From Newsgroup: rec.food.cooking

Chicken and dumplings here. I haven't made this in a while. I make
drop dumplings rather than rolled dumplings which tend to be heavy. The dumplings cook on top of the simmering stew liquid and turn out fluffy
and tender.

As for tomorrow, I looked in the freezer and found cube steaks. So I'm thinking country fried steak. Not *chicken fried steak* as in battered
and fried until crisp. Seasoned, floured, browned then simmered in
white cream gravy until tender and served with mashed potatoes. Joan
will know what I'm talking about. :) Maybe it's just a Tennessee thing
but that's the way I make country fried steak.

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


jmquown <j_mcquown@comcast.net> posted:

Chicken and dumplings here. I haven't made this in a while. I make
drop dumplings rather than rolled dumplings which tend to be heavy. The dumplings cook on top of the simmering stew liquid and turn out fluffy
and tender.

As for tomorrow, I looked in the freezer and found cube steaks. So I'm thinking country fried steak. Not *chicken fried steak* as in battered
and fried until crisp. Seasoned, floured, browned then simmered in
white cream gravy until tender and served with mashed potatoes. Joan
will know what I'm talking about. :) Maybe it's just a Tennessee thing
but that's the way I make country fried steak.

Jill

Have you looked at the price of cube steak lately?? I feel like I
should just opt for a New Strip steak as the price doesn't seem all
that different. They take one of the toughest cuts of meat, tenderize
it, and slap an exorbitant price on it as if it's the rarest find on
the planet.

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it
myself, and then use my meat mallet on it to make my own cube steaks??

Anyway, I had a pimento cheese sandwich earlier to tide me over until
dinner. Was busy with chores again, thus I didn't stop for breakfast.
Dinner will be the rest of the fried rice and cubed chicken. The rice
made a very generous serving and I cooked extra cubed chicken to make it
a second meal. It will be reheated in the microwave on a low-ish power.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

jmquown <j_mcquown@comcast.net> posted:

Chicken and dumplings here. I haven't made this in a while. I make
drop dumplings rather than rolled dumplings which tend to be heavy. The dumplings cook on top of the simmering stew liquid and turn out fluffy
and tender.

As for tomorrow, I looked in the freezer and found cube steaks. So I'm thinking country fried steak. Not *chicken fried steak* as in battered and fried until crisp. Seasoned, floured, browned then simmered in
white cream gravy until tender and served with mashed potatoes. Joan
will know what I'm talking about. :) Maybe it's just a Tennessee thing but that's the way I make country fried steak.

Jill

Have you looked at the price of cube steak lately?? I feel like I
should just opt for a New Strip steak as the price doesn't seem all
that different. They take one of the toughest cuts of meat, tenderize
it, and slap an exorbitant price on it as if it's the rarest find on
the planet.

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it
myself, and then use my meat mallet on it to make my own cube steaks??

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!


Yes, cube steak can be made from a bottom round roast. The bottom
round roast is a part of the beef round primal cut, which can be
tenderized and used to create cube steak. This process involves
physical tenderizing the meat, which gives it a distinct cross-
hatched look and makes it easier to cut and chew. The bottom
round roast is often used for this purpose, as it is a lean and
tough cut that can be tenderized effectively.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:

jmquown <j_mcquown@comcast.net> posted:

Chicken and dumplings here. I haven't made this in a while. I make
drop dumplings rather than rolled dumplings which tend to be heavy. The >>> dumplings cook on top of the simmering stew liquid and turn out fluffy
and tender.

As for tomorrow, I looked in the freezer and found cube steaks. So I'm
thinking country fried steak. Not *chicken fried steak* as in battered
and fried until crisp. Seasoned, floured, browned then simmered in
white cream gravy until tender and served with mashed potatoes. Joan
will know what I'm talking about. :) Maybe it's just a Tennessee thing
but that's the way I make country fried steak.

