No it is not prime vs choice. I only buy choice whether at Costco or Ralph's. IMO the choice has enough marbling and I don't need the extra fat and shrinkage. I don't buy T-bone and I don't think it is available without a bone (T-boneless?). I think you have said that you usually have sirloin and that doesn't have a bone. It is probably only rib eye that comes either way and I am fine with boneless. Porterhouse also always has a bone.

A T-Bone steak is actually two different steaks attached to a bone; a New York strip steak on the long side and a tenderloin (filet mignon) on the small side. The difference between a T-Bone and a Porterhouse is the size, especially on the tenderloin side.

Exactly and I am not a fan of New York strip so that's why I don't get them although I do like a restaurant Porterhouse that is really thick and then sliced Tuscan style or at Peter Luger in Brooklyn. :cool:

I’ve bought steaks with and without bone since March, but now only want steak with bone. Yummers. I’m just torn by seeing the boneless steak at Costco, since I like cooking the steak with bone.

Panic pizza: cheese
panic pizza: cherry tomatoes, black olives, banana peppers, and red onion

Caesar salad (new best recipe)

desserts tbd

IMO, a bone-in steak is much more flavorful than boneless. I think you'll find that some people may prefer boneless for different reasons, but most will agree that the flavor is better on the bone. I find a bone-in slightly harder to cook evenly throughout, but it's a minor difference. And of course, when you pay by weight, you're paying for less meat when there's a bone. So it depends what you're using it for.

Very excited tonight. Home made lasagne made with GF pasta sheets. It's a real effort making lasagne so it's a rare treat as I can never buy it in a restaurant. Sainsburys do an acceptable fresh GF lasagne but the key is in the word - acceptable.

thank you for confirming! I agree that bone-in steak at $6.99 has less value than boneless at $6.99 but I’m also paying for the joy of bone. I’m sure Costco prime boneless is fantastic and I’m still mentally affected by the bone, which will also affect my perception of taste. I prefer to grill steaks that have only olive oil and salt, with maybe chimichurri; maybe I’ll try to make other dipping sauces.
I’m definitely not buying steak to cook with vegetables or to put in a pie.

So fun! Which sauce and cheese do you use? Happy supper and leftovers.

Crispy fried/baked chicken with Tangine-inspired almond, dried apricot, garbanzo, & potato stew.
couscous

dessert tbd

Tonight's fare:

Lemon-pepper rockfish (drizzled with olive oil and orange juice) over mesquite charcoal.
Asparagus grilled over charcoal (with basil, black pepper, garlic salt)
Corn tortillas
Orange slices
Baked potato
Oreos

I like BBQ rockfish, but I find I need to grill it in a fish basket as it tends to fall apart on the grill. How do you do it?

These were especially thick fillets so I decided to simply try on the grill. Any thinner and I would have used a fish basket too.

Arugula salad
Baguette
broccoli
grilled flank steak with grilled scallions

I'm expecting to hear this quote in a movie some day.

Last night: old-fashioned tuna casserole, straight from mom's recipe index card. Campbell's cream of celery soup and all. Nostalgic, and tasty, but not quite the gourmet experience I remembered from so many years ago. I know, I was a weird kid. I liked tuna casserole and not homemade pizza (loved restaurant pizza though) back then. On a side note, realized I have her original recipe card, so I assume she doesn't make it any more!

maybe she knows how to cook it without the card - ask her!! That’s so fun about having the index card.

I bet you can make a nice cream of celery soup on your own :-)

Spaghetti squash topped with ricotta cheese and homemade meat sauce (with hidden vegetables)

Grilled swordfish (thanks MSY & corky for guidance)
mashed potatoes (new best recipe)
snapper & mushroom gravy for the mashed potatoes (https://www.food.com/recipe/fish-fil...n-sauce-452564)
bok choy sauteed in olive oil with ground ginger & white vinegar
Lemon chunks

this was all extremely delicious and I’m extremely impressed with that snapper & mushroom gravy. [Removed profanity per FT rules].

Charcoal grilled pork chops (marinated in hoisin, soy sauce, grated ginger, and a bit of sugar)
Leftover blueberry muffins split, buttered, and toasted under the broiler (my favorite way to eat leftover muffins)
Mixed roasted vegetables.

