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ATTN: Winco Shoppers
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Leonard Blaisdell
Dec 20, 2018, 1:57:54 PM12/20/18
to
Select bone in standing rib roast is $4.98 per pound. I thought the
sign said $5.97 but see I was mistaken when I got it home. I'm not
complaining. The purchase should complete everything I had to do for
everybody for Christmas other than cook the roast.
<https://www.dropbox.com/s/rnij5w61nh2jwax/Standing%20Rib.jpeg?dl=0>
leo
sign said $5.97 but see I was mistaken when I got it home. I'm not
complaining. The purchase should complete everything I had to do for
everybody for Christmas other than cook the roast.
<https://www.dropbox.com/s/rnij5w61nh2jwax/Standing%20Rib.jpeg?dl=0>
leo
U.S. Janet B.
Dec 20, 2018, 3:35:10 PM12/20/18
to
the case so it came home with me.
Cindy Hamilton
Dec 20, 2018, 3:43:08 PM12/20/18
to
what Costco has; if they have Prime, I'll probably get that.
Cindy Hamilton
jmcquown
Dec 20, 2018, 6:31:00 PM12/20/18
to
I saw "economy" standing rib roast in the Piggly Wiggly weekly ad (a
store I never shop) for $3.99/lb. That right there made me wonder, what
the heck is "economy" grade beef?
I think I'll stick with the $6.99 they have at Publix. It's probably
Choice but at least it sounds better than "economy".
Jill
Leonard Blaisdell
Dec 20, 2018, 7:18:23 PM12/20/18
to
In article <QCVSD.65479$zj1....@fx34.iad>, jmcquown
Select without even knowing it. I don't know what Economy is.
The grades go from fattest intramuscular to leanest intramuscular.
Prime->Choice->Select. Prime is fattest and Select is leanest. I'm sure
I'll hear about my choice of definition. Select standing rib is a fine
roast.
leo
<j_mc...@comcast.net> wrote:
> I think I'll stick with the $6.99 they have at Publix. It's probably
> Choice but at least it sounds better than "economy".
If it's not published on the package, ask them. You may be getting
> I think I'll stick with the $6.99 they have at Publix. It's probably
> Choice but at least it sounds better than "economy".
Select without even knowing it. I don't know what Economy is.
The grades go from fattest intramuscular to leanest intramuscular.
Prime->Choice->Select. Prime is fattest and Select is leanest. I'm sure
I'll hear about my choice of definition. Select standing rib is a fine
roast.
leo
penm...@aol.com
Dec 20, 2018, 7:32:55 PM12/20/18
to
On Thu, 20 Dec 2018 18:30:55 -0500, jmcquown <j_mc...@comcast.net>
wrote:
Choice beef is better than prime unless you want excessive fat.
Lower grades are from older animals so are tougher. The few times I
bought USDA Prime I've been extremely disappointed with very fatty
meat. I think USDA Choice is best. USDA prime beef is more tender
but hasn't much flavor. It's reallty a decision between tenderness,
flavor and price. I think USDA Choice has the best flavor, best
price, and I don't care about tendeness if Prime is fatty.
wrote:
Lower grades are from older animals so are tougher. The few times I
bought USDA Prime I've been extremely disappointed with very fatty
meat. I think USDA Choice is best. USDA prime beef is more tender
but hasn't much flavor. It's reallty a decision between tenderness,
flavor and price. I think USDA Choice has the best flavor, best
price, and I don't care about tendeness if Prime is fatty.
Jes Me
Dec 20, 2018, 8:36:02 PM12/20/18
to
>Select bone in standing rib roast is $4.98 per pound.
Ralph's in San Diego is $4.77, Von's is $4.44.
Got several here. 3 pound, 4 pound, and another..
Hank Rogers
Dec 20, 2018, 9:42:28 PM12/20/18
to
yoose just fine.
Leonard Blaisdell
Dec 20, 2018, 9:50:33 PM12/20/18
to
In article <npgo1eplc1l1ltaod...@4ax.com>, Jes Me
telling the people who shop at Winco what they are. I know that at
least three of us shop there, and it ain't a bad price.
