I just called Publix. Yes, the price has come down. $6.99/lb as
opposed to $8.99/lb last week. And yes, I can buy it on the bone.

Jill

On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
wrote:

>I just called Publix. Yes, the price has come down. $6.99/lb as
>opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>
>Jill

$10.49 for bone in and $10.98 for boneless at Costco yesterday.
Janet US

On Thu, 17 Dec 2015 07:07:14 -0700, Janet B >
wrote:

> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
> wrote:
>
> >I just called Publix. Yes, the price has come down. $6.99/lb as
> >opposed to $8.99/lb last week. And yes, I can buy it on the bone.
> >
> >Jill
>
> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
> Janet US

Safeway usually has a great price for Christmas and they claim to have
choice meat now. I'm expecting at least $6.99, but hoping for better
than that.

--

sf

On Thursday, December 17, 2015 at 12:19:29 PM UTC-6, sf wrote:
> On Thu, 17 Dec 2015 07:07:14 -0700, Janet B >
> wrote:
>
> > On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
> > wrote:
> >
> > >I just called Publix. Yes, the price has come down. $6.99/lb as
> > >opposed to $8.99/lb last week. And yes, I can buy it on the bone.
> > >
> > >Jill
> >
> > $10.49 for bone in and $10.98 for boneless at Costco yesterday.
> > Janet US
>
> Safeway usually has a great price for Christmas and they claim to have
> choice meat now. I'm expecting at least $6.99, but hoping for better
> than that.
>
I seriously doubt that any store would merely "claim to have" USDA Choice
beef.

What I think is funny is that some folks pay extra high prices for grass
fed (not feedlot) beef, while others pay extra low prices for grass fed
(not feedlot) beef that is sold ungraded, and comes from Mexico.

At one discount retailer, you can buy boneless ribeyes (family pack) for
$5.99/#. They are called "USDA Inspected." What they are is grass fed
beef from Mexico, inspected for safety, but not graded. The meat is less
tender, and has the grass fed flavor, which I find less flavorful, but
they are also likely to be more healthful that USDA Choice.

http://save-a-lot.com/weeklyad use zip 63105 to see ad
>
> sf

--Bryan

On Thu, 17 Dec 2015 10:19:29 -0800, sf > wrote:

>On Thu, 17 Dec 2015 07:07:14 -0700, Janet B >
>wrote:
>
>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>> wrote:
>>
>> >I just called Publix. Yes, the price has come down. $6.99/lb as
>> >opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>> >
>> >Jill
>>
>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>> Janet US
>
>Safeway usually has a great price for Christmas and they claim to have
>choice meat now. I'm expecting at least $6.99, but hoping for better
>than that.

Every Christmas, Winco has standing rib roast for under $5. Right now
I can't get there unless my husband takes me. When I went in for an
annual medical visit, the receptionist pointed out that my driver's
license had expired last year ( I thought it expired 2016) grrrr. . .
I got all primped up earlier this week to get my driver's license
renewed. Found the DMV location for driver's license (they changed
locations) go inside and the computer system was down and I was told
to come back another time.
I hope Winco saves some roasts for me. Everyone knows about the sale
and the sizes get picked over. I don't want a huge roast.
Janet US

"Janet B" > wrote in message
...
> On Thu, 17 Dec 2015 10:19:29 -0800, sf > wrote:
>
>>On Thu, 17 Dec 2015 07:07:14 -0700, Janet B >
>>wrote:
>>
>>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>>> wrote:
>>>
>>> >I just called Publix. Yes, the price has come down. $6.99/lb as
>>> >opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>> >
>>> >Jill
>>>
>>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>>> Janet US
>>
>>Safeway usually has a great price for Christmas and they claim to have
>>choice meat now. I'm expecting at least $6.99, but hoping for better
>>than that.
>
> Every Christmas, Winco has standing rib roast for under $5. Right now
> I can't get there unless my husband takes me. When I went in for an
> annual medical visit, the receptionist pointed out that my driver's
> license had expired last year ( I thought it expired 2016) grrrr. . .
> I got all primped up earlier this week to get my driver's license
> renewed. Found the DMV location for driver's license (they changed
> locations) go inside and the computer system was down and I was told
> to come back another time.

