Monkfish satay with egg fried rice.

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 haven't purchased them in probably almost 10 years, but I wasn't impressed when I did.

Satay bee hoon , “ je hu eng chye “ & “ lor bak “ .
Barely a spoonful of instant porridge with fishcake
Tiramisu from La Strada

Venison, redcurrant and port sausages with celeriac mash and peas tonight. Comfort food rules supreme!

Shepherds pie.

I had that for lunch!

I suspect I’ll be having the leftovers for lunch tomorrow. Great comfort food for a cold, dreary January day.

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.

Wonton soup and egg rolls.

Going to try a steakhouse in Raleigh I've long wanted to visit. Probably going to go for prime rib.

I'll have my leftovers for lunch on Thursday. It is great comfort food.

We made one for dinner last night and had the second half tonight. Very tasty.

pizza with multigrain crust:
Shared Toppings - feta, leftover baked onions, and Lindsey canned green olives (pitted)
my half: mushroom
spouse’s half: prosciutto (with our child’s permission)

KS meatballs in Rao’s marinara
KS meatballs

my own dessert is still tbd - it’s getting chilly so I might just go to bed early.

please let us know how this was and tell us everything :-)

It’s 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 BV’s portion.