Originally Posted by
bensyd
Family dinner last night at a Chinese restaurant we've been going to since 1995 when I was in year 8. We used to go there with my grandparents because it's on the North Shore and they lived over that way.
gorgeous food. Yum yum.
Originally Posted by
corky
paywall on the chicken . Sometimes I can access NYT recipes and sometimes not.
Screenshots emailed. My nyt cooking app doesn’t allow me to convert a recipe to pdf. Big blah.
Originally Posted by
corky
... I used to buy only bone in rib eyes but now I mix it up. I do think the quality of meat is better at Costco for the same grade and buy flank steak, boneless short ribs, skirt steak there. I would never buy lamb chops or baby back ribs anywhere eise.
I know it’s prime vs choice but the price and weight come to be so high that I just can’t justify the purchase. I feel that the bone makes a difference. I realize that I’m probably wrong, as usual. :-)
I really hope that others say if they prefer to buy their raw steak with or without bone... esp the t-bone where the bone has meat on both sides.