the different ethnicities on this rock but the jokes about the Portuguese are kind of mean.

[Bruce]

Post by dsi1

Post by dsi1
Well okay, I'll have to make some tortilla soup soon. My wife loves
soup! This morning I ate some vinah d'alhos - Portuguese vinegar
marinated pork. It's pork braised in vinegar. My wife ordered it at a
restaurant and I got leftovers. It's a real treat! The braised pork
is cut up and fried to make it crispy. I like to give it a shot of
vinegar while frying. It's an intense dish - luckily, we got white
rice to tame it down.

Just before this pandemic shut down the border we had been up to Ottawa
and had taken a short cut through NY state. On the way home we stopped
for supper in Pulaski NY and ate in a Brazilian restaurant. I ordered
the roast pork and it had been braised with vinegar. It was delicious. I
had not realized that had been adopted from their days as a Portuguese
colony. I don't know why that hasn't caught on in the rest of the world.

I never thought of that but the Portuguese influence is strong in Brazil. Heck, they even speak the language. We don't speak Portuguese but we do have ukuleles, Portuguese sausage, and Portuguese sweet bread. There's Hawaiian rolls on the mainland but those are really Portuguese in origin. We like to poke fun at the different ethnicities on this rock but the jokes about the Portuguese are kind of mean.
http://youtu.be/-un-LUjRX14

“The dead and the living come together in this hard-edged story of faith and redemption. A mentally
challenged boy experiences the supernatural when he braves countless dangers to take his critically
ill sister on a 2,000 mile odyssey to reach Hollywood where they hope to find Dr. Ned, a television
character whom the boy believes is the only man alive able to save his sister. These two children
will need all of their spiritual strength because waiting for them at the end of their journey is a
pink-cheeked, baby-faced serial killer looking for his next victim.”

[Dave Smith]

Post by dsi1

Post by dsi1
Well okay, I'll have to make some tortilla soup soon. My wife loves
soup! This morning I ate some vinah d'alhos - Portuguese vinegar
marinated pork. It's pork braised in vinegar. My wife ordered it at a
restaurant and I got leftovers. It's a real treat! The braised pork
is cut up and fried to make it crispy. I like to give it a shot of
vinegar while frying. It's an intense dish - luckily, we got white
rice to tame it down.

Just before this pandemic shut down the border we had been up to Ottawa
and had taken a short cut through NY state. On the way home we stopped
for supper in Pulaski NY and ate in a Brazilian restaurant. I ordered
the roast pork and it had been braised with vinegar. It was delicious. I
had not realized that had been adopted from their days as a Portuguese
colony. I don't know why that hasn't caught on in the rest of the world.

I never thought of that but the Portuguese influence is strong in Brazil. Heck, they even speak the language. We don't speak Portuguese but we do have ukuleles, Portuguese sausage, and Portuguese sweet bread. There's Hawaiian rolls on the mainland but those are really Portuguese in origin. We like to poke fun at the different ethnicities on this rock but the jokes about the Portuguese are kind of mean.
http://youtu.be/-un-LUjRX14

This is NOT my frogger.

[Dave Smith]

Post by dsi1

Post by US Janet
I'll have to think where it would be used most successfully.
This week will be Chicken Tortilla Soup. Last week was Oxtail Soup.
The chicken tortilla soup mostly because the fixings are taking up too
much in the freezer. I have a big freezer bag of onions, celery,
carrots, mushrooms for stock and another bag of chicken bones and
carcass pieces. I love chicken tortilla soup I love all the
vegetables. As far as I'm concerned the chicken is for flavor, the
meat gets in the way.
Janet US

Well okay, I'll have to make some tortilla soup soon. My wife loves soup!
This morning I ate some vinah d'alhos - Portuguese vinegar marinated pork. It's pork braised in vinegar. My wife ordered it at a restaurant and I got leftovers. It's a real treat! The braised pork is cut up and fried to make it crispy. I like to give it a shot of vinegar while frying. It's an intense dish - luckily, we got white rice to tame it down.
https://photos.app.goo.gl/2wRer6Z38cx65RZo8

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[Dave Smith]

Post by US Janet

Post by dsi1

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't have a recipe for refried beans in soup. Is there an actual
recipe that I can try or is it an off the cuff addition of yours?
Answers needed by a soup cook in winter mode!
Janet US

It's something I just cooked up. You probably should mix up the beans with some water or soup to soften them up so they incorporate into the soup easier. That was the only beans that I had on hand but it worked out pretty good.

I'll have to think where it would be used most successfully.
This week will be Chicken Tortilla Soup. Last week was Oxtail Soup.
The chicken tortilla soup mostly because the fixings are taking up too
much in the freezer. I have a big freezer bag of onions, celery,
carrots, mushrooms for stock and another bag of chicken bones and
carcass pieces. I love chicken tortilla soup I love all the
vegetables. As far as I'm concerned the chicken is for flavor, the
meat gets in the way.
Janet US

Yes. Ghe Ghe Ghe :)))))))))))

[Michael Trew]

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

[Bruce 4]

On Tue, 04 Jan 2022 14:48:16 -0500, Michael Trew

Post by Michael Trew

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

Yes. Ghe Ghe Ghe :)))))))))))

[dsi1]

Post by Michael Trew

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

I was thinking about making some chili con carne with refried beans. That would be pretty tasty.

