high-class but isn't. The days of my traveling around to
test Strads for a wealthy client are over.
Testing Strads for yourself might not be horrible of course.
No, but the major entree is not the ability but the potential
sale, and without a dollar-bound patron, that's mighty tough.
I did do the demo for the Violin Society of America once at
the Library of Congress and was invited back "any time," but
I didn't take advantage of that offer for various reasons.
Who knows - when there are better ways of detecting,
someone will devise a better way of cheating.
Someone will take it as a challenge.
More a profit generator, if only a short-lived one.
Some schemes seem to work forever, at least at some level.
It's amazing, isn't it.
and ... talk about crime....
Well, crime of that massiveness is not on topic here.
The selling of cutter/canner grade meat as choice is more our
speed.
Well, you have the Big Y-not.
Sometimes I have to wonder about them too. The best supermarket for
meat locally seems to be the IGA affiliate. Best service too, if the
worst prices for conventional groceries.
Sacerdote used to take me to an IGA, where not only was the meat
better and more inexpenive than at the Big Y, there was a more
interesting selection as well.
Pork chop and roasted veggie pan meal
Categories: New England, main
Servings: 4
3 Tb olive oil
1/4 c pure maple syrup
1 Tb grainy mustard
1 Tb Dijon mustard
1 Tb rice vinegar
1/2 Tb Sriracha hot sauce
4 ts reduced-sodium soy sauce
2 garlic cloves, minced
sea salt and fresh ground pepper to taste
4 bone-in pork chops
1 lb new potatoes, cut in half
1 lb asparagus, trimmed
1/2 lb baby carrots, peeled
3 shallots, sliced
1 c fresh peas
1/4 c fresh parsley, chopped
Preheat oven to 400F.
In a small bowl, combine oil, maple syrup, mustards, vinegar,
hot sauce, soy sauce, garlic and salt and pepper to taste.
In a large resealable plastic bag, add pork chops and half
the oil mixture; seal and toss to coat. Remove chops and
place flat, in a single layer, in a large baking dish;
discard used marinade. 4
Place potatoes, asparagus, carrots and shallots in a large
resealable plastic bag and add remaining oil mixture. Seal
and toss to coat; place, in a single layer, around pork
chops. Roast 25 min. Add peas and roast for 5 min or until
pork is cooked through and a meat thermometer reads 145F,
turning veggies halfway through cook time.
Dig In the Big Y Magazine, 8-9/18
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