A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday
evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to
getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug
of it. The bowl/mug will probably get a little glug of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)
The snow starts overnight here, and continues on heavily through Sunday.
˙We won't be going anywhere tomorrow.˙ I have a pork roast to turn into pulled pork, I'm not sure if it will go into the oven or crock pot.
On 1/24/2026 10:12 PM, Michael Trew wrote:
The snow starts overnight here, and continues on heavily through
Sunday. ˙˙We won't be going anywhere tomorrow.˙ I have a pork roast to
turn into pulled pork, I'm not sure if it will go into the oven or
crock pot.
I'm watching On Patrol Live and the police have pushed a couple of cars
back on the road.˙ Given the storm intensity, not smart to go out but
people will.
The last time we had Campbell's tomato (the only canned soup I buy), I noticed it was awfully sweet. It wasn't always that way, I wonder what happened?
The snow starts overnight here, and continues on heavily through Sunday.
We won't be going anywhere tomorrow. I have a pork roast to turn into pulled pork, I'm not sure if it will go into the oven or crock pot.
On Sat, 24 Jan 2026 14:01:54 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
On 2026-01-24, dsi1 <user4746@newsgrouper.org.invalid> wrote:
My wife bought some plate lunches from the shack at the end of the Heeia Pier.
We had the kalbi plate. It was pretty good. The meat wasn't tough and stringy.
Beats me why that is. My wife said that they also had a pork adobo plate. I love
pork adobo! Next time, I'm going to get me some.
https://photos.app.goo.gl/GAEaUnwERHp6K5ku8
Your posts are always interesting, intriguing except the poor dead baby
octopus perched on top of one of them. My heart breaks for him her it
they them. ??
Obviously, you're a kind-hearted soul. Hawaii is filled with kind-hearted folks.
I'll be a little more careful from now on.
Would you say that Hawaii is speshial because it has a much higher
percentage of kind-hearted souls than the other American states?
Bruce <Bruce@invalid.invalid> posted:
On Sat, 24 Jan 2026 14:01:54 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Obviously, you're a kind-hearted soul. Hawaii is filled with kind-hearted folks.
I'll be a little more careful from now on.
Would you say that Hawaii is speshial because it has a much higher
percentage of kind-hearted souls than the other American states?
If by "speshil" you mean different from you?
Of course. If you're saying we claim
to be better than other people, that's wrong. Only a sad loser that views other
people, places, and things, to be a threat to their health, welfare, and ego, >would think that.
Michael Trew wrote:
...
The last time we had Campbell's tomato (the only canned soup I buy), I
noticed it was awfully sweet. It wasn't always that way, I wonder what
happened?
likely corn syrup or whatever sweetener they are using
is cheaper than tomatoes? but it is also likely they did
a taste testing panel and people liked it sweeter.
but yes it is sweeter.
if you want to make a less sweet version get tomato
paste and make your own (using some powdered garlic,
powdered onion and fry up a little flour in butter as
a thickener if you want it thicker, also can use cream
or milk in it. not hard to make at all.
Bruce <Bruce@invalid.invalid> posted:
On Sat, 24 Jan 2026 14:01:54 GMT, dsi1
<user4746@newsgrouper.org.invalid> wrote:
Leonard Blaisdell <leoblaisdell@sbcglobal.net> posted:
On 2026-01-24, dsi1 <user4746@newsgrouper.org.invalid> wrote:
My wife bought some plate lunches from the shack at the end of
the Heeia Pier. We had the kalbi plate. It was pretty good.
The meat wasn't tough and stringy. Beats me why that is. My
wife said that they also had a pork adobo plate. I love pork
adobo! Next time, I'm going to get me some.
https://photos.app.goo.gl/GAEaUnwERHp6K5ku8
Your posts are always interesting, intriguing except the poor
dead baby octopus perched on top of one of them. My heart breaks
for him her it they them. ??
Obviously, you're a kind-hearted soul. Hawaii is filled with
kind-hearted folks. I'll be a little more careful from now on.
Would you say that Hawaii is speshial because it has a much higher percentage of kind-hearted souls than the other American states?