[Cindy Hamilton]

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.

I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.

Cindy Hamilton

[Bruce 7]

On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

Ghe Ghe Ghe

This is my frogger.

[Sheldon Martin]

On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

[Bruce 7]

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck

I don't know. Seems like a nice guy to me.

[Bruce 7]

Post by Bruce 7

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck

I don't know. Seems like a nice guy to me.

Dit is mijn kikker. Ghe Ghe Ghe.

[Bruce 7]

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Yes. Ghe Ghe Ghe :)))))))))))

[Hank Rogers]

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Please, Popeye, can yoose tell us once again bout yoose meat
grinder? It's been a week or so, and we have forgotten.

Most of us haven't had the interesting life you have enjoyed.

And some have forgotten other things. We'd like a retelling of the
story where yoose fucked yoose aunt. And yoose msmma too. And yoose
pappy, as yoose said he did lot's of fucking, but yoose never gave
any details.

Most of us haven't had the interesting life you have enjoyed.

Brooklyn family life is interesting, but I understand if you are
too ashamed. It is still of historical interest.

[Arnie]

Post by Hank Rogers

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Please, Popeye, can yoose tell us once again bout yoose meat
grinder? It's been a week or so, and we have forgotten.
Most of us haven't had the interesting life you have enjoyed.
And some have forgotten other things. We'd like a retelling of the
story where yoose fucked yoose aunt. And yoose msmma too. And yoose
pappy, as yoose said he did lot's of fucking, but yoose never gave
any details.
Most of us haven't had the interesting life you have enjoyed.
Brooklyn family life is interesting, but I understand if you are
too ashamed. It is still of historical interest.

Dit is mijn kikker. Ghe Ghe Ghe.

[Hank Rogers]

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Indeed Popeye. Yoose can make the finest chili in the universe if
yoose grind yoose own meat.

Most 100% mexican wimmens won't eat chilli made with mystery meat.
But for $5, they'll suck your dick.

[Michael Trew]

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Chili likes chuck anyway. Chili needs some fat. That's where the flavor
is. Each to their own. I would use top round but would grind in some fat
although I've never ever bought a top round. I don't worry about a
little fat. Mystery meat?

Mystery meat = store bought pre-packaged ground beef -- not a slab that
you buy yourself and grind up.

I don't think we have enough home-made acronyms here... let's just call
it "MM" from here out to confuse people further ;)

[Dave Smith]

Post by Bruce

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Chili likes chuck anyway. Chili needs some fat. That's where the
flavor is. Each to their own. I would use top round but would grind
in some fat although I've never ever bought a top round. I don't worry
about a little fat. Mystery meat?

Uhm, Ghe Ghe Ghe.

Uhm, Ghe Ghe Ghe. This is NOT my frogger. Yes. Ghe Ghe Ghe
:)))))))))))

[Sheldon Martin]

On Fri, 14 Jan 2022 22:44:59 -0700, Dave Smith

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Chili likes chuck anyway. Chili needs some fat. That's where the
flavor is. Each to their own. I would use top round but would grind
in some fat although I've never ever bought a top round.

Top round roasts contain a lot of fat, however most is a thick fat
layer on the exterior of a roast... easy to trim how much you want.
I trim away about half the fat. I grind half the meat with a large
hole plate to make a rough grind, and I cube half. This gives the
chili texture so it's not like canned chili. I also grind in some
onion and green bell pepper, sometimes grind in a few sprigs of
parsely, stems and leaves. I don't grind garlic cloves because those
tend to stick all in one lump that's difficult to evenly distribute,
instead I use granulated garlic, one tsp equals about one clove... I
like to use granulated because it's easy to adjust the garlic flavor
as the pot simmers; no garlicy knife/cutting board to clean, and I
have no use for a garlic press. I don't actually measure I keep
granulated garlic in a spice bottle with a perforated lid, I shake out
what seems right by eyeball... I never measure any ingredients. I
have three sets of measuring spoons on rings, never been used for
measuring, those are safe toys for occupying infants. I've said it
before and I'll say it again, anyone who doesn't own a meat grinder is
no kind of cook. It's a whole lot easier to grate potatoes for latkes
with a meat grinder. I sometimes make sweet potato latkes.

[Dave Smith]

Post by Sheldon Martin
On Fri, 14 Jan 2022 22:44:59 -0700, Dave Smith

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Chili likes chuck anyway. Chili needs some fat. That's where the
flavor is. Each to their own. I would use top round but would grind
in some fat although I've never ever bought a top round.

