Taco Bell Offers Discounted Food This Week Only

Due to the debacle over their not-so-meaty beef, Taco Bell is planning on squelching the cacophony of dissent, by offering discounted Crunchwrap Supremes!  YAAY!

Because nothing says "We stand behind our 88% beef-like product," like a flour tortilla, wrapped around a fried corn shell, with cheese, tomatoes, lettuce, sour cream, and eventually beef -- all for $.88.  Don't forget the Fire sauce!

Please understand, I love me some Taco Bell.  But really, celebrating the fact that your beef is over 10% filler, is just sad.  Just offer some cheap steak tacos and I'll be good. (F.Y.I. their Fresco menu items, are outstanding!)

Click the jump for a link to Taco Bell's $.88 Crunchwrap Supreme.

Tri-Tip Coming to the East Coast

Below is an article I ran across in the Sacramento Bee which talks about a cut of beef that I grew up with -- tri-tip.

When marinated and thrown on the grill, this cut of beef is absolutely delicious. Found between the bottom sirloin and round, this triangular cut (hence the name tri-tip) of beef will be found at almost every backyard grill and every street fair during the summer in California's Central Valley.

Below is a part of the article, with the link to the full story. Apparently tri-tip is growing in popularity and is found in a few restaurants on the east coast. Yay!
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Tri-tip is 'California's Cut' -- and a gift to the nation
apierleoni@sacbee.com
Wednesday, Jul. 21, 2010

When it comes to beef, tri-tip rules as the king of the California grill. Now this humble, easy-to-cook cut is gaining a toehold in other parts of the nation and is even wowing diners in the Big Apple.

Sporadic consumer demand outside California has spurred Costco, other national chains and regional grocers, to supply what the California Beef Council has officially dubbed California's Cut. The council has fielded so many requests from people in other states longing for tri-tip that it posted a meat-cutting chart on its Web site (http://www.calbeef.org/).

"These are people who moved out of California or who tasted tri-tip during a visit here, and they can't find it where they live," explained Laura Norman, marketing director for the Sacramento-based council. "Now they can take our chart to their butchers and have a tri-tip cut especially for them."

While these grass-roots appeals caught some grocers' attention, they hadn't caused a ripple in any dining meccas. Then, earlier this year, Northern California tri-tip czar John Pickerel introduced New York City to California's Cut at his Tri Tip Grill. Ever since, New Yorkers have lined up there for a taste. . .

Click here for the rest of the article.