Jill

Have you looked at the price of cube steak lately?? I feel like I
should just opt for a New Strip steak as the price doesn't seem all
that different. They take one of the toughest cuts of meat, tenderize
it, and slap an exorbitant price on it as if it's the rarest find on
the planet.

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it
myself, and then use my meat mallet on it to make my own cube steaks??

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

Yes, cube steak can be made from a bottom round roast. The bottom
round roast is a part of the beef round primal cut, which can be
tenderized and used to create cube steak. This process involves
physical tenderizing the meat, which gives it a distinct cross-
hatched look and makes it easier to cut and chew. The bottom
round roast is often used for this purpose, as it is a lean and
tough cut that can be tenderized effectively.

~

Beat the crap out of it with a meat mallet!

Can't you ask the butcher to run round steak through the tenderizer?

Jill
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

jmquown wrote on 10/4/2025 4:06 PM:

Chicken and dumplings here.a I haven't made this in a while.a I make
drop dumplings rather than rolled dumplings which tend to be heavy.a The dumplings cook on top of the simmering stew liquid and turn out fluffy
and tender.

As for tomorrow, I looked in the freezer and found cube steaks.a So I'm thinking country fried steak.a Not *chicken fried steak* as in battered
and fried until crisp.a Seasoned, floured, browned then simmered in
white cream gravy until tender and served with mashed potatoes.a Joan
will know what I'm talking about. :)a Maybe it's just a Tennessee thing
but that's the way I make country fried steak.

Jill

Exquisite choices, and perfect for your Majesty's dining pleasure.

Will your Highness have any guests, or dine alone at Dataw Castle?

Either way, we shall all stay tuned to await any news your Majesty may
have later.




--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it
myself, and then use my meat mallet on it to make my own cube steaks??

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

Yes, cube steak can be made from a bottom round roast. The bottom
round roast is a part of the beef round primal cut, which can be
tenderized and used to create cube steak. This process involves
physical tenderizing the meat, which gives it a distinct cross-
hatched look and makes it easier to cut and chew. The bottom
round roast is often used for this purpose, as it is a lean and
tough cut that can be tenderized effectively.

Beat the crap out of it with a meat mallet!

I've got one of those, one with a flat end and the other end has
pointy nubs on it.

Can't you ask the butcher to run round steak through the tenderizer?

Jill

That's a possibility or at least have him slice it. But I could
do it myself.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it
myself, and then use my meat mallet on it to make my own cube steaks??

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

I only buy them when they're marked down 40% off. If you cook them that
day, or even the next, they're perfectly fresh, especially since they're
being cooked well done.>>>

Yes, cube steak can be made from a bottom round roast. The bottom
round roast is a part of the beef round primal cut, which can be
tenderized and used to create cube steak. This process involves
physical tenderizing the meat, which gives it a distinct cross-
hatched look and makes it easier to cut and chew. The bottom
round roast is often used for this purpose, as it is a lean and
tough cut that can be tenderized effectively.

Beat the crap out of it with a meat mallet!

I've got one of those, one with a flat end and the other end has
pointy nubs on it.

Yeah. Doesn't everyone other than the vegetarian sissy have one of those?>

Can't you ask the butcher to run round steak through the tenderizer?

Jill

That's a possibility or at least have him slice it. But I could
do it myself.

I doubt that supermarket butchers anywhere do things like that for free anymore.

What's cooking here mostly got cooked yesterday. This is something that intentionally sits for 24 hours and is reheated (this time only 21
hours). It's rotini (instead of the usual mostaccioli) in meat sauce. Refrigerating overnight both flavors the pasta, and allows for the
conversion to much lower GI resistant starch. There will also be
Italian bread with choice of butter or garlic butter and a green salad. Sauteed mushrooms on the side for folks to add as they wish.