Top round roasts contain a lot of fat, however most is a thick fat
layer on the exterior of a roast... easy to trim how much you want.
I trim away about half the fat. I grind half the meat with a large
hole plate to make a rough grind, and I cube half. This gives the
chili texture so it's not like canned chili. I also grind in some
onion and green bell pepper, sometimes grind in a few sprigs of
parsely, stems and leaves. I don't grind garlic cloves because those
tend to stick all in one lump that's difficult to evenly distribute,
instead I use granulated garlic, one tsp equals about one clove... I
like to use granulated because it's easy to adjust the garlic flavor
as the pot simmers; no garlicy knife/cutting board to clean, and I
have no use for a garlic press. I don't actually measure I keep
granulated garlic in a spice bottle with a perforated lid, I shake out
what seems right by eyeball... I never measure any ingredients. I
have three sets of measuring spoons on rings, never been used for
measuring, those are safe toys for occupying infants. I've said it
before and I'll say it again, anyone who doesn't own a meat grinder is
no kind of cook. It's a whole lot easier to grate potatoes for latkes
with a meat grinder. I sometimes make sweet potato latkes.

Yes. Ghe Ghe Ghe :)))))))))))

[GM]

Post by Sheldon Martin
On Fri, 14 Jan 2022 22:44:59 -0700, Dave Smith

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Chili likes chuck anyway. Chili needs some fat. That's where the
flavor is. Each to their own. I would use top round but would grind
in some fat although I've never ever bought a top round.

Top round roasts contain a lot of fat, however most is a thick fat
layer on the exterior of a roast... easy to trim how much you want.
I trim away about half the fat. I grind half the meat with a large
hole plate to make a rough grind, and I cube half. This gives the
chili texture so it's not like canned chili. I also grind in some
onion and green bell pepper, sometimes grind in a few sprigs of
parsely, stems and leaves. I don't grind garlic cloves because those
tend to stick all in one lump that's difficult to evenly distribute,
instead I use granulated garlic, one tsp equals about one clove... I
like to use granulated because it's easy to adjust the garlic flavor
as the pot simmers; no garlicy knife/cutting board to clean, and I
have no use for a garlic press. I don't actually measure I keep
granulated garlic in a spice bottle with a perforated lid, I shake out
what seems right by eyeball... I never measure any ingredients. I
have three sets of measuring spoons on rings, never been used for
measuring, those are safe toys for occupying infants. I've said it
before and I'll say it again, anyone who doesn't own a meat grinder is
no kind of cook. It's a whole lot easier to grate potatoes for latkes
with a meat grinder. I sometimes make sweet potato latkes.

I'm with ya on the garlic, I almost always use granulated, per your suggestions from
years ago...works a charm...I order mine from Amazon, a large quantity, nice quality at
a nice price...

[Dave Smith]

On Sat, 15 Jan 2022 09:48:02 -0800 (PST), GM

Post by GM

Post by Sheldon Martin
On Fri, 14 Jan 2022 22:44:59 -0700, Dave Smith

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

I don't care for chuck for chili, it's too fatty. With all the spice
people use in chili any lean meat works well, I use top round. I buy
a top round roast and grind it myself, no mystery meat here.

Chili likes chuck anyway. Chili needs some fat. That's where the
flavor is. Each to their own. I would use top round but would grind
in some fat although I've never ever bought a top round.

Top round roasts contain a lot of fat, however most is a thick fat
layer on the exterior of a roast... easy to trim how much you want.
I trim away about half the fat. I grind half the meat with a large
hole plate to make a rough grind, and I cube half. This gives the
chili texture so it's not like canned chili. I also grind in some
onion and green bell pepper, sometimes grind in a few sprigs of
parsely, stems and leaves. I don't grind garlic cloves because those
tend to stick all in one lump that's difficult to evenly distribute,
instead I use granulated garlic, one tsp equals about one clove... I
like to use granulated because it's easy to adjust the garlic flavor
as the pot simmers; no garlicy knife/cutting board to clean, and I
have no use for a garlic press. I don't actually measure I keep
granulated garlic in a spice bottle with a perforated lid, I shake out
what seems right by eyeball... I never measure any ingredients. I
have three sets of measuring spoons on rings, never been used for
measuring, those are safe toys for occupying infants. I've said it
before and I'll say it again, anyone who doesn't own a meat grinder is
no kind of cook. It's a whole lot easier to grate potatoes for latkes
with a meat grinder. I sometimes make sweet potato latkes.

I'm with ya on the garlic, I almost always use granulated, per your suggestions from
years ago...works a charm...I order mine from Amazon, a large quantity, nice quality at
a nice price...

This is NOT my frogger.

[Sheldon Martin]

On Fri, 14 Jan 2022 22:44:59 -0700, Dave Smith

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

BTW nowadays when you buy oxtails they are not from an ox, they are
ordinary steer tails.

[Dave Smith]

Post by Sheldon Martin
On Fri, 14 Jan 2022 22:44:59 -0700, Dave Smith

Post by Bruce 7
On Wed, 5 Jan 2022 09:31:01 -0800 (PST), Cindy Hamilton

BTW nowadays when you buy oxtails they are not from an ox, they are
ordinary steer tails.

Yes. Ghe Ghe Ghe :)))))))))))

[Michael Trew]

Post by Cindy Hamilton

Recommended! I don't think that the ground beef adds much, aside from a
bit of flavor. If I make it "con carne" again, I'll probably do closer
to Texas style, with cubed steak in it. Sorry, to the "real chili"
Texas folks, but _in_my_opinion_ chili *must* have beans in it.

There. Fixed it for you.

