Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 It's like my thought process was, I need to fill out this order, and I like Porterhouse steak when I eat with other people in restaurants, so I'll just order a Porterhouse to eat by myself at home. What was I thinking?????????????????????? Quote Link to post Share on other sites
Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 Steak and eggs! Steak fried rice! Quote Link to post Share on other sites
Sneakeater Posted December 19, 2020 Share Posted December 19, 2020 Steak/potato purée! Steak suspended in a ketchup-flavored jello mold! Quote Link to post Share on other sites
voyager Posted December 20, 2020 Share Posted December 20, 2020 When it comes, bone it out into two packages, strip and fillet/tail. Or even smaller. Ooops...ours come fresh since it’s overnight delivery. Are yours shipped frozen? Quote Link to post Share on other sites
Sneakeater Posted December 20, 2020 Share Posted December 20, 2020 I’ll see. Quote Link to post Share on other sites
Sneakeater Posted January 7 Share Posted January 7 On 12/20/2020 at 10:37 AM, voyager said: When it comes, bone it out into two packages, strip and fillet/tail. Or even smaller. Ooops...ours come fresh since it’s overnight delivery. Are yours shipped frozen? This is two-day delivery. While it isn't frozen solid, it comes pretty well iced. I couldn't butcher it. The good news, though, is that I looked at it and all I could think was, "I can finish this." I didn't even bother to make room for it in the freezer. We'll see in a few days (after I've worked up an appetite). 1 Quote Link to post Share on other sites
Evelyn Posted January 7 Share Posted January 7 Get a bone saw 💀. I have no problem breaking down partially frozen pork racks using mine. 1 Quote Link to post Share on other sites
Sneakeater Posted January 7 Share Posted January 7 Within a day and a half, I'd have only one arm. Guaranteed. Quote Link to post Share on other sites
voyager Posted January 8 Share Posted January 8 From my corner store Quote Link to post Share on other sites
Sneakeater Posted January 8 Share Posted January 8 Nice caps! Quote Link to post Share on other sites
Sneakeater Posted January 8 Share Posted January 8 (Funnily, on the Flannery's website, when they do their inconclusive-but-leaning-toward-boneless boneless v. bone-in discussion, they note as a sort of throwaway factor that bone-in has a cap. Ummmm, for some of us [but not Voyager's husband], that's enough by itself!) Quote Link to post Share on other sites
Sneakeater Posted January 9 Share Posted January 9 On 1/6/2021 at 9:59 PM, Evelyn said: Get a bone saw 💀. I have no problem breaking down partially frozen pork racks using mine. I was watching the butcher saw away at a lamb neck I bought today and I couldn't stop myself from telling her how jealous I was that was her job. Quote Link to post Share on other sites
mitchells Posted January 10 Share Posted January 10 Pan seared then roasted D’Artagnan Heritage double rib chop. I can’t say enough about these. Talk about a tasty cap. Plenty for two people. I admittedly cooked it a minute or two too long but still tender and juicy. Served with a king trumpet mushroom pan sauce and sautéed spinach. Quote Link to post Share on other sites
Sneakeater Posted January 10 Share Posted January 10 I think you and I have some Hive Mind going on. (I cooked my duck breast a minute or two too long, too.) Quote Link to post Share on other sites
joethefoodie Posted January 10 Share Posted January 10 On 1/8/2021 at 11:44 PM, Sneakeater said: I was watching the butcher saw away at a lamb neck I bought today and I couldn't stop myself from telling her how jealous I was that was her job. Well, you say that. But if you were to actually do it, you'd probably want to die after about 3 days. Quote Link to post Share on other sites
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