One pound of ground round was browned along with 8 bay leaves, with some minced fresh rosemary added at the end. Then I added a 24oz jar of Dei Fratelli traditional pasta sauce, and about the same amount of
Stanislaus Full Red Fully Prepared pizza sauce, and I allowed it to cool
to about lukewarm before carefully removing the bay leaves. Then I added
the boiled and also cooled rotini. After combining them, I popped them
into the fridge.
https://photos.app.goo.gl/8QwXVk26wj85MnNMA

I'm about to remove a small serving for quality control, and I expect
that I will be adding some EVOO to the batch as I reheat it this
evening. Actually, afternoon, as my in-laws prefer dinner at 4PM.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

I only buy them when they're marked down 40% off. If you cook them that day, or even the next, they're perfectly fresh, especially since they're being cooked well done.

Same here.

Yes, cube steak can be made from a bottom round roast.

Beat the crap out of it with a meat mallet!

I've got one of those, one with a flat end and the other end has
pointy nubs on it.

Yeah. Doesn't everyone other than the vegetarian sissy have one of those?

Not necessarily.

Can't you ask the butcher to run round steak through the tenderizer?

That's a possibility or at least have him slice it. But I could
do it myself.

I doubt that supermarket butchers anywhere do things like that for free anymore.

I've never had any problems asking the butcher to slice something
for me that I'm buying. No extra charge, either. No inch to inch
and a half pork chops in the meat case? They slice what I request
with no problem or additional price.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/5/2025 11:34 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

Can't you ask the butcher to run round steak through the tenderizer?

That's a possibility or at least have him slice it. But I could
do it myself.

>
I doubt that supermarket butchers anywhere do things like that for free
anymore.

I've never had any problems asking the butcher to slice something
for me that I'm buying. No extra charge, either. No inch to inch
and a half pork chops in the meat case? They slice what I request
with no problem or additional price.

But "run round steak through the tenderizer?" That would add extra labor
as they'd have to clean another machine. Kroger does that for free?
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bryan Simmons <bryangsimmons@gmail.com> posted:

On 10/5/2025 11:34 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

Can't you ask the butcher to run round steak through the tenderizer? >>>>

That's a possibility or at least have him slice it. But I could
do it myself.

>
I doubt that supermarket butchers anywhere do things like that for free
anymore.

I've never had any problems asking the butcher to slice something
for me that I'm buying. No extra charge, either. No inch to inch
and a half pork chops in the meat case? They slice what I request
with no problem or additional price.

But "run round steak through the tenderizer?" That would add extra labor
as they'd have to clean another machine. Kroger does that for free?

I've never asked them, but it is a thought. But I've never had any
problem asking for special cuts. Using a meat mallet myself wouldn't
take long and give my arm a good workout. My efforts would possibly
result in even more tender meat. Back when a round steak was available,
I've tenderized them myself and no knife was needed to cut the cooked
meat into bite sized pieces.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 5 Oct 2025 08:53:02 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it >>>>> myself, and then use my meat mallet on it to make my own cube steaks?? >>>>

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

I only buy them when they're marked down 40% off. If you cook them that >day, or even the next, they're perfectly fresh, especially since they're >being cooked well done.

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 5 Oct 2025 11:51:27 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/5/2025 11:34 AM, ItsJoanNotJoAnn@webtv.net wrote:

Bryan Simmons <bryangsimmons@gmail.com> posted:

jmquown <j_mcquown@comcast.net> posted:

I doubt that supermarket butchers anywhere do things like that for free
anymore.

I've never had any problems asking the butcher to slice something
for me that I'm buying. No extra charge, either. No inch to inch
and a half pork chops in the meat case? They slice what I request
with no problem or additional price.

But "run round steak through the tenderizer?" That would add extra labor
as they'd have to clean another machine. Kroger does that for free?

Does your wife get paid so little that you constantly have to worry
about cents?
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-05, Bruce <Bruce@invalid.invalid> wrote:

On Sun, 5 Oct 2025 08:53:02 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it >>>>>> myself, and then use my meat mallet on it to make my own cube steaks?? >>>>>

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

I only buy them when they're marked down 40% off. If you cook them that >>day, or even the next, they're perfectly fresh, especially since they're >>being cooked well done.