Well, of course it was a matter of opinion, I thought that went without
saying. All in good fun; look how some Texas chili nuts boast about
theirs ;)

Post by Cindy Hamilton
I never put beans in chili, because I'm not that fond of beans. Plus,
in the quantities I eat, the beef isn't all that expensive. Looks like
$5.69 per pound for ground chuck where I shop, or about $0.94-$1.42
per serving.
Cindy Hamilton

Price is always a factor for me, but at the same time, my main beef
(lol) is not the price of the meat, but that I just don't much care for
it. If I really liked the beef in chili, the cost of ground beef is
negligible for a pot of chili, as you've pointed out. Extra beans,
which I prefer anyway, makes it more filling.

[bob]

Post by dsi1

Post by Michael Trew

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup.
I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love
crunching down on them.
An interesting thing about using refried beans in soup is that it seems
that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

I was thinking about making some chili con carne with refried beans.
That would be pretty tasty.

Recommended! I don't think that the ground beef adds much, aside from
a bit of flavor. If I make it "con carne" again, I'll probably do
closer to Texas style, with cubed steak in it. Sorry, to the "real
chili" Texas folks, but chili *must* have beans in it.

I used to make meat only chili. Now always with beans. Usually black
beans and kidney beans as they hold up better than pinto IMO. I like
the texture variation that beans add and it does stretch the recipe out
a bit. Oh, always can beans with juice added late in the cook. Large
die ground chuck is normally what we use sometimes store bought or home
ground if chuck roast is on sale. I don't use chili blend mix but pure
chile powder and the other usual spices.

[Bruce 7]

Post by bob

Post by dsi1

Post by Michael Trew

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup.
I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love
crunching down on them.
An interesting thing about using refried beans in soup is that it seems
that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

I was thinking about making some chili con carne with refried beans.
That would be pretty tasty.

Recommended! I don't think that the ground beef adds much, aside from
a bit of flavor. If I make it "con carne" again, I'll probably do
closer to Texas style, with cubed steak in it. Sorry, to the "real
chili" Texas folks, but chili *must* have beans in it.

I used to make meat only chili. Now always with beans. Usually black
beans and kidney beans as they hold up better than pinto IMO. I like
the texture variation that beans add and it does stretch the recipe out
a bit. Oh, always can beans with juice added late in the cook. Large
die ground chuck is normally what we use sometimes store bought or home
ground if chuck roast is on sale. I don't use chili blend mix but pure
chile powder and the other usual spices.

This is not my frogger.

[Michael Trew]

Post by dsi1

Post by Michael Trew

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this
soup. I use a lot of bay leaves and whole black peppercorns in
Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I
love crunching down on them.
An interesting thing about using refried beans in soup is that it
seems that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

I was thinking about making some chili con carne with refried beans.
That would be pretty tasty.

Recommended! I don't think that the ground beef adds much, aside from
a bit of flavor. If I make it "con carne" again, I'll probably do
closer to Texas style, with cubed steak in it. Sorry, to the "real
chili" Texas folks, but chili *must* have beans in it.

I used to make meat only chili. Now always with beans. Usually black
beans and kidney beans as they hold up better than pinto IMO. I like the
texture variation that beans add and it does stretch the recipe out a
bit. Oh, always can beans with juice added late in the cook. Large die
ground chuck is normally what we use sometimes store bought or home
ground if chuck roast is on sale. I don't use chili blend mix but pure
chile powder and the other usual spices.

I also use black and kidney beans. I mash up and fry pintos to add
ahead of time.

[Dave Smith]

Post by dsi1

Post by Michael Trew

Post by dsi1

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

My family doesn't like the whole peppercorns in the adobo but I love crunching down on them.
An interesting thing about using refried beans in soup is that it seems that you don't get a problem with gas. How awesome is that?

I don't know about any of that, but I like to "refry" pinto beans before
adding them to my chili. It takes the place of ground beef, thickens it
nicely, and saves money as well.

I was thinking about making some chili con carne with refried beans. That would be pretty tasty.

Yes. Ghe Ghe Ghe :)))))))))))

[Bruce 5]

Post by US Janet

Post by dsi1

Post by Jeßus

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

It's the same in Australia, there are no more cheap cuts of meat.
Things like shanks and shoulders used to be cheap, then became more
popular on cooking shows... now, all cuts are expensive.

I agree. I've got the last of my stash of oxtails making soup right
now. That 10 pound box cost $60/
Janet US

You really like oxtail soup. I saw some really nice oxtails at Costco. They were big and meaty, not like the ones at the supermarket. Those are pretty small. I can't say if you'll find them at your Costco. Oxtail soup is kind of a thing on this rock. The soup served here is mostly Chinese style.
https://foursquare.com/top-places/honolulu/best-places-oxtails

I've wanted to try your oxtail soup (it's been detailed on Guy Fieri's
show a couple times.) But I am reluctant to give up my soup which I
favor so much. Maybe if I get that 10 pound box.
Janet US

Today I made some soup with a pork shank. The shank was braised for about 3 hours with some veggies. Some Korean pepper powder and a can of refried beans was added along with some potatoes and ketchup - for a little brightness and sweetness. I don't add any herbs in soups most times.
https://photos.app.goo.gl/erALVxRd1KeHhbVZ8

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

Dit is mijn kikker. Ghe Ghe Ghe.

