SC - Long -- Re Bone Marrow, Butchers, etc.
Mark Schuldenfrei
schuldy at abel.MATH.HARVARD.EDU
Wed Jul 23 08:53:35 PDT 1997
Adamantius writes:
I'd been planning to actually compose something coherent on the subject
of finding a good butcher who actually seems to care about whether your
meal is a success. However, this seems like as good a time as any to
jump in with a bit of pontific--ahem--information.
He's right, again. This is getting tiresome.....
I've used similar techniques. We have a local convenience store near my
home. Once upon a time, I managed to get my hands on several 20 pound blocks
of cheese. All it needed was slicing. I asked the guys at the store what
they would charge to slice the cheese for my non-profit educational group.
"Nothing, just give us a couple of hours, so we can continue to service our
customers".
Their competition has closed down.... I wonder why? Partly because all my
purchaing is done at the store owned by "the nice guys".
BTW, for those that aren't up on butchery like Adamantius:
1. chine \'chi-n\ n [ME, fr. MF eschine, of Gmc origin; akin to OHG scina
shinbone, nee]dle - more at SHIN 1: BACKBONE, SPINE; also : a cut of meat
or fish including the backbone or part of it and the surrounding flesh 2:
RIDGE, CREST
2. chine vt : to cut through the backbone of (as in butchering)
Tibor
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