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."

Marked-down meat isn't going off. Its "sell by" date is well
within its freshness date. Supermarkets often mark down the
meat *on* its sell-by date.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 5 Oct 2025 17:36:22 -0000 (UTC), Cindy Hamilton <chamilton5280@invalid.com> wrote:

On 2025-10-05, Bruce <Bruce@invalid.invalid> wrote:

On Sun, 5 Oct 2025 08:53:02 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it >>>>>>> myself, and then use my meat mallet on it to make my own cube steaks?? >>>>>>

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

I only buy them when they're marked down 40% off. If you cook them that >>>day, or even the next, they're perfectly fresh, especially since they're >>>being cooked well done.

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."

Marked-down meat isn't going off. Its "sell by" date is well
within its freshness date. Supermarkets often mark down the
meat *on* its sell-by date.

He needs to cook it well done because he doesn't fully trust it. He
does the same with fish. I once heard a chef say that fish is already
going off a bit when it reaches the supermarket. And then Bryan the
Miser waits for it to go off further and get discounted.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/5/2025 12:36 PM, Cindy Hamilton wrote:

On 2025-10-05, Bruce <Bruce@invalid.invalid> wrote:

On Sun, 5 Oct 2025 08:53:02 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/4/2025 8:24 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

On 10/4/2025 6:54 PM, ItsJoanNotJoAnn@webtv.net wrote:

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it >>>>>>> myself, and then use my meat mallet on it to make my own cube steaks?? >>>>>>

Well, I looked it up and yes, I can tenderize my own bottom round
roast into cubed steaks!

I only buy them when they're marked down 40% off. If you cook them that >>> day, or even the next, they're perfectly fresh, especially since they're >>> being cooked well done.

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."

You think meat is "yuck" anyway, you sissy vegetarian.>

Marked-down meat isn't going off. Its "sell by" date is well
within its freshness date. Supermarkets often mark down the
meat *on* its sell-by date.

Bruce is a vegetarian sissy. Beef is perfectly fine for two or three
days past it's sell by date, and longer if one is cooking it well done.
It really irks him that I eat as well as I do, and that that I do so in
such a frugal way. He badly wants for me to be a failure, or at least to
be able to characterize me as a failure, but he can't because I document
my cooking, and there's no other aspect of my life that he can attack.
This is my last week of selected cooking. Look at it, Bruce. https://photos.app.goo.gl/m1n8eD3bhvTBZ9VBA

Supermarkets typically mark down the meat *on* its sell-by date, or the
day before. They will not sell if after the sell-by date. ALDI marks
fresh fish down the day before, and if it reaches its sell-by date,
their policy is to pull it, immediately freeze it, then donate it to a
food pantry. I've had them refuse to sell fish to me *on* its sell-by date.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking


Bruce <Bruce@invalid.invalid> posted:

On Sun, 5 Oct 2025 08:53:02 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

I only buy them when they're marked down 40% off. If you cook them that >day, or even the next, they're perfectly fresh, especially since they're >being cooked well done.

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."

The meat is not really 'going off.' Meat departments will mark down
meat well before it's unsafe to eat to protect themselves. They
know a lot of people don't go home and cook whatever they've bought
that day or next, it may be 4 or 5 days later before their purchase
has been cooked and consumed. Gone are the days of buying food daily
and rushing home to cook it; refrigeration took that hazard away.

I don't have enough fingers and toes to count the times I've lucked
up on a marked down bargain but have no intention of cooking it
that week. Into a vacuum bag it goes, sealed, and then into the
freezer. Consumption might be in two weeks or six months later.

~
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/5/2025 2:07 PM, Bryan Simmons wrote:

You think meat is "yuck" anyway, you sissy vegetarian.>

Marked-down meat isn't going off.-a Its "sell by" date is well
within its freshness date.-a Supermarkets often mark down the
meat *on* its sell-by date.

