ChiefsPlanet
Page 22 of 31 « First 1218192021 22 23242526 Last »
Show 80 post(s) from this thread on one page

ChiefsPlanet (https://www.chiefsplanet.com/BB/index.php)
-   Nzoner's Game Room (https://www.chiefsplanet.com/BB/forumdisplay.php?f=1)
-   -   Poop Why do I keep buying ribeyes when ... (https://www.chiefsplanet.com/BB/showthread.php?t=276759)

Simply Red 06-08-2014 03:20 PM
Quote:
Originally Posted by Fire Me Boy! (Post 10672395)
NY strip in your neck of the woods, SR.
I know - I was playing around w/ them. I know ;)

Just Passin' By 06-08-2014 03:21 PM
Quote:
Originally Posted by GloryDayz (Post 10678435)
Well, that's what JPB said, but didn't take a pic....... Sooooooo!!!!!
Good thing I didn't tell you about the filet mignon sale. LMAO

Simply Red 06-08-2014 03:22 PM
Quote:
Originally Posted by GloryDayz (Post 10678408)
I didn't buy those, I had them cut those those 1.5-inch ribeyes (from the Delmonico side) for me... But yeah, they are a great steak actually, and the right price... Well, unless they're selling ribeye for $5.99 a pound!!
Well it looks like it's a pretty decent cut - I'm a little unsure where it is on the animal - but there is nothing wrong w/ it's appearance - Would plow.

GloryDayz 06-08-2014 03:29 PM
Quote:
Originally Posted by Simply Red (Post 10678479)
Well it looks like it's a pretty decent cut - I'm a little unsure where it is on the animal - but there is nothing wrong w/ it's appearance - Would plow.
Ribeyes come from between the 6th nd 12th ribs, chuckeyes come from between the 5th and 6th rib, so it's the next section over.

And as you move through the "rib" section, the Delmonico is right next to the chuck section (the lower number ribs), and has more marbling in it. The farther end is where you get the strip steaks from...

So the chuckeye is the kissing cousin to the Delmonico..

Anyong Bluth 06-08-2014 03:47 PM
1 Attachment(s)
Quote:
Originally Posted by GloryDayz (Post 10678468)
And when you saw it your mouth watered, sooooooooooo!
Reminds me of the jingle for a certain Steakhouse- short and worth a listen. Attached to this post.

Anyong Bluth 06-08-2014 03:50 PM
.
https://encrypted-tbn2.gstatic.com/i...LvsfA6xZ4JoSMm

GloryDayz 06-08-2014 04:00 PM
Quote:
Originally Posted by Anyong Bluth (Post 10678515)
Reminds me of the jingle for a certain Steakhouse- short and worth a listen. Attached to this post.
Rep, I LOL'd at the last part...

CoMoChief 06-08-2014 04:06 PM
Last week for the first time I pan seared a filet for a few mins, then broiled it. Best damn steak I've ever had.

If I have the choice from now on, I'm never grilling a good cut of steak again.

Fire Me Boy! 06-08-2014 04:06 PM
Quote:
Originally Posted by CoMoChief (Post 10678543)
Last week for the first time I pan seared a filet for a few mins, then broiled it. Best damn steak I've ever had.



If I have the choice from now on, I'm never grilling a good cut of steak again.

I regularly use cast iron for good steaks. Though I do my fair share of grilling, too.

cdcox 06-08-2014 04:08 PM
Quote:
Originally Posted by Fire Me Boy! (Post 10678544)
I regularly use cast iron for good steaks. Though I do my fair share of grilling, too.
Another vote for cast iron.

Fire Me Boy! 06-08-2014 04:11 PM
Quote:
Originally Posted by cdcox (Post 10678546)
Another vote for cast iron.

Tough to beat the flavor and crust you get in a good 12-inch cast iron skillet.

Simply Red 06-08-2014 04:14 PM
Quote:
Originally Posted by GloryDayz (Post 10678488)
Ribeyes come from between the 6th nd 12th ribs, chuckeyes come from between the 5th and 6th rib, so it's the next section over.

And as you move through the "rib" section, the Delmonico is right next to the chuck section (the lower number ribs), and has more marbling in it. The farther end is where you get the strip steaks from...

So the chuckeye is the kissing cousin to the Delmonico..
see and I'm fine with that - anyone should be - bet it's a tasty piece.

Simply Red 06-08-2014 04:17 PM
CocinaBasement has really re-arrived as a poster - I'm glad he's on-board full-time, seemingly - Keep it up Anyong - I enjoy reading your input. We should go hire some strippers and race cars sometime.

Simply Red 06-08-2014 04:22 PM
Quote:
Originally Posted by Fire Me Boy! (Post 10678548)
Tough to beat the flavor and crust you get in a good 12-inch cast iron skillet.
I imagine - It's going to be only a matter of time before I get one - I did finally upgrade all of my cookware - I threw down $350 toward the supplies (procured at Burlington Coat Factory of all places) ...but listen; I just needed stuff since the divorce - I had crap cookware. I'll get a cast-iron soon I'm sure - I'd like to do burgers and blacken fish on it, mostly - I've been eating pretty good regarding discipline - but it still requires cooking the healthy stuff - I've just been so busy at work lately - it's been eggs and bacon or a pot of beans - bunless burgers w/ broccoli boring stuff like that.

I bought a mammoth VERY nice cutting board though.

Fire Me Boy! 06-08-2014 04:26 PM
Quote:
Originally Posted by Simply Red (Post 10678558)
I imagine - It's going to be only a matter of time before I get one - I did finally upgrade all of my cookware - I threw down $350 toward the supplies (procured at Burlington Coat Factory of all places) ...but listen; I just needed stuff since the divorce - I had crap cookware. I'll get a cast-iron soon I'm sure - I'd like to do burgers and blacken fish on it, mostly - I've been eating pretty good regarding discipline - but it still requires cooking the healthy stuff - I've just been so busy at work lately - it's been eggs and bacon or a pot of beans - bunless burgers w/ broccoli boring stuff like that.

I bought a mammoth VERY nice cutting board though.

Ooh, I have a bit of a thing for cutting boards...


All times are GMT -6. The time now is 06:10 PM.
Page 22 of 31 « First 1218192021 22 23242526 Last »
Show 80 post(s) from this thread on one page

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.