That must have been infuriating How often do you have to renew??

That is new to me. I got my licence when I was a teenager and only had to
renew it when my name changed.


> I hope Winco saves some roasts for me. Everyone knows about the sale
> and the sizes get picked over. I don't want a huge roast.
> Janet US

--
http://www.helpforheroes.org.uk/shop/

On Thu, 17 Dec 2015 21:25:33 -0000, "Ophelia" >
wrote:

>That must have been infuriating How often do you have to renew??
>
>That is new to me. I got my licence when I was a teenager and only had to
>renew it when my name changed.

In California, it's every 5 years. Before 60, you can do it by mail
for 1 or 2 renewals, until they want you to get a new picture.

Senior ID is good for 10 years.

In article >,
says...
>
> "Janet B" > wrote in message
> ...
> > On Thu, 17 Dec 2015 10:19:29 -0800, sf > wrote:
> >
> >>On Thu, 17 Dec 2015 07:07:14 -0700, Janet B >
> >>wrote:
> >>
> >>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
> >>> wrote:
> >>>
> >>> >I just called Publix. Yes, the price has come down. $6.99/lb as
> >>> >opposed to $8.99/lb last week. And yes, I can buy it on the bone.
> >>> >
> >>> >Jill
> >>>
> >>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
> >>> Janet US
> >>
> >>Safeway usually has a great price for Christmas and they claim to have
> >>choice meat now. I'm expecting at least $6.99, but hoping for better
> >>than that.
> >
> > Every Christmas, Winco has standing rib roast for under $5. Right now
> > I can't get there unless my husband takes me. When I went in for an
> > annual medical visit, the receptionist pointed out that my driver's
> > license had expired last year ( I thought it expired 2016) grrrr. . .
> > I got all primped up earlier this week to get my driver's license
> > renewed. Found the DMV location for driver's license (they changed
> > locations) go inside and the computer system was down and I was told
> > to come back another time.
>
> That must have been infuriating How often do you have to renew??
>
> That is new to me. I got my licence when I was a teenager and only had to
> renew it when my name changed.

All UK driver licenses expire automatically when the holder reaches
age 70.
After that it has to be renewed again, every three years.


Janet UK

On Thu, 17 Dec 2015 21:25:33 -0000, "Ophelia" >
wrote:

>
>
>"Janet B" > wrote in message
.. .

snip
Found the DMV location for driver's license (they changed
>> locations) go inside and the computer system was down and I was told
>> to come back another time.
>
>That must have been infuriating How often do you have to renew??
>
snip
every 4 years
Janet US

On Thu, 17 Dec 2015 13:50:41 -0700, Janet B > wrote:

>>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>>> Janet US
>>
>>Safeway usually has a great price for Christmas and they claim to have
>>choice meat now. I'm expecting at least $6.99, but hoping for better
>>than that.
>
>Every Christmas, Winco has standing rib roast for under $5.

Beef prices haven't dropped much here for the holidays, at least yet.

Von's has 'ribeye roast', bone in, for $5.88 a pound.

Ralph's, $6.77.

Smart & Final, $5.69.

In the recent past, it would have been under $5,
and even a bit under $4 if I was lucky.

On 12/17/2015 3:50 PM, Janet B wrote:
> I hope Winco saves some roasts for me. Everyone knows about the sale
> and the sizes get picked over. I don't want a huge roast.
> Janet US

At that price ($5.00/lb) if I were you I'd call and ask if they could
reserve a couple of small ones for you. It's not as if they couldn't
sell them anyway, if, for some reason, your husband wasn't able to take
you to Winco.

