Inigima Posted May 16, 2017 Share Posted May 16, 2017 Thanks Larry! I find cuts of meat confusing and we bought some round eye steaks not realizing that literally the first Google result for "round eye steaks" was an article titled "Round eye steaks are one of the few irredeemable cuts of meat." We ended up slicing it into thin strips and stir frying it, which was reasonably acceptable. I wish it were easier to know what cuts of meat are what and that they didn't frequently have multiple names. ("Boston butt" for shoulder is particularly egregious, but at least that one I was forewarned about.) Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted May 16, 2017 Author Share Posted May 16, 2017 Create a cheat sheet and put it on your phone. That's the easiest way to navigate this space until you learn more about it. I've made similarly infelicitous purchases in the past before I really bent my mind to learning about it. Next easiest is to buy from an actual butcher instead of just picking stuff up at a grocery store that doesn't have a butcher counter. If I'm unfamiliar with something, I ask what it is, and the recommended cooking method to use on it. If I were creating a cheatsheet, I'd organize first by animal, and then by cooking method. That way, I'll have an idea of what kind of meal (grilled, stew, braise, etc) I'm going to be getting out of any given cut and can shop accordingly. Link to comment Share on other sites More sharing options...
Inigima Posted May 16, 2017 Share Posted May 16, 2017 That's a great idea, thanks xray. Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted May 16, 2017 Share Posted May 16, 2017 Yeah, even with a but her counter, I've found uneven results at the grocery store. After moving back east after a few years our west, I asked for tritips regularly and was greeted with blank stares at worst or a tri-tip hacked to buts at best since 2008. Until last summer when all the main chain groceries in the greater Albany area suddenly started shelving whole tri-tip s. I even googled it and printed out the wiki article and handed it to the meat counter. In my humble opinion it is still probably the best cut of beef that you can score for $7 a pound. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted May 16, 2017 Author Share Posted May 16, 2017 3 hours ago, Inigima said: That's a great idea, thanks xray. De nada. For some people, that method may not work. But I'm the kind of person who already kind of knows what kind of meal I'm angling for before I head out (stew vs. pan-fry, i.e. wet heat vs. dry heat), so that kind of classification works for me. Anything I impulse buy, I'm either doing it because I'm curious or because it's a dry-aged ribeye. Link to comment Share on other sites More sharing options...
all swedes are racist Posted May 19, 2017 Share Posted May 19, 2017 also, to kind of converse xrays excellent advice, I'd say hunt down and bookmark a few videos/recipes relevant to various cuts (partial to some good eats primers for the basics myself). I am of the opinion there is no real 'bad' cut of meat, just poor preparation (and of course shitty purveyors, but that's another issue), so don't be afraid to go wild over something cheap or on sale Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted May 19, 2017 Share Posted May 19, 2017 Tonight I had ground beef and rice served with mustard and A1 steak sauce on top. Link to comment Share on other sites More sharing options...
Yannte Posted June 6, 2017 Share Posted June 6, 2017 fish and vegetables Link to comment Share on other sites More sharing options...
drawkcabi Posted June 8, 2017 Share Posted June 8, 2017 Bush's baked beans and Uncle Ben's 90 second rice and red beans. The orchestra is tuning up. Link to comment Share on other sites More sharing options...
BigFatCoward Posted June 11, 2017 Share Posted June 11, 2017 On 2017-6-7 at 0:18 AM, Yannte said: fish and vegetables That's a shopping list, not a meal. What did you do with them? Bacon, to trim the fat or not? Freezing wine to use in sauces, acceptable or not? Link to comment Share on other sites More sharing options...
Isis Posted June 11, 2017 Share Posted June 11, 2017 Bacon - accept it in all its glory or gtfo. We buy good bacon and use it sparingly. For some dishes, e.g. pasta or risotto it's almost like a seasoning, you don't even need that much. Very occasionally, if we have spare homemade bread we'll have a bacon sandwich for lunch or dinner. No idea about freezing wine. But I probably wouldn't. We tend to mostly use it for cooking only. So it just stays in the fridge. Link to comment Share on other sites More sharing options...
MercenaryChef Posted June 11, 2017 Share Posted June 11, 2017 4 hours ago, BigFatCoward said: That's a shopping list, not a meal. What did you do with them? Bacon, to trim the fat or not? Freezing wine to use in sauces, acceptable or not? no. bacon has the amount of fat it is supposed to have! take it from me. i make 300 pounds a week. don't freeze wine. drink it or cook with it. Link to comment Share on other sites More sharing options...
Xray the Enforcer Posted June 11, 2017 Author Share Posted June 11, 2017 Why would one freeze wine? Is this some gambit to preserve leftover wine from going off? Link to comment Share on other sites More sharing options...
Larry of the Lawn Posted June 11, 2017 Share Posted June 11, 2017 Beer: it's what's for breakfast lunch and dinner Link to comment Share on other sites More sharing options...
BigFatCoward Posted June 11, 2017 Share Posted June 11, 2017 1 hour ago, Xray the Enforcer said: Why would one freeze wine? Is this some gambit to preserve leftover wine from going off? Yes. You open good wine, a bit is leftover, freeze wine for sauce/stock. Link to comment Share on other sites More sharing options...
Isis Posted June 11, 2017 Share Posted June 11, 2017 I don't cook with 'good wine', it's a waste. Just stick it in the fridge and drink it next time. NB. To be clear, I don't cook with 'bad wine' (or beer for that matter) but there's a lot of scope between good and bad. Link to comment Share on other sites More sharing options...
MercenaryChef Posted June 11, 2017 Share Posted June 11, 2017 if it isnt good enough to drink with it is not good enough to cook with. Link to comment Share on other sites More sharing options...
KingintheNorth4 Posted June 12, 2017 Share Posted June 12, 2017 Two hard shelled spicy flavored tacos with a bottle of Miller Lite. Link to comment Share on other sites More sharing options...
Isis Posted June 12, 2017 Share Posted June 12, 2017 11 hours ago, MercurialCannibal said: if it isnt good enough to drink with it is not good enough to cook with. That's what I said Link to comment Share on other sites More sharing options...
BigFatCoward Posted June 13, 2017 Share Posted June 13, 2017 I have a feeling that is a good soundbite but not anything that has ever been empirically tested. Link to comment Share on other sites More sharing options...
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