I also post this particular message every year to this group. It's a
Christmas tradition.
leo
> >Select bone in standing rib roast is $4.98 per pound.
>
> Ralph's in San Diego is $4.77, Von's is $4.44.
>
> Got several here. 3 pound, 4 pound, and another..
I'm not saying that Winco prices are the best in the country. I'm
>
> Ralph's in San Diego is $4.77, Von's is $4.44.
>
> Got several here. 3 pound, 4 pound, and another..
telling the people who shop at Winco what they are. I know that at
least three of us shop there, and it ain't a bad price.
I also post this particular message every year to this group. It's a
Christmas tradition.
leo
jmcquown
Dec 20, 2018, 9:57:16 PM12/20/18
to
to roast beef. I'll buy based on what I see that looks good. I'm sure
no one is selling so-called "prime". But I'll go between Food Lion and
Publix when I go shopping for rib roast tomorrow. I will *not* be going
to Piggly Wiggly for whatever they term "economy" rib roast. Sorry, it
just sounds too much like extremely bad.
Jill
Cheri
Dec 21, 2018, 1:45:42 AM12/21/18
to
"Leonard Blaisdell" <leobla...@sbcglobal.net> wrote in message
news:201220181850262289%leobla...@sbcglobal.net...
And a good tradition it is too!
Cheri
news:201220181850262289%leobla...@sbcglobal.net...
Cheri
dsi1
Dec 21, 2018, 2:09:57 AM12/21/18
to
https://www.amazon.com/photos/shared/a9yCxpxqTxqnJezutPKoFQ.yxLBXBp-HJpy7TNjo-FPdR
penm...@aol.com
Dec 21, 2018, 2:04:49 PM12/21/18
to
On Thu, 20 Dec 2018 23:09:53 -0800 (PST), dsi1 <dsi...@yahoo.com>
wrote:
"Prime Rib" is a cut, means the first 7-8 ribs with the rib bones
attached, could be any grade, may not even be graded. USDA grading is
voluntary for a fee.. what's not voluntary is USDA Inspected for
wholesomeness.
USDA Prime is a grade of beef. There's no telling what's in your
photo without seeing the markings/label. What's in your photo is
exactly what I don't want, way too fatty and I don't like mooing
rare/raw... probably what yoose island cannibals eat.... that's likely
your pesky neighbor's obese wife.... should have got her 12 year old
daughter's breast of veal.
Braised Veal With Caviar Sauce
To serve 6 to 8.
3 tablespoons of butter.
1 cup of thinly sliced onions.
1 carrot, scraped and cut into 1/2 inch rounds.
4 sprigs of parsley.
2 stalks of celery with their leaves, cut into 2-inch lengths.
3 bay leaves.
3 whole cloves.
1 tablespoon of finely chopped lemon peel.
3 tablespoons of vegetable oil.
3 1/2 to 4-pounds of boneless veal.
1 cup of dry white wine (Sauvignon Blanc).
Salt
Freshly ground black pepper
2 teaspoons of potato starch dissolved in 2 tablespoons of cold water.
2 tablespoons (1 ounce) black caviar.
1/8 teaspoon of fresh lemon juice.
In a heavy 6-quart casserole, melt the butter over high heat.
Add the onions, carrot, parsley, celery, bay leaves, cloves and
lemon peel and cover the pan. Lower the heat and simmer for
about 15 minutes, until the vegetables are soft but not brown.
Set aside.
Preheat the oven to 325° F. In a heavy 10- to 12-inch skillet,
heat the 3 tablespoons of oil over high heat until a light haze
forms above it. Add the veal and brown for 8 to 10 minutes,
turning it every 2 or 3 minutes so that it browns evenly on all
sides. Then place it on top of the vegetables in the casserole
and pour in the wine. Bring to a boil over high heat, sprinkle the
meat liberally with salt and a few grindings of black pepper and
cover the casserole tightly. Braise in the center of the oven
for 1 1/ 4 hours, turning the veal over after 45 minutes.