Jill

On Thu, 17 Dec 2015 17:56:33 -0500, jmcquown >
wrote:

>On 12/17/2015 3:50 PM, Janet B wrote:
>> I hope Winco saves some roasts for me. Everyone knows about the sale
>> and the sizes get picked over. I don't want a huge roast.
>> Janet US
>
>At that price ($5.00/lb) if I were you I'd call and ask if they could
>reserve a couple of small ones for you. It's not as if they couldn't
>sell them anyway, if, for some reason, your husband wasn't able to take
>you to Winco.
>
>Jill
that's a good idea. thx
Janet US

On 12/17/2015 4:56 PM, jmcquown wrote:
> On 12/17/2015 3:50 PM, Janet B wrote:
>> I hope Winco saves some roasts for me. Everyone knows about the sale
>> and the sizes get picked over. I don't want a huge roast.
>> Janet US
>
> At that price ($5.00/lb) if I were you I'd call and ask if they could
> reserve a couple of small ones for you. It's not as if they couldn't
> sell them anyway, if, for some reason, your husband wasn't able to
> take you to Winco.
>

Those prices seem so incredibly low, they make me wonder what's up.
Maybe they're just running them as loss leaders.

On 12/17/2015 3:50 PM, Janet B wrote:

> Every Christmas, Winco has standing rib roast for under $5. Right now
> I can't get there unless my husband takes me. When I went in for an
> annual medical visit, the receptionist pointed out that my driver's
> license had expired last year ( I thought it expired 2016) grrrr. . .
> I got all primped up earlier this week to get my driver's license
> renewed. Found the DMV location for driver's license (they changed
> locations) go inside and the computer system was down and I was told
> to come back another time.

That stinks! I was driving on an expired license for about a month. I
just kept forgetting about it. In MD if you haven't renewed an expired
drivers license in a year you have to retake the drivers tests. No thanks.

> I hope Winco saves some roasts for me. Everyone knows about the sale
> and the sizes get picked over. I don't want a huge roast.

Good luck!

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Thu, 17 Dec 2015 13:50:41 -0700, Janet B >
wrote:

> I hope Winco saves some roasts for me. Everyone knows about the sale
> and the sizes get picked over. I don't want a huge roast.

I think every store lets customers order by phone and hold it for pick
up.

--

sf

On 2015-12-17 20:50:41 +0000, Janet B said:

>
> I hope Winco saves some roasts for me. Everyone knows about the sale
> and the sizes get picked over. I don't want a huge roast.
> Janet US

Were you able to get one to your satisfaction, Janet?

--
--
Barb
www.barbschaller.com, last update April 2013

On Fri, 1 Jan 2016 22:23:44 -0600, Melba's Jammin'
> wrote:

>On 2015-12-17 20:50:41 +0000, Janet B said:
>
>>
>> I hope Winco saves some roasts for me. Everyone knows about the sale
>> and the sizes get picked over. I don't want a huge roast.
>> Janet US
>
>Were you able to get one to your satisfaction, Janet?
>
>--
Yes. I got a 7 pounder that I prepared today. It was perfect. I
used the method from the Cook's Country cookbook. I was very pleased.
It was tender, juicy and perfectly cooked -- that shaky balance
between rare and medium rare.
What goodies did you have for the holidays?
Janet US

On Thursday, December 17, 2015 at 6:07:19 AM UTC-8, Janet B wrote:
> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
> wrote:
>
> >I just called Publix. Yes, the price has come down. $6.99/lb as
> >opposed to $8.99/lb last week. And yes, I can buy it on the bone.
> >
> >Jill
>
> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
> Janet US

I'll wager the quality at Costco is vastly superior.

On 12/17/2015 2:19 PM, ImStillMags wrote:
> On Thursday, December 17, 2015 at 6:07:19 AM UTC-8, Janet B wrote:
>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>> wrote:
>>
>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>
>>> Jill
>>
>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>> Janet US
>
> I'll wager the quality at Costco is vastly superior.
>
I wouldn't know since there isn't a Costco here. I do have to wonder
why you surmise they'd have a better quality rib roast.

