Kosher Dosher...“I am a culinary Heretic"

When you think of eating chips, I am sure you're not thinking of chicken. Well, to be honest, I wasn't either. My daughter found this high protein chip and wanted to know what I thought of them because they are keto-friendly. Yes, I keep Keto on and off, but with the way I cook and eat, it's a struggle! Anyhow, I looked into the chips protein source, and it's mostly dairy. I have family members that are lactose intolerant, and I thought to myself I can do way better.  They cost between 2-4 dollars an ounce too. Dang, that's a lot of dough ( think gluten-free ...LOL ) for a dairy chip. I thought to myself dang I can make a low carb-chip too, but I am gonna use chicken as my source for protein (the beef version is coming soon). When it comes to using  Meat-Gloo (Transglutaminase, aka Activa RM), I am the king . Anyhow take a page out of my book and make these babies. They are extraordinary. This technique alone has opened up other culinary wonders, which I will sha...

(OP-5/2015) So the other day, when I was making my rounds, which just means I was shopping for dinner. On my days off, I treat these outings like a tryst because my schedule is crazy, and time off is limited. One of my favorite places to go while out is the local butcher's shop, and man am I happy I stopped by. W hile there, I came across this rare steak (unique to me anyhow).  In the Meat display,  they had this steak labeled as "Western Sizzlers Steak"..... yea, no kidding. I've never heard of this cut.  I know from state to state, and from butcher to butcher, several names describe the same cut of meat. Heck, the butchers are just trying to sell meat right; who doesn't get that. If you ask me, their labeling styles have more to do with selling and marketing than anything else. It's worth mentioning that other countries have their own names too. There's no rule book on naming cuts of meat. As an example,  New York Steak  has many diffe...