If by "speshil" you mean different from you? Of course. If you're
saying we claim to be better than other people, that's wrong. Only a
sad loser that views other people, places, and things, to be a threat
to their health, welfare, and ego, would think that. Don't be a Mr.
Bungle.
https://www.youtube.com/watch?v=2XGG1NouAzg
Of course. If you're saying we claim
to be better than other people, that's wrong. Only a sad loser that
views other people, places, and things, to be a threat to their
health, welfare, and ego, would think that.
Yeah, that would be a sad person. I hope there's nobody like that in
RFC.
A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug
of it. The bowl/mug will probably get a little glug of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)
~
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
A bit late to be posting as I got a late start, no matter it will
be eaten with no matter the time. But what are you having this
Thursday evening before the upcoming snowstorm expected for about
half of the USA? What are you northern folks, Canadian or USAians
who are used to getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato soup
here. I've not made it in several weeks and looking forward to a
large bowl/mug of it. The bowl/mug will probably get a little glug
of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the restaurant
supply co. This was for my wife's potluck dinner at work. I don't
typically buy stuff like that but that's what she wanted. The claws
were already cooked and I made some poke with the scallops. I also
made some Caesar salad dressing. My wife's co-worker brought some
prime rib from the commissary. My wife said it was an awful piece of
meat. Is the US now selling sub-standard meat? That's disappointing.
https://photos.app.goo.gl/nRh8AhiML1zp58EEA
Is the US now selling sub-standard meat?
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday
evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to
getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug >> of it. The bowl/mug will probably get a little glug of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the restaurant supply co.
This was for my wife's potluck dinner at work. I don't typically buy stuff like
that but that's what she wanted. The claws were already cooked and I made some
poke with the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife said it was an awful piece of meat. Is the US now selling sub-standard meat? That's disappointing.
On Sun, 25 Jan 2026 18:48:11 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
A bit late to be posting as I got a late start, no matter it will
be eaten with no matter the time. But what are you having this
Thursday evening before the upcoming snowstorm expected for about
half of the USA? What are you northern folks, Canadian or USAians
who are used to getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato soup
here. I've not made it in several weeks and looking forward to a
large bowl/mug of it. The bowl/mug will probably get a little glug
of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the restaurant
supply co. This was for my wife's potluck dinner at work. I don't
typically buy stuff like that but that's what she wanted. The claws
were already cooked and I made some poke with the scallops. I also
made some Caesar salad dressing. My wife's co-worker brought some
prime rib from the commissary. My wife said it was an awful piece of
meat. Is the US now selling sub-standard meat? That's disappointing.
https://photos.app.goo.gl/nRh8AhiML1zp58EEA
The US meat supply funnels through just 4 major slaughterhouses now,
half owned by Brazil who are controlling the global commodity pricing
in beef.
"Key details regarding sourcing include:
Source Locations: The majority of beef is U.S.-produced. Specific suppliers include facilities in the Midwest and other U.S.-based locations, including Oregon for certain operational rations.
Supplier Types: A significant portion (nearly 50%) of the beef supplied to military commissaries comes from small businesses.
Inspection: All meat products must meet high safety standards, verified
by the USDA or Army Veterinary Command."
Veterinary command??!?!
Uh...yeh...
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid> posted:
A bit late to be posting as I got a late start, no matter it will be
eaten with no matter the time. But what are you having this Thursday
evening before the upcoming snowstorm expected for about half of the
USA? What are you northern folks, Canadian or USAians who are used to
getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato soup here.
I've not made it in several weeks and looking forward to a large bowl/mug >> of it. The bowl/mug will probably get a little glug of heavy cream, too. >>
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet enough
to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the restaurant supply co.
This was for my wife's potluck dinner at work. I don't typically buy stuff like
that but that's what she wanted. The claws were already cooked and I made some
poke with the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife said it was an
awful piece of meat. Is the US now selling sub-standard meat? That's disappointing.
"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.