Jill

On Thursday, December 17, 2015 at 3:58:34 PM UTC-7, jmcquown wrote:
> On 12/17/2015 2:19 PM, ImStillMags wrote:
> > On Thursday, December 17, 2015 at 6:07:19 AM UTC-8, Janet B wrote:
> >> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
> >> wrote:
> >>
> >>> I just called Publix. Yes, the price has come down. $6.99/lb as
> >>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
> >>>
> >>> Jill
> >>
> >> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
> >> Janet US
> >
> > I'll wager the quality at Costco is vastly superior.
> >
> I wouldn't know since there isn't a Costco here. I do have to wonder
> why you surmise they'd have a better quality rib roast.
>
> J


The Costco stores in our area have excellent meat departments. The meat is cut in house and they sell lots of meat to many restaurants. The one I go to also usually has a selection of prime cuts available. Always have prime tenderloin steak available. The meat is high quality and usually a few dollars a pound cheaper than the super markets. Sometimes the cuts and packages are too large, but always good for the freezer.

I drove to Costco just to buy my Thanksgiving brisket, and I am glad I did. It was beautiful and the price was okay (beef prices are only "okay" right now).

Do NOT buy meat at the Sam's Clubs in our area. All the meat is cut and packaged elsewhere and is not of high quality.

DaleP

Sqwertz wrote:
> I will not buy one there this year.
>
> -sw
-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 2015-12-17 14:07:14 +0000, Janet B said:

> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
> wrote:
>
>> I just called Publix. Yes, the price has come down. $6.99/lb as
>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>
>> Jill
>
> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
> Janet US

Janet, was the boneless rolled and tied?
--
--
Barb
www.barbschaller.com, last update April 2013

On Fri, 1 Jan 2016 22:21:10 -0600, Melba's Jammin'
> wrote:

>On 2015-12-17 14:07:14 +0000, Janet B said:
>
>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>> wrote:
>>
>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>
>>> Jill
>>
>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>> Janet US
>
>Janet, was the boneless rolled and tied?
>--
Now that you have asked, I don't remember because I don't pay much
attention to the boneless. It is so easy to carve a rib roast after
roasting -- you just stand the roast on end and cut off the bones.
Janet US

On 2016-01-02 04:22:27 +0000, Sqwertz said:

> On Fri, 1 Jan 2016 22:21:10 -0600, Melba's Jammin' wrote:
>
>> On 2015-12-17 14:07:14 +0000, Janet B said:
>>
>>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>>> wrote:
>>>
>>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>>
>>>> Jill
>>>
>>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>>> Janet US
>>
>> Janet, was the boneless rolled and tied?
>
> I've never seen a tied rib roast at CostCo.
>
> -sw

Me neither and I'm having a hard time picturing a boneless rib roast
that wasn't rolled and tied.
--
--
Barb
www.barbschaller.com, last update April 2013

On Fri, 1 Jan 2016 22:30:08 -0600, Melba's Jammin'
> wrote:

>On 2016-01-02 04:22:27 +0000, Sqwertz said:
>
>> On Fri, 1 Jan 2016 22:21:10 -0600, Melba's Jammin' wrote:
>>
>>> On 2015-12-17 14:07:14 +0000, Janet B said:
>>>
>>>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>>>
>>>>> Jill
>>>>
>>>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>>>> Janet US
>>>
>>> Janet, was the boneless rolled and tied?
>>
>> I've never seen a tied rib roast at CostCo.
>>
>> -sw
>
>Me neither and I'm having a hard time picturing a boneless rib roast
>that wasn't rolled and tied.
>--
Beef rib roasts have a pretty firm shape. I don't think that tying is
necessary.
Janet US

