Happy rain day here. Almost 2″ on our place, and a nice early afternoon break in the rain in so everything is sinking in the ground. The Swinging Door restaurant is getting more publicity for its closing the end of June, this time on Channel 11. We’re dining there tomorrow for lunch and will likely dine there quite a few… Read more »
58 Shannon I had a similar experience when I was a kid as a ranch hand in Austin County. An old old rancher told me a certain spot near the corner of FM 949 and Gosler Road had been a big hog slaughtering pit for many years and he said the soil was poisoned with the hog blood because they… Read more »
59 Heh. Don’t count on it. The introduction of the various European breeds and some others are the only reason we can actually chew our beef. My father-in-law, reacting to the growing popularity of these dudes trying to bring back the Longhorns, said, “Damn, we spent a couple generations trying get that trash out of the system, and here they’re… Read more »
57 “….from drawing a buggy when the roads were impassible for the car, to officiating on “dip day.” One may wonder, what is “dip day”? Back in the day, scattered about the county were dipping facilities for cattle, where you could drive cattle down into a pool laced with insecticide, then out the other side. I’ll never forget riding with… Read more »
The Editor of the Bellville Times reported on the passing of his trusty steed, one hundred years ago this week: “Mitt” the white Arabian pony who has so long been a most faithful servant to the editor and family, died Friday, May 4th. He served in many capacities, from drawing a buggy when the roads were impassible for the car,… Read more »
mharper42
May 10, 2023 3:45 pm
It sure is squishy outside. I’m surprised by the number of times I’ve seen Billy Cat moving back and forth between my back yard and the one to the East. He doesn’t seem to be bothered by dripping rain, but I have no info on his past, prior to showing up here in March.
I can’t imagine them trying to pawn off flank for sirloin.
Flank is a flat, relatively thin (3/8-1/2”?) piece of solid meat. No fat, none, zero. Characterized by long meat fibers running together, the length of the cut. About the size of a big man’s hand and wrist. (Except for Trump.)
Very tough, unless marinated and cooked properly slow.
Pace hot picante sauce on 4 eggs OVER EASY (over well is the same as over done) on top of slices of extra sharp cheddar cheese on top of a healthy slice of my homemade gluten-free bread. The breakfast of Bonecrusher 5 days a week.
I haven’t bought any Pace Picante in a year because I prefer the dark Arriba! brand. We used to always keep a small jar of Pace around because we both like it on our eggs.
Since I’m running late, I’m going to skip my daily C&C update, even though I thoroughly enjoy going through it with/for y’all. Some will shrug, some will rejoice, but it is one of my small daily joys. But here’s the roundup: Good morning, C&C, it’s Wednesday! There’s so much news out there today I hardly know where to start. Your… Read more »
It’s too bad this guy had to die, but if you are going to draw down on another man, you better be a faster, better shot. Two hard-core Leftists passing out flyers and canvassing a Philly neighborhood looking for conscious, sober residents who could pretend to be legal voters actually hated each others guts. One had an illegal firearm and… Read more »
Same goes for flank steak. I even ask Danny at Bellville Meat Market if he could get me a couple. “Nope. I’d have to buy a 50 lb. box of them. Who’s gong to buy the rest?” The only way to get it, is to find someone having their own calf processed and ask them if they’d part with the… Read more »
In the man lift business there was never a call to go out of country on jobs but one time in the late 90’s I was asked to go down near Mexico City on some new machines we had sold that we’re having problems. They booked me in a fine hotel and on the company dime I intended on a… Read more »
Back in college, Hubby, College Friend, and I ran into a bit of a financial bind. A hunter friend gifted us with 50 pound chubs of venison/pork sausage. We ate that stuff morning, noon, and night. I had to get creative with recipes so it didn’t feel like we were eating the same dang thing again. And again. And again.… Read more »
I really don’t know what they do with all of those rounds. They probably take that entire, giant primal cut, cryovac it, and ship them off to another part of the world, where they like it.
They took all the fun out of preparing fajita meat. We would get skirt steak, marinate, season, spend hours on them for cheap. Now the seasoned stuff they sell is so dang good it’s not worth the trouble. Plus, like you say, don’t think you can find skirt steak anymore.
26 Shannon People don’t eat beef like they used to. But the rest of the world is more than willing to fork over big bucks for our beef, making it hardly affordable for us. With the EU thugs destroying the livestock business in Europe the demand for US beef will increase there and our prices will go up even more.… Read more »
After reading another John hindermoonraker piece I’m of the opinion he should dump powerline and get together with Rich Lowry and start a new site and call it the GoopeeCons Outhouse. it can function as the exclusive all things that promote the establishment joined@thehipparties, government would never lie to us alternative to the conservative treehouse. He seems to have complete… Read more »
When we were younger with families to feed we would buy, or split a hind quarter or bulk package of beef with a neighbor or someone, you couldn’t get around not ending up with a bunch of worthless round steaks, but like I said, even if you wanted one now, they are not around anymore.
