On 3/8/2018 5:52 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.
>
> -sw
>
Why not? I've heard plenty of people here say ribeye steaks are tender
yet bland. Red wine would fix the "bland" part.

Jill