-=> Shawn Highfield wrote to Dave Drum <=-
DD> Those aren't actual "expiration" dates on the canned goods. They're
DD> "best by" dates. And they're arbitrary as well as very cautious.
SH> So true. They had cambells tomato soup (the carton ready to heat and
SH> eat version) that was 2 years past the best by date. 4 cartons for
SH> $0.99 of course I bought 4, Nothing wrong with it at all, I enjoyed
SH> every drop. ;)
DD> in his little lab coat and white hard-hat came out of the cooler area
DD> and deposited all of "Last Day of Sale" for that day in the markdown
DD> bins. I always had a freezer full of steaks and roasts and chops
DD> bought at 50% or more markdown.
SH> Pretty much the only time I buy beef for Andrea and Conner is when it's
SH> at least 50% or more off.
I'm amazed at the food-flation that has occurred recently. The fresh
ground chuck (85/15) I used to see on offer at Humphrey's for U$1.49/lb
is on "special" this week @ U$3.49/lb in 5# bag.
DD> And it always (well. nearly always) seemed to be the expensive cuts.
DD> Folks would buy the less pricey stuff before it expired.
SH> Understandable. Good steaks in the stupermarket are like $24 each
SH> now.
Same ad has 12 oz USDA Choice Sirloin Steak @ U$3.49 ea.
My usual steak purchase ever since I discovered its existence is a chuck-
eye steak. Ohhhhh yeahhhhhh.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: No-Nonsense Chuck Eye Steak
Categories: Five, Beef
Yield: 1 Serving
16 oz Chuck eye steak
1/2 ts Kosher salt
1/2 ts Black pepper
1 tb Olive oil
Cover both sides of the steak, first with the salt,
followed by the pepper, and finally the olive oil.
Cook on an outdoor grill, or a hot cast iron pan, for
5 minutes per side.
Allow to rest for an additional 3 minutes on the plate.
Enjoy.
Asking for a Chuck Eye Steak is like acknowledging
membership in a secret society. You are greeted with a
knowing smile, a nod of the head, and then just maybe
two will emerge from some quiet corner. There are only
a couple in each animal, and although they have a taste
and tenderness of the more popular rib eye, the cost is
considerably less.
Recipe by Bill Hilbrich
UDD Note: I typically will use lemon-pepper mix instead
of the salt & pepper listed in the ingredients. Works
for me.
From: http://www.food.com
Uncle Dirty Dave's Kitchen
MMMMM
... If God meant me to be thin, he wouldn't have invented potato chips.
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