#26 Shannon There are a hundred different ways to cut up a side of beef. As for cuts that “you don’t see anymore”, that’s because they don’t sell. Period. The butcher puts in the case what sells. Yes I’m sure it has to do with what people will buy. Probably just my perception but seems when we were young adults… Read more »
I hate using my phone for posting. I didn’t see the caving error until just now. I try to cave as little as possible. Stick to my convictions, so to speak. As for spelunking…nah. not anxious to have my bones lay in the dark…. On the bee front, no move yet. My desk is near the window, so I can… Read more »
I don’t know why butchers never have beef backs anymore, maybe because rib eye roasts, bone in, are more popular now? Maybe Shannon would have a thought. Somebody wake him up. A bone in rib-eye roast goes by a lot of different names, including “Prime Rib”. I doubt seriously they are any more popular than they’ve always been. As for… Read more »
mharper42
May 10, 2023 11:50 am
Morning, chickadees! Billy Cat was waiting for his breakfast under the gazebo roof when I raised the blinds this morning. But after he ate, he went back through his go-to loose fence board into the back yard next door. That was once a hotbed of activity, but since the grown son and his huge dog moved away, seems like a… Read more »
All earthworms, believe it or not, are hermaphrodites.
All earthworms are equipped with both male and female reproductive organs, making them a species that has to perform both male and female parts when they mate.
Happy rain day here. Almost 2″ on our place, and a nice early afternoon break in the rain in so everything is sinking in the ground. The Swinging Door restaurant is getting more publicity for its closing the end of June, this time on Channel 11. We’re dining there tomorrow for lunch and will likely dine there quite a few… Read more »
About time for me to call it quits. Nothing spectacular to report on, so you all have a good evening. More later.
64 Super Dave… Heh
Tedtam, Shannon and Wagonburner have E-Mail.
For Tedtam and bsue; You can get back to your canning.
This is for El Gordo; She said, I could marry you. 😀
58 Shannon I had a similar experience when I was a kid as a ranch hand in Austin County. An old old rancher told me a certain spot near the corner of FM 949 and Gosler Road had been a big hog slaughtering pit for many years and he said the soil was poisoned with the hog blood because they… Read more »
I know that’s right. Oklahoma is trying to make the Longhorn come back. Go figure.
Longhorns are a grand part of our American heritage, but you don’t want to eat them on a regular basis.
Unless you want to pull Momma off of her paying job and put her back in the kitchen, cooking Longhorn meat for three days to make it chewable.
59 Heh. Don’t count on it. The introduction of the various European breeds and some others are the only reason we can actually chew our beef. My father-in-law, reacting to the growing popularity of these dudes trying to bring back the Longhorns, said, “Damn, we spent a couple generations trying get that trash out of the system, and here they’re… Read more »
I bet beef was more tender back then.
57 “….from drawing a buggy when the roads were impassible for the car, to officiating on “dip day.” One may wonder, what is “dip day”? Back in the day, scattered about the county were dipping facilities for cattle, where you could drive cattle down into a pool laced with insecticide, then out the other side. I’ll never forget riding with… Read more »
The Editor of the Bellville Times reported on the passing of his trusty steed, one hundred years ago this week: “Mitt” the white Arabian pony who has so long been a most faithful servant to the editor and family, died Friday, May 4th. He served in many capacities, from drawing a buggy when the roads were impassible for the car,… Read more »
It sure is squishy outside. I’m surprised by the number of times I’ve seen Billy Cat moving back and forth between my back yard and the one to the East. He doesn’t seem to be bothered by dripping rain, but I have no info on his past, prior to showing up here in March.
Whoa if this is real………..at least a few fingers go back into the dyke!
https://www.dailywire.com/news/in-major-reversal-biden-resurrects-trump-border-policy-ahead-of-title-42-repeal
I remember Hammie talking about flat iron steak, also seen a few YouTubes on them but when I remember to look for them can’t find it.
I just saw a great name for Bud Light: tranny fluid.
Bones
Over done. Over well. Over hard. Yep, that the way I like ‘em. Just a touch crispy around the edges.
I can’t imagine them trying to pawn off flank for sirloin.
Flank is a flat, relatively thin (3/8-1/2”?) piece of solid meat. No fat, none, zero. Characterized by long meat fibers running together, the length of the cut. About the size of a big man’s hand and wrist. (Except for Trump.)
Very tough, unless marinated and cooked properly slow.
Pace hot picante sauce on 4 eggs OVER EASY (over well is the same as over done) on top of slices of extra sharp cheddar cheese on top of a healthy slice of my homemade gluten-free bread. The breakfast of Bonecrusher 5 days a week.
I haven’t bought any Pace Picante in a year because I prefer the dark Arriba! brand. We used to always keep a small jar of Pace around because we both like it on our eggs.
But as you know, I don’t do eggs often.
45
I ate there many many times.
I think they were the first place I went to that served the dark, warm salsa made with the roasted tomatoes.
Can eat it by the gallon.
