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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review Dec. 7, 2007 / 27 Kislev 5768

Where's the beef?

By Lori Borgman

Lori Borgman
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http://www.JewishWorldReview.com | It may not be long before I find myself applying for membership in the meat cutters union. I have been getting phone calls from the newly married daughter with some regularity between 5 and 7 several evenings a week.


There's always something you forget to tell them when you launch them, isn't there? I thought I'd covered the bases by explaining the power of compounded interest, parking lot safety and the necessity of pepper spray, the fundamentals of stain removal and why you should never pay full retail. Seems I left out cuts of meat.


The daughter on the cell phone, hovering over the meat display in a grocery store somewhere near Fort Riley, Kan., is a good cook. An excellent cook. It's just that she's never been a big red meat person and happened to marry a wonderful young man who has long hollow legs and is a serious carnivore.


Monday, 5:30 p.m.: "Mom? What's a skirt steak?"


"I'm not sure," I say.


"I'm making fajitas and the recipe calls for skirt steak. Can't you at least take a guess? Please?"


"Fine," I say. "I'd guess a skirt steak is a steak that would look good with a sweater set and pair of boots."


Clever word play is rarely appreciated at a time of culinary crisis.


Thursday, 6:05 p.m: "Hey, Mom. What does flank steak look like?"


Do I look like the kind of person who would have a printout of a steer with the dotted lines across its naked body indicating the cuts of meat sitting beside my computer keyboard?


Who cares. I'm glad she calls.


"Flank steak is the steak that moves in after the front lines have advanced. Honey, you married military, you should know this," I say.


"Mom, I'm serious. They have limited choices here and not a one of them is labeled flank steak."


"Do they have anything labeled rear guard?"


No, they do not.


Friday, 6:30 p.m.:, "Mom? I'm going to make Swiss steak in the slow cooker over the weekend and need round steak -" She drops the phone. It is the unmistakable sound of a cell phone hitting the shrink wrap of ground beef (90% lean), bouncing, and then landing with a squish onto boneless, skinless chicken breasts.


I can see it in my mind. She is shopping for meat by shape — round steak, square steak, triangle steak and cube steak. Of course, it all makes perfect sense.


She is back on the phone. "Mom? I found round, but it's bottom round and the recipe says top round. Do you think it will do?"


"Yes," I say. "You just take the bottom round, flip it over, it becomes top round."


"Great!" she says.


"Sweetie," I say. "Face the meat counter. Do you see a man behind the meat counter? He is the Maytag washer repairman of the meat world. Lonely. Forgotten.


"He has a wealth of knowledge, expertise and good marinade ideas up his sleeve. Introduce yourself to the butcher, because he is about to become your new best friend at the grocery store."


"Oh, OK. Thanks, Mom."


"You're welcome, dear. May the beef be with you."

Every weekday JewishWorldReview.com publishes what many in in the media and Washington consider "must-reading". Sign up for the daily JWR update. It's free. Just click here.

JWR contributor Lori Borgman is the author of , most recently, "Pass the Faith, Please" (Click HERE to purchase. Sales help fund JWR.) and I Was a Better Mother Before I Had Kids To comment, please click here. To visit her website click here.

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© 2007, Lori Borgman

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