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Food Thread: Spinalis Dorsi And The Other Fine Things In Life

That's mighty fine eating. Of course every other part of beef cattle is pretty good too! I prefer the NY Strip, cut from just behind the ribs, but a grilled rib steak is a grand and glorious thing, especially if the outer muscle, called the deckle, is a big portion of the steak. It's also called the rib eye cap, or the spinalis dorsi. But whatever it's called, it's delicious. And until recently it wasn't very well known. But all you hipsters figured out that it was fantastic, and it is now an expensive and rare cut.

So why am I waxing poetic about it? I have no idea, except for the fact that the two rib steaks I grilled last night didn't have much of a deckle. And they were a bit of a disappointment overall.

Yeah...life sucks sometimes. Although oddly, this afternoon I tasted the leftovers and they were delicious!

No. I don't have an explanation.

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California lawmakers approve bills to ban grocery, retail stores from offering reusable plastic bags

California lawmakers in both houses recently approved two bills banning grocery and convenience stores statewide from offering customers reusable plastic bags.

California has already banned stores from offering thin, single-use plastic bags, but advocates of the two bills, formally known as AB2236 and SB1053, say that they haven't been enough to combat plastic pollution in the state.

"Plastic pollution?" You mean littering. Maybe tell the cops to arrest litterbugs and start handing out $1,000 tickets and the problem of "plastic pollution" will go away. And please don't bullsh*t me with the nonsense that our landfills are full. Plastic grocery bags are a trivial part of landfill.

This has nothing to do with pollution because there is no "plastic pollution." This has everything to do with two things. First...California has a Democrat super-majority in their legislature so every crackpot stupidity sees the light of day, and probably becomes law. Second, it is power. The pinch-faced scolds of the left cannot bear to see anyone, anywhere being free, so they must ruthlessly control our every action.

Read the entire article; there is even more stupidity than you might guess.

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I have never heard this term, but we recently ate some delicious chow at a good friend's house, and he used this cut. Which I will be trying very soon.

Airline Chicken Breast is simply the base of the wing left on the breast, then trimmed out to look good and be easy to eat.

Anyone familiar with it?

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That's my deep-frying pot, thus the baked-on oil polymers. In my defense, some of that is the remains of the anodizing that has been worn away from many years of heavy use. And why was it on my stove? Because I made twice-fried British-style chips last night, and they were pretty damned good. Definitely the best I have ever made, and I would stack them up against the best I have ever had in a restaurant!

But that isn't chips you say! And you would be correct. That is a pound of bacon being rendered for baked beans. It sure does look like a lot, but the reality is that there is no such thing as too much bacon.

Oh, I reserve the crispy bacon and add it to the beans before serving. I like the textural contrast. And I like bacon.

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Photo: Kate Dearman

Eggs in biscuits? What is the world coming to?

Is this normal? I have no idea, but I figure it can't hurt to try them, because it is very difficult to screw up biscuits.

How to Bake the Perfect Cathead Biscuit

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I have no idea who Hayden Groves is, and I have no idea whether he is a real expert or a fake internet one. Most of what he says is good advice...except for the final fry. 350 degrees is nonsense. Go hotter. At least 375 degrees, and if you are freezing your chips before the final fry, go to 400 degrees. Hayden Groves' guide to making perfect chips is still a good place to start.

And no, I am not obsessing about chips. I can quit any time I want. I just choose not to.

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[Powerline Blog]

[Hat Tip: Misanthropic HUmanitarian]

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Good butter, and Flap Meat...whatever the hell that is...just send it, Broccolini that isn't $6/bunch, garlic...lots of garlic!, well-marbled hanger steaks and elk chops to: cbd dot aoshq at gmail dot com.

Who are those poor deluded souls who shake their Manhattans? These are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

However, I will give dispensation to those who use maple syrup on Brussels Sprouts! I tried that and it worked nicely. I still prefer Agave, but still...

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.