{"id":328,"date":"2015-10-20T01:01:43","date_gmt":"2015-10-20T05:01:43","guid":{"rendered":"https:\/\/www.bridgeandtunnelclub.com\/clink\/?p=328"},"modified":"2015-10-20T01:01:43","modified_gmt":"2015-10-20T05:01:43","slug":"new-meats","status":"publish","type":"post","link":"https:\/\/www.bridgeandtunnelclub.com\/clink\/2015\/10\/20\/new-meats\/","title":{"rendered":"New Meats"},"content":{"rendered":"<p>Had to scramble on Sunday to get meat because the butcher was closed, so we swung by the supermarket &#8212; like Tarzan, or at least a gibbon &#8212; to get a roast.  I feel like I usually get eye of round, and this time the label said &#8220;bottom round rump roast.&#8221; So I googled it and tried to discern the differences. Lo, one of these content zombie sites actually was useful: <a href=\"http:\/\/www.livestrong.com\/article\/536133-the-best-ways-to-cook-a-rump-roast-as-choice-meat\/\">this recipe worked well<\/a> and the writer was right about the deli flavor &#8212; sear, then 250 degrees. I stabbed the roast &#8212; it had a lot of give, much more than the eye of round &#8212; and put a bunch of garlic slices, along with salt and white pepper. Used a cast iron skillet and rested the slab on slices of onions. Set the thermometer for 140 degrees. Should have made gravy but ran out of time. (<a href=\"http:\/\/www.chowhound.com\/post\/eye-top-bottom-differences-930219\">This discussion<\/a> is sort of bewildering and useful in an unuseful way.)<\/p>\n<p>Then today Costco had veal scallopini &#8212; most meat is too much meat at one time (nine pork chops?) but not this. It was about $12 a pound, and the package was about a pound, so I made <a href=\"http:\/\/www.foodnetwork.com\/recipes\/veal-parmigiana-recipe.html\">veal parmigiana<\/a>. Fuckin&#8217; A baby cow.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Had to scramble on Sunday to get meat because the butcher was closed, so we swung by the supermarket &#8212; like Tarzan, or at least a gibbon &#8212; to get a roast. I feel like I usually get eye of round, and this time the label said &#8220;bottom round rump roast.&#8221; So I googled it [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[57],"tags":[207,208],"class_list":["post-328","post","type-post","status-publish","format-standard","hentry","category-home-cooking","tag-bottom-round-rump-roast","tag-veal"],"_links":{"self":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts\/328","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/comments?post=328"}],"version-history":[{"count":1,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts\/328\/revisions"}],"predecessor-version":[{"id":329,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/posts\/328\/revisions\/329"}],"wp:attachment":[{"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/media?parent=328"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/categories?post=328"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bridgeandtunnelclub.com\/clink\/wp-json\/wp\/v2\/tags?post=328"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}