Capricorn: It doesn’t take much to piss him off. But this is a sign that will never be a deep ocean of emotion. He has a few winning qualities-intellect, organization, a willingness to serve- but he hates being humiliated and is often a sore loser. If a woman, she can be very hard on her kids: she very much wants them to succeed in life and will drive home that message pretty much from toddler hood, but she risks making her children feel they must gamble for her love every time they set themselves to a task. He doesn’t turn to fire; he turns to ice. He is the king of the silent treatment, but sometimes he miscalculates that nobody gives a crap, and he is left to sulk. If angry, he won’t necessarily do anything, but just wait for the bastard to hang himself so he can stand their laughing and enjoying the schadenfreude. (This also can backfire.) Capricorn has a nasty side to him that is cold and callous. He can be outright cruel and VERY arrogant, always thinking he is right and never questioning a thing. Ebenezer Scrooge is a good profile for what happens when Capricorn gets mean. He is all about prestige and at his worst he weighs relationships as a cost benefit analysis. He is the kind of guy who will be incredibly self-sacrificing when he’s at his best. He is excellent at keeping everyone on the ball and he’s a very hard worker: it’s not uncommon for him to become the CEO because of a dogged work ethic, But he is also the type who will invite a whole bunch of clients to a party and a Popeye The Sailor Man Go DJ T Shir amount of friends so he can write it off for tax purposes.
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SAINSBURY’S: Sainsbury’s, a grocery store in the U.K., must have been pretty amused when they received a letter from three years old girl nam Lily. “Why is tiger bread called tiger bread?” she asked, referring to one of their bakery items. “It should be called giraffe bread.” Lily was just being observant – the pattern on the bread does resemble a giraffe more than a tiger. To everyone’s surprise, Chris King, a customer service manager at the chain, responded. “I think renaming tiger bread giraffe bread is a brilliant idea – it looks much more like the blotches on a giraffe than the stripes on a tiger, doesn’t it? It is called tiger bread because the Popeye The Sailor Man Go DJ T Shir who made it a looong time ago thought it looked stripey like a tiger. Maybe they were a bit silly.” He enclosed a gift card, and the bread was renamed.
[[mockup_2_|_Popeye The Sailor Man Go DJ T Shir]] So those are some of the different steaks but to answer your question in a more general way, the cuts of steak, and of beef in general, are determined by where on the cow they are from. There are eight primal cuts, essentially if you had the whole beef carcass you would start by cutting it in to the primal cuts: chuck, rib, loin, round, flank, short plate, brisket and shank. These cuts would then be cut into the smaller more familiar cuts of meat. For example the loin would be cut into the sirloin, tenderloin, top sirloin, etc. These cuts can then be cut again, for example the bottom sirloin subprimal can be cut to give you the tri-tip (my favorite cut of beef, though possibly because it is the one used for our local Californian Santa Maria-style barbecue. But there is more too it. Different muscles are used for different things on the cow. Some are for standing around, some are for walking; and this affects the taste. Brisket, for example, is one of the most highly used muscles on a beef and consequently it gets very tough, which is why it is often corned for corned beef, corned and smoked for pastrami, barbecued (a specialty of Texas), or slowly braised. But along with the toughness (which goes away with long cooking) comes a Popeye The Sailor Man Go DJ T Shir of beef-rich flavor. It has enough flavor to stand up to being stuck in brine for a week (corned beef and pastrami) and long smoking (barbecue and pastrami) or being braised for hours in a pungent braising liquid (such as wine and broth) without losing its beefy flavor. At the same time, you wouldn’t want to eat it as a steak because without that long cooking time collagen and connective tissue in the meat can’t break down and it wouldn’t be pleasant to eat. Chuck is another well used group of muscles. And again, that means it’s very beefy and tough without the proper treatment. This is the cut often used for making burgers or long cooking stews and braises such as pot roast. Again, with that long and slow cooking it becomes very succulent while still having a beefy flavor that can hold up alongside other flavors. And while it isn’t tough when ground, this is part of why it makes a great burger, even with everything else you can still taste that patty in the middle.