43 Shannon
I should send you some. They put it in a package with “Sirloin” on it and these New Jersey Italians and Irish think it’s the real thing.
Texpat –
I just read that story. /smh
Since I’m running late, I’m going to skip my daily C&C update, even though I thoroughly enjoy going through it with/for y’all. Some will shrug, some will rejoice, but it is one of my small daily joys. But here’s the roundup: Good morning, C&C, it’s Wednesday! There’s so much news out there today I hardly know where to start. Your… Read more »
It’s too bad this guy had to die, but if you are going to draw down on another man, you better be a faster, better shot. Two hard-core Leftists passing out flyers and canvassing a Philly neighborhood looking for conscious, sober residents who could pretend to be legal voters actually hated each others guts. One had an illegal firearm and… Read more »
42 GJT
Mmmmmm. Steak a La Ranchera!
I used to always order it at the Taqueria Arandas on Gessner, down from the high school.
Okay, rebooted my router and that seems to have solved the problem.
Maybe Kamala will let me have her AI Czar job.
Same goes for flank steak. I even ask Danny at Bellville Meat Market if he could get me a couple. “Nope. I’d have to buy a 50 lb. box of them. Who’s gong to buy the rest?” The only way to get it, is to find someone having their own calf processed and ask them if they’d part with the… Read more »
In the man lift business there was never a call to go out of country on jobs but one time in the late 90’s I was asked to go down near Mexico City on some new machines we had sold that we’re having problems. They booked me in a fine hotel and on the company dime I intended on a… Read more »
Back in college, Hubby, College Friend, and I ran into a bit of a financial bind. A hunter friend gifted us with 50 pound chubs of venison/pork sausage. We ate that stuff morning, noon, and night. I had to get creative with recipes so it didn’t feel like we were eating the same dang thing again. And again. And again.… Read more »
I don’t think even Wilma Flintstone had a slow cooker big enough for beef ribs.
I wonder if I can get an ag exemption for my veggie garden?
I really don’t know what they do with all of those rounds. They probably take that entire, giant primal cut, cryovac it, and ship them off to another part of the world, where they like it.
They took all the fun out of preparing fajita meat. We would get skirt steak, marinate, season, spend hours on them for cheap. Now the seasoned stuff they sell is so dang good it’s not worth the trouble. Plus, like you say, don’t think you can find skirt steak anymore.
I’ve discovered that Fancy gives me a one minute warning on the timer.
Caught me by surprise this morning.
#32 – Yes.
TP et al – Don’t even get started on the $5 per pound brisket. $5 used to buy the whole dam thing.
26 Shannon People don’t eat beef like they used to. But the rest of the world is more than willing to fork over big bucks for our beef, making it hardly affordable for us. With the EU thugs destroying the livestock business in Europe the demand for US beef will increase there and our prices will go up even more.… Read more »
The rounds are still there – just separated into top round, bottom round, eye-of-round, Swiss steak.
What they don’t sell, they run twice thru the tenderizer machine and ship off to restaurants for those hideous chicken fried steaks.
Yeah, they’re raising these cows with skinny hind legs now. 🙂
Can ElGordo get a property tax Ag Exemption farming worms?
After reading another John hindermoonraker piece I’m of the opinion he should dump powerline and get together with Rich Lowry and start a new site and call it the GoopeeCons Outhouse. it can function as the exclusive all things that promote the establishment joined@thehipparties, government would never lie to us alternative to the conservative treehouse. He seems to have complete… Read more »
When we were younger with families to feed we would buy, or split a hind quarter or bulk package of beef with a neighbor or someone, you couldn’t get around not ending up with a bunch of worthless round steaks, but like I said, even if you wanted one now, they are not around anymore.
#26 Shannon There are a hundred different ways to cut up a side of beef. As for cuts that “you don’t see anymore”, that’s because they don’t sell. Period. The butcher puts in the case what sells. Yes I’m sure it has to do with what people will buy. Probably just my perception but seems when we were young adults… Read more »
You mean on top of everything else she’s a spelunker, too? Clearly the woman is insane.
I hate using my phone for posting. I didn’t see the caving error until just now. I try to cave as little as possible. Stick to my convictions, so to speak. As for spelunking…nah. not anxious to have my bones lay in the dark…. On the bee front, no move yet. My desk is near the window, so I can… Read more »
I don’t know why butchers never have beef backs anymore, maybe because rib eye roasts, bone in, are more popular now? Maybe Shannon would have a thought. Somebody wake him up. A bone in rib-eye roast goes by a lot of different names, including “Prime Rib”. I doubt seriously they are any more popular than they’ve always been. As for… Read more »
Morning, chickadees! Billy Cat was waiting for his breakfast under the gazebo roof when I raised the blinds this morning. But after he ate, he went back through his go-to loose fence board into the back yard next door. That was once a hotbed of activity, but since the grown son and his huge dog moved away, seems like a… Read more »
Probly drink Bud Lite too.
#19 – The good news about the worms’ gender is that they are all the same – both. So I don’t have to get any pink and blue ribbons or anything.