Sqwertz wrote:
> On Fri, 1 Jan 2016 22:30:08 -0600, Melba's Jammin' wrote:
>
>> On 2016-01-02 04:22:27 +0000, Sqwertz said:
>>
>>> On Fri, 1 Jan 2016 22:21:10 -0600, Melba's Jammin' wrote:
>>>
>>>> On 2015-12-17 14:07:14 +0000, Janet B said:
>>>>
>>>>> On Wed, 16 Dec 2015 16:51:24 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>>>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> $10.49 for bone in and $10.98 for boneless at Costco yesterday.
>>>>> Janet US
>>>>
>>>> Janet, was the boneless rolled and tied?
>>>
>>> I've never seen a tied rib roast at CostCo.
>>>
>>> -sw
>>
>> Me neither and I'm having a hard time picturing a boneless rib roast
>> that wasn't rolled and tied.
>
> I never tie my boneless rib roasts and they come out just fine. not
> sure how you "roll" them.
>
> =-sw
>


Get lost woman stalker!

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++


So **** off outta here, NOW.

Sqwertz wrote:
> not
> sure how you "roll" them.
>
> =-sw
Get lost woman stalker!

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++


So **** off outta here, NOW.

Sqwertz wrote:
> I've never seen a tied rib


I'd pay good money to see your woman stalking ass tied and burnt.

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++

"Why do you even bother posting if that's all you have to say? We've
heard the same thing at least 2,000 times by now."

-sw

"OK, so it's your planet so I guess you get to define what all teens on
Planet Bove eat. We'll need to add this to the Planet Bove Wikipedia
entry: "Teenagers on Planet Bove only eat chicken strips, fries, and
baby carrots".

-sw

"Incredible. And you STILL don't shut up."

-sw

++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++++++++++++++++++++++


So **** off outta here, NOW.

On 12/16/2015 4:51 PM, jmcquown wrote:

> I just called Publix. Yes, the price has come down. $6.99/lb as
> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>
> Jill

Nice price! I just had to look for the price at my usual store -- $7.99
lb but it's boneless. I might get one anyway.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Cheryl wrote:
>jmcquown wrote:
>
>> I just called Publix. Yes, the price has come down. $6.99/lb as
>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>
>Nice price! I just had to look for the price at my usual store -- $7.99
>lb but it's boneless. I might get one anyway.

$7.99.lb, USDA Choice (all beef at the market in town is USDA
Choice)... weighs 5 1/3 lbs:
http://i67.tinypic.com/1ywbi8.jpg
On bones:
http://i63.tinypic.com/16c1klx.jpg
I really don't trust meat thermometers, I'd rather trust time,
temperature, and experience... so two and a half hours at 325ºF:
http://i63.tinypic.com/4zwpk.jpg
Let it rest twenty minutes, never really know till ya slice into it,
I'd say I hit it spot on:
http://i64.tinypic.com/25a0o69.jpg
Three quart pot, the meatless oriental soup I prepared for brunch,
saved half for tomorrow:
http://i66.tinypic.com/311qo8z.jpg

Brooklyn1 wrote:
> Cheryl wrote:
>> jmcquown wrote:
>>
>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>
>> Nice price! I just had to look for the price at my usual store -- $7.99
>> lb but it's boneless. I might get one anyway.
>
> $7.99.lb, USDA Choice (all beef at the market in town is USDA
> Choice)... weighs 5 1/3 lbs:
> http://i67.tinypic.com/1ywbi8.jpg
> On bones:
> http://i63.tinypic.com/16c1klx.jpg
> I really don't trust meat thermometers, I'd rather trust time,
> temperature, and experience... so two and a half hours at 325ºF:
> http://i63.tinypic.com/4zwpk.jpg
> Let it rest twenty minutes, never really know till ya slice into it,
> I'd say I hit it spot on:
> http://i64.tinypic.com/25a0o69.jpg
> Three quart pot, the meatless oriental soup I prepared for brunch,
> saved half for tomorrow:
> http://i66.tinypic.com/311qo8z.jpg
>

A fine looking soup!

