Chuck steaks can be tough, especially when treated like a real
steak. Tenderizer, either by papain or stabbing, can turn a
resilient but tasty piece of meat more suitable for broiling or grilling.

I like steaks a lot as opposed to stews and braises so I make steak
out of some pretty marginal cuts. Acid based marinades and pounding
are also effective.

I'd be disinclined to marinate a chuck steak
lest the distinctive and I find delicious
flavor be masked.

It would depend on the precise cut you're dealing with; chuck
is a catchall term ; if you separate out the tenderer muscles,
the steaks can be almost as tender as a strip and even more
flavorsome

I often buy (cross cut) blade steak and cut out the seam of
connective tissue myself. I never see the long cut flatiron steak
here. I guess it's an American cut that just never caught on
here, much like tri-tip.

I hope you put the gristle in the stockpot at
least. I of course fry it up separately and
eat it by itself (generally by myself, too).

Subj: 901 bad fish

These were indeed Chinese Calicos, and undoubtedly farmed.

One can sometimes palatablize them by vast infusions of sherry
(perhaps even cream) and butter.

They were fairly decent in a bacon, blue cod and scallop enriched
cream of leek and potato soup with a splash of vermouth.

We had George's Bank scallops, supposedly,
and they tasted like unflavored Jell-O.
I keep getting my comeuppance with
mediocre scallops, but it's another
triumph of hope over experience.

Real wild caught Nova Scotia sea scallops are $28 per pound

That's a wow, but possibly a worthwhile one.

Definitely worthwhile. They are large, succulent, juicy drys.

Ah. I might pay $28 for a pound of those.

Subj: 902 Nicholas

Title: Devilled Kidneys 1
Categories: British

English, not just Brit.

My Cornish grandfather used to say loudly and often, "I am proudly
British but I'm not a damned Englishman."

Yeah, and that recipe was quintessentially
English (and gentlemanly).

Strozzapreti

That's a new shape to me.

Strangolapreti alla Trentina
Categories: Ohioan, Italian, pasta, vegetarian, main
Yield: 4 servings

4 c fresh spinach, stemmed and washed
4 c coarsely grated day-old bread
1 c grated Parmigiano-Reggiano
1/2 c whole milk ricotta or mascarpone
1/4 c extra-virgin olive oil
1 lg egg, lightly beaten
1 ts salt
all-purpose flour, for dusting
1/2 c Robiola La Tur or Taleggio cheese
3 Tb butter
12 fresh sage leaves
3 ts balsamic vinegar
2 Tb grated Parmigiano-Reggiano

strozzapreti, strangolopreti

Prepare an ice bath. Bring a medium pot of salted
water to a boil and add the spinach. Boil until
wilted, about 4 min, drain and transfer to ice
bath. Once cooled, place spinach in a cheesecloth
and squeeze until completely dry. Transfer
spinach to a clean workspace and finely chop.

Bring a large pot of salted water to a boil. In a
large mixing bowl, combine the spinach, grated
bread, 1 c Parmigiano-Reggiano, the fresh cheese,
1 Tv olive oil, egg, and salt. Mix until everything
is incorporated.

Place 2 Tb dough in the palm of your hand and
flatten into a 1/4"-thick disk. Place 2 ts
Robiola or Taleggio in the center of the disc.
Bring the edges of the dough over to encase the
cheese. Roll into a ball between the palms of
your hands. Dust with flour and set on a rimmed
parchment-lined baking sheet. Repeat with
remaining dough; you should have 12 dumplings.

Add the dumplings to the boiling water and cook
until they begin to float, 7 min. Meanwhile,
heat the remaining olive oil in a large, deep
skillet over medium-high heat. Using a slotted
spoon, transfer the dumplings to the skillet.
Reserve pasta water.

Fry the dumplings, rotating them with a wooden
spoon so that all sides brown evenly, until deep
golden brown, about 6 min. Add the butter and
sage to the pan and continue cooking for 2 min
more, basting the dumplings with the butter.

Divide the dumplings and sage leaves among four
plates. Add the vinegar and 1/3 c reserved
pasta water to the pan and boil until reduced
by half. Spoon sauce over dumplings and garnish
with remaining Parmigiano-Reggiano.

Jonathon Saywer, Trentina, Cleveland, adapted
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