Uncle Mel's Cookin'

Layover dinner last night with The Mrs. on our Chitown vaca. Waiting outside for our table in a really cool, walkable business district. We started with their Hot Feta Dip, with warm naan. My fresh Lake Erie Perch Fry was great, as was her Rosé Salad! Great staff, and live music made for a fun date! 😉

In case you missed the memo, yesterday was National EGG Day!! 🥚🍳 🎉
Ahh... 🎵 "The Incredible edible egg!"
The humble egg. Hen fruit. Huevos. Oeufs. Fry 'em! Poach 'em! Boil 'em! Scramble 'em! Omelette 'em! Quiche 'em! Salad 'em! EAT 'em!
I eat eggs almost every day. We get ours from a local farm's happy chickens, with thick shells and dark yolks.
I've loved soft scrambled eggs since I was a kid. I don't add milk or water. Just scramble and cook. And this Zwilling Motion pan from Cooks' World makes cooking and clean-up easy! 😉

☀️ Savor the Season

Father's Day is almost here ..... and here's a great idea for that special man in your life. If he's a griller, this will absolutely be his favorite gift! Keep watching, we'll have some other ideas too! 📣🍁😃

Baked Potato anyone? 🌞🥔 😂

Nice post from Butchers BluePrint!

And pick up some of my Spice Blends while you're there! 😉

🥩 Prime vs. Choice: What’s the Real Difference?
Ever wonder why that ribeye looks so good, but the price tag changes?

It all comes down to USDA Beef Grading.
The USDA classifies beef based on two main criteria: maturity (age of the animal) and marbling (the flecks of intramuscular fat). Marbling is the secret to flavor, juiciness, and tenderness—the more you have, the better the eating experience!

Here is how they stack up:
USDA Prime: This is the "gold standard" of beef. It comes from younger cattle and has the highest degree of marbling. Because it is so rich in flavor and incredibly tender, it is highly sought after by top-tier steakhouses and high-end butchers.

USDA Choice: This is high-quality beef that is still very popular. While it has less marbling than Prime, it is still tender, flavorful, and juicy. It is a fantastic choice for everyday meals or when you want a great steak that won't break the bank.

Why are they graded this way?
Grading is performed by USDA inspectors to ensure consistency in quality. By evaluating the animal’s maturity and the amount of marbling in the ribeye muscle (between the 12th and 13th ribs), they can predict exactly how that steak will taste and perform on your grill.

Whether you’re planning a special celebration with a Prime cut or firing up the grill for a Tuesday night with Choice, knowing the difference helps you pick the perfect steak for your table.

Stop by Butchers Blueprint and let us help you select your next masterpiece!

😍

1930s All-rite Hostess Sandwich Toasters. The predecessor to the Panini grill.
Toasters of the Art Deco era of the 1920s and 1930s are the most popular with collectors because the designs were so lovely.

Simple dinners are sometimes the best ones! In-store made, grilled Sweet Onion & Garlic sausage from Flower City Produce at the Public Market, buttered noods with garlic and parm, and a Cesar side salad 😉