On Thu, 17 Dec 2015 20:23:30 -0700, Abiquiu > wrote:

>Brooklyn1 wrote:
>> Cheryl wrote:
>>> jmcquown wrote:
>>>
>>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>
>>> Nice price! I just had to look for the price at my usual store -- $7.99
>>> lb but it's boneless. I might get one anyway.
>>
>> $7.99.lb, USDA Choice (all beef at the market in town is USDA
>> Choice)... weighs 5 1/3 lbs:
>> http://i67.tinypic.com/1ywbi8.jpg
>> On bones:
>> http://i63.tinypic.com/16c1klx.jpg
>> I really don't trust meat thermometers, I'd rather trust time,
>> temperature, and experience... so two and a half hours at 325ºF:
>> http://i63.tinypic.com/4zwpk.jpg
>> Let it rest twenty minutes, never really know till ya slice into it,
>> I'd say I hit it spot on:
>> http://i64.tinypic.com/25a0o69.jpg
>> Three quart pot, the meatless oriental soup I prepared for brunch,
>> saved half for tomorrow:
>> http://i66.tinypic.com/311qo8z.jpg
>
>A fine looking soup!

I make a similar soup at least once a week, easy and fast; garlic,
onion, celery, carrot, bok choy, 'shrooms, ginger root, soy sauce,
sesame oil, black pepper, white pepper, chicken boullion, corn starch,
eggs... whatever is in your fridge... I make it different every time,
sometimes I add meat too... there's no recipe. I like it thick but it
can be thinner too. In summer I have lots more fresh veggies from my
garden.

Brooklyn1 wrote:
> On Thu, 17 Dec 2015 20:23:30 -0700, Abiquiu > wrote:
>
>> Brooklyn1 wrote:
>>> Cheryl wrote:
>>>> jmcquown wrote:
>>>>
>>>>> I just called Publix. Yes, the price has come down. $6.99/lb as
>>>>> opposed to $8.99/lb last week. And yes, I can buy it on the bone.
>>>>
>>>> Nice price! I just had to look for the price at my usual store -- $7.99
>>>> lb but it's boneless. I might get one anyway.
>>>
>>> $7.99.lb, USDA Choice (all beef at the market in town is USDA
>>> Choice)... weighs 5 1/3 lbs:
>>> http://i67.tinypic.com/1ywbi8.jpg
>>> On bones:
>>> http://i63.tinypic.com/16c1klx.jpg
>>> I really don't trust meat thermometers, I'd rather trust time,
>>> temperature, and experience... so two and a half hours at 325ºF:
>>> http://i63.tinypic.com/4zwpk.jpg
>>> Let it rest twenty minutes, never really know till ya slice into it,
>>> I'd say I hit it spot on:
>>> http://i64.tinypic.com/25a0o69.jpg
>>> Three quart pot, the meatless oriental soup I prepared for brunch,
>>> saved half for tomorrow:
>>> http://i66.tinypic.com/311qo8z.jpg
>>
>> A fine looking soup!
>
> I make a similar soup at least once a week, easy and fast; garlic,
> onion, celery, carrot, bok choy, 'shrooms, ginger root, soy sauce,
> sesame oil, black pepper, white pepper, chicken boullion, corn starch,
> eggs... whatever is in your fridge... I make it different every time,
> sometimes I add meat too... there's no recipe. I like it thick but it
> can be thinner too. In summer I have lots more fresh veggies from my
> garden.
>

No tofu?

And some shitakes sliced very thin and wood ear shrooms would be nice.

Regardless, a fine soup.

On 12/17/2015 9:30 PM, Brooklyn1 wrote:

> $7.99.lb, USDA Choice (all beef at the market in town is USDA
> Choice)... weighs 5 1/3 lbs:
> http://i67.tinypic.com/1ywbi8.jpg

Nice. I was at the store yesterday and they had a few out, and some with
bone in not on sale yet. I'll go back when the next sale starts or look
for sale prices in another store. Maybe Harris Teeter or Wegmans; since
we're doing a family brunch I might just make a dinner on Saturday for
mom and me. I bought a New York Strip roast that will go in the freezer
for later, and maybe cut into thick steaks when I take it out.

http://i66.tinypic.com/15wh15v.jpg
http://i66.tinypic.com/bge2v5.jpg

> On bones:
> http://i63.tinypic.com/16c1klx.jpg
> I really don't trust meat thermometers, I'd rather trust time,
> temperature, and experience... so two and a half hours at 325ºF:
> http://i63.tinypic.com/4zwpk.jpg
> Let it rest twenty minutes, never really know till ya slice into it,

> I'd say I hit it spot on:
> http://i64.tinypic.com/25a0o69.jpg
I'd say you did!

