For some reason I very seldom see these in grocery stores. I guess
they're just not very popular in St. Louis. I'm going to sous vide this
in its plastic, then chill it and do it over wood. It has a 3/29 sell
by date, and this horrible cold will have to take a break long before that.

https://www.flickr.com/photos/361781...posted-public/

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons
> wrote:

>For some reason I very seldom see these in grocery stores. I guess
>they're just not very popular in St. Louis. I'm going to sous vide this
>in its plastic, then chill it and do it over wood. It has a 3/29 sell
>by date, and this horrible cold will have to take a break long before that.
>
>https://www.flickr.com/photos/361781...posted-public/

I hardly ever see them here either.
Janet US

On 2021 Feb 6, , US Janet wrote
(in >):

> On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons
> > wrote:
>
> > For some reason I very seldom see these in grocery stores. I guess
> > they're just not very popular in St. Louis. I'm going to sous vide this
> > in its plastic, then chill it and do it over wood. It has a 3/29 sell
> > by date, and this horrible cold will have to take a break long before that.
> >
> > https://www.flickr.com/photos/361781...posted-public/
>
> I hardly ever see them here either.

They´re in Raley´s everyday here. The ribs we buy are double wide
compared to those in the photo. I buy them on sale which is seldom. Make sure
to strip the parchment off the back of them before cooking. It turns into
chewy, inedible plastic when the ribs are cooked.
That´s a good idea with pork ribs too, although the parchment is weaker and
edible. All ribs are better without. Maybe, in some areas or butcher shops,
butchers strip it for you. Not where I shop.

leo

In article >,
writes:
>I hardly ever see them here either.
We get them quite often here, frequently packaged as "country-style beef ribs".
We braze them low and slow with aromatics, beef broth, herbs and at least a cup
of Waltmart's apple seltzer. That stuff is the only seltzer in that aisle that
consistently sells out. I recently compared it to the rather swanky Martinelli
and found it much crisper and with more pronounced apple flavor.

On Mon, 8 Feb 2021 16:37:18 -0500, Orlando Enrique Fiol
> wrote:

>In article >,
writes:
>>I hardly ever see them here either.
>We get them quite often here, frequently packaged as "country-style beef ribs".
>We braze them low and slow with aromatics, beef broth, herbs and at least a cup
>of Waltmart's apple seltzer. That stuff is the only seltzer in that aisle that
>consistently sells out. I recently compared it to the rather swanky Martinelli
>and found it much crisper and with more pronounced apple flavor.

apple cider doesn't work?
Janet US

On 2/6/2021 10:00 AM, BryanGSimmons wrote:
> For some reason I very seldom see these in grocery stores.Â* I guess
> they're just not very popular in St. Louis.Â* I'm going to sous vide this
> in its plastic, then chill it and do it over wood.Â* It has a 3/29 sell
> by date, and this horrible cold will have to take a break long before that.
>
> https://www.flickr.com/photos/361781...posted-public/
>
>
I can't say I've ever actually bought and cooked beef ribs but I've
eaten them in a restaurant in TN. They're tasty. I've also eaten lamb
ribs; those are best done with a dry rub cooked low and slow.

Do let us know how they turn out.

Jill

On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons wrote:

> For some reason I very seldom see these in grocery stores. I guess
> they're just not very popular in St. Louis. I'm going to sous vide this
> in its plastic, then chill it and do it over wood. It has a 3/29 sell
> by date, and this horrible cold will have to take a break long before that.
>
> https://www.flickr.com/photos/361781...posted-public/

Soup bones for $4/lb <rolling eyes>. For about $1/lb morew you can
have short ribs which are 3 parts meat to 1 part bone (by weight).
Great for SV and/or smoking.

http://www.flickr.com/photos/sqwertz...5944/lightbox/

-sw

On Sat, 6 Feb 2021 14:53:44 -0600, Sqwertz >
wrote:

