Chances are it would be an instantaneous "how
misleading, no way is that a steak."
I took another look at it last shopping trip... now the package says
"Center Cut Shank", no steak reference... Looks to me a lot like a beef "chop", bone-in, actually....
When you mentioned the term before, I was a
little taken aback and went on the Internet,
where to my dismay it turns out to be an actual
Thing. The Honest Beef Company offers packages
such as the Osso Buco Share of
4 1.5 lb Shank Steaks (with marrow)
3 lbs of Marrow Bones for roasting
5 lbs Single-Animal, Dry-Aged Ground Beef
What's their price for this wonderfulness? It would
be a bargain at $42, maybe even $56, but due to the
miracle of modern marketing, this can be delivered
to your door for only $138, plus shipping of course
(the company offers "free" shipping on purchases of
at least $150).
Another bargain of sorts, the Luxe Steak Share -
One of the most deluxe assortments we offer: 13 lbs of
luxury. 2x 16oz Bone-In Ribeye Steaks; 4x 8oz Top Sirloin
Steaks; 3x 12oz New York Strips; 2lbs Bone-In Short Ribs;
2x 16oz Shank Steaks.
It's $260 for the lot (qualifies for free shipping), only
$20/lb, but note that at least 2 of those pounds are
bone, and it doesn't take a genius to note that $20/lb
for bone-in short ribs and "shank steaks" is not a
terrific bargain.
Part of why I'm not baking any more... ;)
And I'm just starting to get back to that
kind of thing.
Maybe I will, eventually....
One of these days I'll stop procrastinating, too!
And be decisive, maybe.
The dried have some uses; it's just that most
lazy people use dried where fresh are called for.
Or uninformed people.... ;)
The uninformed will make that mistake once.
The lazy will do it a hundred times.
I'd modify that to "the uninformed will make the mistake only until they become informed"... Until they realize that it really is a mistake,
there's no reason to change....
Using dried garlic to try for fresh garlic flavor
(or vice versa) ... it takes only one experience
for someone with the ghost of a palate.
... A leading authority is someone who has guessed right more
than once.
An ordinary authority is someone who has guessed right once.
Probably. :)
Try a thousand times, win the lottery once, you're
alwys a winner. In others' eyes anywy.
Probably because they've tried two thousand times and still haven't won once.... ;)
Prosperity is just around the corner.
... Genius is nothing but a greater aptitude for patience. - Ben
Franklin
Also attributed to Buffon. In either case, as with
Edison's "one percent inspiration and 99 percent
perspiration," it's a statement that can be made only
by those whose altitude of thinking gainsay it.
Good point. :)
Has anyone studied whether more "natural" artificial
sweeteners cause the same problem?
Not sure about studies... empirically speaking, with MJ we didn't have
the problem once I switched her to Truvia instead... but not sure that
it might not have given grief down the line, as I wasn't able to observe
long enough for that determination...
That's what studies are good for, with the caveats
that we've described (subject selection, short vs.
long view, observer bias, and so on).
If all sweeteners do, that's a pretty strong
indication that it's the brain's reaction to sweetness
more than the body's reaction to carbohydrates.
It may have something to do with how the body does use each different compound.... The alcohol sugars don't seem to have the same problem, but
they have their own set of issues... And I'd not volunteer to be the
guinea pig here, as I taste the bitterness of the stevia and of the
monkfruit sweeteners, get migraines from the saccherine, and get the gut issues from the ols... and stay away from the rest of them on general principles, therefore... ;)
Turns out that the one banned in the US is the safest
and most effective - cyclamates. It's almost as if the
FDA took the results of the aluminum saucepan study and
amplified them and banned Mirro and Club ware forever.
This recipe can be altered to suit one's dietary needs:
---------- Recipe via Meal-Master (tm) v8.01
Title: Apple-Plum Butter
Categories: Condiment, Preserve
Yield: 3 servings
2 lb Slightly underripe red plums 2 c Unsweetened, unfiltered
- quartered - apple juice
2 lb Tart apples, quartered 2 ts Ground cinnamon
Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring
to
a boil over medium heat. Reduce heat, cover partially and simmer 25
minutes, stirring occasionally. Uncover and cook until fruit is very
tender, stirring stirring occasionally (20-30 minutes).
Cool slightly. Force fruit through food mill fitted with medium blade,
discarding peel and seeds. (or you can do as I do, seed and pit the
fruit
BEFORE cooking. Then, when you reach this stage, all you have to do is
run
it through a food processor) Return puree to pan, add sugar and
cinnamon.
Bring to a boil over medium heat, stirring constantly. (careful, mixture
can scorch easily!) Reduce heat and simmer briskly until butter is thick
and glossy, stirring frequently (about 40 minutes). Remove from heat,
spoon
into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars.
Butter can be stored in the fridge for up to 3 weeks, or processed in a
boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars)
and kept on a cool dark shelf for up to 1 year. Source unknown
-----
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