[Dave Smith]

If you are like what you make, why bother? I never did either but
have finally begun adding bay leaf and thyme as I find they do round
the flavor in the mouth.
Janet US

I have a big container of bay leaves. It would work fine in this soup. I use a lot of bay leaves and whole black peppercorns in Filipino adobo.
https://photos.app.goo.gl/ZjHbHFXuJGz2Ns2C8

that looks wonderful.
Janet US

Can you go into more detail? I don't get it

[Dave Smith]

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

[Jeßus]

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece. I tried to work that
through my brain but couldn't see a way that would happen, :)

Simple supply and demand. I think highly inflated prices on goldfields
was common everywhere back in the day.

When I
first got married, my household allowance was $15/week. My husband
paid the utilities and the rent and I paid everything else with that
$15. We ate pretty good on things I I won't pay for now.
Janet US

Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

[dsi1]

Post by Jeßus

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece. I tried to work that
through my brain but couldn't see a way that would happen, :)

Simple supply and demand. I think highly inflated prices on goldfields
was common everywhere back in the day.

When I
first got married, my household allowance was $15/week. My husband
paid the utilities and the rent and I paid everything else with that
$15. We ate pretty good on things I I won't pay for now.
Janet US

Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.
Janet US

The prices will go up. In the end, real meat will be available only to the rich as meat will not be sustainable on the new planet Earth. It might be that oxtails will never be as cheap as right now. I guess I better pick me up some now!
I bought a smoked pork shin the other day. I'll try to make something edible out of it.

[Bruce]

Post by dsi1

Post by Jeßus
Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.
Janet US

The prices will go up. In the end, real meat will be available only to the rich as meat will not be sustainable on the new planet Earth. It might be that oxtails will never be as cheap as right now. I guess I better pick me up some now!
I bought a smoked pork shin the other day. I'll try to make something edible out of it.

By the time the western world has cleaned up its act, retard countries
like China, Russia and India will still be stinking the place up and
eating all the meat they can slaughter.

Dit is mijn kikker. Ghe Ghe Ghe.

[Bruce]

Post by dsi1

Post by Jeßus

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece. I tried to work that
through my brain but couldn't see a way that would happen, :)

Simple supply and demand. I think highly inflated prices on goldfields
was common everywhere back in the day.

When I
first got married, my household allowance was $15/week. My husband
paid the utilities and the rent and I paid everything else with that
$15. We ate pretty good on things I I won't pay for now.
Janet US

Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.
Janet US

The prices will go up. In the end, real meat will be available only to the rich as meat will not be sustainable on the new planet Earth. It might be that oxtails will never be as cheap as right now. I guess I better pick me up some now!
I bought a smoked pork shin the other day. I'll try to make something edible out of it.

Dit is mijn kikker. Ghe Ghe Ghe.

[Hank Rogers]

Post by dsi1

Post by Jeßus
Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.
Janet US

The prices will go up. In the end, real meat will be available only to the rich as meat will not be sustainable on the new planet Earth. It might be that oxtails will never be as cheap as right now. I guess I better pick me up some now!
I bought a smoked pork shin the other day. I'll try to make something edible out of it.

By the time the western world has cleaned up its act, retard countries
like China, Russia and India will still be stinking the place up and
eating all the meat they can slaughter.

And years later, you'll still be sniffing all those people's ass
holes, master.

[Michael Trew]

Post by dsi1

Post by Jeßus

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece. I tried to work that
through my brain but couldn't see a way that would happen, :)

Simple supply and demand. I think highly inflated prices on goldfields
was common everywhere back in the day.

When I
first got married, my household allowance was $15/week. My husband
paid the utilities and the rent and I paid everything else with that
$15. We ate pretty good on things I I won't pay for now.
Janet US

Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.
Janet US

The prices will go up. In the end, real meat will be available only to the rich as meat will not be sustainable on the new planet Earth. It might be that oxtails will never be as cheap as right now. I guess I better pick me up some now!
I bought a smoked pork shin the other day. I'll try to make something edible out of it.

If you're right, in a way, it will be a good thing. I hate how doggone
wasteful people tend to be, and they throw away good meat. If the price
of meat skyrockets and it becomes a delicacy like it was centuries ago,
people wouldn't throw out good meat. Scraps and bones would be made
into stock, not out of the window ;)

[Jeßus]

Post by Jeßus

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece. I tried to work that
through my brain but couldn't see a way that would happen, :)

Simple supply and demand. I think highly inflated prices on goldfields
was common everywhere back in the day.

When I
first got married, my household allowance was $15/week. My husband
paid the utilities and the rent and I paid everything else with that
$15. We ate pretty good on things I I won't pay for now.
Janet US

Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.

Yep. Prices for everything are only going to rise for the foreseeable
future. The past year has been difficult tying to get ahold of many
items here in Aus. I'm waiting months for a lot of stuff I've ordered,
car parts and the like. A lot of items are simply not being
manufactured overseas or locally.

[Bruce]

Post by Jeßus

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.

Yep. Prices for everything are only going to rise for the foreseeable
future. The past year has been difficult tying to get ahold of many
items here in Aus.

We've never had any problem whatsoever.

