Sure, but I was responding to Karam, and he wasn't limiting his observations to cows.
I've Got Friends in Low Places
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I grew up in a household with a Grandmother who was a farm girl.
Back in the days when “snout-to-tail” cuisine wasn’t a culinary trend.
Just what you did. When nothing was wasted.
Pork fat was rendered into lard for cooking.
Vegetable trimmings went into the stock/soup pot. Etc., etc.
Dad was keen on hunting. Everything was brought back to be served as food.
I laugh at people paying $$ for marketed items like “alkaline“ water and the such.
Buy REAL food instead
Back in the days when “snout-to-tail” cuisine wasn’t a culinary trend.
Just what you did. When nothing was wasted.
Pork fat was rendered into lard for cooking.
Vegetable trimmings went into the stock/soup pot. Etc., etc.
Dad was keen on hunting. Everything was brought back to be served as food.
I laugh at people paying $$ for marketed items like “alkaline“ water and the such.
Buy REAL food instead
It's interesting to me how beef cuts are named in different area of the US and can even be variable in the same town. Years ago a rib steak was bone-in while the rib-eye was the same cut without the bone. T-bones did not include a full sized tenderloin. A standing rib roast was just that and included the bones. A prime rib roast as just that, a standing rib, bone-in graded "Prime".
Sadly, today we settle for beef which is flavorless for the most part, bathe it in sauces to cover for the lack of flavor.
I find Irish beef to be the tastiest. Unfortunately I can't import it. A five year old steer might be less tender than the young crap available today but, you could taste the meat, grass and all. It's way too expensive to raise tasty beef these days, a pity. Eaters today consider a soft textured tasteless bright red hunk of flesh, to be top quality, hence the A-1, bearnaise, etc. Sad, very sad the way the customer has been manipulated into less quality for a lower price. Logical but, sad.
Sadly, today we settle for beef which is flavorless for the most part, bathe it in sauces to cover for the lack of flavor.
I find Irish beef to be the tastiest. Unfortunately I can't import it. A five year old steer might be less tender than the young crap available today but, you could taste the meat, grass and all. It's way too expensive to raise tasty beef these days, a pity. Eaters today consider a soft textured tasteless bright red hunk of flesh, to be top quality, hence the A-1, bearnaise, etc. Sad, very sad the way the customer has been manipulated into less quality for a lower price. Logical but, sad.
Great bike, and this time it’s not the most usual, boring Harley status symbol much of the wealthy, elder guys of my generation prefer so much. Not that I wouldn’t appreciate the Easy Rider Saga, but that was long ago and the aura of harleys hadn’t decayed as it did. I like Yamahas, my sister drove one in the 70s.View attachment 288667View attachment 288668
I'm not gonna post a picture of my massive Tiki collection because it's too hard to photograph all at once but you get the idea.
It’s far worse with chicken
When was the last time you had a roast chook that tasted great ?
I was very lucky a few months ago when a good friend invited me for a home dinner of roast chicken. Sauce was just the pan juices.
Served with simple steamed potatoes and peas
Restored my faith in chicken totally
French beef is meh. Beef here is cut different than in the US. The US cuts uber prime pieces and the rest is hamburger. Yes, we eat hamburger here but nothing like the quantity of the US. As a result you get subprime cuts of meat with nerve and crap left on your plate you cant eat. No one would serve it in the US. Of course you can get filet and clean cuts at a premium. But its not as good. They dont hang and age it. You can buy real aged beef. Im talking about normal stuff. Its fresh cut. As Karam stated, shanks and such are just amazing cooked properly and with a nice sauce. Moist and melt in your mouth goodness. I will eat rare duck breast or lamb way before beef.
One of the things you see everywhere is lowbrow becoming highbrow. The right application of technique to many products make the difference. Of course some stuff is just junk but most food ingredients can be made into something really good in the right hands. Heck..remember when chicken wings were almost free and only poor people and student food? Marketing in a powerful but often sad thing.
One of the things you see everywhere is lowbrow becoming highbrow. The right application of technique to many products make the difference. Of course some stuff is just junk but most food ingredients can be made into something really good in the right hands. Heck..remember when chicken wings were almost free and only poor people and student food? Marketing in a powerful but often sad thing.
Ha..Im not sure. I think that falls into the "More money than sense" catagorey.
My favourite part of the chicken has always been the wing esp the mid-section
The pulley bone is the best part of the chicken. Too bad no one cuts it out like my Maw Maw did. I spent many a dinner and supper making a wish with her. Them fighting roosters make for fine eating even if there ain’t a ton of meat on them. Pearl white bones. Nothing like the grey or brownish bones that are in the steroid injected commercially raised chickens.
I pretty much couldn't care less about the cut of meat. Sure, filet is tender and amazing, but for me, if it moos, I'll eat it with a smile on my face.
I think that to fully appreciate a filet mignon, you have to of chewed a skirt steak or two. Every part of the cow should be eaten or used, IMO. Wastefulness sucks.
Same for cigars I guess. I even tried a grape swisher once, just to try it. I wouldn’t do that again. Been there done that.
Same goes for women… how can you full appreciate a 10, unless you’ve… been there, done that, ha ha.
To all the food you mentioned...
That said, give me any specialty dish made by some 85 year old Southern Grandma, Nonna, Abuela, Oma, etc. with their stories and I'll take that over fine dining at Morton's, Ruth's Chris, Capital Grille, etc...
I don't equate level of brow with price. Ever walked through a Las Vegas art gallery? Lots of very expensive, sometimes well executed, trashy clichéd kitsch.
But this business about $500,000 games is more to do with the still entirely theoretical nature of the existence of human intelligence or values.
Now that the moderator doesn't see me. My rubber ducky and I have decided, unanimously. Kick your sweet, velvety asses, like a fresh cauliflower. 
I always thought lowbrow vs. highbrow had to do with the intellect, but I'll play. I drive a Chevy Impala; I used to sell Rolls-Royce motorcars (the official plural). Lots of 'em. I prefer the Chevy for daily use.
A common slur by those who live in Indian Wells.
