Who’s confused 
?
Asking for a friend…
1 Like
Me!
4 Likes
I generally like the food coming out of our kitchen. I do find making pies challenging. They taste great. They just don’t look like cafeteria pies, all neat and tall.
2 Likes
The follow-up
1 Like
Looks great! BTW, ribeye cap is also one of my favorites. Christmas time the local grocer has whole bone-in rib eyes (aka rib roasts) on sale - used to be for $6.99/lb but last year was $7.99/lb (and I shudder to think what it will be this Christmas). I have them fat trim but otherwise leave them whole and then when I get them home decide where to split them into 3- and 4-bone roasts.
I’ll often pull the cap off before freezing the roasts and use the cap separately. It’s probably the most forgiving piece of beef I’ve ever found. I like it medium rare but if it goes to medium and even medium well (2nd shudder!) it’s still fantastic.
Yes, Vecchiouomo,
Off topic banter is both a fun and natural way to go–but where?
Discussions should be full of “blue sky thinking.” Trying out ideas.
Should not be topics for debate–certainly not personal attacks.
2 Likes
One of my favourite movies. Great soundtrack too. 
Now that’s funny 
2 Likes
Hi bbqboy,
It can have it’s moments.
A gyuto deba is really not a perfect replacement for my butcher knife–just try to keep it in line . . .
Greg,
When my Grandfather reluctantly took the family for an Italian chicken dinner, we were exploring. Some years later, he even had a similar dinner catered for his 50th wedding anniversary–but, at home we never had an Italian dish of any kind.
Fifty years (or more) later, the local pasty shack started, for the first time, selling a “Pizza” pasty.
That’s fusion.
Yes it’s a medium one I snagged second hand 6 years ago. I like it’s size because it’s fairly fuel efficient and large enough to feed my family of four. I kind of covet the Weber kamado that came out a couple years ago.
I agree that ribeye cap tastes amazing across a wide spectrum of doneness.
Costco rolls two strips of this cut together and ties into a cinnamon roll shape with butchers twine. When I bring these home I cut the twine and carefully dissect off the inner layer of fat and tendon that lines the inside of the ribeye cap. Does anyone else do this? I think it may not be a necessary step as it seems soft enough to chew through, but I always remove it.
Another favorite is Hanger steak, which isn’t sold at Costco but my local butcher has it. Flap meat, which is at Costco, might be an adjacent muscle with similar properties as Hanger and skirt steak, all of which have great meaty flavor and texture. Maybe these are all parts of the diaphragm? So yummy.
I do pull out these tendon strings (or whatever they are - look like narrow long pieces of silver skin). But I don’t buy Costco meat because I don’t like the mechanical needling - had some filet mignon at my in-laws last night and was reminded why. It gives sortof a mushy or slightly mealy texture. I’m not describing this perfectly, but there’s some problem (for me) with the texture.
Do they also needle the ribeye cap? If not, this might be an economical way for me to get it.
I keep hearing about Hanger steak (rave reviews) and would like to try it, but my local regular grocer hasn’t put any out, and I haven’t gone looking for it as yet.
Needling? Is that mechanical tenderizing? (A beef tenderloin? 
)
Yes. So far as I know, Costco only sells boneless steaks so that they can needle everything (even tenderloin).
1 Like
Wow. I can’t imagine tenderizing tenderloin.
I have a Costco membership but only use it to buy ground turkey for the 
. Sometimes I buy a brisket.
1 Like
I can’t justify a Costco membership as an old single guy.
When my mother was alive, the whole family would put in requests and use her membership.
I don’t remember buying much meat though.
More like giant jars of pickles and large paper towel purchases.
- They moved ours another 10 miles north.
The more inconvenient the less I go
1 Like
If I find another place that sells ground turkey I’d likely drop my Costco membership. I’m not much of a price watcher but noticed Costco turkey has increased significantly in the last few month…something like $5 or more for the same quantity.
Costco seems to have better products than Sam’s Club but Sam’s has the Scan n Go app. Why Costco hasn’t implemented one is baffling.
1 Like
Seems impossible?
4 Likes
Also, isn’t the Costco membership like $50? If you have an Aldi within a reasonable distance, they sell ground turkey (or at least, they do here). But our regular groceries (Krogers and the like) also sell ground turkey - so maybe there’s just more demand for it.
BTW, I’m pretty sure I’ve never bought ground turkey. What do you do with it - burgers, or make sausages, etc.?
1 Like