[Bruce]

Post by Bruce

Post by Jeßus

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.

Yep. Prices for everything are only going to rise for the foreseeable
future. The past year has been difficult tying to get ahold of many
items here in Aus.

We've never had any problem whatsoever.

Dit is mijn kikker. Ghe Ghe Ghe.

[Bruce]

Post by Jeßus

Post by Jeßus

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece. I tried to work that
through my brain but couldn't see a way that would happen, :)

Simple supply and demand. I think highly inflated prices on goldfields
was common everywhere back in the day.

When I
first got married, my household allowance was $15/week. My husband
paid the utilities and the rent and I paid everything else with that
$15. We ate pretty good on things I I won't pay for now.
Janet US

Don't know why I remember this as I was only aged 10 or so, but our
weekly food shopping cost was ~USD$18 circa 1973.

I read somewhere yesterday that animal farmers are switching to other
crops because of the hangups that went on last year. They are
switching to crops that don't require as much water.
There go the prices again.

Yep. Prices for everything are only going to rise for the foreseeable
future. The past year has been difficult tying to get ahold of many
items here in Aus. I'm waiting months for a lot of stuff I've ordered,
car parts and the like. A lot of items are simply not being
manufactured overseas or locally.

Dit is mijn kikker. Ghe Ghe Ghe.

[Hank Rogers]

On Sat, 1 Jan 2022 16:20:29 -0500, Dave Smith

Post by Dave Smith

I couldn't find oxtails anywhere.  I finally found that I could
order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for
$180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(

I remember getting them when we were first married back in 1973. A bag
of oxtails enough for to bounteous meals would set me back less than 30
cents.

I remember reading when I was a kid that during the Alaska Gold Rush
that eggs sold for over a dollar a piece.  I tried to work that
through my brain but couldn't see a way that would happen, :)
When I
first got married, my household allowance was $15/week.  My husband
paid the utilities and the rent and I paid everything else with that
$15.  We ate pretty good on things I I won't pay for now.
Janet US

Around 1975/76/77, I used to withdraw $20 per week and that covered
groceries etc. for 3. Last week, a modest shop at the SM was over
$100, just for me.

Does that include PST, GST, and other ST. Might be cheap for canada.

[Graham]

I couldn't find oxtails anywhere.  I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup.  But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

[jmcquown]

Post by Graham

I couldn't find oxtails anywhere.  I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup.  But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

Who knows? I've never been able to find beef or lamb kidneys to make a
steak & kidney pie which is something I've always wanted to try. Not
even the stand-alone butcher shop can get them.

BTW, Graham, I was going to post separately but your recipe for seafood
lasagna is fabulous (yep, I made sure the tomatoes were well drained and
made extra sauce). I'll likely only make it once a year. I forgot to
ask if you think the leftovers would freeze well.

Jill

[Bruce]

Post by Graham

I couldn't find oxtails anywhere.  I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never
find out.

You wouldn't need a 10 lb. box to make oxtail soup.  But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

Who knows?  I've never been able to find beef or lamb kidneys to make a
steak & kidney pie which is something I've always wanted to try.  Not
even the stand-alone butcher shop can get them.
BTW, Graham, I was going to post separately but your recipe for seafood
lasagna is fabulous (yep, I made sure the tomatoes were well drained and
made extra sauce).  I'll likely only make it once a year.  I forgot to
ask if you think the leftovers would freeze well.
Jill

I'm really pleased you enjoyed it! It is such a fiddly recipe, not
difficult though, that once a year is appropriate. I normally make it
for xmas night but also made it for my D-I-L's birthday as they couldn't
dine out due to covid.
I think they would freeze well. My D-I-L found some in her freezer a few
weeks ago and said it was great. I was surprised she'd frozen any as she
usually snacks on the leftovers and finishes it that day:-)
This year, I had some leftover sauce and made a Fisherman's Pie with
some leftover sole and shrimps, to which I added some salmon. It was
topped with mashed taters and browned in a 400F oven.
Graham

Dit is mijn kikker. Ghe Ghe Ghe.

[Bruce]

Post by jmcquown

Post by Graham

I couldn't find oxtails anywhere.  I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup.  But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

Who knows? I've never been able to find beef or lamb kidneys to make a
steak & kidney pie which is something I've always wanted to try. Not
even the stand-alone butcher shop can get them.

Cross them off your culinary bucket list - they taste like fermented
piss no matter how you soak and rinse them. Heart, liver, thymus,
pancreas, tongue, and even eyeballs are fine - but piss on those
kidneys.
-sw

Dit is mijn kikker. Ghe Ghe Ghe.

[Bryan Simmons]

Post by Graham

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup. But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

Who knows? I've never been able to find beef or lamb kidneys to make a
steak & kidney pie which is something I've always wanted to try. Not
even the stand-alone butcher shop can get them.

Cross them off your culinary bucket list - they taste like fermented
piss no matter how you soak and rinse them. Heart, liver, thymus,
pancreas, tongue, and even eyeballs are fine - but piss on those
kidneys.

Kidneys are piss factories.

