Suet!
Nov 26th 2007, 3:48 pm
#46
WTF?
Joined: Aug 2003
Location: Homeostasis
Posts: 79,367
Re: Suet!
I will agree with Penguin on one thing ..... over the past 10 to 15 years butchers have started to automatically over-trim meat. Unless you make a special order at the butcher - it is easier to find boneless/skinless chicken breasts than the bone in with rib meat (which tastes nicer) and the only pork chops that have the bone in are the cheapest cuts. :curse: I feel like my meat is being vetted through some anorexic soccer mom cult. :curse:
Nov 26th 2007, 6:29 pm
#47
Sursum corda
Joined: Sep 2002
Location: Richmond Hill, GA USA
Posts: 38,860
Re: Suet!
Nov 26th 2007, 7:44 pm
#48
Concierge
Joined: Apr 2001
Posts: 46,388
Re: Suet!
You can't talk restaurant vs. home cooking here NCP.
I was in Mississippi last week and had home bbq'd ribs, both pork and beef, and they all had bones in them. Also the ribs I get from the Chinese take out has bones. At home all my steaks with the exception of a London Broil have bones as do my hams and pork chops. I also like lamb but only chops and then with the bone.
As for supermarkets that might be in your area but up here, in Mississippi, Massachusetts, New York, New Jersey and in Nevada all cuts of meat and pork come with bones or without ... your choice. These are the states I have done grocery shopping in personally.
I was in Mississippi last week and had home bbq'd ribs, both pork and beef, and they all had bones in them. Also the ribs I get from the Chinese take out has bones. At home all my steaks with the exception of a London Broil have bones as do my hams and pork chops. I also like lamb but only chops and then with the bone.
As for supermarkets that might be in your area but up here, in Mississippi, Massachusetts, New York, New Jersey and in Nevada all cuts of meat and pork come with bones or without ... your choice. These are the states I have done grocery shopping in personally.
Ribs are more popular in Texas but not so in NC, thank you. Even the country style (pork) ribs (from the grocery store) barely contain any bone.:curse:
Just look at cuts of American steak in restaurants and in grocery stores. I can't really think of any that contain the bone.
When you see chicken on the menu at restaurants, how much of it is on the bone? What about buying cuts of chicken at the grocery store? The majority of it is sold boneless and that's because that's how the majority of Americans like it.
Like Leslie, I like to gnaw on cooked bones. Lamb shanks are a favorite.
Just look at cuts of American steak in restaurants and in grocery stores. I can't really think of any that contain the bone.
When you see chicken on the menu at restaurants, how much of it is on the bone? What about buying cuts of chicken at the grocery store? The majority of it is sold boneless and that's because that's how the majority of Americans like it.
Like Leslie, I like to gnaw on cooked bones. Lamb shanks are a favorite.
Nov 26th 2007, 7:48 pm
#49
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Joined: Apr 2001
Posts: 46,388
Re: Suet!
Nov 26th 2007, 7:48 pm
#50
WTF?
Joined: Aug 2003
Location: Homeostasis
Posts: 79,367
Re: Suet!
Oh God I'm hungry. 
Nov 26th 2007, 7:50 pm
#51
WTF?
Joined: Aug 2003
Location: Homeostasis
Posts: 79,367
Re: Suet!
Nov 26th 2007, 7:53 pm
#52
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Suet!
You can't talk restaurant vs. home cooking here NCP.
I was in Mississippi last week and had home bbq'd ribs, both pork and beef, and they all had bones in them. Also the ribs I get from the Chinese take out has bones. At home all my steaks with the exception of a London Broil have bones as do my hams and pork chops. I also like lamb but only chops and then with the bone.
As for supermarkets that might be in your area but up here, in Mississippi, Massachusetts, New York, New Jersey and in Nevada all cuts of meat and pork come with bones or without ... your choice. These are the states I have done grocery shopping in personally.
I was in Mississippi last week and had home bbq'd ribs, both pork and beef, and they all had bones in them. Also the ribs I get from the Chinese take out has bones. At home all my steaks with the exception of a London Broil have bones as do my hams and pork chops. I also like lamb but only chops and then with the bone.
As for supermarkets that might be in your area but up here, in Mississippi, Massachusetts, New York, New Jersey and in Nevada all cuts of meat and pork come with bones or without ... your choice. These are the states I have done grocery shopping in personally.
If you can get lamb shank, you should try that slow cooked. NB: only buy American lamb. I think many Americans dislike lamb because they've been eating Oz of NZ lamb which tastes and smells strong, unlike American lamb.
Nov 26th 2007, 7:53 pm
#53
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Joined: Apr 2001
Posts: 46,388
Re: Suet!
Center Cut and cheaper cut Pork Chops with bones
Pork Loin Roast with bones
Chicken: Whole or quartered with bones; breast, thighs with or without bones; legs only with bones
Beef:
All cuts of steak; t-bone, porterhouse, shell, ribeye, and prime rib
Looks like it is regional preference rather than a national preference.
Nov 26th 2007, 7:57 pm
#54
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Joined: Apr 2001
Posts: 46,388
Re: Suet!
I have to laugh because I don't think much of anything we eat in this country can be considered "American". Most of my cooking reflects my ancestors, mother and grandmother, and is therefore a combination of German and/or Polish cooking with a smattering of ingenuity and resourcefulness.