> Three quart pot, the meatless oriental soup I prepared for brunch,
> saved half for tomorrow:
> http://i66.tinypic.com/311qo8z.jpg

You made a small batch for you. It looks good.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Cheryl wrote:
>Brooklyn1 wrote:
>
>> $7.99.lb, USDA Choice (all beef at the market in town is USDA
>> Choice)... weighs 5 1/3 lbs:
>> http://i67.tinypic.com/1ywbi8.jpg
>
>Nice. I was at the store yesterday and they had a few out, and some with
>bone in not on sale yet. I'll go back when the next sale starts or look
>for sale prices in another store. Maybe Harris Teeter or Wegmans; since
>we're doing a family brunch I might just make a dinner on Saturday for
>mom and me. I bought a New York Strip roast that will go in the freezer
>for later, and maybe cut into thick steaks when I take it out.
>
>http://i66.tinypic.com/15wh15v.jpg
>http://i66.tinypic.com/bge2v5.jpg

Oven roasted those are excellent. I wouldn't freeze any, you paid a
good price for fresh never frozen beef, when defrosted they'll ooze
out much of their juices and cook up dry and tough. Roast it all,
next day slice it cold from the fridge, makes for excellent
sandwhiches, or a cold meat platter... when cold it's much easier to
slice thin then when hot... if you want remove that exterior fat prior
to slicing... if you cut it in half into two sections it'll be easier
to slice. In fact I'd make two sections before roasting, one of the
thicker part the other of the thiner part, then use two meat
thermometers, the thinner section will cook faster so pull it from the
oven first. It's really meant to be cooked as steaks but as a roast
it won't cook evenly unless you make the two roasts. You may be able
to force a more uniform thickness by tying.

>> On bones:
>> http://i63.tinypic.com/16c1klx.jpg
>> I really don't trust meat thermometers, I'd rather trust time,
>> temperature, and experience... so two and a half hours at 325ºF:
>> http://i63.tinypic.com/4zwpk.jpg
>> Let it rest twenty minutes, never really know till ya slice into it,
>
>> I'd say I hit it spot on:
>> http://i64.tinypic.com/25a0o69.jpg
>
>I'd say you did!
>
>> Three quart pot, the meatless oriental soup I prepared for brunch,
>> saved half for tomorrow:
>> http://i66.tinypic.com/311qo8z.jpg
>
>You made a small batch for you. It looks good.

Very easy one pot meal , just prep all the veggies first. I make that
type of soup at least once a week, never the same twice, depends
what's in the fridge... begins with 1 1/2 qts water, as the veggies
are trimmed and prepped they get added to the cold water, when they're
all in the pot along with seasonings that's when I turn on the heat,
last is thickening and eggs if used. To be honest I enjoy it more the
next day when it's cold and congealed, that's why the three quart pot
and why so thick, first day pease porridge hot, next day pease
porridge cold. I think I developed a desire for cold and congealed
from all the fish aspic dishes my grandmother prepared... I know how
to prepare them but I don't, the few times I did it stunk up my house
so much I could barely live there... I never cook fish indoors. As a
teen we'd have huge seafood bakes on the NY beaches... that's how I
met my first wife, she loved my cooking but I think she loved my car
more, a fire engine red 1960 Pontiac Bonneville convertable with black
leather interior... she didn't know it was my neighbor's car, I was
just out of the navy and didn't even have a job. in those days the US
still produced *real* cars, not the puny kiddy cars everyone makes
now. Why do you think there are no more drive-in movies, today's cars
are too teensy to fog up the windows on a date let alone get laid... I
don't think any self respecting gal wants to admit to her friends that
she gave up her virginity in a Kia. LOL-LOL
Check out that back seat, and that trunk has more space than most NYC
apts, anyone owned that vehicle has no reason to be embarrassed if
they were homeless... I actually lived quite well for a year in my '78
El Dorado:
http://www.eldorado-seville.com/67el...k_1967.jpg.jpg
http://www.2040-cars.com/Pontiac/Bon...rvivor-475044/