-sw

--Bryan

[jmcquown]

Post by Graham
I wonder if offal will come into favour again:-)

Who knows?  I've never been able to find beef or lamb kidneys to make
a steak & kidney pie which is something I've always wanted to try.
Not even the stand-alone butcher shop can get them.
BTW, Graham, I was going to post separately but your recipe for
seafood lasagna is fabulous (yep, I made sure the tomatoes were well
drained and made extra sauce).  I'll likely only make it once a year.
I forgot to ask if you think the leftovers would freeze well.
Jill

I'm really pleased you enjoyed it! It is such a fiddly recipe, not
difficult though, that once a year is appropriate. I normally make it
for xmas night but also made it for my D-I-L's birthday as they couldn't
dine out due to covid.
I think they would freeze well. My D-I-L found some in her freezer a few
weeks ago and said it was great. I was surprised she'd frozen any as she
usually snacks on the leftovers and finishes it that day:-)

I'll take that as a yes, it should freeze well. :)

This year, I had some leftover sauce and made a Fisherman's Pie with
some leftover sole and shrimps, to which I added some salmon. It was
topped with mashed taters and browned in a 400F oven.
Graham

Sounds good!

Jill

[Graham]

Post by Graham

I couldn't find oxtails anywhere.  I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup.  But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

Has it gone out of favour? I hadn't noticed.
Janet UK

You don't live in Nth America where there is an aversion to offal:-)
Calves' liver is occasionally available in the premium meats section of
SMs but one has to hunt through the freezer section to find kidneys etc.

[Arnie]

Post by Graham

Post by Graham

I couldn't find oxtails anywhere.  I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up.  I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap.  So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup.  But she's right,
they used to be very inexpensive.
Jill

I wonder if offal will come into favour again:-)

Has it gone out of favour? I hadn't noticed.
Janet UK

You don't live in Nth America where there is an aversion to offal:-)
Calves' liver is occasionally available in the premium meats section of
SMs but one has to hunt through the freezer section to find kidneys etc.

Dit is mijn kikker. Ghe Ghe Ghe.

[Michael Trew]

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup. But she's right,
they used to be very inexpensive.
Jill

I figured a 10 pound box would be on discount for bulk, so a smaller
amount would be even pricier. My local grocer doesn't carry those. A
fancy grocer would likely charge an arm and a leg.

[US Janet]

On Sat, 01 Jan 2022 22:08:30 -0500, Michael Trew

Post by Michael Trew

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find
out.

You wouldn't need a 10 lb. box to make oxtail soup. But she's right,
they used to be very inexpensive.
Jill

I figured a 10 pound box would be on discount for bulk, so a smaller
amount would be even pricier. My local grocer doesn't carry those. A
fancy grocer would likely charge an arm and a leg.

when you go shopping just keep your eye out. I' will see them maybe
once a year.
Jnet US

[Sqwertz]

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

$18/lb is more than USDA Prime Ribeye. Looks like they're about
$10/lb here. Still ridiculous.

https://www.heb.com/product-detail/fresh-beef-oxtails-value-pack-avg-2-55-lbs/474143

-sw

[US Janet]

Post by Sqwertz

Post by US Janet
I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

$18/lb is more than USDA Prime Ribeye. Looks like they're about
$10/lb here. Still ridiculous.
https://www.heb.com/product-detail/fresh-beef-oxtails-value-pack-avg-2-55-lbs/474143
-sw

I haven't seen oxtails that look that good in a while.
I wonder if your store delivers out this far? ;)
Janet US

[US Janet]

On Sun, 2 Jan 2022 09:15:04 -0500, Dave Smith

Post by US Janet

Post by Sqwertz
$18/lb is more than USDA Prime Ribeye. Looks like they're about
$10/lb here. Still ridiculous.
https://www.heb.com/product-detail/fresh-beef-oxtails-value-pack-avg-2-55-lbs/474143
-sw

I haven't seen oxtails that look that good in a while.
I wonder if your store delivers out this far? ;)

They do look good. I have seen packages of tails where there was only
an once or two of actual meat in a pack of four.

yep, exactly. Special if you like bone.
Janet US

[Dave Smith]

Post by US Janet
On Sun, 2 Jan 2022 09:15:04 -0500, Dave Smith

They do look good. I have seen packages of tails where there was only
an once or two of actual meat in a pack of four.

yep, exactly. Special if you like bone.

The bones have their place in soup, but I am not paying that price for
soup bones. There needs to be some meat on them.

[Bruce]

On Sun, 2 Jan 2022 17:32:01 -0500, Dave Smith

Post by Dave Smith

Post by US Janet
On Sun, 2 Jan 2022 09:15:04 -0500, Dave Smith

They do look good. I have seen packages of tails where there was only
an once or two of actual meat in a pack of four.

yep, exactly. Special if you like bone.

The bones have their place in soup, but I am not paying that price for
soup bones. There needs to be some meat on them.

This is not my frogger.

[Sqwertz]

Post by US Janet

Post by Sqwertz
$18/lb is more than USDA Prime Ribeye. Looks like they're about
$10/lb here. Still ridiculous.
https://www.heb.com/product-detail/fresh-beef-oxtails-value-pack-avg-2-55-lbs/474143

I haven't seen oxtails that look that good in a while.
I wonder if your store delivers out this far? ;)

Here's on of those packages unwrapped. On March 6th that picture of
mine will be 9 years old.

