What's For Dinner Tonight?

tip top toker

tip top toker

Well-Known Member
cor, that's not a bad one, 3-4kg or so? we used to sell fillet at £38 retail, the likes of blumenthal would still be paying around £26 sounds like you got yourself a well priced butcher.
 
Don Gin and Ton

Don Gin and Ton

Well-Known Member
err couldnt tell you exat but between 3 and 4 yeah, aye its from bookers cash n carry type place. they do angus which is a bit more and the extra mature similarly a bit more but even then its maybe 40-45 depending on the size.

i stopped buying meat in supermarkets a while ago.
 
CrackerJax

CrackerJax

New Member
I can pick up a whole Filet for about 9 bucks/lb. I'm the same way... buy it whole...slice it..usually half at 1 inch thick... and then the other half at 1 1/2 " thick (for special occasions with guests).
 
akgrown

akgrown

Well-Known Member
CrackerJax said:
That's sounds delicious!!! Loving the quickie pizza too...... My fav cheese is manchego...but it has to be aged. A Stilton is a close second.



Once I decide to open up a tab.... I put the hammer down. I was pretty lit when the VERY attractive gal behind the bar asked what room i was in... "I'm not a guest here"....LoL... I was dressed to the nines...so I think she just assumed I was a guest. how I walked the four blocks back to my hotel... I'll never know. I don't remember that part.... just waking up in bed the next day.

I only do that on very rare occasions. I do know a few ppl definitely enjoyed my tab as well, but that's fine with me.... you can't drink alone.
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I love manchengo, my favorite cheeses are, Chevre, Feta, Roquefort, Muenster, Horseradish white chedder.
 
akgrown

akgrown

Well-Known Member
Don Gin and Ton said:
that sounds the mutts nuts ttt, pink but cooked is how beef should be imho
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cut the bone away season the whole thing then rub with olive oil. tie the bone back on and roast as long as you want. this way when done you can still get that great flavor from the bone with out the hassel of having to cut the bone off when done just snip the butchers twine.
 
tip top toker

tip top toker

Well-Known Member
akgrown said:
cut the bone away season the whole thing then rub with olive oil. tie the bone back on and roast as long as you want. this way when done you can still get that great flavor from the bone with out the hassel of having to cut the bone off when done just snip the butchers twine.
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we always had a very mixed but adament set of buyers. half would demand that it be taken off the bone and tied back on, the other half would claim what is the pint, just chine the thing and bobs your uncle.

the only time i see taking off the bone and tieing as beneficial is if you're cooking more than 3/4 ribs, if 2 or 1 then taking off the bone a matter of following the line. as i say though, both sides were adement that they had the best method.
 
mygirls

mygirls

Medical Marijuana (MOD)
MY WIFE. when she gets home from work im going to have her run around the house a few time to WARM DINNER UP FOR ME.....HAHAHAHAHAHAHAHA LOL
 
worm5376

worm5376

Well-Known Member
We were not feeling up to cooking tonight so we just made turkey sandwiches.

I'm about to make another one,, simple yet so good on lazy days...
 
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