Bruce is a vegetarian sissy.

You have to admit, he speak gud inglish for a vegetarian.
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-05 1:36 p.m., Cindy Hamilton wrote:

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."

Marked-down meat isn't going off. Its "sell by" date is well
within its freshness date. Supermarkets often mark down the
meat *on* its sell-by date.

A few years ago I was out for a ride with my friend and he wanted to
stop at the Sobey's grocery in town because he had been there that
morning and he had bought a pound or two of peameal that had chili or
chipotle in the meal. It was $1 a pound. He wanted to get more. He
figured it was bacon, it was brine cured, so it wasn't going to go bad
any time soon. Besides, he could freeze it. When we got there the prices
had been slashed again.... 25 cents per pound. We loaded up on it. I
forget how many I got, 4 or 6. The Mexican seasoning was pretty
subdued. I wish I had bought even more. I called him after I opened the
last on and told him I had had eggs and 4 slices of bacon, what's
that.... 5 cents worth of bacon?
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 5 Oct 2025 13:07:28 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

Bruce is a vegetarian sissy.

If you don't abuse animals, you're a sissy. Do you apply the same to
child abuse?
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On Sun, 05 Oct 2025 18:48:40 GMT, ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> wrote:

Bruce <Bruce@invalid.invalid> posted:

On Sun, 5 Oct 2025 08:53:02 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

I only buy them when they're marked down 40% off. If you cook them that >> >day, or even the next, they're perfectly fresh, especially since they're >> >being cooked well done.

Yuck, and this man feels superior to the rest of RFC for his cooking
skills. "Cook it long enough because it's already going off."

The meat is not really 'going off.' Meat departments will mark down
meat well before it's unsafe to eat to protect themselves. They
know a lot of people don't go home and cook whatever they've bought
that day or next, it may be 4 or 5 days later before their purchase
has been cooked and consumed. Gone are the days of buying food daily
and rushing home to cook it; refrigeration took that hazard away.

I don't have enough fingers and toes to count the times I've lucked
up on a marked down bargain but have no intention of cooking it
that week. Into a vacuum bag it goes, sealed, and then into the
freezer. Consumption might be in two weeks or six months later.

Bryan's the one who said the meat he buys needs to be cooked long
enough.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 2025-10-05, Bruce <Bruce@invalid.invalid> wrote:

He needs to cook it well done because he doesn't fully trust it. He
does the same with fish. I once heard a chef say that fish is already
going off a bit when it reaches the supermarket.

Here in the center of the country, almost all the fish we receive
is frozen -- oftentimes right on the boat that catches it.

I buy it frozen and defrost it myself, so I know how it's been
handled.
--
Cindy Hamilton
--- Synchronet 3.21a-Linux NewsLink 1.2

From Newsgroup: rec.food.cooking

On 10/5/2025 4:45 PM, Cindy Hamilton wrote:

On 2025-10-05, Bruce <Bruce@invalid.invalid> wrote:

He needs to cook it well done because he doesn't fully trust it. He
does the same with fish. I once heard a chef say that fish is already
going off a bit when it reaches the supermarket.

Fish would have an off flavor *long before* it was in any way unsafe to
eat, so the use of the word, "trust," is complete bullshit. If the fish
tasted unpleasant, I wouldn't buy it. I can afford full price. Short of
stuff like Waygu and caviar, I can afford pretty much anything. I buy
USDA Prime porterhouse steaks. I just buy them when they are on sale
for the price of Choice.

Same with beef. At the point that beef begins to be past its best time,
it is most noticeable the more minimally it is cooked. Cooked well
done, it is almost indistinguishable from fresher beef. I know about
beef. Sissy vegetarians don't know about beef.>

Here in the center of the country, almost all the fish we receive
is frozen -- oftentimes right on the boat that catches it.

I buy it frozen and defrost it myself, so I know how it's been
handled.