Loading Image...

That little boner in the bottom right is a piece of long pepper. I
call it the A-1 Spice (that's what it smells like to me).

-sw

[US Janet]

Post by Sqwertz

Post by US Janet

Post by Sqwertz
$18/lb is more than USDA Prime Ribeye. Looks like they're about
$10/lb here. Still ridiculous.
https://www.heb.com/product-detail/fresh-beef-oxtails-value-pack-avg-2-55-lbs/474143

I haven't seen oxtails that look that good in a while.
I wonder if your store delivers out this far? ;)

Here's on of those packages unwrapped. On March 6th that picture of
mine will be 9 years old.
https://i.postimg.cc/B6kb9cLK/Oxtail-Stew-Raw.jpg
That little boner in the bottom right is a piece of long pepper. I
call it the A-1 Spice (that's what it smells like to me).
-sw

9 years ago I probably was able to buy packages of oxtails like that
as well. hmmm maybe not.
Janet US

[Dave Smith]

Post by US Janet

Post by Sqwertz

Post by US Janet

Post by Sqwertz
$18/lb is more than USDA Prime Ribeye. Looks like they're about
$10/lb here. Still ridiculous.
https://www.heb.com/product-detail/fresh-beef-oxtails-value-pack-avg-2-55-lbs/474143

I haven't seen oxtails that look that good in a while.
I wonder if your store delivers out this far? ;)

Here's on of those packages unwrapped. On March 6th that picture of
mine will be 9 years old.
https://i.postimg.cc/B6kb9cLK/Oxtail-Stew-Raw.jpg
That little boner in the bottom right is a piece of long pepper. I
call it the A-1 Spice (that's what it smells like to me).
-sw

9 years ago I probably was able to buy packages of oxtails like that
as well. hmmm maybe not.
Janet US

Uhm, Ghe Ghe Ghe. This is my frogger. Yes. Ghe Ghe Ghe :)))))))))))

[bruce bowser]

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.

I'm with ya on that! But, here in NYC, women are far more wanton and more single-minded than marriage-minded and they're particular and the girls here are willing to battle everyone else over the slightest things, so expensive grocery store food is likely to cause another battle, maybe causing the store managers (or buyers) to find cheaper stuff that still has quality.

Quality of food is sooo important in NYC like it is in London and Paris.

[Bruce]

Post by bruce bowser

I couldn't find oxtails anywhere. I finally found that I could order> a
10 pound box of them thru Cash and Carry, a restaurant supply store.>
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I>
can remember when even a good cut of steak was not that high. Oxtails>
used to be offal that was sold cheap. So many of the foods that I>
enjoyed as a young wife were inexpensive to make and tasty.

I'm with ya on that! But, here in NYC, women are far more wanton and
more single-minded than marriage-minded and they're particular and the
girls here are willing to battle everyone else over the slightest
things, so expensive grocery store food is likely to cause another
battle, maybe causing the store managers (or buyers) to find cheaper
stuff that still has quality.
Quality of food is sooo important in NYC like it is in London and Paris.

Yes only in NYC, London and Paris is food quality of importance.

The women are single minded cause all they have is either you or pOp-Eye.

[Dave Smith]

Post by Bruce

Post by bruce bowser

I couldn't find oxtails anywhere. I finally found that I could order> a
10 pound box of them thru Cash and Carry, a restaurant supply store.>
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I>
can remember when even a good cut of steak was not that high. Oxtails>
used to be offal that was sold cheap. So many of the foods that I>
enjoyed as a young wife were inexpensive to make and tasty.

I'm with ya on that! But, here in NYC, women are far more wanton and
more single-minded than marriage-minded and they're particular and the
girls here are willing to battle everyone else over the slightest
things, so expensive grocery store food is likely to cause another
battle, maybe causing the store managers (or buyers) to find cheaper
stuff that still has quality.
Quality of food is sooo important in NYC like it is in London and Paris.

Yes only in NYC, London and Paris is food quality of importance.
The women are single minded cause all they have is either you or pOp-Eye.

Yes. Ghe Ghe Ghe :)))))))))))

[bruce bowser]

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find out.

You wouldn't need a 10 lb. box to make oxtail soup. But she's right,
they used to be very inexpensive.
Jill

Apps are one of the biggest drains on your phone’s battery.

So is a bright screen.

[Bruce]

On Sun, 2 Jan 2022 14:36:09 -0800 (PST), bruce bowser

Post by bruce bowser

I couldn't find oxtails anywhere. I finally found that I could order
a 10 pound box of them thru Cash and Carry, a restaurant supply store.
Price has gone up. I can get a 10 pound box of oxtails for $180.00. I
can remember when even a good cut of steak was not that high. Oxtails
used to be offal that was sold cheap. So many of the foods that I
enjoyed as a young wife were inexpensive to make and tasty.
Sigh [:(
Janet US

I'd like to try them in a soup, but for that price, I will never find out.

You wouldn't need a 10 lb. box to make oxtail soup. But she's right,
they used to be very inexpensive.
Jill

Apps are one of the biggest drains on your phone’s battery.

So is a bright screen.

This is not my frogger.