Given the background description of some cooking related query, summarize the question into a title
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Question: I am planning on slicing meat with a slicer for Mongolian BBQ and have decided on slicing frozen chicken breast and frozen pork shoulder butt. What I do not know though, is what I should use for beef. The meat generally at the local BBQs is rather tough, but I am hoping a somewhat higher quality meat would counteract this. I bought Pork Shabu-Shabu from the local international market and it was delicious and tender. The worker in the meat department said it was pork shoulder so that's why I am choosing that. Chicken breast is the only thing I can think of that would have enough meat for slicing with a slicer and give good size once cut "paper" thin. Are my choices correct? What type of cut should I use for beef?

Answer: Mongolian BBQ Meat Cuts?


Question: Scenario:I am out of coffee, both whole beans and ground. However I've got a back of chocolate covered coffee beans.Possible solution:Toss the choco covered beans in my grinder and then put them in my drip-brewer... Is this a terrible idea? I don't imagine it would damage anything, since I would have a paper filter in there, but maybe there would be too much chocolate for the coffee to actually brew. Is there any reason to not attempt it the name of science if nothing else?

Answer: Emergency Coffee via Chocolate Covered Coffee Beans?


Question: Is white vinegar, aka the stuff just labelled as "vinegar" in the US and which I use for cleaning my kettle, the same as "White wine vinegar", which I have purchased on accident a time or two? If not, what is white vinegar made of?

Answer:
Is white vinegar the same as White Wine vinegar?