"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Reply
 
Thread Tools Display Modes
 
Old 10-28-2008, 02:56 PM   #11
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by miniman View Post
I get mine from a local farm - they raise the beef, the pigs are free range and bought in - not very far. Last time the beef was 1.80 a pound - we will see this time. Still a lot cheaper than buying the various bits. The pork is about 1.30 a pound.

As it is a hind I don't get flank or skirt (or if I do, its labelled stewing beef which I get diced).
That comes to $2.84 here. That isn't as high as I expected.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-28-2008, 03:02 PM   #12
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Loss leader, BT? Thanks, I didn't know what that sales technique was called.
And they are not screaming your name.... they are whispering mine
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-28-2008, 03:20 PM   #13
Executive Chef
 
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
I'd stock up on that too. Is it Choice or Select? Either way, it's way cheaper than the Tiffany's I shop at.
__________________
Jeekinz is offline   Reply With Quote
Old 10-28-2008, 04:03 PM   #14
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
The ribeyes were select, the strips weren't labeled and these..... I forgot to look, but they had decent marbling so I went for it. The strips did not look that good. Too skinny of a loin. The steaks would have been 10" long and only a couple in. wide.
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-28-2008, 08:26 PM   #15
Head Chef
 
Mama's Avatar
 
Join Date: Feb 2008
Location: Georgia
Posts: 1,810
What a great deal Pacanis! I wish the stores here would run a sale like that!
__________________
www.Mamas-Southern-Cooking.com
Mama is offline   Reply With Quote
Old 10-28-2008, 08:42 PM   #16
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
They'll be getting another visit from me tomorrow, Mama.
I may need to get that other freezer just to hold all this meat

This falls right into that Catch-22 I mentioned a while back though... You run into a good deal on something, you stock up like heck, then when you run out and want to stock up again you can't believe how much prices have increased
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-28-2008, 09:04 PM   #17
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
When's the cookout? I make a couple different killer potato salads, and great mushroom d'uxelle or mushroom-based steak topper.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-29-2008, 06:16 AM   #18
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Quote:
Originally Posted by AllenOK View Post
When's the cookout? I make a couple different killer potato salads, and great mushroom d'uxelle or mushroom-based steak topper.
Cookout/bonfire aside....
I played around a little with a steak sauce last week. Would you share your mushroom based steak topper? There's no sense having them all exactly the same way
__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Old 10-29-2008, 08:50 AM   #19
Executive Chef
 
AllenOK's Avatar
 
Join Date: Aug 2004
Location: USA, Oklahoma
Posts: 3,463
Well, I don't really have a "written" recipe, as it's all done to taste. But, try this:

for 4 steaks
quarter an onion, then julienne it.
slice about 4 oz of mushrooms
1 t minced garlic
1 t minced fresh rosemary
1 t minced fresh thyme
1 T clarified butter
2 T red wine
2 T beef stock
salt and pepper to taste

Heat a saute pan over high heat until it starts to smoke. Add the butter, swirl, then add the onions, mushrooms, garlic, thyme, and rosemary. Shake and toss for a few minutes, until the onions start to wilt. Deglaze with the wine and beef stock. Allow the liquids to reduce until there's hardly any left. Remove the pan from the heat and season to taste with salt and pepper. Serve over a grilled steak, or on the side.
__________________
Peace, Love, and Vegetable Rights!
Eat Meat and Save the Plants!
AllenOK is offline   Reply With Quote
Old 10-29-2008, 08:56 AM   #20
Chef Extraordinaire
 
pacanis's Avatar
 
Join Date: Feb 2007
Location: NW PA
Posts: 18,751
Thanks Allen!
I might need to tweak things a bit when it comes to those two words "fresh" , but I'm going to give this a try.
__________________

__________________
Give us this day our daily bacon.
pacanis is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:44 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.