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 .

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

On Thursday, March 8, 2018 at 12:46:25 PM UTC-10, 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 .
>
> --
> Snag
> Ain't no dollar sign on
> peace of mind - Zac Brown

I got some 20% hamburger the other day for $3.99/lb. It's grass-fed beef and cheaper than the grain-fed hamburger. It tasted kind of funny. My guess is it's because of the grass diet of the meat on the hoof. Looks like I'll have to do something to hide the taste. It's kind of disturbing.

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

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 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!

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

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)

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

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.

jmcquown wrote:
>
> I've heard plenty of people here say ribeye steaks are tender
> yet bland. Red wine would fix the "bland" part.

No. A good ribeye is certainly not bland. Only if YOU steamed it
which you have claimed that you've done.

On 3/9/2018 10:21 AM, Gary wrote:
> jmcquown wrote:
>>
>> I've heard plenty of people here say ribeye steaks are tender
>> yet bland. Red wine would fix the "bland" part.
>
> No. A good ribeye is certainly not bland. Only if YOU steamed it
> which you have claimed that you've done.
>
I've never said I steamed a ribeye steak. I've deglazed a screaming hot
cast iron pan with wine (it was a petit filet, BTW) and removed it from
the heat and covered it with a vented lid. That's not steaming.

Jill

On 2018-03-09 10:14 AM, jmcquown wrote:

> Why not?Â* I've heard plenty of people here say ribeye steaks are tender
> yet bland.Â* Red wine would fix the "bland" part.
>

I have always found ribeyes to be quite tasty. I have never seen any
reason to marinate them. That would be an appropriate treatment for a
tougher cut.

l not -l wrote:
>
> Gary wrote:
>
> > jmcquown wrote:
> > >
> > > I've heard plenty of people here say ribeye steaks are tender
> > > yet bland. Red wine would fix the "bland" part.
> >
> > No. A good ribeye is certainly not bland. Only if YOU steamed
> > it
> > which you have claimed that you've done.
> The only bland rib eye I have ever had was when I made the
> mistake of buyin Select instead of Choice; it was bland and
> tough. A mistake I have never repeated, though I buy a rib eye
> just about every week.

Ground beef (from the grocery) is pretty bland. I would like to
figure a proper way to spice it up occasionally for hamburgers. I
always wonder what cut of beef "ground beef" is made from. One
day, I'll google it.

I did buy ground sirloin once and the burgers were much tastier.

On my bucket list is ground rib eye burgers. One of these days
but I've been saying that for about 20 years now. I'll bet that
one will be just burger on a fresh soft bun with no condiments at
all.
Problem is, you see this nicely marbled steak and it's very hard
to mess with perfection and grind it.

jmcquown wrote:
>
> On 3/9/2018 10:21 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> I've heard plenty of people here say ribeye steaks are tender
> >> yet bland. Red wine would fix the "bland" part.
> >
> > No. A good ribeye is certainly not bland. Only if YOU steamed it
> > which you have claimed that you've done.
> >
> I've never said I steamed a ribeye steak. I've deglazed a screaming hot
> cast iron pan with wine (it was a petit filet, BTW) and removed it from
> the heat and covered it with a vented lid. That's not steaming.

Actually you DID claim to finish off ribeye steak with a lid
(steaming). You just said that a few weeks ago...need a quote?

Not only that, deglazing "a screaming hot cast iron pan with
wine" can also be a fail. Most likely that would ruin the
seasoning of the pan. Actually...screaming hot pan is good for
searing but not necessary for deglazing later. What the hell,
Jill? Better you stick to talking about what you know.

On 3/10/2018 9:02 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/9/2018 10:21 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> I've heard plenty of people here say ribeye steaks are tender
>>>> yet bland. Red wine would fix the "bland" part.
>>>
>>> No. A good ribeye is certainly not bland. Only if YOU steamed it
>>> which you have claimed that you've done.
>>>
>> I've never said I steamed a ribeye steak. I've deglazed a screaming hot
>> cast iron pan with wine (it was a petit filet, BTW) and removed it from
>> the heat and covered it with a vented lid. That's not steaming.
>
> Actually you DID claim to finish off ribeye steak with a lid
> (steaming). You just said that a few weeks ago...need a quote?
>
I don't need a quote. I haven't bought a ribeye steak in *years*.

