Thread: Beef?

On Sun, 25 Mar 2012 21:38:55 -0700, Kent wrote:

> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>
> When I returned to home I looked at the ingredients: "beef salivary glands,
> lymph nodes fat[cheek and tongue]". Enough to make one puke! This rises
> above pink slime?
>
> We certainly do have a beef crisis.

You have never seen mexican chorizo? That is typical Mexican chorizo
that you find in the typical chorizo and egg dishes on menus
everywhere. It has been made that way (or worse) for at least 100
years, and has been mocked by people enough times that you should
remember it. It had nothing to do with your "beef crisis".

What did you expect for $1.60/lb, linguica? You think it sounds bad,
wait till you start cooking it. And optionally eating it.

-sw

On Sun, 25 Mar 2012 21:38:55 -0700, "Kent" <[email protected]>
wrote:

>This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>
>When I returned to home I looked at the ingredients: "beef salivary glands,
>lymph nodes fat[cheek and tongue]". Enough to make one puke! This rises
>above pink slime?
>
>We certainly do have a beef crisis.
>
>Kent
>
>
>

Nothing new there, that is what chorizo has always been.

On 3/25/2012 10:38 PM, Kent wrote:
> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>
> When I returned to home I looked at the ingredients: "beef salivary
> glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
> This rises above pink slime?
>
> We certainly do have a beef crisis.


It's sausage, for cripes sake! Back in the pink slime thread, it was
mentioned that back in the day when groceries weren't so convenient to
get and store as they are now, everything was used. That included parts
of carcasses that we turn our noses up at now and have deemed as only
fit for dog food--or worse. Internal organs, brains, blood and marrow
were all considered food. Hooves and horns were rendered for gelatin.
Heads were boiled clean and the meat from them pressed into head cheese.
Scraps and odd bits were ground into sausage. Pigs feet, fat back, beef
cheeks, chicken feet, chicken necks, ox tail, fried pork skins...
Chitterlings... know what those are?

"Kent" <[email protected]> wrote in message
news:jkort3$g8a$[email protected]..
> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>
> When I returned to home I looked at the ingredients: "beef salivary
> glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
> This rises above pink slime?
>

No way. It's all perfectly edible. In Asia cheek meat is a delicacy and I
agree. You never had tongue sandwiches? I buy that same brand of beef and
pork chorizo all the time. The pork is my favorite. I cook it up, skim off
a little fat then mix in 3 beaten eggs and cook till soft and fluffy.

> We certainly do have a beef crisis.

No, you just need to get out more.

Paul

"Pennyaline" <[email protected]> wrote in message
news:4f6ff97d$0$9081$[email protected]..
> On 3/25/2012 10:38 PM, Kent wrote:
>> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>>
>> When I returned to home I looked at the ingredients: "beef salivary
>> glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
>> This rises above pink slime?
>>
>> We certainly do have a beef crisis.
>
>
> It's sausage, for cripes sake! Back in the pink slime thread, it was
> mentioned that back in the day when groceries weren't so convenient to get
> and store as they are now, everything was used. That included parts of
> carcasses that we turn our noses up at now and have deemed as only fit for
> dog food--or worse. Internal organs, brains, blood and marrow were all
> considered food. Hooves and horns were rendered for gelatin. Heads were
> boiled clean and the meat from them pressed into head cheese. Scraps and
> odd bits were ground into sausage. Pigs feet, fat back, beef cheeks,
> chicken feet, chicken necks, ox tail, fried pork skins... Chitterlings...
> know what those are?

Marrow at a fine steak house is served roasted in the bones and it commands
a high price. Many consider it a supreme delicacy.

Paul

"Kent" <[email protected]> wrote in message
news:jkort3$g8a$[email protected]..
> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>
> When I returned to home I looked at the ingredients: "beef salivary
> glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
> This rises above pink slime?
>
> We certainly do have a beef crisis.
>
> Kent

I will only buy my beef from Costco or the organic from Central Market now.
Yep.

