ML> Did I write about the party I went to where two
 ML> political competitors both brought teriyaki wings,
 ML> except that one of them brought teriyaki drumsticks
 DD> I don't remember that story. That doesn't mean you've not posted it,
 DD> however. 

I'm not asking anyone to keep full track of my
ramblings - that's for me to do, and it's the
reason for those numbers, as my memory has
become substantially imperfect in modern years.

 DD> And chuck-eye steak remains tasty and affordable.
 ML> I was chagrined to see not too long ago that the
 ML> local supermarket had figured out to carve out the
 ML> meaty muscle in the middle of the chuck eye and
 ML> relabel it "chuck filet" and price it at almost
 ML> precisely twice what it had been.
 DD> The stupormarkups around here have figured that one out a 
 DD> long time ago. I pass
 DD> the "chuck filet" by when I see it. Apparently so do a lot of others -
 DD> I see that particular aberration less and less often.

I've no great objection to it as either a concept or
a cut; one can't blame the food stores for charging
extra for a cut that has characteristics that the
public wants (tenderness for some, flavor for others,
such as me). I however am not above getting a big
cut of chuck and separating out the muscles into
parts that can be used each in its own appropriate way.

 I gummed a
 DD> (small) chuck-eye steak the other night - after carefully excising the
 DD> gristle strip in the middle - which I used to chew like Wrigley's back
 DD> when I had teeth. 

The gristle strip does well with additional cooking -
on its own, if you wish, or as part of a soup or
stew. This information more for lurkers and eats
rather than you.

What I call chuck eye has a small if even existent
gristle bit; the chuck blade has an everpresent
feather-shaped gristle that I rather enjoy and
that doesn't have to be cooked well-done to be
tender.

And then there's the knob of yellow cartilage that
is part of some chuck cuts; I never figured out a
way to make that edible in the least.

 ML> course, in this situation it's a case of boiling frogs.
 DD> Or using pond scum .....
 DD> From: http://www.miraclenoodle.com
 ML> Thanks for bringing yet another fine product to my
 ML> attention (though I doubt I'll ever have any use
 ML> for it).
 ML> Delicious, Easy Power-Smoothie With Blue Green Algae
 ML> cat: food fad, spirulina, beverage

It was of course the main ingredient that encouraged that
particular ontopicization.

Old Bay substitute
Categories: seasoning, salt
yield: 1/4 c

1 Tb ground dried bay leaves
2 ts celery salt
1-1/2 ts dry mustard
1-1/2 ts ground black pepper
1 ts sweet or smoked paprika
1 ts ground celery seeds
1/2 ts ground white pepper
1/2 ts ground nutmeg
1/2 ts ground ginger
1/4 ts crushed red pepper flakes
1/8 ts ground cloves
1/8 ts ground mace
1/8 ts ground cardamom
1/8 ts ground allspice

Combine all ingredients and mix thoroughly. Store in an
airtight container and store in a cool place. Use with
seafood or chicken.

You can sometimes find ground bay in your supermarket,
but you may have to grind it yourself. Be sure to use
dried bay leaves, not fresh, and grind to a powder.

source: about.com


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