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Peter Aitken wrote:
> > > I do like to assume that readers of my posts have at least some knowledge > and intelligence. <sigh> Otherwise I have to explain everything in bloody detail > and they will bore most people to death. > > You already do. <yawn> -- Cheers Cathy(xyz) Tomatoes and oregano make it Italian; wine and tarragon make it French. Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce makes it Chinese; garlic makes it good. Alice May Brock |
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Wayne Boatwright wrote:
> On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking: > > >>"Wayne Boatwright" > wrote in message . .. >> >>>On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking: >>> >>> >>>>"Wayne Boatwright" > wrote in message . .. >>>> >>>>>On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking: >>>>> >>>>> >>>>>>I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and >>>>>>Filet are not. Even though most Jews are not Kosher, they're used >>>>>>to eating Rib Steak. >>>>> >>>>>Wrong! >>>>> >>>> >>>>What's wrong? It is true that ribeye is kosher and many other cuts are >>>>not - strictly speaking only cuts from the forequarters are kosher >>>>which lets out sirloin, tenderloin, etc. I believe it has to do with >>>>the presence of nerves in the hindquarters - I am not sure of the >>>>precise reason. >>> >>>It is wrong to think that just because a cut of meat comes from the >>>forequarters it is Kosher. Unless the beef from which a ribeye has >>>been cut has been ritually prepared in accordance with Jewish law, it >>>is not Kosher. There are no exceptions. >>> >> >>Yes, I know and I assumed other readers did too. The fact remains that a >>ribeye and other forequarter cuts from a ritually prepared steer are >>kosher without any special preparation, while the hindquarter meat is >>not. Since many communities lacked a trained porger to perform the steps >>needed to make sirloin, etc. kosher, those cuts were often sold only to >>gentiles while the ribeye and other kosher cuts were reserved for Jewish >>customers. Thus the OP's claim that ribeye is a traditional Jewish cut >>of steak is correct. > > > A traditional Jewish cut, yes. Automatically Kosher, no. As I said and > you restated, it is only Kosher if from a ritually prepared steer. The OP > did not say that, IIRC. One should not assume. > Wayne, you hit the nail on the head! There is an old saying that goes: 'If you assume - you make an "ass" out of "u" and "me"'! -- Cheers Cathy(xyz) - who is guilty of far too many clichés tonight  |
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On Wed 10 Aug 2005 12:11:56p, cathyxyz wrote in rec.food.cooking:
> Peter Aitken wrote: > >> >> >> I do like to assume that readers of my posts have at least some >> knowledge and intelligence. > > <sigh> > > > Otherwise I have to explain everything in bloody detail >> and they will bore most people to death. >> >> > > You already do. <yawn> :-) -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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On Wed 10 Aug 2005 12:19:45p, cathyxyz wrote in rec.food.cooking:
> Wayne Boatwright wrote: >> On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking: >> >> >>>"Wayne Boatwright" > wrote in message .. . >>> >>>>On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking: >>>> >>>> >>>>>"Wayne Boatwright" > wrote in message ... >>>>> >>>>>>On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking: >>>>>> >>>>>> >>>>>>>I think Rib Steak is a kosher cut of meat, whereas, Porterhouses >>>>>>>and Filet are not. Even though most Jews are not Kosher, they're >>>>>>>used to eating Rib Steak. >>>>>> >>>>>>Wrong! >>>>>> >>>>> >>>>>What's wrong? It is true that ribeye is kosher and many other cuts >>>>>are not - strictly speaking only cuts from the forequarters are >>>>>kosher which lets out sirloin, tenderloin, etc. I believe it has to >>>>>do with the presence of nerves in the hindquarters - I am not sure of >>>>>the precise reason. >>>> >>>>It is wrong to think that just because a cut of meat comes from the >>>>forequarters it is Kosher. Unless the beef from which a ribeye has >>>>been cut has been ritually prepared in accordance with Jewish law, it >>>>is not Kosher. There are no exceptions. >>>> >>> >>>Yes, I know and I assumed other readers did too. The fact remains that >>>a ribeye and other forequarter cuts from a ritually prepared steer are >>>kosher without any special preparation, while the hindquarter meat is >>>not. Since many communities lacked a trained porger to perform the >>>steps needed to make sirloin, etc. kosher, those cuts were often sold >>>only to gentiles while the ribeye and other kosher cuts were reserved >>>for Jewish customers. Thus the OP's claim that ribeye is a traditional >>>Jewish cut of steak is correct. >> >> >> A traditional Jewish cut, yes. Automatically Kosher, no. As I said >> and you restated, it is only Kosher if from a ritually prepared steer. >> The OP did not say that, IIRC. One should not assume. >> > > > Wayne, you hit the nail on the head! There is an old saying that goes: > 'If you assume - you make an "ass" out of "u" and "me"'! > Yep, I learned the hard way years ago. I try never to assume anything that would make a difference. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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"Hairy" > wrote in message
