What a misnomer for an otherwise unpalatable cut of meat, severely mutilated and rendered excellent with slow cooking. Food Lion has enjoyed a surfeit of the stuff. Mom cooked it for our Saturday dinner with peppers, onions and tomatoes. The Wife has the flu and I’m not feeling great myself, so I picked up some on special.
I salted, peppered and floured them, placing each cut in a casserole with a little oil, onion and Cream of Mushroom soup in the bottom. I put same over the first layer. I cooked them at 325 degrees for a couple of hours. The gravy is outrageous and I’ll serve it with some long grain and wild rice, to which we’ve become addicted.
If Jody feels up to it we’ll probably move Rubenesque for Less to its new location on Sunday and Monday. It’ll be across the road from Bojangles on Battleground, in the Buxton Chiropractic building. Ample room has been made for Linnea’s, which will be closing in April.
I stopped at Total Wine & More and picked up a six pack of Natty’s Old Town Brown. Damn, that stuff is good.
The presentation at my Ins. Co. went well on Monday. Actually, the marketing guy printed out my presentation, the pres saw it on his desk, read it and had even more ideas by the time I got there. I was instructed to run it by the hardware guy. He laughed at our prospective load, was concerned about bandwidth and said he’d get back to us in a couple of weeks. Yesterday, the marketing guy called to inquire and I told him what the hardware guy said. He’s gonna kick it up to the pres. They’re raring to go.
@ Fec
The cube steak recipe sounds great. Got one for squirrel, cat, dog ?
We’ve got a sizable Vietnamese population, if rumor is at all truthful I bet I could get some good recipe’s from someone there.
I do like my beef though. I house/coondog sit for a 4.0 GPA grad student whose has paid me in beef from his lab. He’s a ruminant technician at UNL. They surgically implant a porthole in the beef cows sides so they can pull out feed samples in order to analyze them. The meat is a whole lot leaner than what you can buy in a store.
I’m fond of Vietnamese chow. I might eat a dog, but never a cat or squirrel. The chuck end of a ribeye is to die for.
When I married my first wife she could only cook cube steak and cheese cake from a mix– I put on 50 pounds in a year. She eventually learned how to boil water without melting the pot. (Ever had to clean molten metal off your range? I have, power tools work best.)It took me 30 years to loose that 50 pounds and I plan to keep it off.
I once ate dog on an Indian reservation– I didn’t know what it was at the time but as poor as my hosts were I would have probably ate it had I known. I felt guilty about eating their food at all but was told by a tribal elder (my host) that it would be considered an insult not to eat when offered. So I ate.
Squirrel isn’t my favorite but I have been known to toss the furry tree rats in a pot of Brunswick stew along with rabbit, rattlesnake and chicken.
I hate cats (damned chicken thieves) but I’m hunting one now. I might try marinading the bastard in BBQ sauce or cheap red wine.
Squirrel hardly seems worth the time. Our cats would simply love a live chicken. Finally, a worthy adversary.
My first Wife has the flu.
Sadly, a hen hasn’t a chance against a cat. Hens simply aren’t equipped to fight and if caught in close quarters they simply can’t get airborn. I guess that’s why the cat steers clear of the rooster. The same cat tried my rooster once only to learn about those 1 and 1/2″ spurs.