> Not only that, deglazing "a screaming hot cast iron pan with
> wine" can also be a fail. Most likely that would ruin the
> seasoning of the pan. Actually...screaming hot pan is good for
> searing but not necessary for deglazing later. What the hell,
> Jill? Better you stick to talking about what you know.
>
How about you don't try to tell me what I cooked or how I cooked it?
Don't worry about my pan.

Jill

On 3/10/2018 8:59 AM, Gary wrote:
>
> Ground beef (from the grocery) is pretty bland. I would like to
> figure a proper way to spice it up occasionally for hamburgers. I
> always wonder what cut of beef "ground beef" is made from. One
> day, I'll google it.
>
It should say on the package if it's ground chuck, round, sirloin. If
it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
could be trimmings from a number of cuts. You could always ask the butcher.

Jill

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.

jmcquown wrote:
>
> On 3/10/2018 9:02 AM, Gary wrote:
> > jmcquown wrote:
> >>
> >> On 3/9/2018 10:21 AM, Gary wrote:
> >>> jmcquown wrote:
> >>>>
> >>>> I've heard plenty of people here say ribeye steaks are tender
> >>>> yet bland. Red wine would fix the "bland" part.
> >>>
> >>> No. A good ribeye is certainly not bland. Only if YOU steamed it
> >>> which you have claimed that you've done.
> >>>
> >> I've never said I steamed a ribeye steak. I've deglazed a screaming hot
> >> cast iron pan with wine (it was a petit filet, BTW) and removed it from
> >> the heat and covered it with a vented lid. That's not steaming.
> >
> > Actually you DID claim to finish off ribeye steak with a lid
> > (steaming). You just said that a few weeks ago...need a quote?
> >
> I don't need a quote. I haven't bought a ribeye steak in *years*.
>
> > Not only that, deglazing "a screaming hot cast iron pan with
> > wine" can also be a fail. Most likely that would ruin the
> > seasoning of the pan. Actually...screaming hot pan is good for
> > searing but not necessary for deglazing later. What the hell,
> > Jill? Better you stick to talking about what you know.
> >
> How about you don't try to tell me what I cooked or how I cooked it?
> Don't worry about my pan.

Nope...YOU told me what you cooked and how you cooked it.
I just happen to remember and you don't.
How about YOU better stick to talking about what you know?

Love ya, Jill! :-D

jmcquown wrote:
>
> On 3/10/2018 8:59 AM, Gary wrote:
> >
> > Ground beef (from the grocery) is pretty bland. I would like to
> > figure a proper way to spice it up occasionally for hamburgers. I
> > always wonder what cut of beef "ground beef" is made from. One
> > day, I'll google it.
> >
> It should say on the package if it's ground chuck, round, sirloin. If
> it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
> could be trimmings from a number of cuts. You could always ask the butcher.

Thanks for that, Jill. I kinda figured it was scraps. Plain
ground beef is not very tasty. I do buy the higher fat kind as
the fat has flavor. Heck...once you fry it, you pour off most of
the fat anyway.

Gary wrote:

> jmcquown wrote:
> >
> > On 3/9/2018 10:21 AM, Gary wrote:
> > > jmcquown wrote:
> > > >
> > >> I've heard plenty of people here say ribeye steaks are tender
> > >> yet bland. Red wine would fix the "bland" part.
> > >
> > > No. A good ribeye is certainly not bland. Only if YOU steamed it
> > > which you have claimed that you've done.
> > >
> > I've never said I steamed a ribeye steak. I've deglazed a
> > screaming hot cast iron pan with wine (it was a petit filet, BTW)
> > and removed it from the heat and covered it with a vented lid.
> > That's not steaming.
>
> Actually you DID claim to finish off ribeye steak with a lid
> (steaming). You just said that a few weeks ago...need a quote?
>
> Not only that, deglazing "a screaming hot cast iron pan with
> wine" can also be a fail. Most likely that would ruin the
> seasoning of the pan. Actually...screaming hot pan is good for
> searing but not necessary for deglazing later. What the hell,
> Jill? Better you stick to talking about what you know.

