I suppose my point was the chef just butchered it and put it on a plate for you. It doesn't look like a skill that takes years to master and yet people pay a lot of money for this.
You'd be surprised KK, in some unincorporated townships and even smaller towns there is no oversight.
I walked into a restaurant one day in Hannibal MO and there was the kitchen almost in the dining room with the guy...
Marie Callendar's used to do it a while back. They dressed these ladies in Little Red Riding Hood kinda outfits and sent them to office buildings.
In music school there was a lady named Dee who did it. They were...
Japanese chefs are so much closer to their food. But to me this is like butchering a small animal in front of you and serving it up to you raw. Is there value in this?
http://www.youtube.com/watch?v=dddU4732XIY
Piictures are sometimes not even pictures of real food products. The picture may be caramel color added to gelatin to make it look like a glaze.
I'd just get a blowtorch. A big one. :)
"On campus" a lot of times means within one block of the actual campus boundaries, or if it's a college in a city, the campus may be actually many different buildings interspersed with businesses and residential buildings.
A...
I know what it is currently. I want to know what it was before 1950.
in 1950 choice and prime were rolled into one larger Prime category.
Good became choice.
Whatever was below good in 1950...
OK that makes sense to me now. Thanks. And then whatever was below "good" became good, which later on became "select."
I was also trying to figure out, since there now three Prime and three Choice gradings,...
http://en.wikipedia.org/wiki/Beef The bold part.
"Stamping the grades began in May 1927. Each carcass can be stamped with a yield or quality stamp, or a combination of both. The standards have been revised many times...