They now vacuum package fresh fish in oxygen free environments that
keeps well, just like cryovac beef does. "I once heard a chef say" is
what someone who is personally ignorant might say.
--
--Bryan https://www.instagram.com/bryangsimmons/

For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

"Most of the food described here is nauseating.
We're just too courteous to say so."
-- Cindy Hamilton
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From Newsgroup: rec.food.cooking

On Sun, 5 Oct 2025 18:49:43 -0500, Bryan Simmons
<bryangsimmons@gmail.com> wrote:

On 10/5/2025 4:45 PM, Cindy Hamilton wrote:

On 2025-10-05, Bruce <Bruce@invalid.invalid> wrote:

He needs to cook it well done because he doesn't fully trust it. He
does the same with fish. I once heard a chef say that fish is already
going off a bit when it reaches the supermarket.

Fish would have an off flavor *long before* it was in any way unsafe to
eat, so the use of the word, "trust," is complete bullshit. If the fish >tasted unpleasant, I wouldn't buy it.

Or you cook it long enough.

I can afford full price. Short of
stuff like Waygu and caviar, I can afford pretty much anything. I buy
USDA Prime porterhouse steaks. I just buy them when they are on sale
for the price of Choice.

Same with beef. At the point that beef begins to be past its best time,
it is most noticeable the more minimally it is cooked. Cooked well
done, it is almost indistinguishable from fresher beef. I know about
beef. Sissy vegetarians don't know about beef.>

This is what I was saying. You eat beef that's past its prime and you
avoid food poisoning by cooking the hell out of it.
--
Bruce <https://media.cnn.com/api/v1/images/stellar/prod/gettyimages-681946574-20250717233334800.jpg>
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From Newsgroup: rec.food.cooking

On 10/4/2025 5:21 PM, ItsJoanNotJoAnn@webtv.net wrote:

jmquown <j_mcquown@comcast.net> posted:

As for tomorrow, I looked in the freezer and found cube steaks. So I'm
thinking country fried steak. Not *chicken fried steak* as in battered
and fried until crisp. Seasoned, floured, browned then simmered in
white cream gravy until tender and served with mashed potatoes. Joan
will know what I'm talking about. :) Maybe it's just a Tennessee thing
but that's the way I make country fried steak.

Have you looked at the price of cube steak lately?? I feel like I
should just opt for a New Strip steak as the price doesn't seem all
that different. They take one of the toughest cuts of meat, tenderize
it, and slap an exorbitant price on it as if it's the rarest find on
the planet.

Hmmmmmm, I'm wondering if I could buy a bottom round roast, slice it
myself, and then use my meat mallet on it to make my own cube steaks??

My local grocer usually carries cheap bottom round steaks that I pound
the heck out of with a mallet, to use for "country fried steak". I
didn't realize there was a difference between that and chicken fried steak.
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From Newsgroup: rec.food.cooking


Michael Trew <michael.trew@att.net> posted:

On 10/4/2025 5:21 PM, ItsJoanNotJoAnn@webtv.net wrote:

Have you looked at the price of cube steak lately?? I feel like I
should just opt for a New Strip steak as the price doesn't seem all
that different. They take one of the toughest cuts of meat, tenderize
it, and slap an exorbitant price on it as if it's the rarest find on
the planet.

My local grocer usually carries cheap bottom round steaks that I pound
the heck out of with a mallet, to use for "country fried steak". I
didn't realize there was a difference between that and chicken fried steak.

I can't remember the last time I've seen a cheap and tough bottom
round steak at any local grocery store. They tenderize it and put
a price tag on it like it's something from a prize-winning steer.

But yes, chicken fried steak is fried crisp with cream gravy ladled
on top as soon as it's fried. Country fried steak is also fried,
then it's placed back into the skillet to simmer gently within the
gravy made from the drippings for about an hour. The low and slow
simmering results in even more tender meat. /Mmmmmmmmm/

~
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