Actually, wine won't ruin the seasoning if it's a quick deglaze. I do
it with mirin at times.

Gary wrote:

> l not -l wrote:
> >
> > Gary wrote:
> >
> > > jmcquown wrote:
> > > >
> > > > I've heard plenty of people here say ribeye steaks are tender
> > > > yet bland. Red wine would fix the "bland" part.
> > >
> > > No. A good ribeye is certainly not bland. Only if YOU steamed
> > > it
> > > which you have claimed that you've done.
> > The only bland rib eye I have ever had was when I made the
> > mistake of buyin Select instead of Choice; it was bland and
> > tough. A mistake I have never repeated, though I buy a rib eye
> > just about every week.
>
> Ground beef (from the grocery) is pretty bland. I would like to
> figure a proper way to spice it up occasionally for hamburgers. I
> always wonder what cut of beef "ground beef" is made from. One
> day, I'll google it.
>
> I did buy ground sirloin once and the burgers were much tastier.
>
> On my bucket list is ground rib eye burgers. One of these days
> but I've been saying that for about 20 years now. I'll bet that
> one will be just burger on a fresh soft bun with no condiments at
> all.
> Problem is, you see this nicely marbled steak and it's very hard
> to mess with perfection and grind it.

What we do is mix meat cuts a bit. We'll take some london broil, pork
butt at about 70/30 mix and grind together. The pork adds a little
needed fat to the leaner beef cut. Sometimes I'll sprinkle some
seasonings (not too much, I don't want sausage) on the meat before
grinding.

On 3/10/2018 9:30 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/10/2018 9:02 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> On 3/9/2018 10:21 AM, Gary wrote:
>>>>> jmcquown wrote:
>>>>>>
>>>>>> I've heard plenty of people here say ribeye steaks are tender
>>>>>> yet bland. Red wine would fix the "bland" part.
>>>>>
>>>>> No. A good ribeye is certainly not bland. Only if YOU steamed it
>>>>> which you have claimed that you've done.
>>>>>
>>>> I've never said I steamed a ribeye steak. I've deglazed a screaming hot
>>>> cast iron pan with wine (it was a petit filet, BTW) and removed it from
>>>> the heat and covered it with a vented lid. That's not steaming.
>>>
>>> Actually you DID claim to finish off ribeye steak with a lid
>>> (steaming). You just said that a few weeks ago...need a quote?
>>>
>> I don't need a quote. I haven't bought a ribeye steak in *years*.
>>
>>> Not only that, deglazing "a screaming hot cast iron pan with
>>> wine" can also be a fail. Most likely that would ruin the
>>> seasoning of the pan. Actually...screaming hot pan is good for
>>> searing but not necessary for deglazing later. What the hell,
>>> Jill? Better you stick to talking about what you know.
>>>
>> How about you don't try to tell me what I cooked or how I cooked it?
>> Don't worry about my pan.
>
> Nope...YOU told me what you cooked and how you cooked it.

Gary, I haven't bought a ribeye steak in at least 15 years, maybe
longer. Why are you arguing?

> I just happen to remember and you don't.
> How about YOU better stick to talking about what you know?
>
> Love ya, Jill! :-D
>
Yeah, yeah. :-D

Are you thrilled with the new McDonald's ads saying they now use fresh
beef? Burgers cooked to order using fresh beef, not frozen patties!
*Except* for the Big Mac, which (per the ads) are still made from
frozen. Enjoy your lunch. Heheh.

