[boar_d_laze]

Dolphinfish is probably best known as mahi mahi among most west coast English speakers. But dorado is another common name around here among Hispanics, sport fishers and everyone who goes down the coast to Baja, PV, Acapulco, etc.

The other widdle fishies are salmon. You're going to be eating a lot more of those species because this years' King salmon run is lousy, Bad King runs expected for the next few years, too.

BDL

[shipscook]

salmon, you forgot pink, a.k.a. humpy and coho a.k.a. silver.
chinooks, are king there are red and white, which are marketed as ivory or glacier salmon. Chum also called dog salmon are marketed as Keta. and of course sockeye are the famous reds.

mahi mahi

[kuan]

Hey BDL, you know what? It just dawned on me, lawyers are wrong half the time!

[boar_d_laze]

Originally Posted by kuan

Hey BDL, you know what? It just dawned on me, lawyers are wrong half the time!

At best!

[oldschool1982]

What is the airspeed velocity of an unladen Sparrow?

How many licks does it take to get to the tootsie roll center of a tootsie pop?

Where's the Beef?

Why does the silly rabbit never get the Trix?

Name four things Bullwinkle pulls out of the hat.

What was Sherman to Mr. Peabody.

How exactly does Cheez-it get all that flavor into that little cracker?

What were the full character names of the Castaways?

[foodpump]

Is that the common grey sparrow, or the red breasted sparrow?....

[boar_d_laze]

I was a grip on Rescue From Gilligan's Island In fact, if you want to know what I look like, look at the cover of TV Guide. That's me holding the shiny board, swimming along with the raft, as it floated in the ocean. IIRC Rescued was the first time all of the characters' names were given.

On a personal note, although there's a "thou shall not cross" caste barrier between cast and crew, Bob Denver and I became buddies during the shoot, and remained friends afterwards. It's difficult to see him as anything other than silly because he wore the clown mask so well. He was a very decent man, who worked much harder at his comedy than anyone knew. He approached physical slapstick with the attitude of a dancer/athlete -- constantly practicing not only the routine but "the basics." He died way too young.

FWIW, Alan Hale Jr., and Jim Backus were very accessible as well. Hale was a very lonely guy who loved to talk. He spent no time at all in his or anyone's trailer -- if he wasn't working, he was on the set watching and talking. At the time, I was too young to appreciate the person behind the need. But if I wasn't working, I listened when he talked and occasionally asked questions which made me better than most in his eyes. Probably for that reason, Hale remembered me and looked me up through Bob, a couple of years after Rescue, to cater a party for him. It was one of the last parties I ever did.

Backus, by the time of Rescue, was already very old and not particularly well. He was the King of the Cast and enjoyed holding court. They liked sitting around and hearing how it used to be from him too. They were professional actors -- not a professional audience so that ought to give you an idea of how well he could tell a story. Very funny guy, lots of great stories, and of course the voices. A pleasure to be around.

The Ginger I worked with was Judi Baldwin. Tina Louise had the reputation of a world-class be-yotch. Bob and the rest of the cast were outspokenly grateful that she wasn't on Rescue. Never met her myself, just sayin' is all. Baldwin did the sequel MOW, Castaways; but not the third MOW, Globetrotters. Backus was so ill by the time they shot Globetrotters they wrote him out. He insisted on working, so Sherwood made a few changes and wrote a little scene for him. Bob told me

Anyway, Gilligan (they ducked giving the "full name" in Rescue, but I've googled it since and found it may have been Willie Gilligan), Jonas Grumby (Skipper), Thurston Howell III, Eunice Wentworth Howell (Lovey), Marianne Summers, Ginger Grant, and Roy Hinkley.

BDL

[Quinn01]

Originally Posted by boar_d_laze

Dolphinfish is probably best known as mahi mahi among most west coast English speakers. But dorado is another common name around here among Hispanics, sport fishers and everyone who goes down the coast to Baja, PV, Acapulco, etc.

The other widdle fishies are salmon. You're going to be eating a lot more of those species because this years' King salmon run is lousy, Bad King runs expected for the next few years, too.

BDL

What the balls BDL, haha, I thought you were done anwsering. If I knew you were going to anwser them, I would have made them harder.

Here, Ill go start a new topic where we can just post questions for anyone to anwser.

[shel]

I'm not doing this to stump BDL, rather, it's something I really want to know and which has been bothering me for quite a while.