... > > "Peter Aitken" > wrote > >> >> I do like to assume that readers of my posts have at least some knowledge >> and intelligence. Otherwise I have to explain everything in bloody detail >> and they will bore most people to death. >> > > I was born and raised in a community with no Jews, that I know of. Since > then, if I've known any Jews, I wasn't aware of it. I've always had some > vague notion that in order for food to be kosher, it must be blessed by a > Rabbi, or some such thing. > I guess, according to you , I have neither knowledge or intelligence. > What a conceited snob you are. > > Dave > > Well, you have no knowledge of Jewish dietary laws. So what? But if someone is responding to a post on that topic, and acting knowledgeable, I assume they know the basics and I don't have to explain them. As for your intelligence, your response throws it into serious doubt. -- Peter Aitken |
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Sheldon wrote:
> Wayne Boatwright wrote: > >>On Wed 10 Aug 2005 06:18:37a, Peter Aitken wrote in rec.food.cooking: >> >> >>>"Wayne Boatwright" > wrote in message .. . >>> >>>>On Wed 10 Aug 2005 05:08:41a, Peter Aitken wrote in rec.food.cooking: >>>> >>>> >>>>>"Wayne Boatwright" > wrote in message ... >>>>> >>>>>>On Tue 09 Aug 2005 09:50:51a, wrote in rec.food.cooking: >>>>>> >>>>>> >>>>>>>I think Rib Steak is a kosher cut of meat, whereas, Porterhouses and >>>>>>>Filet are not. Even though most Jews are not Kosher, they're used >>>>>>>to eating Rib Steak. >>>>>> >>>>>>Wrong! >>>>>> >>>>> >>>>>What's wrong? It is true that ribeye is kosher and many other cuts are >>>>>not - strictly speaking only cuts from the forequarters are kosher >>>>>which lets out sirloin, tenderloin, etc. I believe it has to do with >>>>>the presence of nerves in the hindquarters - I am not sure of the >>>>>precise reason. >>>> >>>>It is wrong to think that just because a cut of meat comes from the >>>>forequarters it is Kosher. Unless the beef from which a ribeye has >>>>been cut has been ritually prepared in accordance with Jewish law, it >>>>is not Kosher. There are no exceptions. >>>> >>> >>>Yes, I know and I assumed other readers did too. The fact remains that a >>>ribeye and other forequarter cuts from a ritually prepared steer are >>>kosher without any special preparation, while the hindquarter meat is >>>not. Since many communities lacked a trained porger to perform the steps >>>needed to make sirloin, etc. kosher, those cuts were often sold only to >>>gentiles while the ribeye and other kosher cuts were reserved for Jewish >>>customers. Thus the OP's claim that ribeye is a traditional Jewish cut >>>of steak is correct. >> >>A traditional Jewish cut, yes. Automatically Kosher, no. As I said and >>you restated, it is only Kosher if from a ritually prepared steer. The OP >>did not say that, IIRC. One should not assume. > > > Ignoranuses... as stupid a discussion as is the Pope Top Wop. > > Sheldon > Do you have some psychological need to embarrass yourself in public? jim |
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On Wed, 10 Aug 2005 13:25:01 -0500, "Hairy" > wrote:
> >"Peter Aitken" > wrote > >> >> I do like to assume that readers of my posts have at least some knowledge >> and intelligence. Otherwise I have to explain everything in bloody detail >> and they will bore most people to death. >> > >I was born and raised in a community with no Jews, that I know of. Since >then, if I've known any Jews, I wasn't aware of it. I've always had some >vague notion that in order for food to be kosher, it must be blessed by a >Rabbi, or some such thing. For food to be fit, or kosher, it must be an allowed food prepared in an acceptable manner. For meat, the animal must not be forbidden in Leviticus 11 or Deuteronomy 14, must be properly slaughtered and drained of blood (Lev. 17:14), and cooked properly (Deut 14:21). If you do all this yourself or by someone you trust, no problem. If you allow others to do this, how do you know it was done properly? Well, if the method of preparation was approved and overseen by a rabbi, could be. So, the hechsher symbol is just an accommodation to modern life where you no longer directly raise and prepare your own food, yet still have a restrictive diet. |
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"cathyxyz" > wrote in message
... > Peter Aitken wrote: > >> >> >> I do like to assume that readers of my posts have at least some knowledge >> and intelligence. > > <sigh> > > > Otherwise I have to explain everything in bloody detail >> and they will bore most people to death. >> >> > > You already do. <yawn> > -- So learning things bores you? It shows. -- Peter Aitken |
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"Andy" <Q> wrote in message .. . > "jmcquown" > wrote in > news 
