In an urban area.Happy Birthday, BB! Hope someone spoils you today with a BJ and a steak. Men are so simple to shop for
I belong to a subscription service called Butcher Box. Every month they send me a HUGE box of hormone-free, free-range, humanely raised and harvested MEAT. NY Strips, porterhouse, wings, pot roast, heritage pork, and chicken breasts. They also have seafood. You choose your custom box. It's only $149, on par or cheaper than the supermarket. They stopped taking new subscriptions for a few months, because they were overwhelmed with orders at the start of the pandemic. I think they're open for business again. Great guys...In an urban area.
When I lived in the fast lane, great steak was close to hand, with the one rub being wait wut! $37 a pound?
As I’ve ruralized, it has gone from being an inconvenience to an occasion.
“Look at what Staters decided was merely Choice!” ~plans elaborate steak ceremony~
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I am mystified by the NY Strip. I see it marketed as de luxe. I have found some very nicely marbled specimens, but the flavor was down and general toughness way up from my reference ribeye. I scratch (usually my) head.I belong to a subscription service called Butcher Box. Every month they send me a HUGE box of hormone-free, free-range, humanely raised and harvested MEAT. NY Strips, porterhouse, wings, pot roast, heritage pork, and chicken breasts. They also have seafood. You choose your custom box. It's only $149, on par or cheaper than the supermarket. They stopped taking new subscriptions for a few months, because they were overwhelmed with orders at the start of the pandemic. I think they're open for business again. Great guys...
I hear that. These are the best home cooked steaks I've had, so tender. I think it helps that I cook them in bacon fat I think all their beef is Australian. It is better than the whole foods organic stuff...I am mystified by the NY Strip. I see it marketed as de luxe. I have found some very nicely marbled specimens, but the flavor was down and general toughness way up from my reference ribeye. I scratch (usually my) head.
I’ll buy ribeyes, bone-in rib steaks and T-bones. I’ve simply not felt the love from/for tri- tip or strip.
And I’ve had wagyu tri-tip. Very photogenic, but still this pervasive webwork of chewy stuff.
So ~shrug~
You always were a cheap ass mutherfuker!Happy Birthday!
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I was going to send you a present but I'm a hair short at the moment.
Damn covid year and all.
Bacon fat ftw!1I hear that. These are the best home cooked steaks I've had, so tender. I think it helps that I cook them in bacon fat I think all their beef is Australian. It is better than the whole foods organic stuff...
I’m trying to imagine a hair worth 5 figures ... without involving a reliquary.You always were a cheap ass mutherfuker!
OK, maybe I can get back in your good graces with some stuffed peppers?You always were a cheap ass mutherfuker!
It's like a magazine shoot. Look at those purple peppers! Outrageous. Is there anything that you don't do well?OK, maybe I can get back in your good graces with some stuffed peppers?
First frost tonight, all the peppers had to be pulled, lol.
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The wife can stuff some of these with meatloaf mix tomorrow, looks like I'll be up a while jamming the little ones full of sauerkraut.
New Yorks used to be great tender tasty steaks prior to around 1975. Within 8 yrs they were tasteless tough miserable things. I attribute it to new leaner cattle breeds and the more efficient faster agro biz meat production: different breeds and different feed.I am mystified by the NY Strip. I see it marketed as de luxe. I have found some very nicely marbled specimens, but the flavor was down and general toughness way up from my reference ribeye. I scratch (usually my) head.
I’ll buy ribeyes, bone-in rib steaks and T-bones. I’ve simply not felt the love from/for tri- tip or strip.
And I’ve had wagyu tri-tip. Very photogenic, but still this pervasive webwork of chewy stuff.
So ~shrug~
I've always likes a well cut and cooked sirloin as a go-to.New Yorks used to be great tender tasty steaks prior to around 1975. Within 8 yrs they were tasteless tough miserable things. I attribute it to new leaner cattle breeds and the more efficient faster agro biz meat production: different breeds and different feed.
Thanks for the tip hehehe I’ve been debating on the butchers box. You’ve pushed me over the cliff.I belong to a subscription service called Butcher Box. Every month they send me a HUGE box of hormone-free, free-range, humanely raised and harvested MEAT. NY Strips, porterhouse, wings, pot roast, heritage pork, and chicken breasts. They also have seafood. You choose your custom box. It's only $149, on par or cheaper than the supermarket. They stopped taking new subscriptions for a few months, because they were overwhelmed with orders at the start of the pandemic. I think they're open for business again. Great guys...