My recollection is that there are four basic cuts to a chuck roast - one is the neck, another may be the center cut. Are these correct, and what are the other cuts? For extra points, what is the difference in muscle structure and fat between these four cuts?

Signed,

Puzzled in Pacoima

[GhettoRacingKid]

Originally Posted by Quinn01

Anwsers:

On Canape:
A. the base (bread), the spread (lubracant), filling, and a garnish

Its more like this. There are supposed to be 4 parts

Base/Vehicle: Can be edible or not. Just something to carry the product for easily handlin and eating.

Spread/Dressing: What ever you want to call it but it is optional and is if the item needs it.

Filling: main compenint

Garnish: IMO optional but hey its classical.

BTW. Ive enjoyed this thread so far

[boar_d_laze]

Originally Posted by shel

I'm not doing this to stump BDL, rather, it's something I really want to know and which has been bothering me for quite a while.

My recollection is that there are four basic cuts to a chuck roast - one is the neck, another may be the center cut. Are these correct, and what are the other cuts? For extra points, what is the difference in muscle structure and fat between these four cuts?

Signed,

Puzzled in Pacoima

In Pacoima, Ese?

I'm a little puzzled by the term "chuck roast." There are several chuck roasts in the chuck primal. The primal itself is divided into the following sup-primals and cuts: Blade roast, blade steak, cross-rib, arm roast, 7 bone roast, top blade steak, shoulder pot roast, mock tender, under blade, short ribs, and flanken ribs.

You should bookmark the "ask the meatman" site; and if you're anatomically hip, there's a site called "bovine myology." Both very good, complete sites.

Puzzled in Monrovia,
BDL

[shel]

Originally Posted by boar_d_laze

In Pacoima, Ese?

I'm a little puzzled by the term "chuck roast." There are several chuck roasts in the chuck primal. The primal itself is divided into the following sup-primals and cuts: Blade roast, blade steak, cross-rib, arm roast, 7 bone roast, top blade steak, shoulder pot roast, mock tender, under blade, short ribs, and flanken ribs.

You should bookmark the "ask the meatman" site; and if you're anatomically hip, there's a site called "bovine myology." Both very good, complete sites.

Puzzled in Monrovia,
BDL

Yes, the primal. Ever since Merle Ellis went off the air and stopped writing his column, and Lenny's on Shattuck closed, I've had no sources for meat references. Thanks for the pointers. In any case, I thought the neck was part of that big primal. My mom used to buy neck meat and tenderloin to grind into hamburger.

The difference in cuts from the primal may be a result of the history and origin of meat cutting on the different coasts.

shel

[boar_d_laze]

Originally Posted by shel

Yes, the primal. Ever since Merle Ellis went off the air and stopped writing his column, and Lenny's on Shattuck closed, I've had no sources for meat references. Thanks for the pointers. In any case, I thought the neck was part of that big primal. My mom used to buy neck meat and tenderloin to grind into hamburger.

The difference in cuts from the primal may be a result of the history and origin of meat cutting on the different coasts.

shel

Shel,

Well, at least the neck is from the same end of the beef as the chuck. The tenderloin, not so much. When your mom said "neck," the butcher knew what part of the chuck she and the other NJMs meant. It might be the same place "stew meat" comes from, I just don't know enough to guess.

There are lots of regional differences in meat cut names -- which I mostly learned about barbecuing and in barbecue forums (or fora if you insist). However, I believe the list of Chuck subprimals and cuts I listed are standard names used throughout the country. I skipped over some of the really small cuts, like the "flat iron steak," which is taken by cutting across the top-blade, but I don't think that's what you're getting at.

BDL

[shel]

Originally Posted by boar_d_laze

Shel,

Well, at least the neck is from the same end of the beef as the chuck. The tenderloin, not so much. When your mom said "neck," the butcher knew what part of the chuck she and the other NJMs meant. It might be the same place "stew meat" comes from, I just don't know enough to guess.

When mom said tenderloin, she meant the real tenderloin. Neck is part of the chuck primal - checked it out at the bovine myology site just to be sure. http://bovine.unl.edu/bovine3D/eng/S..._id=1056388973 That was the hamburger I ate growing up. I honestly don't know how good that combination was. Mom was an awful cook, however, the meat burnt well. She could reallyget a char on it

Some day I'll tell you about her "smoke alarm" beef patties <LOL>

scb