RANT: When I moved here 14 years ago I went into grocery store shock for about a year and mourned the loss of good grocery stores. Then I eventually got used to Publix. Over the last 13 years years I grown to be ok with Publix. Just ok, though. However, today I had my first experience...where shopping was not a pleasure. I went to get short ribs. Ive made them many times since first having them at Michelle Bernsteins restaurant Michys...which is no longer:(. Ive joked and said I take her in a Beef Short Rib (Pot-Au-Feu style) throw down (as i feel and I have perfected them). However, the first time I made the dish I knew right away restaurants do not get the same cut that I do. Today, I thought Id ask if there is a better cut or grade? After getting the knowledgeable meat person I was told that they are so good in 5 star restaurants because their meat comes in already marinated. (I explained that this has nothing to do with preparation, I was asking if a different, more superior cut exists?) Chefs like Scott Conant and Daniel Boulud get already marinated meat!?!?! Yeah right! She even stuck to her guns when I challenged her. Ha! I love ignorance...and the best part of ignornace??? it goes both ways... if I dont know any better regarding the cut then Im ignorant also) Done. I feel better.
Posted on: Tue, 30 Dec 2014 22:27:00 +0000
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