What are you cooking?

[jaylach]

I'm thawing & heating spaghetti sauce. Angel hair pasta. Not sure of anything else ATM, we're both indifferent right now. 1 track minds, lol.

I've been dreaming about falafel salad the last 2 nights. Just a shop or 2 away, next week.

While a different starch we seem to be in the same direction. I have meatballs and enough red sauce for a pretty major meatball sub. The sub will include black olives, red onion, bell peppers and a blend of shaved Parmesan/Romano/Asiago cheeses. As a side I'll have sour cream and onion chips/crackers with sour cream based French onion dip. I say "chips/crackers" as they are sort of between the two. They look like crackers but eat like chips.

 

[jaylach]

SCORE!!!!​

Just added a 5-pack of boneless rib eye steaks totaling 3.25 pounds which equates to each averaging just a touch short of 10.5 ounces each for $30.84 USD to my next grocery order. That comes to only a touch under $9.50 USD per pound. Hard to beat that price!

 

[gwand]

Does that price include shipping?

 

[jaylach]

Does that price include shipping?

Delivery is free for 2-3 hours. If I want it quicker it costs me $2.00 USD to get within an hour. I normally pay the quicker delivery as I don't want to keep paying attention to see when the driver leaves the store.

 

[jaylach]

Tonight is going to be pan fried Chicken Cordon Blue with shrooms cooked with the chicken. Side will be egg noodles in a butter sauce with green peas. The shrooms will probably end up in the noodles after sauteed.

 

[jaylach]

I think I have my local delivery done and ready to place. I can't believe how much money I'm saving by having it delivered. Here is a breakdown of the savings associated with my current order. Consider that this includes 10 boneless rib eye steaks averaging a bit under 10.5 ounces each. Going from $204.25 to $123.36 speaks for itself. The biggest saving is sale items but many of the on-line sale items are not available in the store.

 

[jaylach]

Well, I got my grocery order and the rib eyes were wrong. Instead of 2 5-packs I ended up with 3 3-packs. They must have been out of the 5-packs. Not going to complain though as I ended up with 7.35 pounds of steak where it would have been 6.5 pounds. That equates to 13.1 ounce per steak instead of the expected 10.4 ounce per steak on average so I can deal with it. Nice looking steaks too. Since I'll vacuum bag each steak and store in my chest freezer I just MAY get a couple more packs. I have until Tuesday to decide as the new deals come out Wednesday.

Here is a sample... First is an average single steak. The second is all 9 bagged for my chest freezer. Seems to me to be a LOT of rib eye for $61.66 USD.

Looks about average of what I got. Has decent marbling which is essential.

Here is all 9. Lot of nice steak for what I paid.

 

[jaylach]

And I just got another delivery with more steaks and other odds and ends I forgot. Adding the 10 0unce top sirloin already in my freezer I'm set for NFL game day through the end of the regular season plus two rounds of playoffs.

I'm glad that I looked or I would have missed getting the extra packages. I thought that it was a regular weekly deal which would have expired after next Tuesday but it was actually only good through Sunday, 8/31. I guess it was a Labor Day holiday thing and it seems that it is only available online.

 

[WhistlingBadger]

Well, I got my grocery order and the rib eyes were wrong. Instead of 2 5-packs I ended up with 3 3-packs. They must have been out of the 5-packs. Not going to complain though as I ended up with 7.35 pounds of steak where it would have been 6.5 pounds. That equates to 13.1 ounce per steak instead of the expected 10.4 ounce per steak on average so I can deal with it. Nice looking steaks too. Since I'll vacuum bag each steak and store in my chest freezer I just MAY get a couple more packs. I have until Tuesday to decide as the new deals come out Wednesday.

Here is a sample... First is an average single steak. The second is all 9 bagged for my chest freezer. Seems to me to be a LOT of rib eye for $61.66 USD.

Looks about average of what I got. Has decent marbling which is essential.
View attachment 371708

Here is all 9. Lot of nice steak for what I paid.
View attachment 371709

I'll be right over.

 

[jaylach]

I'll be right over.

LOL! Make the visit a week from Sunday when the NFL season starts for real. Tonight is just a bacon cheese burger with potato wedges.

 

[WhistlingBadger]

LOL! Make the visit a week from Sunday when the NFL season starts for real. Tonight is just a bacon cheese burger with potato wedges.

Not saying I'd turn down a bacon cheese burger.

 

[jaylach]

I finally got in some wine so may use some sirloin tips to do some Stroganoff tonight.

LOL! After, just yesterday bagging and freezing 18 rib eye steaks, one is already thawing. Just seemed that, with Monday being the U.S. Labor Day holiday a decent rib eye and baked tater fits.

 

[Fishmanic]

Bought a 2.25 lb hard shell lobster on sale. Hard shell gives more lobster meat than equivalent sized soft shell. I will have enough for about 4 good sized lobster rolls made with lobster, mayo, diced celery, and lemon juice. I will toast the Pepperidge Fame buns and then butter the roll.
Good Eating!

 

[jaylach]

Like I said I thawed one of my recently acquired rib eye steaks for later this holiday evening. After thawed I added red onion, garlic and red wine to marinate. Normally I would have added some soy sauce and basil to the marinade but found, to my chagrin, I was out of soy so just went with the wine, garlic and onion. After doing the marinade I redid the vacuum on the bag thinking that it would allow the meat to draw in more flavor... we shall see. When ready to grill the steak I'll scrape the flat surfaces of the steak to remove any marinade solids and grill.

To go with the steak will be a baked tater and a veggie of which I'm not sure. Would have been corn of the cob but, when I placed my order, they were out and I didn't think of frozen. It will probably either be frozen corn of broccoli.

The little left over marinade will get more onion plus shrooms to saute to go with the steak but mostly to bury the tater in butter, the saute, bacon and sour cream. LOL! Not exactly healthy but SOOooo GOOD!

 

[jaylach]

MAN!!!! If the rib eye I had this evening is a fair representative of the 18 steaks I bought they are awesome!!!! I actually had to rotate for sear marks and flip properly with a spatula. Normally I cheat and just use tongs to move but the steak was just too tender for that. Tried to use tongs and the thing just separated along a marble line.

BTW, the reason you should not use tongs or a fork to flip is that a steak is muscle which is just connected fibers. When you use tongs or a fork it stretches out the fibers causing a loss of juices. Using a flat 'flipper' is really the best way to go as it leaves the muscle fibers intact. LOL! Do what I say, not what I do... I've worked in restaurants where, if you used a fork or tongs to handle a steak, it could get you fired. Same thing with cutting to see how far it is cooked as to how done it is. You test how done the steak is by pressing on it. The firmer it is the more done. In a restaurant it is partially appearance but, more important, is that, again, not cutting preserves juices. Say you are cooking a steak for someone that wants medium. You cut it and it is on the rare side of medium rare. By the time it then reaches medium a quarter to half inch around the cut will end up much drier than the rest of the steak due to the loss of juices. It disrupts the consistency and integrity of the meat. To many it does not matter but I started cooking commercially in steak houses. For a really proper steak these things are important.