Cheap dead cows.

WoodSheddin · Post by **WoodSheddin** » Mon Jun 28, 2004 4:04 pm

They cancelled my orders. Appearantly the coupon was a mistake on their website and they canned all the orders.

Chuck(G) · Post by **Chuck(G)** » Mon Jun 28, 2004 4:29 pm

TubeNet wrote:They cancelled my orders. Appearantly the coupon was a mistake on their website and they canned all the orders.

This just happened to me with another vendor (buy.com) linked to by a good deal on gottadeal.com. I wonder if some vendors do it just to get the traffic.

"Oh, forget it--it was a mistake, but thanks for giving us your name, address, phone number and email!"

TonyZ · Post by **TonyZ** » Mon Jun 28, 2004 4:45 pm

Come to Columbus -- Weiland's meat market and Carfagna's. They do a bacon-wrapped Filets that melt in your mouth...if you don't kill them on the grill.

Mmmmmmm----firing up the grill right now!

ThomasDodd · Post by **ThomasDodd** » Mon Jun 28, 2004 4:57 pm

TonyZ wrote:Come to Columbus -- Weiland's meat market and Carfagna's. They do a bacon-wrapped Filets that melt in your mouth...if you don't kill them on the grill.

Never met a bacon wrapped anything I like, but especially not a filet. Whose idea was it to wrap pig around a steak anyway?

Chuck(G) · Post by **Chuck(G)** » Mon Jun 28, 2004 6:31 pm

ThomasDodd wrote:Never met a bacon wrapped anything I like, but especially not a filet. Whose idea was it to wrap pig around a steak anyway?

Agreed about the wrapping part; if you want to add more 'moisture/fat" to a lean cut, you lace it or inject it with fat (and seasonings if you want). Turkey injected with butter, for example, comes out very moist. Wrapping just doesn't get into the meat. If I were doing up turkey Kosher, I'd substitute schmaltz or coconut oil.

As another example, venison is extremely lean and benefits from this treatment. Otherwise, it's just too "dry".