You might contact Roses Unlimited in SC--they offer both roses and I'll bet Pat has both in her garden. Interesting thing, Heirloom introduced Distant Thunder but I don't think it's in their current catalog. If you like these two, have a look at Coffee Country on helpmefind. Purty neat, huh? I have Distant Drums and it is a nice full shrub with beautiful foliage. It's my favorite rose and I cannot imagine how Distant Thunder could improve on it! But like you I am WONDERING!!!!

I reversed the chart you mentioned ... I listed the cuts of meat and then the ways to cook it rather than the other way (cooking methods first & then the cuts)as I usually buy the meat on sale first... and then woonder how to cook it! I made my chart this way & have it taped to the inside of a cupboard door for easy reference now. Thanks again, terri!

Determinate varieties of tomatoes, also called "bush" tomatoes, are varieties that are bred to grow to a compact height (approx. 4 feet). They stop growing when fruit sets on the terminal or top bud, ripen all their crop at or near the same time (usually over a 2 week period), and then die. They may require a limited amount of caging and/or staking for support, should NOT be pruned or "suckered" as it severely reduces the crop, and will perform relatively well in a container (minimum size of 5-6 gallon). Examples are: Rutgers, Roma, Celebrity (called a semi-determinate by some), and Marglobe. Indeterminate varieties of tomatoes are also called "vining" tomatoes. They will grow and produce fruit until killed by frost and can reach heights of up to 10 feet although 6 feet is considered the norm. They will bloom, set new fruit and ripen fruit all at the same time throughout the growing season. They require substantial caging and/or staking for support and pruning and the removal of suckers is practiced by many but is not mandatory. The need for it and advisability of doing it varies from region to region. Experiment and see which works best for you. Because of the need for substantial support and the size of the plants, indeterminate varieties are not usually recommended as container plants. Examples are: Big Boy, Beef Master, most "cherry" types, Early Girl, most heirloom varieties, etc.

Ah. You learned your manners from this comic too. As the girl in the manga says: "Could you stop belittling me...? I can tell that much without eating it." If you respected this forum, you would know that if you want people to read things and watch videos you post them here. Sometimes we will go out of our way to follow links, but posters do not expect that all will. In ANY discussion forum, if you specifically want something to be read, you provide a link. I could Google, but why would I just to do your work for you, especially since one of us already had? The translation in the manga is very inaccurate. It's sufficient to kind of carry the meaning to an English speaker who can reinterpret it to make more sense. Your problem has been on insisting on using the language from this. The manga is right, though, where it said it in a sideways manner, that you can't make a "western" style dish with miso. :) It then says that beef belly is what is most commonly used for stew, but that's not true in North America, at least (I can't speak for the rest of the West), where, as you've seen, the go-to is chuck, which is from the shoulder. Then they compare the preparation of the stewed oxtail to soft shelled turtle burger! That is something we don't have, so I can't comment on the preparation. I'm pretty sure that our local turtles, where I live, are endangered and not allowed to be killed and eaten, though perhaps someone is farming them... And there are turtle pets. I suppose you could eat that kind if you wanted to... So, the last chapter you linked is where you got the ridiculous notion that boeuf bourguignon is "the origin of beef stew". That's another poor translation or misstatement. It might be the first one codified in a cookbook, or it might be considered by some to be the finest beef stew, but beef stew's "origin" is from about the time cavemen learned to cook meat in a vessel and had an animal of the family bos (beef) to eat. The manga proceeds to discuss "garniture" and "garnish" interchangeably, and use it to mean decoration, as we advised you from the beginning. They're talking about the vegetables, not the many cuts of beef. We do not normally put "croutons" in beef stew. Beef stew is also not strained. The juices/gravy and stew are served in the same dish. At the end, he brings out all these different cuts, does seem to be preparing each separately, as the young lady in the video did, because, as we said, it's the only sensible way to do it. His goal isn't a beef stew, it's to wow the judges of a fictional contest. I don't see a recipe. The whole thing is a fiction of a cooking contest. Like much fiction, it isn't completely realistic. That's fine for a story. Just as many manga hair styles cannot be achieved without glue, this all parts of the beef thing can't be achieved without a lot of pots, and the result isn't an actual Western beef stew, even though it seems to have won the contest. Which is what we've been telling you from the beginning without reading your book. Unfortunately, the lack of comprehension is on your side. The manga does not in any way controvert what we have said, though now I see where you got some of your misinformation. While it may be true that serious cookery is presented in manga form somewhere, in these chapters of this book it is not. It's a typical Young Adult story about winning a contest against a cheating, leering competitor, the cooking details are practically nil, and are hazy where they are presented. That is because they're there because the story is about a cooking contest, and serve the movement of the plot. They are not meant to be the presentation of a recipe. I see no reason to spend more of my time on this, so I will not bother with the anime, which one assumes are more of the same.