Ponderable

Lion Eyes said:
Masked anarchists violently rout right-wing demonstrators in Berkeley

An army of anarchists in black clothing and masks routed a small group of right-wing demonstrators who had gathered in a Berkeley park Sunday to rail against the city’s famed progressive politics, driving them out - sometimes violently -- while overwhelming a huge contingent of police officers.

Hundreds of officers tried to maintain calm in and around Martin Luther King Jr. Civic Center Park before the 1 p.m. “No Marxism in Berkeley” rally, putting up barricades, searching bags and confiscating sticks, masks, pepper spray and even water bottles. The goal was to head off the type of clashes that sprang from similar rallies in the city earlier this year.

But once again, counterdemonstrators frustrated efforts by police, who numbered about 400. As the crowd swelled to several times that size, officers stepped aside and allowed hundreds of people angered by the presence of the right-wing rally to climb over the barriers into the park, said Officer Jennifer Coats, a spokeswoman for Berkeley police.

The masked counterprotesters, often referred to as antifa or antifascists, significantly outnumbered the people who had come for the rally, many of whom wore red clothing supporting President Trump. The anarchists chased away the right-wingers, and in one case four or five pummeled a man with fists and sticks before a radio host for Reveal, Al Letson, jumped in to shield the victim. Anarchists also attacked reporters who documented their actions.

video and entire article:
http://www.msn.com/en-us/news/us/ma...s-in-berkeley/ar-AAqOvxH?li=BBnb7Kz&ocid=iehp
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Lawbreakers should be arrested and prosecuted.
 
espola said:
The recommended process is marinate it overnight in fluids that break down the tough parts (acids and enzymes), cook it quickly over dry heat, and then slice it thin before plating. Even shoe leather would be vastly improved by that method. It's either that or the Swiss steak pre-chewing process, or my first recommendation - grind it up into burger meat.
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Sounds like you have lots of experience with this "crappy piece of meat". It also sounds like you just can't get it it quite right.
So you make burger out of it Magoo.
Joe will be making jerky out of it...a great piece of meat for jerky making.
 
Sheriff Joe said:
As is usual with you, you do not know what you are talking about.
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Or beef jerky to completely disguise the original meat.
Lion Eyes said:
Sounds like you have lots of experience with this "crappy piece of meat". It also sounds like you just can't get it it quite right.
So you make burger out of it Magoo.
Joe will be making jerky out of it...a great piece of meat for jerky making.
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I agreed it's good jerky meat.

My favorite cut is a medium-rare tenderloin, cooked just enough to sear the outside and warm the inside. If I have guests to feed, I like to make a corned-beef brisket in a slow cooker, cooked all day with cabbage, carrots, celery, potatoes, onions and perhaps some vegetables of opportunity, with rosemary sprigs pulled off the bush outside the kitchen door placed on top near the end of cooking time.
 
espola said:
Or beef jerky to completely disguise the original meat.


I agreed it's good jerky meat.

My favorite cut is a medium-rare tenderloin, cooked just enough to sear the outside and warm the inside. If I have guests to feed, I like to make a corned-beef brisket in a slow cooker, cooked all day with cabbage, carrots, celery, potatoes, onions and perhaps some vegetables of opportunity, with rosemary sprigs pulled off the bush outside the kitchen door placed on top near the end of cooking time.
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I'm suddenly hungry......
 
Lol

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xav10 said:
We taxpayers gotta clean up after those snowflakes who got hit by Mother Nature who hasn't been impacted by carbon emissions.

But don't the nutters always talk about "God's wrath?" What was S/He mad about here?
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The answer to my question is John Cornyn.
 
espola said:
Or beef jerky to completely disguise the original meat.


I agreed it's good jerky meat.

My favorite cut is a medium-rare tenderloin, cooked just enough to sear the outside and warm the inside. If I have guests to feed, I like to make a corned-beef brisket in a slow cooker, cooked all day with cabbage, carrots, celery, potatoes, onions and perhaps some vegetables of opportunity, with rosemary sprigs pulled off the bush outside the kitchen door placed on top near the end of cooking time.
Click to expand...
I have a nice big bag of venison jerky from Texas the brother in law gave me, his own kill. It's damn good . . . of course he's waist deep in water right now.
 
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