Blow That Dough! -2021

[Teacher Terry]

JP, that’s terrible! I hope they fix everything correctly. Luckily my very handy son is staying with me so he could fix any issues. I would be unhappy as well as everything was newly painted and patched if necessary a few months ago.

 

[Badger]

We are having the bathroom renovated and the Toto toilet just went in. This thing is hugely popular in Japan. Heated seat, front and back washers, blow dryer. Definitely a blow that dough appliance.

I would love to have one of these or a bidet but my bathroom is very small. The toilet, sink and shower are all within a few inches from each other. The closest luxury I get to this is the floor air duct right next to the toilet that keeps the TP warm in the winter and cool in the summer.


Cheers!

 

[RobbieB]

Anyone can retrofit any standard toilet, either round or elongated with a bidet seat. Taps right into the water feed for the toilet and they provide the T connector. You do need to get power to it though for the seat and water heater and the blow dryer.

 

[RetiredHappy]

I just got a set of irons (5 to SW)
https://www.carlsgolfland.com/cleveland-womens-launcher-xl-halo-irons and a 4 hybrid to replace my 2-year old Cleveland Launcher iron set.

My husband also upgraded his 2-year old Cleveland Launcher with Ping G425 3 and 4 hybrids and Titleist T300 irons.

We both got new Callaway drivers earlier this year... I got the new Big Bertha Reva driver and he got the new Epic Max driver

Somehow I keep getting new equipment but my handicap does not go down.

 

[MBAustin]

Over the weekend we made a deposit on a '22 Prius Prime that should be available some time in November.

Good choice! I've had mine ('21) for three months now and the gas tank is still on full. I absolutely love it.

 

[Scout]

Dumb question
After reading Robbie B’s posts on BTD regarding Wagyu beef I went to suggested site. I had no idea the steaks were marbled with that much fat! In general I don’t like fat in my steaks preferring a leaner cut. I assume however this is completely different than the fat in my Kroger (supermarket) ribeye. I really want to order some, but was hoping someone could briefly educate me on high end beef.

 

[Winemaker]

Dumb question
After reading Robbie B’s posts on BTD regarding Wagyu beef I went to suggested site. I had no idea the steaks were marbled with that much fat! In general I don’t like fat in my steaks preferring a leaner cut. I assume however this is completely different than the fat in my Kroger (supermarket) ribeye. I really want to order some, but was hoping someone could briefly educate me on high end beef.

Tasting is believing, words cannot describe.

 

[RobbieB]

If you want to try something that's very close to the Japanese stuff, get a Snake River cap of ribeye. Slice it about 1/2 to 3/4" thick strips and grill on the cut sides. Even better than the tenderloin -

 

[Mr. Tightwad]

I just got a set of irons (5 to SW)
https://www.carlsgolfland.com/cleveland-womens-launcher-xl-halo-irons and a 4 hybrid to replace my 2-year old Cleveland Launcher iron set.

My husband also upgraded his 2-year old Cleveland Launcher with Ping G425 3 and 4 hybrids and Titleist T300 irons.

We both got new Callaway drivers earlier this year... I got the new Big Bertha Reva driver and he got the new Epic Max driver

Somehow I keep getting new equipment but my handicap does not go down.

I keep buying new running shoes and my running times never improve.

 

[RunningBum]

Dumb question
After reading Robbie B’s posts on BTD regarding Wagyu beef I went to suggested site. I had no idea the steaks were marbled with that much fat! In general I don’t like fat in my steaks preferring a leaner cut. I assume however this is completely different than the fat in my Kroger (supermarket) ribeye. I really want to order some, but was hoping someone could briefly educate me on high end beef.

My understanding is that marbling is intramuscular fat and it is not at all unhealthy. It's not the same thing as that thicker glob of fat you see in a rib eye or prime rib or edge of another cut that hasn't been trimmed that well.

I found my source for this, which says:

The fatty acid profile of beef is unique in that it varies based on where the fat is actually located. For example, the external fat on a cut of beef is mostly saturated fat. However, most of the external fat is removed during carcass fabrication at the facility, trimming at the grocery store or by the consumer during meal preparation, so very little external fat is generally consumed. On the other hand, intramuscular fat, or marbling, is rich in monounsaturated fats. In fact, monounsaturated fats, which are the same kind of fat found in avocados and olive oil, make up more than 50% of the fatty acid profile of intramuscular fat.

Now, my source is a document I got when I was a sponsored runner for "Team Beef". So it's not an unbiased source, but I think there is some truth to it. I'm not sure if the less than 50% that is not monounsaturated is enough to be unhealthy.

 

[RunningBum]

As far as taste goes, my personal experience is that the more marbled, the more tasty the beef is.

 

[street]

As far as taste goes, my personal experience is that the more marbled, the more tasty the beef is.

I agree.