When the veal is tender, transfer it to a heated platter, cut
away the strings and carve the meat into 1/ 4 inch-thick slices.
Arrange them, slightly overlapping, down the center of a large
platter and cover the platter loosely with foil to keep the meat
warm while you make the sauce.
Quickly strain the entire contents of the casserole through a fine
sieve into a bowl, pressing down hard on the vegetables with the
back of a large spoon before discarding them. Skim off any
surface fat and return the braised juices to the casserole.
Stir in the dissolved potato starch. Then bring the sauce to a boil
over high heat, stirring constantly until it is lightly thickened and
smooth. Reduce the heat to low and gently stir in the caviar and
lemon juice and taste for seasoning. Pour the sauce over the veal
and serve at once, or if you prefer, serve the sauce separately.
•••
wrote:
attached, could be any grade, may not even be graded. USDA grading is
voluntary for a fee.. what's not voluntary is USDA Inspected for
wholesomeness.
USDA Prime is a grade of beef. There's no telling what's in your
photo without seeing the markings/label. What's in your photo is
exactly what I don't want, way too fatty and I don't like mooing
rare/raw... probably what yoose island cannibals eat.... that's likely
your pesky neighbor's obese wife.... should have got her 12 year old
daughter's breast of veal.
Braised Veal With Caviar Sauce
To serve 6 to 8.
3 tablespoons of butter.
1 cup of thinly sliced onions.
1 carrot, scraped and cut into 1/2 inch rounds.
4 sprigs of parsley.
2 stalks of celery with their leaves, cut into 2-inch lengths.
3 bay leaves.
3 whole cloves.
1 tablespoon of finely chopped lemon peel.
3 tablespoons of vegetable oil.
3 1/2 to 4-pounds of boneless veal.
1 cup of dry white wine (Sauvignon Blanc).
Salt
Freshly ground black pepper
2 teaspoons of potato starch dissolved in 2 tablespoons of cold water.
2 tablespoons (1 ounce) black caviar.
1/8 teaspoon of fresh lemon juice.
In a heavy 6-quart casserole, melt the butter over high heat.
Add the onions, carrot, parsley, celery, bay leaves, cloves and
lemon peel and cover the pan. Lower the heat and simmer for
about 15 minutes, until the vegetables are soft but not brown.
Set aside.
Preheat the oven to 325° F. In a heavy 10- to 12-inch skillet,
heat the 3 tablespoons of oil over high heat until a light haze
forms above it. Add the veal and brown for 8 to 10 minutes,
turning it every 2 or 3 minutes so that it browns evenly on all
sides. Then place it on top of the vegetables in the casserole
and pour in the wine. Bring to a boil over high heat, sprinkle the
meat liberally with salt and a few grindings of black pepper and
cover the casserole tightly. Braise in the center of the oven
for 1 1/ 4 hours, turning the veal over after 45 minutes.
When the veal is tender, transfer it to a heated platter, cut
away the strings and carve the meat into 1/ 4 inch-thick slices.
Arrange them, slightly overlapping, down the center of a large
platter and cover the platter loosely with foil to keep the meat
warm while you make the sauce.
Quickly strain the entire contents of the casserole through a fine
sieve into a bowl, pressing down hard on the vegetables with the
back of a large spoon before discarding them. Skim off any
surface fat and return the braised juices to the casserole.
Stir in the dissolved potato starch. Then bring the sauce to a boil
over high heat, stirring constantly until it is lightly thickened and
smooth. Reduce the heat to low and gently stir in the caviar and
lemon juice and taste for seasoning. Pour the sauce over the veal
and serve at once, or if you prefer, serve the sauce separately.