>On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons wrote:
>
>> For some reason I very seldom see these in grocery stores. I guess
>> they're just not very popular in St. Louis. I'm going to sous vide this
>> in its plastic, then chill it and do it over wood. It has a 3/29 sell
>> by date, and this horrible cold will have to take a break long before that.
>>
>> https://www.flickr.com/photos/361781...posted-public/
>
>Soup bones for $4/lb <rolling eyes>. For about $1/lb morew you can
>have short ribs which are 3 parts meat to 1 part bone (by weight).
>Great for SV and/or smoking.
>
>http://www.flickr.com/photos/sqwertz...5944/lightbox/
>
>-sw
I've never seen anything like that in my supermarkets, whether you are
showing me pictures of short ribs or beef ribs. Soup bones around
here come in a plastice bag in the freezer section. The bones are
totally without meat or fat, just bone and are expensive for what they
are.
Janet US

US Janet wrote:
> Soup bones around
> here come in a plastice bag in the freezer section. The bones are
> totally without meat or fat, just bone and are expensive for what they
> are.

I've often complained about the weak flavor canned or boxed chicken
broth or stock and I still hold true to that. So easy to make your own
with better flavor.

Not so much for beef stock though. Beef bones are rare or expensive so
last week, I tried a box of Swanson Beef stock for the first time. It
was pretty flavorful, to my surprise. I would buy this again.

I also have a can of beef consomme which I assume might be a bit
stronger tasting. I plan to use that someday, thickened with cornstarch,
to make a "Beef and Broccoli over rice" meal.

On Sun, 7 Feb 2021 10:50:01 -0500, Gary > wrote:

> US Janet wrote:
> > Soup bones around
>> here come in a plastice bag in the freezer section. The bones are
>> totally without meat or fat, just bone and are expensive for what they
>> are.
>
>I've often complained about the weak flavor canned or boxed chicken
>broth or stock and I still hold true to that. So easy to make your own
>with better flavor.
>
>Not so much for beef stock though. Beef bones are rare or expensive so
>last week, I tried a box of Swanson Beef stock for the first time. It
>was pretty flavorful, to my surprise. I would buy this again.
>
>I also have a can of beef consomme which I assume might be a bit
>stronger tasting. I plan to use that someday, thickened with cornstarch,
>to make a "Beef and Broccoli over rice" meal.

I often buy bone-in chuck steaks, trim out the bone for stock/soup...
very easy. In warm weather I grill the filets, in cold weather I
grind the filets for great burgers. The fat on chuck steaks is in
large chunks, I trim out most for the birds. I usually use the stock
from the bones for a rich beef barley 'shroom soup. The bones are
large so I don't pick them out until after the soup is done and the
marrow dissolved.
For the life of me I'll never figure out how some call themselves a
cook, don't own a meat grinder, and prefer mystery meat burgers from
McD. I make an effort to never drive by fast food joints, I don't
want to smell that dreck.

On Sat, 06 Feb 2021 16:03:39 -0700, US Janet wrote:

> On Sat, 6 Feb 2021 14:53:44 -0600, Sqwertz >
> wrote:
>
>>On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons wrote:
>>
>>> For some reason I very seldom see these in grocery stores. I guess
>>> they're just not very popular in St. Louis. I'm going to sous vide this
>>> in its plastic, then chill it and do it over wood. It has a 3/29 sell
>>> by date, and this horrible cold will have to take a break long before that.
>>>
>>> https://www.flickr.com/photos/361781...posted-public/
>>
>>Soup bones for $4/lb <rolling eyes>. For about $1/lb morew you can
>>have short ribs which are 3 parts meat to 1 part bone (by weight).
>>Great for SV and/or smoking.
>>
>>http://www.flickr.com/photos/sqwertz...5944/lightbox/
>>
>>-sw
> I've never seen anything like that in my supermarkets, whether you are
> showing me pictures of short ribs or beef ribs. Soup bones around
> here come in a plastice bag in the freezer section. The bones are
> totally without meat or fat, just bone and are expensive for what they

Those are half-cut beef back ribs. Worthless, which is why I called
them soup bones.

BTW: It looks like I've you killfiled since you changed your email
address or something in your From:

It matched one of the killfilters I had for one of the resident
trolls here. Seeing Gary quote you made investigate why it was
being filtered. So if you were waiting for a reply from on
something.... I didn't see it.

