Do you know what you like or do you like what you know?

Carroll · Post by **Carroll** » Sun Apr 02, 2006 1:53 pm

bloke wrote:Beef heart does not-in-the-least have a gamey taste. It has a delicious (regular) beef flavor, is free of fat, and is perfect for stews, etc.

And the smooth muscle texture is really a great "mouth feel" which is at least half of a food's enjoyment factor.

LoyalTubist · Post by **LoyalTubist** » Sun Apr 02, 2006 7:47 pm

That's what they told me, too. But I still didn't like it. AT LEAST I TRIED IT!!!

tubatooter1940 · Post by **tubatooter1940** » Mon Apr 03, 2006 9:26 am

Had a drummer who liked to catch rattle snakes with his bare hands one on one in the woods. After a trip up home he dropped by my house and told me he had a surprise in his trunk. When he opened his trunk, the rattle snake inside did his thing with the rattles and scared me all the way to my bones. Tommy had the snake's neck tied to a forked stick inside a canvass sack. Tommy took the snake out and shot him, skinned him and deep fried him for supper.
Bloke is right. Rattle snake is white meat and tasted like chewy chicken.
Then Tommy proceeded to make me a snake skin collar (necklace?) with the rattles hanging from a simple chain.
I wore it to New Orleans for a Bourbon Street gig and a Rastaferian with long dreadlocks saw it and freaked out.
My wife wore it to have a pastel portrait made by a street artist in St. Peter's Square. The lady artist who drew her thought she was a witch and made her look like one-not ugly but mysterious and gothic.

NickJones · Post by **NickJones** » Mon Apr 03, 2006 10:18 am

Beef Daub - an illigal cut of meat ( apperently ) it is taken from the cheeks of beef ( best for stews) really tender cut if you can find a butcher to sort it out.
Cod Daub , cod cheeks - dont know how they manage to do this..don't know the legallity of this "cut"

Carroll · Post by **Carroll** » Mon Apr 03, 2006 12:48 pm

I am sure some one will correct me if I am mistaken... but I belive the "daube" is simply the stew made from the beef. You usually do use "cheek" cuts (or some other less desirable cut) for stew because they cook so long they become tender. The French even let the daube sit for a day between steps to meld the flavors. So cod stew would not be that far out.

But "glace de viande" is pretty far out. You take pounds and pounds of beef meat and bones and cook it down to mere ounces of beef essence. Now you have some rubbery gel stuff that is pure beef flavor.

Chuck(G) · Post by **Chuck(G)** » Mon Apr 03, 2006 12:50 pm

I don't understand what all the consternation is about with odd cuts of beef. What do you think you're getting when you order one of these?

Chuck(G) · Post by **Chuck(G)** » Tue Apr 04, 2006 2:54 am

How 'bout some BBQ?

http://news.yahoo.com/s/nm/20060403/hl_ ... MlJVRPUCUl

tubatooter1940 · Post by **tubatooter1940** » Tue Apr 04, 2006 10:48 am

Rats are pretty tough. If Barbeque can kill them, then we don't have a chance.
" Don't give me no broccoli, or any Swiss fondue. Baby if you want to rock me, give me that good ole barbeque." - Robert Earl Keen

ken k · Post by **ken k** » Tue Apr 04, 2006 7:32 pm

I for one will proudly go on record that I love the little McDonalds hamburgers, great for a little snack while on the road.

ken k

LoyalTubist · Post by **LoyalTubist** » Wed Apr 05, 2006 9:35 am

When I think of little hamburgers, I think of White Castle or Krystal's neither of which we have here in Southern California.

Chuck(G) · Post by **Chuck(G)** » Wed Apr 05, 2006 1:01 pm

LoyalTubist wrote:When I think of little hamburgers, I think of White Castle or Krystal's neither of which we have here in Southern California.

You can probably find frozen sliders/belly bombs at some of the larger supermarkets.

ken k · Post by **ken k** » Wed Apr 05, 2006 6:58 pm

LoyalTubist wrote:When I think of little hamburgers, I think of White Castle or Krystal's neither of which we have here in Southern California.

I'll never forget the first time I went to a White Castle with some buddies in NJ and people were ordering like 6 hamburgers and I'm thinking, "What the heck? Who would ever eat 6 hamburgers?" Well then when I actually saw one and then I realized the burger patty has holes in it yet. You probably get about an ounce of meat in each burger.

k-

LoyalTubist · Post by **LoyalTubist** » Wed Apr 05, 2006 7:47 pm

I know, I can get them atStater Brothers, but it isn't the same thing as going to White Castle.

tubatooter1940 · Post by **tubatooter1940** » Fri Apr 07, 2006 10:40 am

Doc wrote:How do you know about Robert Earl Keen way over in Alabama?

Doc

The John Boy and Billy Big Show (bless those guys) have introduced me to great writers and performers like Pinkard and Bowden, Pat Dailey, Rodney Carrington as well as Robert Earl Keen.
I only steal from the best including yourself, sir.
Dennis gray
tubatooter1940
www.johnreno.com/