|
|
#1 |
|
Crab mustard is good
Join Date: Jun 2007
Posts: 685
Credits: 682.7
|
THICK & JUCIE STEAKS
NOT.
I remember not to long a ago every Saturday night me and my wife and girls would cook steaks for dinner. It was a treat. We don't eat red meat to much anymore because it's bad for you!! BS we can't afford it. Me and my daughter are by are selves this week (my wife had some things she had to take care of) so I decided I was going to do steaks tonight. So I went to Publix and holy crap. 2 little "T" bones and I mean thin (3/8" thick) where $13.00.No problem, I bought them, seasoned them, cooked them. It only took about 1 minutes per side and they were well done. They tasted great, but what a disappointment. When cooked these babies where only about 1/4" thick (not like the good old days). About like sausage patties. Ol well, look like some deer are gonna die this year. ![]() What are they doing with all the beef ?? They can't sell it at those prices? ![]()
__________________
Capt. Rick Happy That The Bad Things In Life Are Only Temporary. Last edited by rarhomes; 06-09-2008 at 08:37 PM. |
|
|
|
|
|
#2 | |
|
Sit down Shut up And fish
Join Date: Nov 2006
Location: North Cape May
Posts: 513
Credits: 533.1
Boat: 2007 23' Open Contender
Home Port: Cape May
Occupation: chef
|
Quote:
As much as nobody wants to hear it....this all revolved around gas prices...and the cost of keeping these animals going... 10 years ago when I was cooking at 16....the price per pound for Filet of Beef "filet mignon" was only 15.95 per pound...now currentlt its holding at 19.95 and rising... The cost of the grain to feed these animals is skyrocketing because they are using all the corn for ethanol production therefore are in a "shortage" for feed for the livestock. From the sounds of it they gave you a small porterhouse not a t-bone...t-bones traditionally are the real stubby thick slabs and the porterhouse are the think "bigger" pieces...
__________________
![]() SUMMER FLOUNDER NEED OUR HELP!!! SUPPORT THE SSFFF SO WE MAY FISH IN THE FUTURE |
|
|
|
|
|
|
#3 | |
|
Crab mustard is good
Join Date: Sep 2007
Location: Chapel Hill / Atlantic Beach, NC
Posts: 894
Credits: 674.3
Boat: Contender 31 Open, Yamaha 225 4 strokes
Home Port: Atlantic Beach, NC
|
Quote:
![]()
__________________
Video of my boat - (Not my company, just my boat )http://www.vineyardvines.com/index.c.../content.press |
|
|
|
|
|
|
#4 | |
|
Sit down Shut up And fish
Join Date: Nov 2006
Location: North Cape May
Posts: 513
Credits: 533.1
Boat: 2007 23' Open Contender
Home Port: Cape May
Occupation: chef
|
Quote:
Many buyers at local supermarkets get the shaft because they see "porterhouse" or "tbone" and they are poorly cut portions of either.... If I ordered a porterhouse to come into the restaurant...and it looked like that...i would be on the phone or doing 130mph up RT55 to Phila to whoop on some ass because I wouldn't accept it, I would return it witha nice message/converstation, but that's in a restaurant setting not a super market where 80-90% of the buyers don't know what they are buying in the first place...
__________________
![]() SUMMER FLOUNDER NEED OUR HELP!!! SUPPORT THE SSFFF SO WE MAY FISH IN THE FUTURE Last edited by capemaychef; 06-15-2008 at 01:26 AM. |
|
|
|
|
|
|
#5 |
|
#1 Lurker
Join Date: Aug 2008
Location: Seaview, NY.
Posts: 3
Credits: 273.0
Boat: Just about any I feel safe on.
Home Port: Seaview, NY
Best Catch: 368 bluefin, small trout in a back eddy on a 3 weight
Occupation: Photographer, search and recovery diver
|
Capt Rick,
Why not go to your local butcher and get one BIG thick (3" or a bit more) shell (NY strip) or a T-bone and grill that good and rare. You can slice it up and serve everyone a great big meal like this. It should be in the $20-$25 ball park which is $5 or a bit more a head for a steak dinner. Not too bad! ![]()
__________________
Short rods aren't just for kids anymore!
|
|
|
|
![]() |
| Thread Tools | |
| Display Modes | |
|