I suddenly remembered a good dish using thin pork. It is a Japanese dish called Katsu. You don't need to be Japanese to like it. I'm sure it will be liked by the fussiest eater. The pork must be thin get done in the short cooking time, so pound it if necessary. Katsu is served with a dipping sauce. Here is a simple one: * 1/2 cup catsup * 1-1/2 to 2 tablespoons Worcestershire sauce * 1/2 teaspoon dry mustard mixed with a little water There are countless variations on this sauce. The proportions of ingredients and the number of ingredients varies wildly from one recipe to another, so please yourself. Some recipes call for cooking the sauce but most don't. The video linked below explains the simple cooking process, which you likely already know. Don't mind the clowning at the start. The instructions are for real. One important omission in the video is that, prior to plating, each cutlet is cut in one inch strips suitable for eating with chopsticks. The strips are then arranged on the plate in a reassembled fashion. They can be placed on a bed of hot rice, which is attractive and keeps them warm. The cook in the video suggests using prepared sauce, even simpler if it is available. BTW, he is saying "tonkatsu", a variation on "katsu". Also, it may not be clear that he is saying "panko" or Japanese breadcrumbs. This can be made with chicken too. Jim Here is a link that might be useful: How to Make Japanese Katsu Pork Cutlet

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!

The photos show a garage with what appears to be a very straight ridge line. For attack storage I would consider using 2x8's centered over the uprights. Some 1" boards laid the opposite direction to store items on. The wider the boards the stiffer they will be, something 8" or wider. Rough lumber may be less expensive if available in your area.

When I want rare roast beef for sandwiches like the stuff in the deli, my choice is sirloin tip, but I've been known to use eye of round. I have a small slicer and if I get those very thin slices, it's all tender. I'm not a fan of pot roast because I like my beef rare. I used to make them for Mother, but now she says they are "too tough", even if they are falling apart and she especially dislikes the "strings" of chuck roast. The difference in rump and chuck is that I find chuck to be "stringy" more than rump roast. When I do make either, I put them in the crockpot with vegetables, cook them all day, then thicken the juices for gravy. I give the beef to the dog and eat the vegetables, LOL. Sometimes I make hot beef sandwiches, but Elery has decided that "carbs are evil", so he won't eat mashed potatoes or bread and he dislikes gravy. Mother also dislikes gravy, although she'll eat it if I call it "sauce". (grin) She'd starve before she'd eat mashed potatoes, so it's a big treat for me when I make those. She loves the vegetables in pot roast, though, and I can't figure out how to get the vegetables that way without the roast! Annie