Since my girls were brought up on this type of cooking, this is how they cook for their families and the tradition will probably continue until someone because a fanatic about healthcare and/or their figures.
Nov 26th 2007, 7:58 pm
#55
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Suet!
We have:
Center Cut and cheaper cut Pork Chops with bones
Pork Loin Roast with bones
Chicken: Whole or quartered with bones; breast, thighs with or without bones; legs only with bones
Beef:
All cuts of steak; t-bone, porterhouse, shell, ribeye, and prime rib
Looks like it is regional preference rather than a national preference.
Center Cut and cheaper cut Pork Chops with bones
Pork Loin Roast with bones
Chicken: Whole or quartered with bones; breast, thighs with or without bones; legs only with bones
Beef:
All cuts of steak; t-bone, porterhouse, shell, ribeye, and prime rib
Looks like it is regional preference rather than a national preference.
As for the cuts of beef you mention, most are not your everyday cuts of beef are they? They're rather pricey, aren't they?
Nov 26th 2007, 8:02 pm
#56
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Suet!
I have to laugh because I don't think much of anything we eat in this country can be considered "American". Most of my cooking reflects my ancestors, mother and grandmother, and is therefore a combination of German and/or Polish cooking with a smattering of ingenuity and resourcefulness.
Since my girls were brought up on this type of cooking, this is how they cook for their families and the tradition will probably continue until someone because a fanatic about healthcare and/or their figures.
Since my girls were brought up on this type of cooking, this is how they cook for their families and the tradition will probably continue until someone because a fanatic about healthcare and/or their figures.
Are you denying that German and Polish cuisine haven't influenced and contributed to American cuisine? If you remove the influence of immigrants from American cuisine, there's not much left really (Native American based influences).
Nov 26th 2007, 8:11 pm
#57
Concierge
Joined: Apr 2001
Posts: 46,388
Re: Suet!
Now you're getting pedantic. You mentioned Chinese food and their ribs.
Are you denying that German and Polish cuisine haven't influenced and contributed to American cuisine? If you remove the influence of immigrants from American cuisine, there's not much left really (Native American based influences).
Are you denying that German and Polish cuisine haven't influenced and contributed to American cuisine? If you remove the influence of immigrants from American cuisine, there's not much left really (Native American based influences).
One more go round. No I did not say that. Just said that I laugh because there is no such thing as "American" cooking since it is all influenced by cooking traditions from other countries, i.e. we might make pork and sauerkraut (german and/or polish style), veal marsala (italian), or crepes (french). They are not American. There is not one dish other than clambakes and perhaps NE clamchowder that I would consider an American dish without influence from another nationality.
I will ask my husband what his Native American wife served for dinner during their years of marriage or what his sisters' make for their Native husbands. Wait a minute. I've dined at my sister-in-law's home many times. It was just normal food.
Nov 26th 2007, 8:16 pm
#58
Not living a 9 to 5 life
Joined: Jun 2002
Location: North Carolina
Posts: 11,061
Re: Suet!
One more go round. No I did not say that. Just said that I laugh because there is no such thing as "American" cooking since it is all influenced by cooking traditions from other countries, i.e. we might make pork and sauerkraut (german and/or polish style), veal marsala (italian), or crepes (french). They are not American. There is not one dish other than clambakes and perhaps NE clamchowder that I would consider an American dish without influence from another nationality.
I will ask my husband what his Native American wife served for dinner during their years of marriage or what his sisters' make for their Native husbands. Wait a minute. I've dined at my sister-in-law's home many times. It was just normal food.
I will ask my husband what his Native American wife served for dinner during their years of marriage or what his sisters' make for their Native husbands. Wait a minute. I've dined at my sister-in-law's home many times. It was just normal food.
Nov 26th 2007, 8:22 pm
#59
WTF?
Joined: Aug 2003
Location: Homeostasis
Posts: 79,367
Re: Suet!
Do you have many butchers where you live Rete? I don't sadly. The nearest decent butcher is in Carrboro which is maybe 25-30 mins drive away and parking is difficult at the best of times (Carrboro is an old-fashioned town so there's little in the way of parking lots).
As for the cuts of beef you mention, most are not your everyday cuts of beef are they? They're rather pricey, aren't they?
As for the cuts of beef you mention, most are not your everyday cuts of beef are they? They're rather pricey, aren't they?
Nov 26th 2007, 8:26 pm
#60
Lost in BE Cyberspace
Joined: Jan 2007
Location: NW Chicago suburbs
Posts: 11,253
Re: Suet!
One more go round. No I did not say that. Just said that I laugh because there is no such thing as "American" cooking since it is all influenced by cooking traditions from other countries, i.e. we might make pork and sauerkraut (german and/or polish style), veal marsala (italian), or crepes (french). They are not American. There is not one dish other than clambakes and perhaps NE clamchowder that I would consider an American dish without influence from another nationality.
I will ask my husband what his Native American wife served for dinner during their years of marriage or what his sisters' make for their Native husbands. Wait a minute. I've dined at my sister-in-law's home many times. It was just normal food.
I will ask my husband what his Native American wife served for dinner during their years of marriage or what his sisters' make for their Native husbands. Wait a minute. I've dined at my sister-in-law's home many times. It was just normal food.