On 07-31-22 16:52, Ruth Haffly <=-
spoke to Shawn Highfield about Tomatoes <=-
Tho today Steve is smoking a rack of ribs & I made a potato salad to go with them. Don't know what else we'll do, running low on fresh veggies.
Dale Shipp wrote to Ruth Haffly <=-
Tho today Steve is smoking a rack of ribs & I made a potato salad to go with them. Don't know what else we'll do, running low on fresh veggies.
What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
of the full rack would have been. I'll grant that there might be a
higher yield of meat on the SL ribs, but it just seems wastful to me.
What do the butchers do with the part of the ribs that they trim off?
I got to thinking about this again because the restaurants where
we are now living only have the SL style ribs.
Tho today Steve is smoking a rack of ribs & I made a potato salad to go with them. Don't know what else we'll do, running low on fresh veggies.
What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
of the full rack would have been. I'll grant that there might be a
higher yield of meat on the SL ribs, but it just seems wastful to me.
What do the butchers do with the part of the ribs that they trim off?
I got to thinking about this again because the restaurants where we
are now living only have the SL style ribs.
I don't think that dropping the corn would seriously hurt this recipe.
Title: Mexican Soup
Categories: Easy, Leftovers
Yield: 5 Servings
1 c Diced onions
3 ea Cloves garlic, diced
1 tb Olive oil
3 c Cooked chicken or turkey
-diced or shredded
1 pk Taco seasoning Mix*
1 1/4 oz pkg)
*I used 1/4 cup from bulk
- jar
1/2 tb Cornstarch
Quoting Dale Shipp to Ruth Haffly <=-
I have often wondered about the popularity of "St.
Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
of the full rack would have been. I'll grant that there might be a
higher yield of meat on the SL ribs, but it just seems wastful to me.
What do the butchers do with the part of the ribs that they trim off?
restaurants where we are now living only have the SL style ribs.
I don't think that dropping the corn would seriously hurt this
recipe.
Title: Mexican Soup
15 oz Can black beans, drained
8 1/2 oz Can kernel corn, drained
On 08-02-22 14:05, Ruth Haffly <=-
spoke to Dale Shipp about Ribs <=-
What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
of the full rack would have been. I'll grant that there might be a
higher yield of meat on the SL ribs, but it just seems wastful to me.
What do the butchers do with the part of the ribs that they trim off?
To be honest, I don't know. AFAIK, it's just a full rack of pregular
pork ribs. Sam's Club had them on sale a while ago so we got 2 packs,
each one with 2 slabs of ribs. We smoked one right away, been holding
off on the others but now that I'm feeling better, we won't take as
long to do the others. (G)
I got to thinking about this again because the restaurants where we
are now living only have the SL style ribs.
You're missing your smoker? (G)
On 08-03-22 21:00, Jim Weller <=-
spoke to Dale Shipp about Ribs <=-
All the rib cuts are expensive when you consider the ratio of meat
to bone and cartilage. This week back and side ribs were both $10
per lb while boneless loin rib roasts trimmed of almost all their
fat were just $3.49.
What sort of ribs? I have often wondered about the popularity of "St. Louis style" ribs. You take a full rack of ribs and trim off a lot of stuff (more than half?) and then sell the rest for more than the price
To be honest, I don't know. AFAIK, it's just a full rack of pregular
pork ribs. Sam's Club had them on sale a while ago so we got 2 packs,
each one with 2 slabs of ribs. We smoked one right away, been holding
off on the others but now that I'm feeling better, we won't take as
long to do the others. (G)
I don't know current prices, but what I recall from BJs was that the
full racks of ribs sold for somewhere under $1.50 per pound and the
Saint Louis style ribs were in the neighborhood of $4 per pound.
I got to thinking about this again because the restaurants where we
are now living only have the SL style ribs.
You're missing your smoker? (G)
Very much so, missing both the smoker and the grill. OTOH, we don't
have to cook most days and the restaurants have a tenderloin steak
that is very good when it is on the menu.
Quoting Dale Shipp to Jim Weller <=-
disparity in price between Saint Louis style ribs and boneless
pork loins ... Same sort of thing ... chicken wings so expensive
JIM WELLER wrote to DALE SHIPP <=-
disparity in price between Saint Louis style ribs and boneless
pork loins ... Same sort of thing ... chicken wings so expensive
Ribs and wings taste so good that I'm _almost_ tempted to pay
the premium. Obviously lots of people do or that pricing mechanism wouldn't be sustainable.
On 08-05-22 20:09, Jim Weller <=-
spoke to Dale Shipp about Ribs <=-
disparity in price between Saint Louis style ribs and boneless
pork loins ... Same sort of thing ... chicken wings so expensive
Ribs and wings taste so good that I'm _almost_ tempted to pay
the premium. Obviously lots of people do or that pricing mechanism wouldn't be sustainable.
Quoting Dave Drum to Jim Weller <=-
Ribs and wings taste so good
Wings and ribs are just the substrate.
The flavour comes from the preparation
satisfy myself just as nicely with drumsticks (more meat)
Title: Fisherman's Lobster Guedille
Camelina oil from Quebec
GUEDILLE
RECIPE FROM: https://www.metro.ca
Quoting Dale Shipp to Jim Weller <=-
Ribs and wings
Another thing to notice is that both of them have a high bone
to meat ratio, hence they are really costing even more than
other proteins which are mostly meat.
Title: Pizza Lover's Lasagna
3 1/2 oz Pepperoni slices
1 md Green pepper; diced
a two layer pasta dish
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