i haven't looked at ads at all for two weeks, had i known that I would have
gotten one and done your recipe ... nah, wouldn't want to do that as a
virginal run for an unknown oven, but it was a nice passing thought, Lee
"Gene" > wrote in message
...
> snip
>>I really need to taste a bone-in and boneless ribeye from the same cow
>>side by side to be convinced that bone-in is worth the extra 25-35%.
>>This was $8.39/lb. Prime was way up there at $16/lb. Highest I
>>evert seen both at CostCo ($7.39 and $12 is what I pay other times of
>>the year). And this is while Select grade is the cheapest I've seen
>>for years - $4 and $5/lb at regular grocery stores.
>>
>>-sw
>
> Only the chef knows why to buy the bone in. No one else ever gets to
> even see the bones that are trimmed off.
>
> The bones and the meat between them are for us and us alone. WORTH IT!
>
> Miejer has choice standing rib roasts for under $8 a pound here.
>
> Gene
>
> It is a solemn thought: dead, the noblest man's meat is inferior to pork.
> - More Maxims of Mark, Johnson, 1927
> Mark Twain
>