Brooklyn1 wrote:
> that's how I met my first wife, she loved my cooking but I think she loved my car
> more...

Now there's a great way to forge a lasting marriage...

Did she prefer stick or auto?

On 12/20/2015 5:53 PM, Brooklyn1 wrote:
> Check out that back seat, and that trunk has more space than most NYC
> apts, anyone owned that vehicle has no reason to be embarrassed if
> they were homeless... I actually lived quite well for a year in my '78
> El Dorado:
> http://www.eldorado-seville.com/67el...k_1967.jpg.jpg
> http://www.2040-cars.com/Pontiac/Bon...rvivor-475044/

I couldn't tell the backseat, but the trunk sure was big on the second
one. My first car was a Ford Fairlane, I think 1970. It had a body style
like that, and a soft top but not a convertible. I actually patched up
rust holes in the trunk and underbody myself! I even riveted patches of
sheet metal over larger rust holes, and used body putty to seal it. I
had never done anything like that before, but I was always sort of
artistic so it came naturally. I was going to have it repainted because
it had a wonderful engine, Windsor something that i can't remember now
but it was a big thing back then. Then some asshole ran into me and
ruined all of the body work I'd done myself. I was in my late teens I
think and I remember getting out and cussing him out for so long that my
husband had to come get me and calm me down. I don't even remember
getting anything from any insurance company.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

Sqwertz wrote:
> Better luck next time.

**** off,woman-stalker scum!

Sqwertz wrote:
>Brooklyn1 wrote:
>
>> Let it rest twenty minutes, never really know till ya slice into it,
>> I'd say I hit it spot on:
>> http://i64.tinypic.com/25a0o69.jpg
>
>Overcooked on the top, uneven inside. Cooked at too high a
>temperature. Hardly any crust. I wouldn't even feed that to Gary's
>dog [insert 25 lines of Shelly-style ranting and raving here].
>
>Better luck next time.
>
>Sear cold roast at a high temp for 10 minutes then without opening
>oven turn down to 250-275F so it looks like this:
>
>https://www.flickr.com/photos/sqwert...ream/lightbox/

Sorry but that's raw... you wasted $50 worth of meat. Why did you
bother to light the oven, coulda done that sear in a hot pan, actually
that's not sear, it's char, it's burnt... now all it's good for is pot
roast, after you trim away that char. If a restaurant tried to serve
that it would get sent back... I bet you didn't eat it either... you
should be embarrassed to display that wreck. I don't think my feral
cats would eat that, I'd have to hack it up and feed that road kill to
the crows. Failure Dwarf!

Sqwertz > Wrote in message:
>
> Overcooked on the top, uneven inside. Cooked at too high a
> temperature.

Agreed.

> Sear cold roast at a high temp for 10 minutes then without opening
> oven turn down to 250-275F....

Again, too high a temp. 170-200 is much better, whatever is the lowest
temp. your oven will hold reliably.

Roast at 170-200 until you hit 115 internal, rest 15 minutes, and then
put it under the broiler or sear in a cast iron pan to finish the outside.

> ....so it looks like this:
>
>
https://www.flickr.com/photos/sqwert...ream/lightbox/

Looks about perfect -- even a single rib can be done right:

http://www.xhost.org/images/food/PrimeRib1.jpg

http://www.xhost.org/images/food/PrimeRib2.jpg

-- Larry