That’s a shame, tentacles are the best part!
Speaking of calamari, has anyone noticed that more and more places are switching to the big fat squids instead of the small ones that used to be ubiquitous? What’s the deal with that? I like 'em both, but I’m guessing market forces are at work.
@NotJrvedivici It seems that’s how it is at a lot of places, 20$ish prime rib special for a 20oz ish cut, whereas a 16oz strip is like 25+. How does that work? Ribeye is generally a few cents more expensive than strip at every market I’ve been to. I wonder if there is some sort of “prime rib” grade cheap processed ribeye that people must be using for this to be a thing. I have a hard time believing all these places are roasting whole ribeyes and slicing them to order while accurately meeting demand and keeping it cheaper than steaks. I’m calling shenanigans!