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.
>
> -sw

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 . The potatoes are already
baking on the grill , steaks will go on soon . I'll be sauteing some
onions and mushrooms to go with - in real butter with just a dash of
garlic and some salt . I won't be thinking of you as I savor the
delightful flavors playing across my palate .

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

"Terry Coombs" wrote in message news
On 3/8/2018 4:52 PM, Sqwertz wrote:
> On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
>
>> 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

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 . The potatoes are already
baking on the grill , steaks will go on soon . I'll be sauteing some
onions and mushrooms to go with - in real butter with just a dash of
garlic and some salt . I won't be thinking of you as I savor the
delightful flavors playing across my palate .


Snag

==

Sounds pretty good to me) Enjoy

On 3/9/2018 3:07 AM, Ophelia wrote:
>
>
> "Terry Coombs"Â* wrote in message news >
> On 3/8/2018 4:52 PM, Sqwertz wrote:
>> On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
>>
>>> Â*Â*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.Â* Even Pussy Katz
>> wouldn't do that to his cheap-ass beef.
>>
>> -sw
>
> 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 . The potatoes are already
> baking on the grill , steaks will go on soon . I'll be sauteing some
> onions and mushrooms to go with - in real butter with just a dash of
> garlic and some salt . I won't be thinking of you as I savor the
> delightful flavors playing across my palate .
>
>
> Â*Snag
>
> ==
>
> Sounds pretty good to me)Â* Enjoy
>
>
Â* We did ! Steaks were tender juicy and delicious , and the dog got his
share when we were finished . He KNOWS that when I grill he almost
always gets the fat we don't eat .

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

"Terry Coombs" wrote in message news
On 3/9/2018 3:07 AM, Ophelia wrote:
>
>
> "Terry Coombs" wrote in message news >
> On 3/8/2018 4:52 PM, Sqwertz wrote:
>> On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
>>
>>> 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
>
> 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 . The potatoes are already
> baking on the grill , steaks will go on soon . I'll be sauteing some
> onions and mushrooms to go with - in real butter with just a dash of
> garlic and some salt . I won't be thinking of you as I savor the
> delightful flavors playing across my palate .
>
>
> Snag
>
> ==
>
> Sounds pretty good to me) Enjoy
>
>
We did ! Steaks were tender juicy and delicious , and the dog got his
share when we were finished . He KNOWS that when I grill he almost
always gets the fat we don't eat .

Snag

==

lol sounds just like our dog) They know their rights!

Ophelia wrote:

> "Terry Coombs" wrote in message news >
> On 3/8/2018 4:52 PM, Sqwertz wrote:
> > On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
> >
> >> 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
>
> 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 . The potatoes are already
> baking on the grill , steaks will go on soon . I'll be sauteing some
> onions and mushrooms to go with - in real butter with just a dash of
> garlic and some salt . I won't be thinking of you as I savor the
> delightful flavors playing across my palate .
>
>
> Snag
>
> ==
>
> Sounds pretty good to me) Enjoy


"I will let the lady take the lead..." aka "I agree with you, Ms.O...."


;-)


--
Best
Greg

"Steve 'Chihuahua' Wertz" wrote in message
...

Ophelia wrote:

> "Terry Coombs" wrote in message news >
> On 3/8/2018 4:52 PM, Sqwertz wrote:
> > On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
> >
> >> 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
>
> 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 . The potatoes are already
> baking on the grill , steaks will go on soon . I'll be sauteing some
> onions and mushrooms to go with - in real butter with just a dash of
> garlic and some salt . I won't be thinking of you as I savor the
> delightful flavors playing across my palate .
>
>
> Snag
>
> ==
>
> Sounds pretty good to me) Enjoy


"I will let the lady take the lead..." aka "I agree with you, Ms.O...."


;-)

Best
Greg
==

Hehehe wise man)

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.
> >
> > -sw
>
> 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 . The potatoes
> are already baking on the grill , steaks will go on soon . I'll be
> sauteing some onions and mushrooms to go with - in real butter with
> just a dash of garlic and some salt . I won't be thinking of you as I
> savor the delightful flavors playing across my palate .

There's many ways to tenderize a steak. I've use a mirin mix in the
past to good effect.

On Sat, 10 Mar 2018 08:24:56 -0600, "cshenk" > wrote:

>Terry Coombs wrote:
>
>> On 3/8/2018 4:52 PM, Sqwertz wrote:
>> > On Thu, 8 Mar 2018 16:46:22 -0600, Terry Coombs wrote:
>> >
>> >> * 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
>>
>> 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 . The potatoes
>> are already baking on the grill , steaks will go on soon . I'll be
>> sauteing some onions and mushrooms to go with - in real butter with
>> just a dash of garlic and some salt . I won't be thinking of you as I
>> savor the delightful flavors playing across my palate .
>
>There's many ways to tenderize a steak. I've use a mirin mix in the
>past to good effect.

Then it's no longer fresh beef.

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

On Thu, 8 Mar 2018 21:04:13 -0600, Terry Coombs >
wrote:

>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:
>>>>
>>>>> * 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
>
> * 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 ...

The biggest dickhead posting here has just been removed in a
straightjacket. But history teaches us that he'll be back.

Terry Coombs wrote:

> 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 ...


There are only about 4,900,000 Google hits for "marinating steaks in red wine"...

Not something I've tried, but thanks to your post, I am going to experiment with this soon...

;-)


--
Best
Greg

Steve 'Chihuahua' Wertz wrote:
>
> There are only about 4,900,000 Google hits for "marinating steaks in red wine"...
> Not something I've tried, but thanks to your post, I am going to experiment with this soon...
>
> ;-)


hey....Greg...you want to try something ala steak with red wine,
try this recipe. It was from a "Great Chefs" show that I watched
about 20 years ago. It's a very good recipe to "risk your steak"
with.

--------------------------------------------------------------------
Gary M. wrote:
>
> I saw this on a cooking show, tried it, and it RULES!!!
> ------------------------------------------------------------
> 1 cup red wine and 1/3 cup white vinegar...simmer until about 1/3
> evaporates and it's like a thin syrup.
>
> Take 3 steaks, about pork chop size and 1 1/2 inches thick. Use a
> paring knife, cut a small opening and ,slicing sideways each way,
hollow
> out each steak. Stuff with cooked, finely chopped onions and garlic
(1
> large onion and 2 cloves garlic).
>
> Put a little oil in a frying pan, heat until oil starts to smoke,
then
> add the stuffed steaks. Sear for 1 minute on each side, then turn
down
> heat and cook until medium-rare.
>
> Remove the steaks to plates. In the same frying pan, add the
> wine/vinegar, 1 1/2 cups chopped tomatoes, 1/2 cup chopped green
> peppers, and 1 teaspoon basil. Stir and cook until it thickens.
Spoon
> this mixture onto the steaks.
>
> Serve with baked potato and salad.
>
> Gary :^D
------------------------------------------------------------------

Sounds scary with a steak but it's so good, especially that sauce
over a good steak. Do it.