I have not read the rest of this thread, just this most recent post, but I got 1/4 beef last week. The cow was apparently on the smaller side, at 610 pounds, so we paid our price per pound based on 1/4 of this total weight, so our portion was 152.5 pounds. We buy through a small local store, so our price per pound includes cut and wrap and everything in one number. We have 36, one pound packs of ground beef, about 18 pounds of stew, stir fry and cubed steaks, 10 pounds of steaks (we opted for rib roast for Christmas rather than rib steaks, and we chose to have more other roasts than steaks, so our steaks are NY strip, top sirloin, tenderloin and tri-tip), about 30 pounds of roasts and 6 pounds of "soup bones". I told them I wanted a share of the organs, they just left it for me to work out with the store, I think it depends what the other buyers want, but you should be entitled to a share of the organs. I'm not sure why, and we didn't get this before, but they also packaged about 25 pounds of bones and 18 pounds of "beef scrap". I have not gotten these when we've gotten beef before, even last year through this same place. Maybe it's because we discussed the organs being for the dogs (though I declined "dog bones" ) but I wanted soup bones, I really don't know. I'm going to thaw a pack of the scrap and see if it's feasible to cook that for the dogs, but I may also share it with my neighbor who hopes to have a deer to process this fall. Anyway, I just had to throw in that last part because all of this, including the 43 pounds of stuff we've not gotten before, fit in 3 cardboard boxes. Heavy boxes, but still will fit in the car with no problem. I think without the extras, it would have been pretty close to fitting in just 2 boxes.

There was an earlier thread on Professional vs Professional Style, which concluded that a true professional range had issues in a residential environment -- including the construction requirements, and even some possible code issues preventing their use in a residence. So why "professional style"? I don't like the word "style" in that phrase because it implies that it's about the look. I prefer the word "professional capability." And for me it's not just about the high BTUs on a burner -- it's just as much about control, i.e. with a flame that goes smoothly from a low simmer to a high sear. That's what sold me on the "professional style" burners like the BlueStar. I can even see the actual difference in the design of the burner that lead to improved performance. And in a "pro style" rangetop, cleanup is easier then putting that burner on a drop-in cooktop. And there's more room for big pots on the "pro style" rangetop. Honestly, the style isn't thrilling to me -- but the capabilities are. That's also why I'm personally having a harder time justifying spending lots of money on an oven. I am finding it hard to believe that $2000 ovens don't cook properly. I don't know what is so hard about making a box that holds a temperature and doesn't break down. Again, the styling isn't the issue -- I just want it to work right. (And, FWIW, I also use a variety of cooking modes, including a couple of outdoor options like a Weber Grill and a smoker. I really get annoyed at poorly designed tools, which is why I ended up with the Weber gas grill over other, lower cost options. I'm also rebuilding my smoker with modifications to help it hold temperature, more evenly distribute the smoke, and provide proper airflow to the firebox... things which would make my ~$150 smoker cost $155.50 if the manufacturer had done them in the first place. Sigh...)

Awwww, thanks for all your nice comments! Although our MBR and bath are done in a romantic style, it's fun to bring that into another part of our home, if only for a couple of weeks each February (and at Christmas, too). Artlover: I'm an art lover, too! I'll be looking for your After pics of the remodel someday soon. Oopsie: that's an interesting bit of info I'll definitely use. I've gotten in the habit over the years, of putting the veggies in front, in hopes my kids will eat them without my constant reminders ;^D They're older now, so no need for that anymore (LOL)! Red, thanks . . . it's always great hearing from you! V-rn: I know!!! And all that time you were wondering WHY they were trying to take away your full plates of food! I'll be chuckling about that all morning . . . too funny! Jlc, yes, it does pay off ;^D None of these recipes comes from her, but Rachel Ray has a lot of good dinner menus that don't take a lot of time ~ or a gazillion pans! Md: actually, isn't "bream" some kind of ocean life that certain whales eat? Plankton? Hmmmm, it sounds familiar, but "my bream" is, sadly, only too fast typing by someone who never learned how to type in the first place (ROFLAO!) Lynn

Ann, try saving it to your Clippings. Look to the right of your last post (just above this). You will see the word Clippings in green letters. Under that it will say Clip This Post. For each recipe or comment you want to save, click on Clip This Post. Another way to do it is to highlight the entire thread, or the parts you want, right click with your mouse and then click on Copy. Start a new document in Word and paste the thread into that document, then save it to your computer. If you want me to do that for you and then email it to you, let me know.