Jill

On 3/10/2018 9:33 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 3/10/2018 8:59 AM, Gary wrote:
>>>
>>> Ground beef (from the grocery) is pretty bland. I would like to
>>> figure a proper way to spice it up occasionally for hamburgers. I
>>> always wonder what cut of beef "ground beef" is made from. One
>>> day, I'll google it.
>>>
>> It should say on the package if it's ground chuck, round, sirloin. If
>> it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
>> could be trimmings from a number of cuts. You could always ask the butcher.
>
> Thanks for that, Jill. I kinda figured it was scraps. Plain
> ground beef is not very tasty. I do buy the higher fat kind as
> the fat has flavor. Heck...once you fry it, you pour off most of
> the fat anyway.
>
It's why Sheldon calls it "mystery meat". As far as seasonings go, all
you really need for a good burger is S&P. As for the fat content, yes,
IHMO, it's crucial to the taste of a burger. You can always grill or
broil them so they aren't swimming in fat.

Whatever you do, don't over-cook them. I can't stand a well done
burger. Medium-rare, please.

Jill

On Sat, 10 Mar 2018 08:59:30 -0500, Gary > wrote:

>l not -l wrote:
>>
>> Gary wrote:
>>
>> > jmcquown wrote:
>> > >
>> > > I've heard plenty of people here say ribeye steaks are tender
>> > > yet bland. Red wine would fix the "bland" part.
>> >
>> > No. A good ribeye is certainly not bland. Only if YOU steamed
>> > it
>> > which you have claimed that you've done.
>> The only bland rib eye I have ever had was when I made the
>> mistake of buyin Select instead of Choice; it was bland and
>> tough. A mistake I have never repeated, though I buy a rib eye
>> just about every week.
>
>Ground beef (from the grocery) is pretty bland. I would like to
>figure a proper way to spice it up occasionally for hamburgers. I
>always wonder what cut of beef "ground beef" is made from. One
>day, I'll google it.

Ground beef at market is the cuts too ugly to sell otherwise, and
blended with scraps/trimmings.

>I did buy ground sirloin once and the burgers were much tastier.
>
>On my bucket list is ground rib eye burgers. One of these days
>but I've been saying that for about 20 years now. I'll bet that
>one will be just burger on a fresh soft bun with no condiments at
>all.
>Problem is, you see this nicely marbled steak and it's very hard
>to mess with perfection and grind it.

I'll sometimes grind a nice steak but you need your own grinder.

On Sat, 10 Mar 2018 09:24:18 -0500, jmcquown >
wrote:

>On 3/10/2018 8:59 AM, Gary wrote:
>>
>> Ground beef (from the grocery) is pretty bland. I would like to
>> figure a proper way to spice it up occasionally for hamburgers. I
>> always wonder what cut of beef "ground beef" is made from. One
>> day, I'll google it.
>>
>It should say on the package if it's ground chuck, round, sirloin. If
>it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
>could be trimmings from a number of cuts. You could always ask the butcher.
>
>Jill

Nowadays the meat departments don't grind on premisis, ground beef is
ground, packaged, and trucked to stores from a central facility....
the people who work in your store's meat department haven't a clue
what/who's in it. These days few stupidmarkets employ real butchers,
they are meat cutters who know how to portion the cryovaced cuts...
think about it, when was the last time you saw a side of beef hanging
in the store... probably some thirty years ago.

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 Saturday, March 10, 2018 at 11:05:41 AM UTC-5, Sheldon wrote:
> On Sat, 10 Mar 2018 09:24:18 -0500, jmcquown >
> wrote:
>
> >On 3/10/2018 8:59 AM, Gary wrote:
> >>
> >> Ground beef (from the grocery) is pretty bland. I would like to
> >> figure a proper way to spice it up occasionally for hamburgers. I
> >> always wonder what cut of beef "ground beef" is made from. One
> >> day, I'll google it.
> >>
> >It should say on the package if it's ground chuck, round, sirloin. If
> >it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
> >could be trimmings from a number of cuts. You could always ask the butcher.
> >
> >Jill
>
> Nowadays the meat departments don't grind on premisis, ground beef is
> ground, packaged, and trucked to stores from a central facility....