-sw

On Sun, 7 Feb 2021 21:08:53 -0600, Sqwertz >
wrote:

>On Sat, 06 Feb 2021 16:03:39 -0700, US Janet wrote:
>
>> On Sat, 6 Feb 2021 14:53:44 -0600, Sqwertz >
>> wrote:
>>
>>>On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons wrote:
>>>
>>>> For some reason I very seldom see these in grocery stores. I guess
>>>> they're just not very popular in St. Louis. I'm going to sous vide this
>>>> in its plastic, then chill it and do it over wood. It has a 3/29 sell
>>>> by date, and this horrible cold will have to take a break long before that.
>>>>
>>>> https://www.flickr.com/photos/361781...posted-public/
>>>
>>>Soup bones for $4/lb <rolling eyes>. For about $1/lb morew you can
>>>have short ribs which are 3 parts meat to 1 part bone (by weight).
>>>Great for SV and/or smoking.
>>>
>>>http://www.flickr.com/photos/sqwertz...5944/lightbox/
>>>
>>>-sw
>> I've never seen anything like that in my supermarkets, whether you are
>> showing me pictures of short ribs or beef ribs. Soup bones around
>> here come in a plastice bag in the freezer section. The bones are
>> totally without meat or fat, just bone and are expensive for what they
>
>Those are half-cut beef back ribs. Worthless, which is why I called
>them soup bones.
>
>BTW: It looks like I've you killfiled since you changed your email
>address or something in your From:
>
>It matched one of the killfilters I had for one of the resident
>trolls here. Seeing Gary quote you made investigate why it was
>being filtered. So if you were waiting for a reply from on
>something.... I didn't see it.
>
>-sw

Part of my old and new computer woes. I was forced into dealing with
new software for Windows, Quicken, Norton, Agent, etc. My old
software (from the cloned hard drive) was just updated, and updataed.
The all the new stuff has demands for password, registration keys,
etc. They either didn't approve of or didn't like my old security.
Google meddled in there as well. I litterally spent weeks getting
each program to recognize me. The people at Help and I became good
friends because of conflicts with old and new software. I still
haven't installed Agent on my new computer -- Agent was a real
*******. Before I knew better, the new Windows had synced passwords
with my cell phone s**t!
I didn't resort to drink. I just went back to bed. (
Janet US

On 2021-02-08 12:06 p.m., US Janet wrote:
> On Sun, 7 Feb 2021 21:08:53 -0600, Sqwertz >

>> It matched one of the killfilters I had for one of the resident
>> trolls here. Seeing Gary quote you made investigate why it was
>> being filtered. So if you were waiting for a reply from on
>> something.... I didn't see it.
>>
>> -sw
>
> Part of my old and new computer woes. I was forced into dealing with
> new software for Windows, Quicken, Norton, Agent, etc. My old
> software (from the cloned hard drive) was just updated, and updataed.
> The all the new stuff has demands for password, registration keys,
> etc. They either didn't approve of or didn't like my old security.
> Google meddled in there as well. I litterally spent weeks getting
> each program to recognize me. The people at Help and I became good
> friends because of conflicts with old and new software. I still
> haven't installed Agent on my new computer -- Agent was a real
> *******. Before I knew better, the new Windows had synced passwords
> with my cell phone s**t!
> I didn't resort to drink. I just went back to bed. (


I fell your pain. I have been going through it for two months. I bought
a new laptop early in December. Then I ordered a new desktop and
monitor in Jan. It arrived two weeks ago and I have been tackling one
issue after another. I have not yet reentered a lot of my old contacts.
Office has been especially troublesome. It is okay on my laptop and
on my profile on the desktop, but it is acting up in my wife's profile.
She is not very tech savvy and it took her long enough to figure out
how to save her files to appropriate folders. Works seems to be
defaulting to Onedrive. When I tried to change the settings I had to
enter a key. I don't have a key. It is supposed to be linked to my MS
account.

I used Windows Live Mail with the old computers. It is now no longer
supported and not even available for download. They now have Outlook
mail. I much prefer the Live Mail, so I have been using Thunderbird for
mail as well as news groups because it is more like my old news reader.

On Sat, 6 Feb 2021 09:00:04 -0600, BryanGSimmons
> wrote:

>For some reason I very seldom see these in grocery stores. I guess
>they're just not very popular in St. Louis. I'm going to sous vide this
>in its plastic, then chill it and do it over wood. It has a 3/29 sell
>by date, and this horrible cold will have to take a break long before that.
>
>https://www.flickr.com/photos/361781...posted-public/

What does any of this have to do with John??