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Old 10-06-2013, 01:27 PM   #71
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Csipetke appears to be similar to spaetzle but a much thicker dough. That's what I'd made if I didn't cop out and boil some egg noodles.
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Old 10-06-2013, 01:29 PM   #72
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Bummer.
I always cut my own stew meat using a chuck roast. I'll keep in mind that the packaged stuff labeled thus might be tougher.
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Old 10-06-2013, 01:47 PM   #73
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Quote:
Originally Posted by pacanis View Post
Bummer.
I always cut my own stew meat using a chuck roast. I'll keep in mind that the packaged stuff labeled thus might be tougher.
I don't buy "stew meat". How do you know what it really is?

My M-I-L, bought a whole cow and had it butchered. We got a third, Stirling's brother got a third and she kept a third. The meat from that cow has all been tough. I suspect it was an old dairy cow.

The ground beef was fine and it works well in a Danish recipe that has it being sliced and pounded. We didn't get anything labelled "chuck" or even "shoulder". I would never want to use that butcher.
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Old 10-06-2013, 01:57 PM   #74
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I don't buy "stew meat". How do you know what it really is?...
Huh?
I asked you what kind of meat you used and you said "beef stew meat".
I said I used chuck roast and you said chuck roast would have been better.
It sounded to me like you bought something called "stew meat", otherwise you would have known what cut it was.

I think we're having a miscommunication
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Old 10-06-2013, 02:26 PM   #75
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Originally Posted by pacanis View Post
What kind of meat did the recipe call for? My notes told me I used chuck roast. It broke down nicely with the long slow cook time.
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Huh?
I asked you what kind of meat you used and you said "beef stew meat".
I said I used chuck roast and you said chuck roast would have been better.
It sounded to me like you bought something called "stew meat", otherwise you would have known what cut it was.

I think we're having a miscommunication
You asked what the recipe called for.
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Old 10-06-2013, 02:35 PM   #76
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Spike's godfather was a meat cutter for Stop and Shop for many years right up until retirement. He told me that "stew beef" was anything that was trimmed off and tossed into the bucket to sell back. At the end of the day, someone who was unlucky enough to get the job, went through the buckets and retrieved any chunks of meat that would be suitable for stew meat. Beef, pork, etc., were in separate buckets. That package that was labeled just "hamburger" consists of pieces too small for the stew beef category. The ground pork went for the Italian and breakfast sausages. Ground chicken, turkey and yes, even lamb was recycled the same way. A lot of the beef bones were sold as soup bones. Living in an Italian community, it all sold.

Today, I still buy only a piece of chuck and cut it myself into bite size for stew. And I toss the bone if also after a quick roast on high in the oven. Stew beef consisted of possibly sirloin, chuck, prime or anything that didn't make it to the showcase. You have no way of knowing what "stew beef" consists of. Nor hamburger.
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Old 10-06-2013, 02:45 PM   #77
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Originally Posted by taxlady View Post
You asked what the recipe called for.
Well, yeah.
Didn't you say you made the recipe?
Should I have asked what kind of meat you used?
At any rate... too bad it did not turn out quite right.
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Old 10-06-2013, 03:07 PM   #78
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You two kids quit fighting! Do you want me to pull this car over? ;) ;)
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Old 10-06-2013, 03:41 PM   #79
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Quote:
Originally Posted by pacanis View Post
Well, yeah.
Didn't you say you made the recipe?
Should I have asked what kind of meat you used?
At any rate... too bad it did not turn out quite right.
I used rump roast from a tough cow.

I just figured "beef stew meat" was beef cut into chunks, which is what I did with that rump roast.
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Old 10-06-2013, 04:04 PM   #80
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Rump roast. Thanks.
That's a lot leaner cut, as I'm sure you know. I'll bet that had something to do with it, too.
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