Swordfish With Caramelized Eggplant and Capers (from NY Times Cooking)

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I loved tuna noodle casserole as a kid, but recent attempts haven't resonated with my kids nor with me.

Tonight was roast beef with creamed spinach. My better half and I split a nice Bordeaux, and I'm now dipping into the cognac. I am reminded of the Courvosiers consumed post meal with various FT'ers on UA mileage runs.

I'm glad I wasn't drinking anything when I read this! :D

That recipe has been tempting me since NYTs published it but Mr CE is not an eggplant fan. :(

We isolated for 10 days before my mom and aunt arrived to visit, and had to bid them a tearful farewell yesterday. It was beautiful outside so we walked down to our local pub, which we typically visit a couple times a week for a meal, and had dinner outside. We split tatchos (think nachos made with tater tots), I had a steakhouse wedge and Mr. CE had a burger. Plus, a slice of leftover birthday cake for dessert. (We had an early birthday celebration for my mom while she was here.)

So sweet about the visit :-). Hope you can repeat sooner than later!

perhaps the eggplant dish would be for you and a substitution can occur for Mr CE :-)

For dinner, I had cheese, crackers, salami and pepperoni, then after a nice nap, had dessert of three mini cupcakes and a brownie.

It's Taco Saturday here :)

Fried chicken thighs
leftover mashed potatoes
leftover pad thai
cheeseburgers in bunny buns - no steamed cheese!

Interesting. I love fresh pasta (and making fresh pasta, although not as often as I’d like). But I’ve always fallen on the dried side of the great big “dried v fresh” debate re lasagne, on the basis of it being baked and also that fresh pasta doesn’t do well for leftovers.

I might try with fresh to see what it’s like.

Did my chuck and brisket burgers on the BBQ. I also did some vege kebabs to serve with. I think I upped the fattiness in the burgers. They were good, but I feel as though I'm going to have a restless night's sleep. ;)


https://cimg2.ibsrv.net/gimg/www.fly...1e9543f3d.jpeg

Great meat combo....do you grind your own brisket/chuck mix? Why the pan...were you concerned about the meat falling apart .

I also pondered the pan :-)

Maybe because he wants a crust or because of the high fat content of the meat he wanted to avoid flare ups.

We had a lovely GF spaghetti dinner last evening. I make a great homemade sauce. GF pasta for me (Barilla tastes best to me) and regular pasta for my others. I wish we had gf fresh lasagna sheets. I do have dry Barilla ones in the pantry. Secret to my sauce is a bit of good red wine in there. mmm. Very satisfying.

While I appreciate the "crustiness" of a pan/griddle fried burger, flare ups on the BBQ are essential for flavor IMHO. I encourage them. :)

I doubt they had FRESH GF lasagne sheets. They only mentioned that Sainsbury had a fresh GF lasagne which (to me) means that it’s a GF lasagne sold in the prepared foods / deli section of the shop.

I would prop bet on this and how others interpret “fresh GF lasagne” at sainsbury’s...

Yes and no...some flare ups are good and some are too much and leave soot on the food--it is a fine line and hard to control with real fire as opposed to gas.

I did grind it myself. The pan is partly because you're right, I'm worried it will fall apart and partly because it will cook in its own fat with the pan. If that fat hits the flame the flareups will be crazy, it's about 30% fat.. I'd do it on the stove but even with an extraction fan the kitchen will still stink so better to do it outside on the BBQ.

I think we must like some soot on our burgers. :)

Grilled steak
freshly-made guacamole (standard and spicy)
tortilla chips

i never imagined that I would quit buying guacamole and just make it at home myself :-)

Went for Indian last night, with a chicken, pepper and coconut milk curry, dhall, okra and basmati rice. All delcious but disappointed with the only thing packeted, the pappadums, which were broken. All washed down with Chateau Ksara from the Beka'a Valley.

We don't do that in this house. The only time we might have different dinners is if we're each having different leftovers.

I understand this macro decision. How and when do you get to cook eggplant for yourself, assuming that restaurant dining and business travel remain limited?