"Sqwertz" <[email protected]> wrote in message
news:1x7ydxpwtm222$.[email protected]..
> On Sun, 25 Mar 2012 21:38:55 -0700, Kent wrote:
>
>> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>>
>> When I returned to home I looked at the ingredients: "beef salivary
>> glands,
>> lymph nodes fat[cheek and tongue]". Enough to make one puke! This rises
>> above pink slime?
>>
>> We certainly do have a beef crisis.
>
> You have never seen mexican chorizo? That is typical Mexican chorizo
> that you find in the typical chorizo and egg dishes on menus
> everywhere. It has been made that way (or worse) for at least 100
> years, and has been mocked by people enough times that you should
> remember it. It had nothing to do with your "beef crisis".
>
> What did you expect for $1.60/lb, linguica? You think it sounds bad,
> wait till you start cooking it. And optionally eating it.

It's darned good. I eat it all the time. It makes an awesome chorizo/egg
wrap.

Paul

"Zz Yzx" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 25 Mar 2012 21:38:55 -0700, "Kent" <[email protected]>
> wrote:
>
>>This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>>Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>>
>>When I returned to home I looked at the ingredients: "beef salivary
>>glands,
>>lymph nodes fat[cheek and tongue]". Enough to make one puke! This rises
>>above pink slime?
>>
>>We certainly do have a beef crisis.
>>
>>Kent
>>
>>
>>
>
> Nothing new there, that is what chorizo has always been.

Yep, served with menudo you have one fine Sunday breakfast.

Paul

"Julie Bove" <[email protected]> wrote in message
news:jkp205$6oe$[email protected]..
>
> "Kent" <[email protected]> wrote in message
> news:jkort3$g8a$[email protected]..
>> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>>
>> When I returned to home I looked at the ingredients: "beef salivary
>> glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
>> This rises above pink slime?
>>
>> We certainly do have a beef crisis.
>>
>> Kent
>
> I will only buy my beef from Costco or the organic from Central Market
> now. Yep.

It's Mexican chorizo. That's how they make it and always have. And it is
really good. Cheak meat is a delicacy in much of the world. What do you
think sweetbreads are? They're adrenal glands and people pay a lot for
them. This person just did not know what they were buying. And they can
return it.

Paul

On Sun, 25 Mar 2012 23:27:43 -0700, "Paul M. Cook" <[email protected]>
wrote:

>What do you
>think sweetbreads are? They're adrenal glands and people pay a lot for
>them.

There is a small chain (Spencer's Markets) in the Santa Maria-San Luis
Obispo area, that has them regularly on sale. Good price. I have
always seen the ad when I wasn't near there, or when I could buy them.
I have so wanted to try cooking them. I had them a few years ago when
a friend ordered them in a restaurant-he let me have a bite of them.
Heaven!!

Christine
--
http://nightstirrings.blogspot.com

"Christine Dabney" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 25 Mar 2012 23:27:43 -0700, "Paul M. Cook" <[email protected]>
> wrote:
>
>>What do you
>>think sweetbreads are? They're adrenal glands and people pay a lot for
>>them.
>
> There is a small chain (Spencer's Markets) in the Santa Maria-San Luis
> Obispo area, that has them regularly on sale. Good price. I have
> always seen the ad when I wasn't near there, or when I could buy them.
> I have so wanted to try cooking them. I had them a few years ago when
> a friend ordered them in a restaurant-he let me have a bite of them.
> Heaven!!
>

I have had them once. They reminded me of morel mushrooms; delicate creamy
texture, deep aroma, sweet flavor. They were indeed very good.

Paul

> Christine
> --
> http://nightstirrings.blogspot.com

On Sun, 25 Mar 2012 23:23:40 -0700, Paul M. Cook wrote:

> "Sqwertz" <[email protected]> wrote in message
> news:1x7ydxpwtm222$.[email protected]..
>> On Sun, 25 Mar 2012 21:38:55 -0700, Kent wrote:
>>
>>> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>>> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>>>
>>> When I returned to home I looked at the ingredients: "beef salivary
>>> glands,
>>> lymph nodes fat[cheek and tongue]". Enough to make one puke! This rises
>>> above pink slime?
>>>
>>> We certainly do have a beef crisis.
>>
>> You have never seen mexican chorizo? That is typical Mexican chorizo
>> that you find in the typical chorizo and egg dishes on menus
>> everywhere. It has been made that way (or worse) for at least 100
>> years, and has been mocked by people enough times that you should
>> remember it. It had nothing to do with your "beef crisis".
>>
>> What did you expect for $1.60/lb, linguica? You think it sounds bad,
>> wait till you start cooking it. And optionally eating it.
>
> It's darned good. I eat it all the time. It makes an awesome chorizo/egg
> wrap.