 

[Koolau]

As far as taste goes, my personal experience is that the more marbled, the more tasty the beef is.

Agreed but at some point too much fat becomes distasteful to me. Just my thing, I guess so YMMV.

 

[audreyh1]

In my experience I find prime cuts of beef have less flavor compared to non-prime due to being more marbled. Somehow the flavor is not as intense.

I have no problem at all with fat per se and enjoy eating fat. Animal fat can be incredibly healthy. But I don't like the idea of grain-finished beef. Not as good for you, and much harder on the cows. I try to get grass-fed as much as I can.

 

[Koolau]

I have no problem at all with fat per se and enjoy eating fat. Animal fat can be incredibly healthy. But I don't like the idea of grain-finished beef. Not as good for you, and much harder on the cows. I try to get grass-fed as much as I can.

Uh, harder on the cows? What did I miss? I think the whole process ends up being very hard on the cows though YMMV.

 

[audreyh1]

Cows are supposed to eat grass, not grain. They get sick eating grain.

 

[CardsFan]

Uh, harder on the cows? What did I miss? I think the whole process ends up being very hard on the cows though YMMV.

 

[ivinsfan]

Cows are supposed to eat grass, not grain. They get sick eating grain.

I have to chime in here, no they don't get sick eating grain, the key even for cows is a balanced diet.

 

[Scout]

My understanding is that marbling is intramuscular fat and it is not at all unhealthy. It's not the same thing as that thicker glob of fat you see in a rib eye or prime rib or edge of another cut that hasn't been trimmed that well.

I found my source for this, which says:

The fatty acid profile of beef is unique in that it varies based on where the fat is actually located. For example, the external fat on a cut of beef is mostly saturated fat. However, most of the external fat is removed during carcass fabrication at the facility, trimming at the grocery store or by the consumer during meal preparation, so very little external fat is generally consumed. On the other hand, intramuscular fat, or marbling, is rich in monounsaturated fats. In fact, monounsaturated fats, which are the same kind of fat found in avocados and olive oil, make up more than 50% of the fatty acid profile of intramuscular fat.

Now, my source is a document I got when I was a sponsored runner for "Team Beef". So it's not an unbiased source, but I think there is some truth to it. I'm not sure if the less than 50% that is not monounsaturated is enough to be unhealthy.

Perfect!! Now I’ll know how to explain this to my wife. Thank you

 

[NW-Bound]

My understanding is that marbling is intramuscular fat and it is not at all unhealthy. It's not the same thing as that thicker glob of fat you see in a rib eye or prime rib or edge of another cut that hasn't been trimmed that well.

I found my source for this, which says:

The fatty acid profile of beef is unique in that it varies based on where the fat is actually located. For example, the external fat on a cut of beef is mostly saturated fat. However, most of the external fat is removed during carcass fabrication at the facility, trimming at the grocery store or by the consumer during meal preparation, so very little external fat is generally consumed. On the other hand, intramuscular fat, or marbling, is rich in monounsaturated fats. In fact, monounsaturated fats, which are the same kind of fat found in avocados and olive oil, make up more than 50% of the fatty acid profile of intramuscular fat.

Now, my source is a document I got when I was a sponsored runner for "Team Beef". So it's not an unbiased source, but I think there is some truth to it. I'm not sure if the less than 50% that is not monounsaturated is enough to be unhealthy.

Interesting. Thanks for sharing. I will research this further.

On Wagyu beef, I found some sources that say Wagyu fat is high in Omega-3 and Omega-6, and that's good. No mention of where the fat is, but of course we are talking about marbling in steak, which is not external fat.

As far as taste goes, my personal experience is that the more marbled, the more tasty the beef is.

Is it possible to have too much fat? I am talking about Japanese Wagyu which is 50% fat, and not American Wagyu.

On the Web, some say it's like eating a glob of butter with your steak. And some say it's not good to eat a lot, because it may be hard to digest so much fat at once, and indigestion is not the same concern as that of taste.




Snake River Farms American Wagyu:

Costco Japanese Wagyu:

 

[RetiredHappy]

I keep buying new running shoes and my running times never improve.

 

[38Chevy454]

Bought new tires and wheels for my golf cart. Which also needed a suspension lift kit so they can fit. About $1100 and half a day's labor.

 

[Ronstar]

Watching the Apple 2021 event. I think I need a new IPhone 13. Even though I have a 12.

 

[aja8888]

Two new water heaters (one each) installed in the attics of our house and DD's house. The original Bradford White 40 gallon units were dated 1998 and 2000. Mine was starting to leak from the base, DD's..no leaking.

Not bad service life out of these U.S. manufactured water heaters.

Total cost for both new 40 gallon Bradford White gas fired units installed was $3,350.00.

 

[MrsHaloFIRE]

The reflooring project is nowhere near complete. In week 3. Pool refinish and now landscape is done. Painter working this week