>> > Definitely marinate it at least all day in the fridge. But how much > > salt is in that McCormick seasoning? > > > > Jill > > > Jill, > > 1/4 teaspoon = 170 mg sodium, so *4 *4 = 2720 mg sodium. Probably over > the %DA. But oh well... yum!!! > > -- > Andy > High Blood Pressure an' all You could make your own- a little garlic, black pepper, crushed red pepper, oregano, fennel seed, and salt- all to taste- b |
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"slugbrad" > wrote in
news:BPwKe.257904$xm3.76630@attbi_s21: > You could make your own- a little garlic, black pepper, crushed red > pepper, oregano, fennel seed, and salt- all to taste- > > b b, Huh??? All to taste??? thanks for nothing. Andy |
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Peter Aitken wrote:
> "cathyxyz" > wrote in message > ... > >>Peter Aitken wrote: >> >> >>> >>>I do like to assume that readers of my posts have at least some knowledge >>>and intelligence. >> >><sigh> >> >> >>Otherwise I have to explain everything in bloody detail >> >>>and they will bore most people to death. >>> >>> >> >>You already do. <yawn> >>-- > > > So learning things bores you? It shows. > > Peter, on the contrary. I like learning new things. However, it's your "know-it-all" attitude that I find boring. I usually skip most of your posts, because you always adopt the approach that most readers should "know" what you are talking about, and if they don't, you automatically label them "idiots". You are fortunate enough to be quite knowledgeable about some things, so by all means, share that knowledge - but don't put people down for not having the same level of knowledge. -- Cheers Cathy(xyz) |
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slugbrad wrote:
> "Andy" <Q> wrote in message > .. . > >>"jmcquown" > wrote in >>news
>>>> >>>Definitely marinate it at least all day in the fridge. But how much >>>salt is in that McCormick seasoning? >>> >>>Jill >> >> >>Jill, >> >>1/4 teaspoon = 170 mg sodium, so *4 *4 = 2720 mg sodium. Probably over >>the %DA. But oh well... yum!!! >> >>-- >>Andy >>High Blood Pressure an' all > > > You could make your own- a little garlic, black pepper, crushed red pepper, > oregano, fennel seed, and salt- all to taste- > > b > > What is missing here is how much actually ends up on your plate. What goes in the marinade may not be the relevant number. jim |
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Renee wrote: > Picked up some great looking Choice ribeyes yesterday at Winn Dixie for > $4.99 / lb. In spite of the fact that I hate shopping at any Winn Dixie, I > don't go there regularly, and their stores are depressing and ugly, their > meat is always very good. > > Ribeyes are supposed to be one of the most flavorful cuts of meats. These > are really thick so each one can easily feed two people. > > Can anyone tell me more about this cut of meat? If this were a Prime cut > instead of Choice and cut off the bone, would it be a Filet of Prime Rib? > > TIA > > Renee We don't eat beef any more but personally I like them better if they are cut a little on the thin side - 3/4 inches instead of 1 inch thick. They grill faster and make a better overall finished product. We used to be able to buy boneless ribeye on sale for $4.99/lb a couple years ago. My favorite grilled beef cut is the tri-tip. Marinate it and grill it whole or in pieces. Yum. -L. |
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In Peter's defense,
I think what happened was that I said that most Jewish people are used to Rib Steak because it is *a kosher cut of meat.* To be exact, I should have said, *could be a kosher cut of meat.* Peter zeroed in on that explaining what I meant, and that I made no pretenses that it was automatic. If you take a Rib Steak that was slaughtered under the supervision of a rabbi and then cooked with lard, it wouldn't be kosher any more. I didn't make that either. However, the objectioner was also correct to point out, for the purpose of leaning and understanding, that it must be slaughtered correctly. In other words, Rib Steak at the supermarket is not kosher, unless it is in a glatt kosher supermarket. Now, if you want to get picky, that's not 100% correct either because the supermarket may have purchased kosher meat, for one reason or another, but never labeled it as kosher. All firemen wear red suspenders and red hats.... Maybe it's time, with the passing of a few millenia, that the Kashreth [sp] laws be reviewed and reformed. On Thu, 11 Aug 2005 10:18:32 +0200, cathyxyz > wrote: > >Peter, on the contrary. I like learning new things. However, it's your >"know-it-all" attitude that I find boring. I usually skip most of your >posts, because you always adopt the approach that most readers should >"know" what you are talking about, and if they don't, you automatically >label them "idiots". You are fortunate enough to be quite knowledgeable >about some things, so by all means, share that knowledge - but don't put >people down for not having the same level of knowledge. |
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