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#51
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I don't get it. Hunter gatherers are often lauded for not wasting a single part of the animals they hunt, yet when someone finds a way of using all the "non prime" bits, that's apparently disgusting!!
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#52
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You're so right. I still don't wanna eat guts. I try not to think about what part of the ingredient 'beef' includes guts.
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#53
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I'm pretty sure offal is not allowed to be sold simply as "beef." I believe it must be muscle meat (but that may include the muscly parts of the heart -- I'm not sure. The description says it's made of the trimmings left over after processing primary cuts, so I don't think it would include heart.)
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#54
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Oh, thank heavens. I bought a case if Steak-ums at Sam's club today.
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#55
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Oh, yay! Steak-Umms by the case! Don't worry about what's in them: just smile and chew, smile and chew.
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#56
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Unfortunately they haven't sold this sandwich in a few years now (much to my disappointment), and also they used a real piece of steak and not processed meat like Steak-ums.
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#57
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They're available at my local and the meat looks pretty processed to me. This time last year, I was cooking them on the griddle for the clown.
__________________
There's plenty few problems in this life that can't be helped by a good day's work, a good night's sleep and a few swift kicks in the right asses. |
#58
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http://www.grubstreet.com/2012/04/wh...teak-umms.html
apparently they were created to counter too tough meat in the cheesesteaks they used to be expensive so we just went for hot pockets instead |
#59
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Best I could find was that they were eliminated from most of the locations sometime prior to 2017 but remain at a handful of locations (as of 2017). The meat is listed as Chopped Steak to make it more tender/easier to bite through which is a far cry different than emulsified scraps/trimmings.
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#60
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Gyros are made from squished up meat formed into cones, and slices are carved of it for, well, gyros.
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#61
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Yes, that is one popular type of gyros (which I believe originated here in Chicago with either Kronos, Central Gyros, or Olympia Foods, depending on whom you ask), but there's plenty of non-emulsified meat cones of gyros out there, as well.
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#62
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I eat Scrapple. So, bring on your distasteful meat by-products !!
![]() You're sweating the loss of this kind of very thin meat. Do what countless folks do who want to make a decent cheesesteak. ( Side Note: I am from Philly. Only non-natives call the sandwich " Philly Cheesesteaks ". We call them cheesesteaks. ) You take a mediocre cut of meat. A cheap one. I dunno- London Broil or something. Freeze it solid. Like, use your Mom's deep freezer. Then call around and ask a butcher if they will slice frozen meat for you. Cause, it's the thin slice as well as the cut of meat that makes a really good cheesesteak. Lots of butchers will be glad to slice your frozen meat on their slicer. Now, you need to keep it frozen HARD to slice properly. Cooler, dry ice, etc. Put a little spine into this project !!! Problem solved. ![]() And, if I may add, it's really all about the bread. If you cannot source some fairly fresh Amoroso's Rolls, then you're already struggling uphill. And, Wiz. Cheese Wiz. Pardon my language but fuck provolone cheese.
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If you want to kiss the sky you'd better learn how to kneel. |
#63
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Seriously, Cheeze Wiz.
Fighting ignorance, indeed! |
#64
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Well, that's true of pretty much any local or regional food. As the old line goes: "You know what they call Chinese food in China? Food."
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#65
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And THEN we can talk about haggis!
~VOW
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Klaatu Barada Nikto |
#66
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...honestly Steak-Umm's sound absolutely horrible.
But the Steak-Umm's twitter account is the best corporate-branded twitter account out there. The person who runs the account posts everything from vapid nonsense to self-aware styles of tweets best described here: Quote:
You can't buy them here: but based on the twitter account alone (even though it sounds horrible) I'm keen to give them a try. |
#67
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Hell, yeah! I knew I was smart for liking these Steak-ums!
(You rock, beckda-freakin'-wrek!!) |
#68
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Quote:
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