What's for dinner?
Jan 26, 2021 | 6:20 am
#3587
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Sure, as some people have mentioned. There is also some branded beef in our markets, but more often they tend to be special order. The ranking method, while confusing even to most Americans, is at least based on somewhat independent standards (although you can see the beef lobby has had some influence in the naming - the top 3 levels all sound like the best quality). Brand buying is probably more common with poultry (Perdue, Jenni-O, etc.) or pork (Smithfield, Honey Baked). As a side note, I find it interesting that restaurants will mention on their menus that they source their meat from Niman Ranch, like it's some type of small boutique farm. While it used to be, it now consists of about 700 farms, and I believe is owned by Perdue. I'm not knocking the quality of the meat, just pointing out that there is brand power even in meat.
I had a very similar experience and also haven't bought them in about 20 years. But we also don't eat a lot of steaks around here - at home anyway - and more often tend toward flank steaks when making at home. So I haven't even considered Omaha in years.
I had a very similar experience and also haven't bought them in about 20 years. But we also don't eat a lot of steaks around here - at home anyway - and more often tend toward flank steaks when making at home. So I haven't even considered Omaha in years.
Jan 26, 2021 | 6:48 am
#3588
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Sure, as some people have mentioned. There is also some branded beef in our markets, but more often they tend to be special order. The ranking method, while confusing even to most Americans, is at least based on somewhat independent standards (although you can see the beef lobby has had some influence in the naming - the top 3 levels all sound like the best quality). Brand buying is probably more common with poultry (Perdue, Jenni-O, etc.) or pork (Smithfield, Honey Baked). As a side note, I find it interesting that restaurants will mention on their menus that they source their meat from Niman Ranch, like it's some type of small boutique farm. While it used to be, it now consists of about 700 farms, and I believe is owned by Perdue. I'm not knocking the quality of the meat, just pointing out that there is brand power even in meat.
I had a very similar experience and also haven't bought them in about 20 years. But we also don't eat a lot of steaks around here - at home anyway - and more often tend toward flank steaks when making at home. So I haven't even considered Omaha in years.
I had a very similar experience and also haven't bought them in about 20 years. But we also don't eat a lot of steaks around here - at home anyway - and more often tend toward flank steaks when making at home. So I haven't even considered Omaha in years.
Jan 26, 2021 | 7:18 am
#3589
Join Date: Dec 2006
Location: Enroute to ? & likely flying in ' A ':)
Programs: TPPS, UA, EK ...; Marriott BONVOY , HH, GP, GC..
Posts: 4,371
Satay bee hoon , je hu eng chye & lor bak .
Barely a spoonful of instant porridge with fishcake
Tiramisu from La Strada
Barely a spoonful of instant porridge with fishcake
Tiramisu from La Strada
Jan 26, 2021 | 10:24 am
#3590
FlyerTalk Evangelist
Join Date: Jan 2009
Location: London & Sonoma CA
Programs: UA Plat, MM *G for life, AY Plat, BA Silver
Posts: 10,535
Venison, redcurrant and port sausages with celeriac mash and peas tonight. Comfort food rules supreme!
Jan 26, 2021 | 1:55 pm
#3592
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Jan 26, 2021 | 3:31 pm
#3594
Join Date: Oct 2013
Location: ORD
Programs: UA Silver, Marriott Platinum/LT Platinum, Hilton Gold
Posts: 5,639
Yes it is. Same here as we are coming to the end of about 8 inches of snow. I put a chuck roast in the sous vide yesterday that will be out in about an hour...with cheesy mashed potatoes and probably green beans. Comfort food indeed.
Jan 26, 2021 | 3:34 pm
#3595
FlyerTalk Evangelist
Join Date: Jul 2010
Programs: AA, Mucci!
Posts: 16,582
Wonton soup and egg rolls.
Jan 26, 2021 | 3:48 pm
#3596
In Memoriam, FlyerTalk Evangelist
Join Date: Jul 2002
Location: Durham, NC (RDU/GSO/CLT)
Programs: AA EXP/MM, DL GM, UA Platinum, HH DIA, Hyatt Explorist, IHG Platinum, Marriott Titanium, Hertz PC
Posts: 33,856
Going to try a steakhouse in Raleigh I've long wanted to visit. Probably going to go for prime rib.
Jan 26, 2021 | 7:45 pm
#3597
A FlyerTalk Posting Legend
Join Date: Jun 2004
Location: Either at the shooting range or anywhere good beer can be found...
Posts: 52,783
Jan 26, 2021 | 10:58 pm
#3599
FlyerTalk Evangelist
Join Date: May 2008
Location: San Francisco
Programs: GM on VX, UA, AA, HA, AS, SY; Budget Fastbreak; GM with hotels; Waymo; Honda crv; iOS
Posts: 36,604
pizza with multigrain crust:
Shared Toppings - feta, leftover baked onions, and Lindsey canned green olives (pitted)
my half: mushroom
spouses half: prosciutto (with our childs permission)
KS meatballs in Raos marinara
KS meatballs
my own dessert is still tbd - its getting chilly so I might just go to bed early.
please let us know how this was and tell us everything :-)
Shared Toppings - feta, leftover baked onions, and Lindsey canned green olives (pitted)
my half: mushroom
spouses half: prosciutto (with our childs permission)
KS meatballs in Raos marinara
KS meatballs
my own dessert is still tbd - its getting chilly so I might just go to bed early.
please let us know how this was and tell us everything :-)
Jan 27, 2021 | 12:01 pm
#3600
FlyerTalk Evangelist
Join Date: Jan 2004
Location: About 45 miles NW of MCO
Programs: Acapulco - Gold, Panama - Red, Timothy Leary 8 Mile High Club
Posts: 31,257
Its too warm to need comfort food. The leftovers will have to wait another night. I plan to make a tuna salad and serve it over greens with cucumber, grape tomatoes and shaved carrots. Sadly, the Whole30 forces me to leave out the pickle relish and use only onion and celery for crunch. I will add pickle relish to Mrs BVs portion.