I don't like the vinegar they add, and even under there the taste is
kinda "off". I don't find the spices they use very attractive - at
least in this product. The "solids" (can't call it "meat") is sludgy
and grainy. The shrinkage on that stuff is over 50% even when you
keep 10% of the grease, so that makes it about $3/lb. Hearts, livers,
tripe, and sweetbreads are all more preferable to me and cost half as
much. And I'm free to spice them up anyway I like.

I suspect they'll start sneaking a bunch of the pink slime into the
chorizo now. Gotta put it someplace and that's a great place to hide
that **** and nobody will complain.

I have cooked this style of chorizo more than a dozen times using
different brands and types (pork vs beef) but have never foud a
preparation I like. Ditto with restaurant items. I doubt I'll keep
trying to like it anymore.

-sw

On Sun, 25 Mar 2012 23:20:54 -0700, Paul M. Cook wrote:

> In Asia cheek meat is a delicacy ..

There's that phrase I hate so much: "XYZ is a delicacy in Asia".
Look, they eat them. It is no more a "delicacy" in Asia than hot dogs
are delicacy in the united states.

Ironically, beef cheeks *are* a delicacy of sorts in Texas though.
I'm sure we eat more of it here than any Asian country or U.S state
alone, and it wouldn't surprise me if we eat more than the rest of the
U.S. combined.

BTW: The ingredients are usually "...beef fat, cheek and tongue
trimmings...". Not whole cheeks. The cheeks and tongues are much
valuable in their whole, trimmed form costing $3/lb and $4-5/lb
respectively.

-sw

On Sun, 25 Mar 2012 23:27:43 -0700, Paul M. Cook wrote:

> What do you
> think sweetbreads are? They're adrenal glands and people pay a lot for
> them.

Somebody has probably already told you're very wrong. If not, then
consider it done.

And I pay $1.38/lb for sweetbreads.

-sw

On Sun, 25 Mar 2012 23:49:06 -0700, Paul M. Cook wrote:

> "Christine Dabney" <[email protected]> wrote in message
> news:[email protected]..
>> On Sun, 25 Mar 2012 23:27:43 -0700, "Paul M. Cook" <[email protected]>
>> wrote:
>>
>>>What do you
>>>think sweetbreads are? They're adrenal glands and people pay a lot for
>>>them.
>>
>> There is a small chain (Spencer's Markets) in the Santa Maria-San Luis
>> Obispo area, that has them regularly on sale. Good price. I have
>> always seen the ad when I wasn't near there, or when I could buy them.
>> I have so wanted to try cooking them. I had them a few years ago when
>> a friend ordered them in a restaurant-he let me have a bite of them.
>> Heaven!!
>>
>
> I have had them once. They reminded me of morel mushrooms; delicate creamy
> texture, deep aroma, sweet flavor. They were indeed very good.

And they are pancreas and thymus glands, not adrenal glands. Adrenal
glands are very bitter an inedible (at least in cows).

-sw

"Sqwertz" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 25 Mar 2012 23:27:43 -0700, Paul M. Cook wrote:
>
>> What do you
>> think sweetbreads are? They're adrenal glands and people pay a lot for
>> them.
>
> Somebody has probably already told you're very wrong. If not, then
> consider it done.
>
> And I pay $1.38/lb for sweetbreads.
>


Yet you are squicked out over Mexican chorizo. Go figure.