What are all those guys in white coats stuffing into machinery
behind that window in the meat department at my grocery? Rude
customers?

> the people who work in your store's meat department haven't a clue
> what/who's in it. These days few stupidmarkets employ real butchers,
> they are meat cutters who know how to portion the cryovaced cuts...
> think about it, when was the last time you saw a side of beef hanging
> in the store... probably some thirty years ago.

Actually, it was about 5 years ago, but that store is closed.

Cindy Hamilton

On 3/10/2018 9:25 AM, jmcquown wrote:
> On 3/10/2018 9:30 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> On 3/10/2018 9:02 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>>
>>>>> On 3/9/2018 10:21 AM, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>> I've heard plenty of people here say ribeye steaks are tender
>>>>>>> yet bland.Â* Red wine would fix the "bland" part.
>>>>>>
>>>>>> No. A good ribeye is certainly not bland. Only if YOU steamed it
>>>>>> which you have claimed that you've done.
>>>>>>
>>>>> I've never said I steamed a ribeye steak.Â* I've deglazed a
>>>>> screaming hot
>>>>> cast iron pan with wine (it was a petit filet, BTW) and removed it
>>>>> from
>>>>> the heat and covered it with a vented lid.Â* That's not steaming.
>>>>
>>>> Actually you DID claim to finish off ribeye steak with a lid
>>>> (steaming). You just said that a few weeks ago...need a quote?
>>>>
>>> I don't need a quote.Â* I haven't bought a ribeye steak in *years*.
>>>
>>>> Not only that, deglazing "a screaming hot cast iron pan with
>>>> wine" can also be a fail. Most likely that would ruin the
>>>> seasoning of the pan.Â* Actually...screaming hot pan is good for
>>>> searing but not necessary for deglazing later. What the hell,
>>>> Jill?Â* Better you stick to talking about what you know.
>>>>
>>> How about you don't try to tell me what I cooked or how I cooked it?
>>> Don't worry about my pan.
>>
>> Nope...YOU told me what you cooked and how you cooked it.
>
> Gary, I haven't bought a ribeye steak in at least 15 years, maybe
> longer.Â* Why are you arguing?
>
>> I just happen to remember and you don't.
>> How about YOU better stick to talking about what you know?
>>
>> Love ya, Jill!Â*Â* :-D
>>
> Yeah, yeah. :-D
>
> Are you thrilled with the new McDonald's ads saying they now use fresh
> beef?Â* Burgers cooked to order using fresh beef, not frozen patties!
> *Except* for the Big Mac, which (per the ads) are still made from
> frozen.Â* Enjoy your lunch.Â* Heheh.
>
> Jill

Â* You DO know that as long as the meat doesn't go below 0°F they can
claim it's "never frozen" ?? I read that somewhere on the internet ,
can't remember where but I trusted the source <shrug> .

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

On 3/10/2018 9:35 AM, jmcquown wrote:
> On 3/10/2018 9:33 AM, Gary wrote:
>> jmcquown wrote:
>>>
>>> On 3/10/2018 8:59 AM, Gary wrote:
>>>>
>>>> Ground beef (from the grocery) is pretty bland. I would like to
>>>> figure a proper way to spice it up occasionally for hamburgers. I
>>>> always wonder what cut of beef "ground beef" is made from. One
>>>> day, I'll google it.Â*
>>>>
>>> It should say on the package if it's ground chuck, round, sirloin.Â* If
>>> it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
>>> could be trimmings from a number of cuts.Â* You could always ask the
>>> butcher.
>>
>> Thanks for that, Jill. I kinda figured it was scraps. Plain
>> ground beef is not very tasty. I do buy the higher fat kind as
>> the fat has flavor. Heck...once you fry it, you pour off most of
>> the fat anyway.
>>
> It's why Sheldon calls it "mystery meat".Â* As far as seasonings go,
> all you really need for a good burger is S&P.Â* As for the fat content,
> yes, IHMO, it's crucial to the taste of a burger. You can always grill
> or broil them so they aren't swimming in fat.
>
> Whatever you do, don't over-cook them.Â* I can't stand a well done
> burger.Â* Medium-rare, please.
>
> Jill

Â* I learned at my granny's elbow that a little onion and garlic powder
does wonders for the flavor of a nice thick burger . My go to basic
spices are S P O G ... though the proportions will vary and other spices
will be added according to the dish .

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

On 3/10/2018 11:42 AM, Terry Coombs wrote:
> On 3/10/2018 9:25 AM, jmcquown wrote:
>> On 3/10/2018 9:30 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> On 3/10/2018 9:02 AM, Gary wrote:
>>>>> jmcquown wrote:
>>>>>>
>>>>>> On 3/9/2018 10:21 AM, Gary wrote:
>>>>>>> jmcquown wrote:
>>>>>>>>
>>>>>>>> I've heard plenty of people here say ribeye steaks are tender
>>>>>>>> yet bland.Â* Red wine would fix the "bland" part.
>>>>>>>
>>>>>>> No. A good ribeye is certainly not bland. Only if YOU steamed it
>>>>>>> which you have claimed that you've done.
>>>>>>>
>>>>>> I've never said I steamed a ribeye steak.Â* I've deglazed a
>>>>>> screaming hot
>>>>>> cast iron pan with wine (it was a petit filet, BTW) and removed it
>>>>>> from
>>>>>> the heat and covered it with a vented lid.Â* That's not steaming.
>>>>>
>>>>> Actually you DID claim to finish off ribeye steak with a lid
>>>>> (steaming). You just said that a few weeks ago...need a quote?
>>>>>
>>>> I don't need a quote.Â* I haven't bought a ribeye steak in *years*.
>>>>
>>>>> Not only that, deglazing "a screaming hot cast iron pan with
>>>>> wine" can also be a fail. Most likely that would ruin the
>>>>> seasoning of the pan.Â* Actually...screaming hot pan is good for
>>>>> searing but not necessary for deglazing later. What the hell,
>>>>> Jill?Â* Better you stick to talking about what you know.
>>>>>
>>>> How about you don't try to tell me what I cooked or how I cooked it?
>>>> Don't worry about my pan.
>>>
>>> Nope...YOU told me what you cooked and how you cooked it.
>>
>> Gary, I haven't bought a ribeye steak in at least 15 years, maybe
>> longer.Â* Why are you arguing?
>>
>>> I just happen to remember and you don't.
>>> How about YOU better stick to talking about what you know?
>>>
>>> Love ya, Jill!Â*Â* :-D
>>>
>> Yeah, yeah. :-D
>>
>> Are you thrilled with the new McDonald's ads saying they now use fresh
>> beef?Â* Burgers cooked to order using fresh beef, not frozen patties!
>> *Except* for the Big Mac, which (per the ads) are still made from
>> frozen.Â* Enjoy your lunch.Â* Heheh.
>>
>> Jill
>
> Â* You DO know that as long as the meat doesn't go below 0°F they can
> claim it's "never frozen" ?? I read that somewhere on the internet ,
> can't remember where but I trusted the source <shrug> .
>
I dunno. Gary is the one who loves McD's, not me.

Jill

Jill

On Sat, 10 Mar 2018 11:05:37 -0500, wrote:

>On Sat, 10 Mar 2018 09:24:18 -0500, jmcquown >
>wrote:
>
>>On 3/10/2018 8:59 AM, Gary wrote:
>>>
>>> Ground beef (from the grocery) is pretty bland. I would like to
>>> figure a proper way to spice it up occasionally for hamburgers. I
>>> always wonder what cut of beef "ground beef" is made from. One
>>> day, I'll google it.
>>>
>>It should say on the package if it's ground chuck, round, sirloin. If
>>it's just labelled "ground beef" 80/20 or 70/30 (lean to fat ratio) it
>>could be trimmings from a number of cuts. You could always ask the butcher.
>>
>>Jill
>
>Nowadays the meat departments don't grind on premisis, ground beef is
>ground, packaged, and trucked to stores from a central facility....
>the people who work in your store's meat department haven't a clue
>what/who's in it. These days few stupidmarkets employ real butchers,
>they are meat cutters who know how to portion the cryovaced cuts...
>think about it, when was the last time you saw a side of beef hanging
>in the store... probably some thirty years ago.

last week

jmcquown wrote:

> On 3/10/2018 9:33 AM, Gary wrote:
> > jmcquown wrote:
> > >
> > > On 3/10/2018 8:59 AM, Gary wrote:
> > > >
> > > > Ground beef (from the grocery) is pretty bland. I would like to
> > > > figure a proper way to spice it up occasionally for hamburgers.
> > > > I always wonder what cut of beef "ground beef" is made from. One
> > > > day, I'll google it.
> > > >
> > > It should say on the package if it's ground chuck, round,
> > > sirloin. If it's just labelled "ground beef" 80/20 or 70/30
> > > (lean to fat ratio) it could be trimmings from a number of cuts.
> > > You could always ask the butcher.
> >
> > Thanks for that, Jill. I kinda figured it was scraps. Plain
> > ground beef is not very tasty. I do buy the higher fat kind as
> > the fat has flavor. Heck...once you fry it, you pour off most of
> > the fat anyway.
> >
> It's why Sheldon calls it "mystery meat". As far as seasonings go,
> all you really need for a good burger is S&P. As for the fat
> content, yes, IHMO, it's crucial to the taste of a burger. You can
> always grill or broil them so they aren't swimming in fat.
>
> Whatever you do, don't over-cook them. I can't stand a well done
> burger. Medium-rare, please.
>
> Jill

Same here.

U.S. Janet B. wrote:

> On Sat, 10 Mar 2018 11:05:37 -0500, wrote:
>
> > On Sat, 10 Mar 2018 09:24:18 -0500, jmcquown >
> > wrote:
> >
> > > On 3/10/2018 8:59 AM, Gary wrote:
> >>>
> >>> Ground beef (from the grocery) is pretty bland. I would like to
> >>> figure a proper way to spice it up occasionally for hamburgers. I
> >>> always wonder what cut of beef "ground beef" is made from. One
> >>> day, I'll google it.
> >>>
> > > It should say on the package if it's ground chuck, round,
> > > sirloin. If it's just labelled "ground beef" 80/20 or 70/30
> > > (lean to fat ratio) it could be trimmings from a number of cuts.
> > > You could always ask the butcher.
> > >
> > > Jill
> >
> > Nowadays the meat departments don't grind on premisis, ground beef
> > is ground, packaged, and trucked to stores from a central
> > facility.... the people who work in your store's meat department
> > haven't a clue what/who's in it. These days few stupidmarkets
> > employ real butchers, they are meat cutters who know how to portion
> > the cryovaced cuts... think about it, when was the last time you
> > saw a side of beef hanging in the store... probably some thirty
> > years ago.
>
> last week

All the time here. Depends on the store but many have a real meat
department with cutters ready to do special orders.

On 2018-03-10 10:35 AM, jmcquown wrote:
> On 3/10/2018 9:33 AM, Gary wrote:

>> Thanks for that, Jill. I kinda figured it was scraps. Plain
>> ground beef is not very tasty. I do buy the higher fat kind as
>> the fat has flavor. Heck...once you fry it, you pour off most of
>> the fat anyway.
>>
> It's why Sheldon calls it "mystery meat".Â* As far as seasonings go, all
> you really need for a good burger is S&P.Â* As for the fat content, yes,
> IHMO, it's crucial to the taste of a burger.Â* You can always grill or
> broil them so they aren't swimming in fat.
>
> Whatever you do, don't over-cook them.Â* I can't stand a well done
> burger.Â* Medium-rare, please.

My wife will not buy lean or extra lean ground beef. She likes the
regular stuff and figures that fat is flavour.

On 3/10/2018 2:04 PM, Dave Smith wrote:
> On 2018-03-10 10:35 AM, jmcquown wrote:
>> On 3/10/2018 9:33 AM, Gary wrote:
>
>>> Thanks for that, Jill. I kinda figured it was scraps. Plain
>>> ground beef is not very tasty. I do buy the higher fat kind as
>>> the fat has flavor. Heck...once you fry it, you pour off most of
>>> the fat anyway.
>>>
>> It's why Sheldon calls it "mystery meat".Â* As far as seasonings go,
>> all you really need for a good burger is S&P.Â* As for the fat content,
>> yes, IHMO, it's crucial to the taste of a burger.Â* You can always
>> grill or broil them so they aren't swimming in fat.
>>
>> Whatever you do, don't over-cook them.Â* I can't stand a well done
>> burger.Â* Medium-rare, please.
>
> My wife will not buy lean or extra lean ground beef. She likes the
> regular stuff and figures that fat is flavour.
>
>
>
She's right. If you like the very lean you can simulate it by just
adding sawdust.

On 3/10/2018 11:12 AM, jmcquown wrote:
> On 3/10/2018 11:42 AM, Terry Coombs wrote:
>> On 3/10/2018 9:25 AM, jmcquown wrote:
>>> On 3/10/2018 9:30 AM, Gary wrote:
>>>> jmcquown wrote:
>>>>>
>>>>> On 3/10/2018 9:02 AM, Gary wrote:
>>>>>> jmcquown wrote:
>>>>>>>
>>>>>>> On 3/9/2018 10:21 AM, Gary wrote:
>>>>>>>> jmcquown wrote:
>>>>>>>>>
>>>>>>>>> I've heard plenty of people here say ribeye steaks are tender
>>>>>>>>> yet bland.Â* Red wine would fix the "bland" part.
>>>>>>>>
>>>>>>>> No. A good ribeye is certainly not bland. Only if YOU steamed it
>>>>>>>> which you have claimed that you've done.
>>>>>>>>
>>>>>>> I've never said I steamed a ribeye steak.Â* I've deglazed a
>>>>>>> screaming hot
>>>>>>> cast iron pan with wine (it was a petit filet, BTW) and removed
>>>>>>> it from
>>>>>>> the heat and covered it with a vented lid.Â* That's not steaming.
>>>>>>
>>>>>> Actually you DID claim to finish off ribeye steak with a lid
>>>>>> (steaming). You just said that a few weeks ago...need a quote?
>>>>>>
>>>>> I don't need a quote.Â* I haven't bought a ribeye steak in *years*.
>>>>>
>>>>>> Not only that, deglazing "a screaming hot cast iron pan with
>>>>>> wine" can also be a fail. Most likely that would ruin the
>>>>>> seasoning of the pan.Â* Actually...screaming hot pan is good for
>>>>>> searing but not necessary for deglazing later. What the hell,
>>>>>> Jill?Â* Better you stick to talking about what you know.
>>>>>>
>>>>> How about you don't try to tell me what I cooked or how I cooked it?
>>>>> Don't worry about my pan.
>>>>
>>>> Nope...YOU told me what you cooked and how you cooked it.
>>>
>>> Gary, I haven't bought a ribeye steak in at least 15 years, maybe
>>> longer.Â* Why are you arguing?
>>>
>>>> I just happen to remember and you don't.
>>>> How about YOU better stick to talking about what you know?
>>>>
>>>> Love ya, Jill!Â*Â* :-D
>>>>
>>> Yeah, yeah. :-D
>>>
>>> Are you thrilled with the new McDonald's ads saying they now use
>>> fresh beef?Â* Burgers cooked to order using fresh beef, not frozen
>>> patties! *Except* for the Big Mac, which (per the ads) are still
>>> made from frozen.Â* Enjoy your lunch.Â* Heheh.
>>>
>>> Jill
>>
>> Â*Â* You DO know that as long as the meat doesn't go below 0°F they can
>> claim it's "never frozen" ?? I read that somewhere on the internet ,
>> can't remember where but I trusted the source <shrug> .
>>
> I dunno.Â* Gary is the one who loves McD's, not me.
>
> Jill
>
> Jill

Â* I'd rather starve .

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