> > high-class but isn't. The days of my traveling around to
> > test Strads for a wealthy client are over.
> Testing Strads for yourself might not be horrible of course.

No, but the major entree is not the ability but the potential
sale, and without a dollar-bound patron, that's mighty tough.
I did do the demo for the Violin Society of America once at
the Library of Congress and was invited back "any time," but
I didn't take advantage of that offer for various reasons.
 
> > > Who knows - when there are better ways of detecting,
> > > someone will devise a better way of cheating.
> > Someone will take it as a challenge.
> > More a profit generator, if only a short-lived one.
> Some schemes seem to work forever, at least at some level. 

It's amazing, isn't it.

> > > > and ... talk about crime....
> > > Well, crime of that massiveness is not on topic here.
> > The selling of cutter/canner grade meat as choice is more our 
speed.
> > Well, you have the Big Y-not.
> Sometimes I have to wonder about them too. The best supermarket for 
> meat locally seems to be the IGA affiliate. Best service too, if the 
> worst prices for conventional groceries.

Sacerdote used to take me to an IGA, where not only was the meat
better and more inexpenive than at the Big Y, there was a more 
interesting selection as well. 

Pork chop and roasted veggie pan meal
Categories: New England, main
Servings: 4

3 Tb olive oil
1/4 c pure maple syrup
1 Tb grainy mustard
1 Tb Dijon mustard
1 Tb rice vinegar
1/2 Tb Sriracha hot sauce
4 ts reduced-sodium soy sauce
2 garlic cloves, minced
sea salt and fresh ground pepper to taste
4 bone-in pork chops
1 lb new potatoes, cut in half
1 lb asparagus, trimmed
1/2 lb baby carrots, peeled
3 shallots, sliced
1 c fresh peas
1/4 c fresh parsley, chopped

Preheat oven to 400F. 

In a small bowl, combine oil, maple syrup, mustards, vinegar, 
hot sauce, soy sauce, garlic and salt and pepper to taste. 

In a large resealable plastic bag, add pork chops and half 
the oil mixture; seal and toss to coat. Remove chops and 
place flat, in a single layer, in a large baking dish; 
discard used marinade. 4

Place potatoes, asparagus, carrots and shallots in a large 
resealable plastic bag and add remaining oil mixture. Seal 
and toss to coat; place, in a single layer, around pork 
chops. Roast 25 min. Add peas and roast for 5 min or until 
pork is cooked through and a meat thermometer reads 145F, 
turning veggies halfway through cook time.

Dig In the Big Y Magazine, 8-9/18
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