beef shoulder

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Thanks to cows for giving Jin so much joke material.  

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tumblr messed up the quality im smad

i drew them when i was really upset i hope it doesnt show too much lmao

Valentine’s Day Love Languages: Acts of Service

Newt never said outright that he expected you to help him take care of his creatures. In fact, he had pretty much been quite used to handling the task on his own without any prompting of another unless need be. But you, being his significant other, simply assumed that that’s what he wanted. It just made sense.

You had assisted him plenty of times before you decided to initiate a romance. Why should dating change any of this?

If given some thought, you’d assume that it would be due to the fact that as friends, you had the decision of leaving for your own living space at really any given time. But once two people decide to commit themselves to each other, your life potentially becomes theirs and vice-versa. This meant taking on the other half’s circumstances as well, be it adjusting to their work hours, helping them deal with less than pleasant relatives, or helping them get through the monthly rent.

With Newt, it just so happened that his circumstances included caring for a suitcase packed with stigmatized beasts and assuring their health and security.

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When you’re determined to have the best beef around!!!! #workhard #will2befit #shoulder #trap #bodybuilding #hawaiigetright #bodycomingsoon (at Planet Fitness)

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It’s all in the Sauce - Ragu around Italy

Ragu alla Bolognese may be the most famous Italian meat sauce, but other ragus, sometimes called sugos, have deep roots in other parts of the country. One of the most distinctive comes from Napoli - ragu alla Napoletana is a thick, robust tomato-based sauce cooked for hours with large chunks of pork and beef. It includes shoulder pieces, ribs, meatballs, fresh and cured sausages, and plenty of bones to flavor the sauce. Legend has it that the dish was perfected by the doormen of Naples’ apartment buildings, who would tend their slowly simmering pots between other duties over the course of the day. When the sauce is finished, the meat is removed and served on its own as the sauce is tossed with durum wheat pasta of various shapes. The dish is topped with grated cheese, often of the sheep’s milk variety. There are countless other ragus in the South, including Sicilian and Calabrian versions made with tuna and swordfish. Unlike their counterparts in the North, virtually all Southern ragus are heavy on tomatoes. In Campania, the region of which Naples is the capital, pulpy San Marzano tomatoes are the favored local choice for ragu. In the province of Verona, horse meat is a traditional ingredient, and Tuscans and Umbrians are partial to game, including duck, hare, and wild boar. Roman versions are often seasoned with cured meats and served with fettuccine. Abruzzo and Molise ragus of lamb and pork are the norm; they’re often flavored with herbs and served with pasta that’s been cut with a guitar-shaped device called a chitarra, which creates edges to which the sauce clings.

anonymous asked:

I made the mistake of watching the episode of How It's Made where they show how hot dogs are made and now I'll never eat another hot dog again (to be fair though, I am gradually transitioning to vegetarianism, but still. ugh.)

See, I had the opposite experience, though it’s of course subjective and also based on what factory is doing the processing, I’m sure. The How It’s Made episode used a factory that makes hot dogs from a pork-beef-chicken trimmings mix, which means they’re probably fairly cheap, low-tier sausages. It’s a bit like comparing Twinkies to cupcakes – technically similar outcomes, but not exactly built the same. 

I went to the Vienna Beef factory here in Chicago and became VERY confident that my hot dogs were made of quality ingredients carefully prepared. Walking onto the butchery floor in the factory – well, first, it smelled AMAZING, the smell of super fresh, good-quality beef is actually quite wonderful. But I also watched the process from the guys who hand-carve the meat off the bone (beef rib and shoulder meat) through grinding, spicing, stuffing the casings, smoking the meat, quality-assurance, packaging, the entire process. It’s one reason I prefer Vienna Beef; I’ve seen it get made. Also it’s a family-owned factory and everyone I saw seemed pretty happy to be there, which made me feel good about supporting it. 

Now, all that said, you have to eat in the way that’s right for you, physically and emotionally, so choosing not to eat hot dogs is certainly a valid decision, especially if you’re leaning towards vegetarianism anyway. Knowing where your food comes from can be a huge contributing factor in what you do and don’t eat, so it’s good you’re doing the research! 

Hungarian Goulash Soup

This is one of my mom’s staple recipes.  She invented it, based on various ghoulash and stew recipes she’d had.  It’s one of my biggest comfort foods EVER.   I’ve modified it a bit for my own tastes.  This is definitely a cooking-noob recipe - it’s pretty hard to screw up.  Also it makes a ton and freezes well.

It will be like soup when you first make it, but it will turn into a stew/goulash type substance as it sits and the pasta soaks up the moisture.  It’s delish either way.  The above photo represents the later-stage stew/goulash iteration - as you can tell by my classeh leftovers container.

Ingredients

  • 2 lbs ground sirloin (90/10 at least - you can also make this recipe with diced beef shoulder or stew meet but I prefer ground sirloin)
  • 1 tbsp olive oil
  • 2 medium onions, chopped
  • 1 tbsp caraway seeds (optional, if you like caraway)
  • 1 can (14-16 oz) diced tomatoes with juice
  • 8 cups beef stock
  • 1 tbsp beef bouillon (try to use Better than Bouillon - stay away from the icky cubes)
  • 2 cups tomato juice (not sauce, JUICE) plus extra (buy the regular 24 oz can)
  • 2 cups diced carrots
  • 2 cups diced celery
  • 2 cups diced potatoes (I leave the skin on)
  • 2 cups chopped cabbage
  • 2 cups macaroni (or other pasta)
  • salt

Brown the ground beef and onion in the olive oil with the caraway seeds.  Do not drain.  Add the other ingredients except the pasta.  Taste the broth; you can add more bouillon if you want.  You’ll need salt.  Probably a lot of it, given that this recipe is mostly beef and tomatoes, two of the biggest salt-suckers ever.  I also add this spice blend that my local spice shop makes that’s a Hungarian butcher blend - it has paprika and stuff.  Add more spices if you want.  Paprika is a good bet.

Simmer for 2-3 hours.  If the liquid gets low, replenish with tomato juice.  About half an hour before you serve, add in the pasta.