ML> Did I write about the party I went to where two   
    ML> political competitors both brought teriyaki wings,   
    ML> except that one of them brought teriyaki drumsticks   
    DD> I don't remember that story. That doesn't mean you've not posted it,   
    DD> however.    
      
   I'm not asking anyone to keep full track of my   
   ramblings - that's for me to do, and it's the   
   reason for those numbers, as my memory has   
   become substantially imperfect in modern years.   
      
    DD> And chuck-eye steak remains tasty and affordable.   
    ML> I was chagrined to see not too long ago that the   
    ML> local supermarket had figured out to carve out the   
    ML> meaty muscle in the middle of the chuck eye and   
    ML> relabel it "chuck filet" and price it at almost   
    ML> precisely twice what it had been.   
    DD> The stupormarkups around here have figured that one out a    
    DD> long time ago. I pass   
    DD> the "chuck filet" by when I see it. Apparently so do a lot of others -   
    DD> I see that particular aberration less and less often.   
      
   I've no great objection to it as either a concept or   
   a cut; one can't blame the food stores for charging   
   extra for a cut that has characteristics that the   
   public wants (tenderness for some, flavor for others,   
   such as me). I however am not above getting a big   
   cut of chuck and separating out the muscles into   
   parts that can be used each in its own appropriate way.   
      
    I gummed a   
    DD> (small) chuck-eye steak the other night - after carefully excising the   
    DD> gristle strip in the middle - which I used to chew like Wrigley's back   
    DD> when I had teeth.    
      
   The gristle strip does well with additional cooking -   
   on its own, if you wish, or as part of a soup or   
   stew. This information more for lurkers and eats   
   rather than you.   
      
   What I call chuck eye has a small if even existent   
   gristle bit; the chuck blade has an everpresent   
   feather-shaped gristle that I rather enjoy and   
   that doesn't have to be cooked well-done to be   
   tender.   
      
   And then there's the knob of yellow cartilage that   
   is part of some chuck cuts; I never figured out a   
   way to make that edible in the least.   
      
    ML> course, in this situation it's a case of boiling frogs.   
    DD> Or using pond scum .....   
    DD> From: http://www.miraclenoodle.com   
    ML> Thanks for bringing yet another fine product to my   
    ML> attention (though I doubt I'll ever have any use   
    ML> for it).   
    ML> Delicious, Easy Power-Smoothie With Blue Green Algae   
    ML> cat: food fad, spirulina, beverage   
      
   It was of course the main ingredient that encouraged that   
   particular ontopicization.   
      
   Old Bay substitute   
   Categories: seasoning, salt   
   yield: 1/4 c   
      
   1 Tb ground dried bay leaves   
   2 ts celery salt   
   1-1/2 ts dry mustard   
   1-1/2 ts ground black pepper   
   1 ts sweet or smoked paprika   
   1 ts ground celery seeds   
   1/2 ts ground white pepper   
   1/2 ts ground nutmeg   
   1/2 ts ground ginger   
   1/4 ts crushed red pepper flakes   
   1/8 ts ground cloves   
   1/8 ts ground mace   
   1/8 ts ground cardamom   
   1/8 ts ground allspice   
      
   Combine all ingredients and mix thoroughly. Store in an   
   airtight container and store in a cool place. Use with   
   seafood or chicken.   
      
   You can sometimes find ground bay in your supermarket,   
   but you may have to grind it yourself. Be sure to use   
   dried bay leaves, not fresh, and grind to a powder.   
      
   source: about.com   
      
      
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