On 3/8/2018 8:49 PM, Sqwertz wrote:
> On Thu, 8 Mar 2018 19:40:30 -0600, Terry Coombs wrote:
>
>> On 3/8/2018 4:52 PM, Sqwertz wrote:
>>> On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
>>>
>>>> Â* This is the one I've been waiting for , the annual March meat sale at
>>>> our favorite local chain . Scored a 16# chunk of rib eyes for $3.97/lb ,
>>>> 12# of New York Strip for 3.48 , Pork loins at 1.48 , bottom round at
>>>> 2.79 , whole pork butts at a buck 49 . And 10# of supposed to be 73/27
>>>> burger at 1.69 - the butcher said it was leaner than that so I picked
>>>> one up . Got a couple of those 1" thick rib eyes soaking in some red
>>>> wine as I type . It's gonna be a great dinner tonight .
>>> Only a meat moron would soak a ribeye in red wine. Even Pussy Katz
>>> wouldn't do that to his cheap-ass beef.
>> Oh get over yourself . You're just not that great a cook from what I've
>> seen you post . Those steaks are going to be fork-tender when they come
>> off the grill because of marinating in wine .
> Of course. All the great steakhouses soak their steaks in wine before
> grilling. Silly me.
>
> -sw

Â* Why do you feel so threatened by me ? I mean , it's not like I want
to oust you from your position as the biggest dickhead posting here ...

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown