On Sunday, September 6, 2020 at 2:01:28 PM UTC-5, Bruce wrote:
>
> On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
> > wrote:
>
> >The rock bottom price I've seen chicken breasts here is $1.99 per pound.
>
> Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
> care. But cheap! So cheap! Yay!
>
I was replying to Sheldon's price claim to what I pay here. We were not
discussing free-range or animal welfare. Once they're dead it doesn't
matter how well they were treated before they went on the chopping block.

On 9/6/2020 1:50 PM, wrote:
> On Sunday, September 6, 2020 at 11:45:24 AM UTC-5, Sheldon wrote:
>>
>> There are several very large poultry farms in
>> this part of NYS. Eggs are very inexpensive here also... almost at
>> give away prices... this week an 18 egg carton of large eggs are
>> 99ข... I already have two of those in the fridge from last week or I'd
>> buy more.
>>
> That's nice, but once again egg prices are all over the place in all
> parts of the country. I got 5 dozen jumbo eggs at the Walmart Market
> for $1.01 per dozen. Kroger has them for $1.69 per dozen. If I remember
> correctly Kroger's 18 count eggs were $1.89 but I wasn't interested. I
> got the better deal at Wally World.
>
Five dozen jumbos? That's a lot of eggs! I paid $1.45 at Publix for a
dozen large eggs.

It's impossible to compare grocery prices across the country. I'm
looking at the Publix weekly ad and don't see any mention of chicken or
eggs being on sale. They do have bone-in ribeyes for $6.99/lb. I might
have to buy a couple of those. I see they also have top sirloin,
which Sheldon loves, for the same price per pound. Hmmm, ribeye or
sirloin... guess which one I'll choose? LOL

A grilled ribeye with grilled sweet corn on the cob sure sounds tasty.

Jill

Sqwertz wrote:
> On Sun, 06 Sep 2020 12:45:13 -0400, Sheldon Martin wrote:
>
>> On Sun, 06 Sep 2020 07:50:44 -0400, Gary > wrote:
>>
>>> 10lb bag of chicken quarters on sale is very common in my area.
>>> Maybe once a month or a bit more. I often see it for $5.90
>>> and also as low as $3.90. It's called a "loss leader" to
>>> bring people into their stores and hopefully buy more products.
>>
>> Those are rip off prices, here whole oven roasters are under $1 per
>> pound.
>
> Here's the ad for whole roasting chickens at your favorite grocery store
> (Top's) this week. $1.29/lb SALE price.
>
> https://i.postimg.cc/P56pHZ0k/Tops-Chicken-Sale.jpg
>
> I don't have my abacus handy, but I'm pretty sure $.39/lb is a lot cheaper
> than $1.29/lb.
>
>> Skinless boneless breasts are typically $1.39/lb.
>
> Uh-huh. First item on the front page of this week's flyer - Super Deal
> This Week - $1.99/lb!
>
> https://i.postimg.cc/ZqGqYLcX/Tops-Breasts.jpg
>
> Oops again!
>
>> this week an 18 egg carton of large eggs are 99¢...
>
> Now THIS one I would have believed. But what the hell...<clickety click>
> Nope - $1.69:
>
> https://i.postimg.cc/VsBN1nbH/Tops-Eggs.jpg
>
> You lie worse than Trump, Pussy Katz!
>
> -sw (AKA "Slick")
>

Ahahahahahaha ... Popeye gets yoose every time!

Dummy.

On Sunday, September 6, 2020 at 8:07:50 AM UTC-5, Pamela wrote:
> On 12:50 6 Sep 2020, Gary said:
>
> > Pamela wrote:
> >>
> >> On 22:13 5 Sep 2020, Sqwertz said:
> >> >
> >> > Once again, I picked up on one of the current topics here and ran
> >> > with it. 10lb bag of chicken leg quarters ($3.90),
> >>
> >> Maybe it would be even better if you paid only $2 for a 10 lb bag of
> >> chicken.
> >>
> >> Heck, you get first prize if you pulled it out of a dumpster and paid
> >> nothing.
> >>
> >> Do you expect discarded chicken to be top quality? Make sure you cook
> >> it thoroughly to kill the smell of decay.
> >
> > 10lb bag of chicken quarters on sale is very common in my area. Maybe
> > once a month or a bit more. I often see it for $5.90 and also as low as
> > $3.90. It's called a "loss leader" to bring people into their stores and
> > hopefully buy more products.
> >
> > Not discarded or old and decaying. It's good meat at a good price.
> > Everyone but a few here looks for a good price. Bitch, bitch, bitch.
> >
> > "My $3.99lb free range, organic chicken is so superior
> > to your $0.39lb rotten abused chicken"
> >
> > That's just silly nonsense. It's all tasty chicken. Only difference is
> > your bank account balance. Fools and their money soon part and all that..
> >
> > You people should cook and taste both before you act so superior.
> >
> > Note: if they are abused chickens, consider it a mercy killing. Even the
> > happy chickens get slaughtered.
> Why does Squirt a big point of delaring what he paid for the chicken? It
> seems to matter a lot to him.
>
> His is not prime chicken although it might (or might not) be adequate
> chicken. Once upon a time chicken tasted like chicken but today it tastes
> of the fishmeal it's given. You are not going to get 10 lb of free
> range corn fed organic chicken for $3.90.

These are not fishmeal fed chickens. Those leg quarters are from old egg laying hens that no longer lay eggs at a rate that is practical for commercial egg production. They are somewhat tough and stringy, but there is nothing off about their flavor. They are not free range, but they are corn fed. Corn is very cheap in the USA. Cattle are corn fed here for far longer than needed for flavor because it's cheaper. The ideal is to graze/hay feed until 3-4 weeks before slaughter, then corn finish. The cheap Mexican steaks I buy are grazed until slaughter, or only a few days before slaughter, as that is norm in Mexico, where cattle can pasture feed year round. There is some sacrifice in flavor and tenderness, but they have a more healthful fatty acid profile, and they are also fed little or no antibiotics.

--Bryan

On Sun, 6 Sep 2020 13:14:56 -0700 (PDT), Bryan Simmons wrote:

> Beautiful slabs of dead animal.
> https://www.flickr.com/photos/155222...posted-public/
>
> Tailless, big tenderloins, just beautiful.

Those would qualify as porterhouses (at least 1.25" wide tenderloin)
but no better than USDA Select. $5/lb is fair. Dry brine them for
24 hours first.

-sw

On 9/6/2020 7:07 PM, wrote:
> On Sunday, September 6, 2020 at 2:01:28 PM UTC-5, Bruce wrote:
>>
>> On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
>> > wrote:
>>
>>> The rock bottom price I've seen chicken breasts here is $1.99 per pound.
>>
>> Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
>> care. But cheap! So cheap! Yay!
>>
> I was replying to Sheldon's price claim to what I pay here. We were not
> discussing free-range or animal welfare. Once they're dead it doesn't
> matter how well they were treated before they went on the chopping block.
>
When Bruce's chickens die he probably holds a special ceremony and sings
Kumbaya. The rest of us turn those formerly happy (but now dead)
chickens into dinner.

As to the discussion of prices, only an idiot would gladly pay more
money for the same formerly happy but still dead chicken.

Jill

On Sun, 6 Sep 2020 19:38:10 -0400, jmcquown >
wrote:

>On 9/6/2020 1:50 PM, wrote:
>> On Sunday, September 6, 2020 at 11:45:24 AM UTC-5, Sheldon wrote:
>>>
>>> There are several very large poultry farms in
>>> this part of NYS. Eggs are very inexpensive here also... almost at
>>> give away prices... this week an 18 egg carton of large eggs are
>>> 99?... I already have two of those in the fridge from last week or I'd
>>> buy more.
>>>
>> That's nice, but once again egg prices are all over the place in all
>> parts of the country. I got 5 dozen jumbo eggs at the Walmart Market
>> for $1.01 per dozen. Kroger has them for $1.69 per dozen. If I remember
>> correctly Kroger's 18 count eggs were $1.89 but I wasn't interested. I
>> got the better deal at Wally World.
>>
>Five dozen jumbos? That's a lot of eggs! I paid $1.45 at Publix for a
>dozen large eggs.
>
>It's impossible to compare grocery prices across the country. I'm
>looking at the Publix weekly ad and don't see any mention of chicken or
>eggs being on sale. They do have bone-in ribeyes for $6.99/lb. I might
>have to buy a couple of those. I see they also have top sirloin,
>which Sheldon loves, for the same price per pound. Hmmm, ribeye or
>sirloin... guess which one I'll choose? LOL
>
>A grilled ribeye with grilled sweet corn on the cob sure sounds tasty.
>
>Jill

I don't like sirloin. I always buy top round, it's good for a beef
stew, a pot roast, and for grinding. I don't know why but to me
sirloin tastes a little gamey. Sometimes sirloin is on sale but I
don't buy it. I'd rather top round roasts or steaks for London broil.
Usually I'll cut the steaks into strips and grind them. I don't trim
away the fat and it makes great burgers.

On Sunday, September 6, 2020 at 6:46:02 PM UTC-5, Sqwertz wrote:
> On Sun, 6 Sep 2020 13:14:56 -0700 (PDT), Bryan Simmons wrote:
>
> > Beautiful slabs of dead animal.
> > https://www.flickr.com/photos/155222...posted-public/
> >
> > Tailless, big tenderloins, just beautiful.
> Those would qualify as porterhouses (at least 1.25" wide tenderloin)
> but no better than USDA Select. $5/lb is fair. Dry brine them for
> 24 hours first.

Correct. If they were graded, they would be "no better than USDA Select." Amazingly, I have bought cheap Mexican steaks at Save-a-Lot that looked like USDA Prime. Not often, but sometimes. Heck, pounded for asada or fajitas (I made fajitas for lunch today), they're fine, and cooked as steaks I give the tenderloins to my wife and son, and the strip portions are fine for me. Whatever my other physical deficits, I have good teeth and plenty of dental floss.

>
> -sw

--Bryan

On Sun, 6 Sep 2020 19:38:10 -0400, jmcquown wrote:

> I see they also have top sirloin,
> which Sheldon loves, for the same price per pound.

Sheldon doesn't buy anything better than top/bottom round.

-sw

On Sun, 6 Sep 2020 19:48:43 -0400, jmcquown >
wrote:

>On 9/6/2020 7:07 PM, wrote:
>> On Sunday, September 6, 2020 at 2:01:28 PM UTC-5, Bruce wrote:
>>>
>>> On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
>>> > wrote:
>>>
>>>> The rock bottom price I've seen chicken breasts here is $1.99 per pound.
>>>
>>> Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
>>> care. But cheap! So cheap! Yay!
>>>
>> I was replying to Sheldon's price claim to what I pay here. We were not
>> discussing free-range or animal welfare. Once they're dead it doesn't
>> matter how well they were treated before they went on the chopping block.
>>
>When Bruce's chickens die he probably holds a special ceremony and sings
>Kumbaya. The rest of us turn those formerly happy (but now dead)
>chickens into dinner.
>
>As to the discussion of prices, only an idiot would gladly pay more
>money for the same formerly happy but still dead chicken.

I'm not talking about paying more for the same poor quality. Duh.

On 9/6/2020 8:41 PM, Sqwertz wrote:
> On Sun, 6 Sep 2020 19:38:10 -0400, jmcquown wrote:
>
>> I see they also have top sirloin,
>> which Sheldon loves, for the same price per pound.
>
> Sheldon doesn't buy anything better than top/bottom round.
>
> -sw
>
You're right, I got that wrong. I can't think of the last time I saw
any kind of round steak. My mother used to use it to make Swiss Steak.
She'd beat the crap out of it with a meat mallet first.

Jill

On Sunday, September 6, 2020 at 6:38:18 PM UTC-5, jmcquown wrote:
>
> On 9/6/2020 1:50 PM, wrote:
>
> > I got 5 dozen jumbo eggs at the Walmart Market
> > for $1.01 per dozen. Kroger has them for $1.69 per dozen. If I remember
> > correctly Kroger's 18 count eggs were $1.89 but I wasn't interested. I
> > got the better deal at Wally World.
> >
> Five dozen jumbos? That's a lot of eggs! I paid $1.45 at Publix for a
> dozen large eggs.
>
My brother is here and we, especially him, are eating eggs every single
day. I made egg salad Friday and used 8 eggs and of course when I make
cornbread there goes another egg.
>
> It's impossible to compare grocery prices across the country.
>
That's the truth!
>
> Jill

On Sunday, September 6, 2020 at 8:04:47 PM UTC-5, jmcquown wrote:
>
> I can't think of the last time I saw
> any kind of round steak. My mother used to use it to make Swiss Steak.
> She'd beat the crap out of it with a meat mallet first.
>
> Jill
>
I don't think I've seen bottom or top round since Slick Willy was
president.

On Sunday, September 6, 2020 at 8:04:47 PM UTC-5, jmcquown wrote:
>
> I can't think of the last time I saw
> any kind of round steak. My mother used to use it to make Swiss Steak.
> She'd beat the crap out of it with a meat mallet first.
>
> Jill
>
I don't think I've seen bottom or top round since Slick Willy was
president.

jmcquown wrote:
> On 9/6/2020 7:07 PM, wrote:
>> On Sunday, September 6, 2020 at 2:01:28 PM UTC-5, Bruce wrote:
>>>
>>> On Sun, 6 Sep 2020 10:50:04 -0700 (PDT),
>>> "
>>> > wrote:
>>>
>>>> The rock bottom price I've seen chicken breasts here is $1.99
>>>> per pound.
>>>
>>> Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
>>> care. But cheap! So cheap! Yay!
>>>
>> I was replying to Sheldon's price claim to what I pay here.* We
>> were not
>> discussing free-range or animal welfare.* Once they're dead it
>> doesn't
>> matter how well they were treated before they went on the
>> chopping block.
>>
> When Bruce's chickens die he probably holds a special ceremony and
> sings Kumbaya.

I doubt it. He probably just gives their ass a quick sniff and
throws them in a garbage bag.

Sqwertz wrote:
> On Sun, 6 Sep 2020 19:38:10 -0400, jmcquown wrote:
>
>> I see they also have top sirloin,
>> which Sheldon loves, for the same price per pound.
>
> Sheldon doesn't buy anything better than top/bottom round.
>
> -sw
>

HAhahahahahahahaha. Popeye sez it's the finest there is!

Why pay more for TIAD?

Bryan Simmons wrote:
> On Sunday, September 6, 2020 at 8:07:50 AM UTC-5, Pamela wrote:
>> On 12:50 6 Sep 2020, Gary said:
>>
>>> Pamela wrote:
>>>>
>>>> On 22:13 5 Sep 2020, Sqwertz said:
>>>>>
>>>>> Once again, I picked up on one of the current topics here and ran
>>>>> with it. 10lb bag of chicken leg quarters ($3.90),
>>>>
>>>> Maybe it would be even better if you paid only $2 for a 10 lb bag of
>>>> chicken.
>>>>
>>>> Heck, you get first prize if you pulled it out of a dumpster and paid
>>>> nothing.
>>>>
>>>> Do you expect discarded chicken to be top quality? Make sure you cook
>>>> it thoroughly to kill the smell of decay.
>>>
>>> 10lb bag of chicken quarters on sale is very common in my area. Maybe
>>> once a month or a bit more. I often see it for $5.90 and also as low as
>>> $3.90. It's called a "loss leader" to bring people into their stores and
>>> hopefully buy more products.
>>>
>>> Not discarded or old and decaying. It's good meat at a good price.
>>> Everyone but a few here looks for a good price. Bitch, bitch, bitch.
>>>
>>> "My $3.99lb free range, organic chicken is so superior
>>> to your $0.39lb rotten abused chicken"
>>>
>>> That's just silly nonsense. It's all tasty chicken. Only difference is
>>> your bank account balance. Fools and their money soon part and all that.
>>>
>>> You people should cook and taste both before you act so superior.
>>>
>>> Note: if they are abused chickens, consider it a mercy killing. Even the
>>> happy chickens get slaughtered.
>> Why does Squirt a big point of delaring what he paid for the chicken? It
>> seems to matter a lot to him.
>>
>> His is not prime chicken although it might (or might not) be adequate
>> chicken. Once upon a time chicken tasted like chicken but today it tastes
>> of the fishmeal it's given. You are not going to get 10 lb of free
>> range corn fed organic chicken for $3.90.
>
> These are not fishmeal fed chickens. Those leg quarters are from old egg laying hens that no longer lay eggs at a rate that is practical for commercial egg production. They are somewhat tough and stringy, but there is nothing off about their flavor. They are not free range, but they are corn fed. Corn is very cheap in the USA. Cattle are corn fed here for far longer than needed for flavor because it's cheaper. The ideal is to graze/hay feed until 3-4 weeks before slaughter, then corn finish. The cheap Mexican steaks I buy are grazed until slaughter, or only a few days before slaughter, as that is norm in Mexico, where cattle can pasture feed year round. There is some sacrifice in flavor and tenderness, but they have a more healthful fatty acid profile, and they are also fed little or no antibiotics.
>
> --Bryan
>

Healthful? Popeye will like that. Yoose did good.

wrote:
> On Sunday, September 6, 2020 at 6:38:18 PM UTC-5, jmcquown wrote:
>>
>> On 9/6/2020 1:50 PM, wrote:
>>
>>> I got 5 dozen jumbo eggs at the Walmart Market
>>> for $1.01 per dozen. Kroger has them for $1.69 per dozen. If I remember
>>> correctly Kroger's 18 count eggs were $1.89 but I wasn't interested. I
>>> got the better deal at Wally World.
>>>
>> Five dozen jumbos? That's a lot of eggs! I paid $1.45 at Publix for a
>> dozen large eggs.
>>
> My brother is here and we, especially him, are eating eggs every single
> day. I made egg salad Friday and used 8 eggs and of course when I make
> cornbread there goes another egg.
>>
>> It's impossible to compare grocery prices across the country.
>>
> That's the truth!
>>
>> Jill
>

Bj's and top market usually *PAY* Popeye to take groceries out of
their store.

wrote:
> On Sunday, September 6, 2020 at 8:04:47 PM UTC-5, jmcquown wrote:
>>
>> I can't think of the last time I saw
>> any kind of round steak. My mother used to use it to make Swiss Steak.
>> She'd beat the crap out of it with a meat mallet first.
>>
>> Jill
>>
> I don't think I've seen bottom or top round since Slick Willy was
> president.
>

It's tough as hell, that's for sure. You could use it to resole
your work boots Probably still available in some areas.

jmcquown wrote:
> When Bruce's chickens die he probably holds a special ceremony and sings
> Kumbaya.

;-D

> The rest of us turn those formerly happy (but now dead)
> chickens into dinner.
>
> As to the discussion of prices, only an idiot would gladly pay more
> money for the same formerly happy but still dead chicken.

My first laugh this morning. Good one, Jill.

Sheldon Martin wrote:
>
> I don't like sirloin.

Best homemade burgers I've had were made with
fresh ground sirloin from Fresh Market.

Much better than regular ground beef, ground chuck
and even ground KC strip steak.

I was impressed.

" wrote:
>
> My brother is here and we, especially him, are eating eggs every single
> day. I made egg salad Friday and used 8 eggs and of course when I make
> cornbread there goes another egg.

Just nosey and curious. Is he visiting or has he moved in with
you?

In article >,
says...
>
> On Sunday, September 6, 2020 at 2:01:28 PM UTC-5, Bruce wrote:
> >
> > On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
> > > wrote:
> >
> > >The rock bottom price I've seen chicken breasts here is $1.99 per pound.
> >
> > Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
> > care. But cheap! So cheap! Yay!
> >
> I was replying to Sheldon's price claim to what I pay here. We were not
> discussing free-range or animal welfare. Once they're dead it doesn't
> matter how well they were treated before they went on the chopping block.

?????????

he way livestock is raised, housed, fed makes a significant difference
to the appearance, taste, texture and quality of the end product,
whether that's meat or eggs. Animal welfare standards can also have a
direct effect on the health of human consumers.

Janet UK

On 00:45 7 Sep 2020, Bryan Simmons said:

> On Sunday, September 6, 2020 at 8:07:50 AM UTC-5, Pamela wrote:
>> On 12:50 6 Sep 2020, Gary said:
>>
>> > Pamela wrote:
>> >>
>> >> On 22:13 5 Sep 2020, Sqwertz said:
>> >> >
>> >> > Once again, I picked up on one of the current topics here and ran
>> >> > with it. 10lb bag of chicken leg quarters ($3.90),
>> >>
>> >> Maybe it would be even better if you paid only $2 for a 10 lb bag of
>> >> chicken.
>> >>
>> >> Heck, you get first prize if you pulled it out of a dumpster and
>> >> paid nothing.
>> >>
>> >> Do you expect discarded chicken to be top quality? Make sure you
>> >> cook it thoroughly to kill the smell of decay.
>> >
>> > 10lb bag of chicken quarters on sale is very common in my area. Maybe
>> > once a month or a bit more. I often see it for $5.90 and also as low
>> > as $3.90. It's called a "loss leader" to bring people into their
>> > stores and hopefully buy more products.
>> >
>> > Not discarded or old and decaying. It's good meat at a good price.
>> > Everyone but a few here looks for a good price. Bitch, bitch, bitch.
>> >
>> > "My $3.99lb free range, organic chicken is so superior to your
>> > $0.39lb rotten abused chicken"
>> >
>> > That's just silly nonsense. It's all tasty chicken. Only difference
>> > is your bank account balance. Fools and their money soon part and all
>> > that.
>> >
>> > You people should cook and taste both before you act so superior.
>> >
>> > Note: if they are abused chickens, consider it a mercy killing. Even
>> > the happy chickens get slaughtered.
>>
>> Why does Squirt a big point of delaring what he paid for the chicken?
>> It seems to matter a lot to him.
>>
>> His is not prime chicken although it might (or might not) be adequate
>> chicken. Once upon a time chicken tasted like chicken but today it
>> tastes
>
>> of the fishmeal it's given. You are not going to get 10 lb of free
>> range corn fed organic chicken for $3.90.
>
> These are not fishmeal fed chickens. Those leg quarters are from old
> egg laying hens that no longer lay eggs at a rate that is practical for
> commercial egg production. They are somewhat tough and stringy, but
> there is nothing off about their flavor. They are not free range, but
> they are corn fed. Corn is very cheap in the USA. Cattle are corn fed
> here for far longer than needed for flavor because it's cheaper. The
> ideal is to graze/hay feed until 3-4 weeks before slaughter, then corn
> finish. The cheap Mexican steaks I buy are grazed until slaughter, or
> only a few days before slaughter, as that is norm in Mexico, where
> cattle can pasture feed year round. There is some sacrifice in flavor
> and tenderness, but they have a more healthful fatty acid profile, and
> they are also fed little or no antibiotics.
>
> --Bryan

It's nothing like as rosy as you claim. The following article explains
the descent of chicken into what it has become today.

Chicken has become so cheap, it's hardly necessary for Squirt to boast
about price -- unless he bought decaying discards at a silly price.

https://nypost.com/2015/04/26/why-no...n-tastes-like-
it-used-to/

On Mon, 07 Sep 2020 Gary wrote:
>Sheldon Martin wrote:
>>
>> I don't like sirloin.
>
>Best homemade burgers I've had were made with
>fresh ground sirloin from Fresh Market.
>
>Much better than regular ground beef, ground chuck
>and even ground KC strip steak.
>I was impressed.

You have no idea what cut(s) it was, if you didn't grind it yourself
it's pure mystery meat. And WTF is "regular" ground beef, I never
heard of that cut. Not many RFCers own a meat grinder, I'll guess
perhaps three, and you're not one. The only reason I don't like
bottom round is because of all its silver skin and gristle... it costs
less per pound than top round but its no bargain, after trimming at
least 20% goes out into the yard for the crows. I don't care for
chuck either, too much fat and costs too much, this week boneless
chuck roasts are on sale but $5.99lb is way too much:
https://www.topsmarkets.com/WeeklyAd...ly%20Specials/

On 20:01 6 Sep 2020, Bruce said:

> On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
> > wrote:
>
>>On Sunday, September 6, 2020 at 11:45:24 AM UTC-5, Sheldon wrote:
>>>
>>> On Sun, 06 Sep 2020 07:50:44 -0400, Gary > wrote:
>>>
>>> >10lb bag of chicken quarters on sale is very common in my area.
>>> >Maybe once a month or a bit more. I often see it for $5.90 and also
>>> >as low as $3.90. It's called a "loss leader" to bring people into
>>> >their stores and hopefully buy more products.
>>>
>>> Those are rip off prices, here whole oven roasters are under $1 per
>>> pound. The legs/drumsticks cost even less. Skinless boneless breasts
>>> are typically $1.39/lb.
>>>
>>The rock bottom price I've seen chicken breasts here is $1.99 per pound.
>
> Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
> care. But cheap! So cheap! Yay!

I believe Oscar Wilde commented about "knowing the price of everything and
the value of nothing".

Sheldon Martin wrote:
>
> You have no idea what cut(s) it was, if you didn't grind it yourself
> it's pure mystery meat.

You buy mystery cuts of meat from the grocery store.
Raise your own cattle, Mr.Smartypants. You have the
room to do that.


> And WTF is "regular" ground beef, I never
> heard of that cut.

I nominate this for "dumbest question of the year"

On Monday, September 7, 2020 at 12:03:45 AM UTC-5, Hank Rogers wrote:
>
> wrote:
> >
> > I don't think I've seen bottom or top round since Slick Willy was
> > president.
> >
>
> It's tough as hell, that's for sure. You could use it to resole
> your work boots Probably still available in some areas.
>
If you can get your hands on it and pound the hell out of it with a
meat mallet it makes wonderful country fried steak. Not only do you
get a tender piece of meat but you get to work on your biceps and build
them up!!

On Monday, September 7, 2020 at 7:07:12 AM UTC-5, Gary wrote:
>
> " wrote:
> >
> > My brother is here and we, especially him, are eating eggs every single
> > day. I made egg salad Friday and used 8 eggs and of course when I make
> > cornbread there goes another egg.
>
> Just nosey and curious. Is he visiting or has he moved in with
> you?
>
A bit of both.

" wrote:
>
> On Monday, September 7, 2020 at 12:03:45 AM UTC-5, Hank Rogers wrote:
> >
> > wrote:
> > >
> > > I don't think I've seen bottom or top round since Slick Willy was
> > > president.
> > >
> >
> > It's tough as hell, that's for sure. You could use it to resole
> > your work boots Probably still available in some areas.
> >
> If you can get your hands on it and pound the hell out of it with a
> meat mallet it makes wonderful country fried steak. Not only do you
> get a tender piece of meat but you get to work on your biceps and build
> them up!!

No offense but country fried steak is the one thing
the south blew. Use country fried chicken. Don't
screw up any steak that way.

On Monday, September 7, 2020 at 12:16:44 PM UTC-5, Gary wrote:
>
> " wrote:
> >
> > If you can get your hands on it and pound the hell out of it with a
> > meat mallet it makes wonderful country fried steak. Not only do you
> > get a tender piece of meat but you get to work on your biceps and build
> > them up!!
>
> No offense but country fried steak is the one thing
> the south blew. Use country fried chicken. Don't
> screw up any steak that way.
>
No they didn't blow anything. Two completely different animals and two
completely different dishes. By your comment, I can see you've never eaten
bottom round steak turned into country fried steak.

Bottom round steak is as about as a tough piece of meat you can buy. As
Hank said in a previous post it would be good to re-sole your shoes. Quite
tough and very chewy. BUT once it is pounded to smithereens to make it
tender it is a heavenly piece meat to make this dish and the resulting
gravy. It's got to be pounded to make it fork tender, heavily seasoned,
and then fried. Then simmered low and slow for about an hour in the
gravy you made.

Chicken fried steak, no it's not chicken, it's the same cut of meat, gets
the same vigorous pounding. Only difference is it is fried with the crisp
crust intact and removed from the skillet. THEN gravy is made to be served
over the crispy meat.

Either dish just begs for mashed potatoes to go alongside with a spoonful
of the gravy on top of those spuds.

On Monday, September 7, 2020 at 3:26:39 AM UTC-10, Pamela wrote:
> On 20:01 6 Sep 2020, Bruce said:
>
> > On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
> > > wrote:
> >
> >>On Sunday, September 6, 2020 at 11:45:24 AM UTC-5, Sheldon wrote:
> >>>
> >>> On Sun, 06 Sep 2020 07:50:44 -0400, Gary > wrote:
> >>>
> >>> >10lb bag of chicken quarters on sale is very common in my area.
> >>> >Maybe once a month or a bit more. I often see it for $5.90 and also
> >>> >as low as $3.90. It's called a "loss leader" to bring people into
> >>> >their stores and hopefully buy more products.
> >>>
> >>> Those are rip off prices, here whole oven roasters are under $1 per
> >>> pound. The legs/drumsticks cost even less. Skinless boneless breasts
> >>> are typically $1.39/lb.
> >>>
> >>The rock bottom price I've seen chicken breasts here is $1.99 per pound.
> >
> > Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
> > care. But cheap! So cheap! Yay!
>
> I believe Oscar Wilde commented about "knowing the price of everything and
> the value of nothing".

I love that guy. Also this guy. Not Sting, but Quentin Crisp.

https://www.youtube.com/watch?v=d27gTrPPAyk

On 9/7/2020 1:05 PM, wrote:
> On Monday, September 7, 2020 at 7:07:12 AM UTC-5, Gary wrote:
>>
>> " wrote:
>>>
>>> My brother is here and we, especially him, are eating eggs every single
>>> day. I made egg salad Friday and used 8 eggs and of course when I make
>>> cornbread there goes another egg.
>>
>> Just nosey and curious. Is he visiting or has he moved in with
>> you?
>>
> A bit of both.
>

I hope it works OK for you. After being alone for a while sometimes
others are an interruption of your life.

I have mixed feelings with my granddaughter here. She will probably be
here another 3 to 6 months. Great having here here but not forever.

Last month I spent a week with my longtime friend. It was wonderful.
We'll do it again but there will never be anything permanent. I'm just
happy that our lives have been intertwined for the past 45 years.

wrote:
> On Monday, September 7, 2020 at 12:16:44 PM UTC-5, Gary wrote:
>>
>> " wrote:
>>>
>>> If you can get your hands on it and pound the hell out of it with a
>>> meat mallet it makes wonderful country fried steak. Not only do you
>>> get a tender piece of meat but you get to work on your biceps and build
>>> them up!!
>>
>> No offense but country fried steak is the one thing
>> the south blew. Use country fried chicken. Don't
>> screw up any steak that way.
>>
> No they didn't blow anything. Two completely different animals and two
> completely different dishes. By your comment, I can see you've never eaten
> bottom round steak turned into country fried steak.
>
> Bottom round steak is as about as a tough piece of meat you can buy. As
> Hank said in a previous post it would be good to re-sole your shoes. Quite
> tough and very chewy. BUT once it is pounded to smithereens to make it
> tender it is a heavenly piece meat to make this dish and the resulting
> gravy. It's got to be pounded to make it fork tender, heavily seasoned,
> and then fried. Then simmered low and slow for about an hour in the
> gravy you made.
>
> Chicken fried steak, no it's not chicken, it's the same cut of meat, gets
> the same vigorous pounding. Only difference is it is fried with the crisp
> crust intact and removed from the skillet. THEN gravy is made to be served
> over the crispy meat.
>
> Either dish just begs for mashed potatoes to go alongside with a spoonful
> of the gravy on top of those spuds.
>

My mother always used a certain heavy plate she had. It had a thin
edge, but thick and heavy except right at the edge. You could hear
the loud whacks 3 houses away. Bang bang bang! You know exactly
what supper is going to be.

On Monday, September 7, 2020 at 1:54:27 PM UTC-5, Ed Pawlowski wrote:
>
> On 9/7/2020 1:05 PM, wrote:
>
> > On Monday, September 7, 2020 at 7:07:12 AM UTC-5, Gary wrote:
> >>
> >> " wrote:
> >>>
> >>> My brother is here and we, especially him, are eating eggs every single
> >>> day. I made egg salad Friday and used 8 eggs and of course when I make
> >>> cornbread there goes another egg.
> >>
> >> Just nosey and curious. Is he visiting or has he moved in with
> >> you?
> >>
> > A bit of both.
> >
>
> I hope it works OK for you. After being alone for a while sometimes
> others are an interruption of your life.
>
I go about my daily routine with little to no interruption.
>
> I have mixed feelings with my granddaughter here. She will probably be
> here another 3 to 6 months. Great having here here but not forever.
>
> Last month I spent a week with my longtime friend. It was wonderful.
> We'll do it again but there will never be anything permanent. I'm just
> happy that our lives have been intertwined for the past 45 years.
>
I was a little bit apprehensive at first but it's worked out great. Plus
he's gone almost every day for several hours. I must admit I'm doing LOTS
of cooking but he's easy to please and both of us don't mind leftovers at all.