Tal Yessen <flwp@in.valid> posted:
On Sun, 25 Jan 2026 18:48:11 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid>
posted:
A bit late to be posting as I got a late start, no matter it
will be eaten with no matter the time. But what are you having
this Thursday evening before the upcoming snowstorm expected
for about half of the USA? What are you northern folks,
Canadian or USAians who are used to getting slammed with snow
having?
I followed Bryan's lead and it's going to be homemade tomato
soup here. I've not made it in several weeks and looking
forward to a large bowl/mug of it. The bowl/mug will probably
get a little glug of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the
restaurant supply co. This was for my wife's potluck dinner at
work. I don't typically buy stuff like that but that's what she
wanted. The claws were already cooked and I made some poke with
the scallops. I also made some Caesar salad dressing. My wife's
co-worker brought some prime rib from the commissary. My wife
said it was an awful piece of meat. Is the US now selling
sub-standard meat? That's disappointing.
https://photos.app.goo.gl/nRh8AhiML1zp58EEA
The US meat supply funnels through just 4 major slaughterhouses now,
half owned by Brazil who are controlling the global commodity
pricing in beef.
"Key details regarding sourcing include:
Source Locations: The majority of beef is U.S.-produced. Specific
suppliers include facilities in the Midwest and other U.S.-based
locations, including Oregon for certain operational rations.
Supplier Types: A significant portion (nearly 50%) of the beef
supplied to military commissaries comes from small businesses.
Inspection: All meat products must meet high safety standards,
verified by the USDA or Army Veterinary Command."
Veterinary command??!?!
Uh...yeh...
Well, the Brazilians know beef, right?
I was talking to a woman at
the gas station yesterday. She entered her card into the pump and it
prompted her for her Zip code. She said she didn't have one in her
country. I asked her where she was from. She said "Brazil." I could
feel my eyes widen up. "Cool!" Cool she was, it was then that I
noticed that she was tan, and tall, and lovely. Now that I think
about it, how do those people get so tan? It's all just so strange.
It's good to meet other people for other places.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid>
posted:
A bit late to be posting as I got a late start, no matter it
will be eaten with no matter the time. But what are you having
this Thursday evening before the upcoming snowstorm expected for
about half of the USA? What are you northern folks, Canadian or
USAians who are used to getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato
soup here. I've not made it in several weeks and looking forward
to a large bowl/mug of it. The bowl/mug will probably get a
little glug of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the
restaurant supply co. This was for my wife's potluck dinner at
work. I don't typically buy stuff like that but that's what she
wanted. The claws were already cooked and I made some poke with
the scallops. I also made some Caesar salad dressing. My wife's
co-worker brought some prime rib from the commissary. My wife
said it was an awful piece of meat. Is the US now selling
sub-standard meat? That's disappointing.
"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller
roast.
I'm talking about food supplied by the US government for US military personnel. Selling substandard food to its armed forces families
doesn't seem right, does it?
My daughter's ex manages a restaurant that is known for its prime
rib. They sell a wonderful piece of meat.
https://photos.app.goo.gl/JkX1FWgPM1h5aon4A
On Sun, 25 Jan 2026 21:42:50 GMT
dsi1 <user4746@newsgrouper.org.invalid> wrote:
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
ItsJoanNotJoAnn@webtv.net <user4742@newsgrouper.org.invalid>
posted:
A bit late to be posting as I got a late start, no matter it
will be eaten with no matter the time. But what are you having
this Thursday evening before the upcoming snowstorm expected for
about half of the USA? What are you northern folks, Canadian or
USAians who are used to getting slammed with snow having?
I followed Bryan's lead and it's going to be homemade tomato
soup here. I've not made it in several weeks and looking forward
to a large bowl/mug of it. The bowl/mug will probably get a
little glug of heavy cream, too.
(Get lost Campbell's tomato soup/ice cream sauce as you're sweet
enough to top ice cream.)
~
I picked up some crab claws and scallops yesterday at the
restaurant supply co. This was for my wife's potluck dinner at
work. I don't typically buy stuff like that but that's what she
wanted. The claws were already cooked and I made some poke with
the scallops. I also made some Caesar salad dressing. My wife's co-worker brought some prime rib from the commissary. My wife
said it was an awful piece of meat. Is the US now selling
sub-standard meat? That's disappointing.
