1 hour ago, philmurfin said:

"It would be cheaper to go bite a cow on the butt! "

Each to their own, whatever turns you on as they say!

What?? Ya never heard of rump roast?

3 hours ago, birdguy said:

But we don't eat that well every day.  Hungry Man dinners and chicken pot pies and hamburger helper and pork chops and chicken are our main meals.  The prime rib and the filet mignon are once a month occasions. 

I don't eat "high on the hog" either. Most of the time I eat Marie Callender's. Boston Market, Banquet, and so forth frozen dinners. Less than 10 minutes and dinner is served! I try to fix something special for Sunday dinner such as a small ribeye and baked potato.

I was rearranging the refrigerator the other day and found a boneless leg of lamb that I had forgotten that I'd thawed our for curried lamb. Sadly, I had to toss it out. It had probably turned as the gas had blown up the packaging like a balloon, and I wasn't about to risk it!

22 hours ago, n4gix said:

Thanks for the recipe, Noel.  Hopefully prices of beef will eventually go down a bit. I was at Whole Foods yesterday and noted that their lovely prime rib was $14.99/lb, !!!

Finding it a bit less expensive from Safeway here on the Maryland Eastern Shore, but it is imported grass fed from Australia and of barely moderate quality.  Too much of this Australian imported beef from Safeway.  I don't get it.  Check your local butcher shop.  Here I found whole brisket for $6.99/lb and the shop will trim it for that price.  Sam's Club and BJ's Club are both at or over $10.00/lb and trim it yourself when you get home! 

2 hours ago, fppilot said:

but it is imported grass fed from Australia and of barely moderate quality. 

The majority of American beef come from feedlot where steers and heifers are fed special formula for a few weeks before they are shipped to the packing houses.

Monfort in Greely Colorado have their own feedlots and packing house.  When I briefly worked for Fairbanks-Morse in Denver we would routinely go up to Greely to service their batching systems.  The mixture of corn and other grains is partially cooked and served hot to the animals.  A veterinarian goes through twice a day to monitor for sick cows and takes them to the 'cow hospital'.  When the cows have been fattened and are ready to butcher they are loaded onto cattle cars and moved 4 miles to the packing house.

Only steers (neutered bulls) and heifers (cows that have not borne calves) are butchered for meat.

When I was stationed in Japan the commissary had New Zealand range fed beef on sale for almost half the price of regular beef.  I tried it once but it was not worth it.

Noel

Is this enough crab? 🦀

On 8/5/2021 at 1:37 PM, birdguy said:

No! No! No!  Lobster has a coarse texture and is no match for for the delicate texture of snow crab. 

Although chopped lobster meat or shrimp (or both) is OK for fried rice. 

Noel

Real men eat Dungeness crab, over two pounds.😎

 

Darn near Hiflyer, darn near !

20 hours ago, HiFlyer said:

Is this enough crab? 

Wow, reminds me of the Baltimore Crabfests I enjoyed when visiting family in the area!

Due to circumstances not to be mentioned here it will be a while before Betty and I can enjoy our crab again.  So quit posting those pictures!

Noel

21 hours ago, HiFlyer said:

Is this enough crab? 🦀

Got pie?  Should I save my fork?😃

Forget about crab....

Would you like some of these?

 

 

Um, no thanks. They don't look the least bit appetizing.

1 hour ago, n4gix said:

Um, no thanks. They don't look the least bit appetizing.

For me, that would be at least partially a moot point.

There are so many foods out there that are maybe not visually appealing.... but that would actually tend to make something even more intriguing to me, since I've learned that, number one, looks can be deceiving, number two, life is short, and I want to experience as many things as I can before curtain close, and tangentially, I have a lifelong self-mandate to try at least one new thing every day.

This here is not even that much of a challenge, since I already know and love shrimp: It just remains to be seen if that extends to giant shrimp! 🍤

1 hour ago, HiFlyer said:

This here is not even that much of a challenge, since I already know and love shrimp: It just remains to be seen if that extends to giant shrimp!

I agree, would they have the texture and flavor of regular shrimp? I worry that they would be tough...

4 minutes ago, Penzoil3 said:

I agree, would they have the texture and flavor of regular shrimp? I worry that they would be tough...

Overcooking is always a danger with shellfish....

Might be safer to make a shrimp salad, or dump them chopped up in a rice or creole dish....?

Lobster substitute?

So many possibilities...

I've always wanted to try a super-sized lobster as well; with the same concerns (and possible solutions).

Just never (until recently) had a pot big enough!