On Mon, 7 Sep 2020 13:37:55 +0100, Janet > wrote:

>In article >,
says...
>>
>> On Sunday, September 6, 2020 at 2:01:28 PM UTC-5, Bruce wrote:
>> >
>> > On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
>> > > wrote:
>> >
>> > >The rock bottom price I've seen chicken breasts here is $1.99 per pound.
>> >
>> > Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
>> > care. But cheap! So cheap! Yay!
>> >
>> I was replying to Sheldon's price claim to what I pay here. We were not
>> discussing free-range or animal welfare. Once they're dead it doesn't
>> matter how well they were treated before they went on the chopping block.
>
> ?????????
>
>he way livestock is raised, housed, fed makes a significant difference
>to the appearance, taste, texture and quality of the end product,
>whether that's meat or eggs. Animal welfare standards can also have a
>direct effect on the health of human consumers.

Why does a non American understand this and a newsgroup full of
Americans doesn't?

On Mon, 07 Sep 2020 14:26:04 +0100, Pamela >
wrote:

>On 20:01 6 Sep 2020, Bruce said:
>
>> On Sun, 6 Sep 2020 10:50:04 -0700 (PDT), "
>> > wrote:
>>
>>>On Sunday, September 6, 2020 at 11:45:24 AM UTC-5, Sheldon wrote:
>>>>
>>>> On Sun, 06 Sep 2020 07:50:44 -0400, Gary > wrote:
>>>>
>>>> >10lb bag of chicken quarters on sale is very common in my area.
>>>> >Maybe once a month or a bit more. I often see it for $5.90 and also
>>>> >as low as $3.90. It's called a "loss leader" to bring people into
>>>> >their stores and hopefully buy more products.
>>>>
>>>> Those are rip off prices, here whole oven roasters are under $1 per
>>>> pound. The legs/drumsticks cost even less. Skinless boneless breasts
>>>> are typically $1.39/lb.
>>>>
>>>The rock bottom price I've seen chicken breasts here is $1.99 per pound.
>>
>> Price, RFC's favourite topic. Quality? Dunno. Animal welfare? Don't
>> care. But cheap! So cheap! Yay!
>
>I believe Oscar Wilde commented about "knowing the price of everything and
>the value of nothing".

Another non American gets it.

On 9/7/2020 3:48 PM, wrote:

> I was a little bit apprehensive at first but it's worked out great. Plus
> he's gone almost every day for several hours. I must admit I'm doing LOTS
> of cooking but he's easy to please and both of us don't mind leftovers at all.
>
Similar here. Myself, I'd often take shortcuts and made nothing fancy or
time consuming at all. With GD here, she likes to cook will help most
days and will do the cooking on other days. She stopped cooking pork
because it never came out well for her but with a little guidance, she
made excellent grilled pork chops.

When she helps, she may ask me how I want something done. Most times I
reply "however YOU want it done" Even something as simple as tomato
slices with herbs or whatever.

On Mon, 07 Sep 2020 12:45:23 -0400, Gary > wrote:

>Sheldon Martin wrote:
>>
>> You have no idea what cut(s) it was, if you didn't grind it yourself
>> it's pure mystery meat.
>
>You buy mystery cuts of meat from the grocery store.
>Raise your own cattle, Mr.Smartypants. You have the
>room to do that.

When I buy a ten pound top round roast I can easily see that it's top
round beef.
>
>> And WTF is "regular" ground beef, I never
>> heard of that cut.
>
>I nominate this for "dumbest question of the year"

That makes you the dumbest schmuck for mentioning "regular" beef. I'm
positive that the only ground meat you buy is Golden Arches 1/4
pounders... 50/50 rat/squirrel.

On Mon, 07 Sep 2020 16:30:09 -0400, Sheldon Martin >
wrote:

>On Mon, 07 Sep 2020 12:45:23 -0400, Gary > wrote:
>
>>Sheldon Martin wrote:
>>>
>>> You have no idea what cut(s) it was, if you didn't grind it yourself
>>> it's pure mystery meat.
>>
>>You buy mystery cuts of meat from the grocery store.
>>Raise your own cattle, Mr.Smartypants. You have the
>>room to do that.
>
>When I buy a ten pound top round roast I can easily see that it's top
>round beef.
>>
>>> And WTF is "regular" ground beef, I never
>>> heard of that cut.
>>
>>I nominate this for "dumbest question of the year"
>
>That makes you the dumbest schmuck for mentioning "regular" beef. I'm
>positive that the only ground meat you buy is Golden Arches 1/4
>pounders... 50/50 rat/squirrel.

And not even free range rat.