"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller
roast.
I'm talking about food supplied by the US government for US military personnel. Selling substandard food to its armed forces families
doesn't seem right, does it?
My daughter's ex manages a restaurant that is known for its prime
rib. They sell a wonderful piece of meat.
https://photos.app.goo.gl/JkX1FWgPM1h5aon4A
NICE fat cap right there!
I'm talking about food supplied by the US government for US military personnel.
Selling substandard food to its armed forces families doesn't seem right, does it?
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I'm talking about food supplied by the US government for US
military personnel. Selling substandard food to its armed forces
families doesn't seem right, does it?
There's nothing wrong with USDA Choice or Select beef.
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:.
"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.
On Sun, 25 Jan 2026 22:44:06 -0000 (UTC)
Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I'm talking about food supplied by the US government for US
military personnel. Selling substandard food to its armed forces
families doesn't seem right, does it?
There's nothing wrong with USDA Choice or Select beef.
Long as you stew it for tenderness.
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I'm talking about food supplied by the US government for US military personnel.
Selling substandard food to its armed forces families doesn't seem right, does it?
There's nothing wrong with USDA Choice or Select beef.
On 1/25/2026 4:46 PM, Tal Yessen wrote:
On Sun, 25 Jan 2026 22:44:06 -0000 (UTC)
Cindy Hamilton <chamilton5280@invalid.com> wrote:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I'm talking about food supplied by the US government for US
military personnel. Selling substandard food to its armed forces
families doesn't seem right, does it?
There's nothing wrong with USDA Choice or Select beef.
Long as you stew it for tenderness.That's a bit much. I've been enjoying Choice steaks for 60 years.
I've even enjoyed quite a few ungraded, grass finished Mexican
porterhouses with zero marbling. A little salt and oil, and put onto
an inferno for a very short time and they're fine. It a very
different thing from Prime, and not as good, but still enjoyable.
On 2026-01-25 2:15 p.m., Cindy Hamilton wrote:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:.
"Prime rib" can be any grade of beef. I got a USDA Choice standing
rib roast a few weeks ago, and there wasn't a speck of marbling. It
was nearly flavorless. Next year I'll get Prime, but a smaller roast.
I been getting most of my meat from an Italian butcher and their steaks
are sometimes disappointing. Lately I have been going to a different
butcher and over the past few weeks I have picked up a couple steaks
that we far better that the other shops's meat. Last week it was a prime
rib steak and a higher grade. Definitely worth the extra money.
Cindy Hamilton <chamilton5280@invalid.com> posted:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:
I'm talking about food supplied by the US government for US military personnel.
Selling substandard food to its armed forces families doesn't seem right, does it?
There's nothing wrong with USDA Choice or Select beef.
What I said was that the prime rib that was bought from the commissary was not
good. Nobody said a thing about the grade of meat - just you.
Dave Smith <adavid.smith@sympatico.ca> posted:
On 2026-01-25 2:15 p.m., Cindy Hamilton wrote:
On 2026-01-25, dsi1 <user4746@newsgrouper.org.invalid> wrote:.
"Prime rib" can be any grade of beef. I got a USDA Choice
standing rib roast a few weeks ago, and there wasn't a speck of
marbling. It was nearly flavorless. Next year I'll get Prime,
but a smaller roast.
I been getting most of my meat from an Italian butcher and their
steaks are sometimes disappointing. Lately I have been going to a
different butcher and over the past few weeks I have picked up a
couple steaks that we far better that the other shops's meat. Last
week it was a prime rib steak and a higher grade. Definitely worth
the extra money.
I went to a restaurant supply store yesterday. They had a $480 rib
roast. It wasn't all that big. I don't know if I ever saw something
like that before. I could probably get an nice, big, roast, at Costco
for a lot less. Relatively speaking, it would be a bargain piece of
meat. I should have taken a picha. In the fuytcha, all beef will be
$100 a pound, except hamburger which will be $65 a pound and 45% fat.
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