Paul

"Sqwertz" <[email protected]> wrote in message
news:1evnpivlnzuns$.[email protected]..
> On Sun, 25 Mar 2012 23:23:40 -0700, Paul M. Cook wrote:
>
>> "Sqwertz" <[email protected]> wrote in message
>> news:1x7ydxpwtm222$.[email protected]..
>>> On Sun, 25 Mar 2012 21:38:55 -0700, Kent wrote:
>>>
>>>> This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
>>>> Safeway for $.99/10oz. As a certified tightwad I grabbed it.
>>>>
>>>> When I returned to home I looked at the ingredients: "beef salivary
>>>> glands,
>>>> lymph nodes fat[cheek and tongue]". Enough to make one puke! This
>>>> rises
>>>> above pink slime?
>>>>
>>>> We certainly do have a beef crisis.
>>>
>>> You have never seen mexican chorizo? That is typical Mexican chorizo
>>> that you find in the typical chorizo and egg dishes on menus
>>> everywhere. It has been made that way (or worse) for at least 100
>>> years, and has been mocked by people enough times that you should
>>> remember it. It had nothing to do with your "beef crisis".
>>>
>>> What did you expect for $1.60/lb, linguica? You think it sounds bad,
>>> wait till you start cooking it. And optionally eating it.
>>
>> It's darned good. I eat it all the time. It makes an awesome
>> chorizo/egg
>> wrap.
>
> I don't like the vinegar they add, and even under there the taste is
> kinda "off". I don't find the spices they use very attractive - at
> least in this product. The "solids" (can't call it "meat") is sludgy
> and grainy. The shrinkage on that stuff is over 50% even when you
> keep 10% of the grease, so that makes it about $3/lb. Hearts, livers,
> tripe, and sweetbreads are all more preferable to me and cost half as
> much. And I'm free to spice them up anyway I like.
>
> I suspect they'll start sneaking a bunch of the pink slime into the
> chorizo now. Gotta put it someplace and that's a great place to hide
> that **** and nobody will complain.
>
> I have cooked this style of chorizo more than a dozen times using
> different brands and types (pork vs beef) but have never foud a
> preparation I like. Ditto with restaurant items. I doubt I'll keep
> trying to like it anymore.
>

Stick to mayonnaise sandwiches on Wonder Bread. No sense leaving your
comfort zone.

Paul

In article <4f6ff97d$0$9081$[email protected]>,
nor[email protected] says...
>
> On 3/25/2012 10:38 PM, Kent wrote:
> > This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
> > Safeway for $.99/10oz. As a certified tightwad I grabbed it.
> >
> > When I returned to home I looked at the ingredients: "beef salivary
> > glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
> > This rises above pink slime?
> >
> > We certainly do have a beef crisis.
>
>
> It's sausage, for cripes sake! Back in the pink slime thread, it was
> mentioned that back in the day when groceries weren't so convenient to
> get and store as they are now, everything was used. That included parts
> of carcasses that we turn our noses up at now and have deemed as only
> fit for dog food--or worse. Internal organs, brains, blood and marrow
> were all considered food. Hooves and horns were rendered for gelatin.
> Heads were boiled clean and the meat from them pressed into head cheese.
> Scraps and odd bits were ground into sausage. Pigs feet, fat back, beef
> cheeks, chicken feet, chicken necks, ox tail, fried pork skins...
> Chitterlings... know what those are?

Beef cheeks and oxtail are food of the gods, we still eat them. And lamb
kidney and liver. And haggis (a sheeps stomach stuffed with minced organs
and oatmeal). And black pudding ( made with pigs blood).

Janet UK

In article <jkp1sa$67m$[email protected]>, [email protected] says...
>
> "Kent" <[email protected]> wrote in message
> news:jkort3$g8a$[email protected]..
> > This afternoon I saw Cacique Beef Chorizo De Res on sale at our local
> > Safeway for $.99/10oz. As a certified tightwad I grabbed it.
> >
> > When I returned to home I looked at the ingredients: "beef salivary
> > glands, lymph nodes fat[cheek and tongue]". Enough to make one puke!
> > This rises above pink slime?
> >
>
> No way. It's all perfectly edible. In Asia cheek meat is a delicacy and I
> agree. You never had tongue sandwiches?

Haven't cooked that for ages now I'm only cooking for two. But when the
children were at home I used to buy, cook, and press an ox tongue to eat
hot them cold and sliced; it's delicious.

Janet UK