•••
dsi1
Dec 21, 2018, 2:26:12 PM12/21/18
to
On Friday, December 21, 2018 at 9:04:49 AM UTC-10, Sheldon wrote:
> On Thu, 20 Dec 2018 23:09:53 -0800 (PST), dsi1 <dsi1com>
One could order prime rib at a restaurant and get a rib roast of some other grade. OTOH, my daughter's ex used to order the stuff in the picture for the restaurant he managed and I have no reason to believe that he would subscribe to such shady practices. Those guys know how to treat a piece of meat. Yoose guys just cook the living hell out stuff. By the time it's served, all the life has left the flesh. Yoose guys must be zombies.
> On Thu, 20 Dec 2018 23:09:53 -0800 (PST), dsi1 <dsi1com>
Cindy Hamilton
Dec 22, 2018, 6:12:51 AM12/22/18
to
to (like a lot of the old gummers around here), but the texture of the
beef in your photo looks like a perfect rare to medium-rare.
Cindy Hamilton
penm...@aol.com
Dec 22, 2018, 1:21:54 PM12/22/18
to
medium, that's all as rare as rare gets, it's practically raw... and
look at all that fat... crying out for liposuction... that's a poor
example of rib roast, all the fat is in huge external blobs, there's
no marbling whatsoever. I'd not eat that, I'd toss it out my side
window for the critters.
dsi1
Dec 22, 2018, 2:46:25 PM12/22/18
to
On Saturday, December 22, 2018 at 1:12:51 AM UTC-10, Cindy Hamilton wrote:
>
> "Yoose guys" being Sheldon. I'll admit I can't eat beef as rare as I used
> to (like a lot of the old gummers around here), but the texture of the
> beef in your photo looks like a perfect rare to medium-rare.
>
> Cindy Hamilton
His is a fascinating insight into the mind of cook circa 1960's. He's like a coelacanth - an honest to goodness living fossil. It's totally amazing!
>
> "Yoose guys" being Sheldon. I'll admit I can't eat beef as rare as I used
> to (like a lot of the old gummers around here), but the texture of the
> beef in your photo looks like a perfect rare to medium-rare.
>
> Cindy Hamilton
cshenk
Dec 22, 2018, 7:37:52 PM12/22/18
to
mostly Von's.
cshenk
Dec 22, 2018, 7:40:34 PM12/22/18
to
Hank Rogers
Dec 22, 2018, 10:46:19 PM12/22/18
to
He was spontaneously aborted, but lived after the janitor cleaned up the
mess ... in a bucket, in the tenement in Brooklyn.
Sqwertz
Dec 26, 2018, 9:50:31 PM12/26/18
to
On Thu, 20 Dec 2018 18:30:55 -0500, jmcquown wrote:
> I saw "economy" standing rib roast in the Piggly Wiggly weekly ad (a
> store I never shop) for $3.99/lb. That right there made me wonder, what
> the heck is "economy" grade beef?
>
> I think I'll stick with the $6.99 they have at Publix. It's probably
> Choice but at least it sounds better than "economy".
Economy usually means it would grade less than USDA select, so they
> I saw "economy" standing rib roast in the Piggly Wiggly weekly ad (a
> store I never shop) for $3.99/lb. That right there made me wonder, what
> the heck is "economy" grade beef?
>
> I think I'll stick with the $6.99 they have at Publix. It's probably
> Choice but at least it sounds better than "economy".
don't even bother paying to have it graded. They may also cut some
corners in the slaughtering process such as electrical stimulation
of the carcass to speed up rigor mortis and makes it more tender.
It's usually not very good.
-sw
U.S. Janet B.
Dec 27, 2018, 12:54:30 AM12/27/18
to
On Thu, 20 Dec 2018 10:57:48 -0800, Leonard Blaisdell
tender and juicy. I had an 8 pounder with a fat cap that had been
trimmed nicely.
Janet US
Dave Smith
Dec 27, 2018, 11:14:25 AM12/27/18
to
On 2018-12-27 12:54 a.m., U.S. Janet B. wrote:
>
> my standing rib roast from Winco was Choice grade and was very, very
> tender and juicy. I had an 8 pounder with a fat cap that had been
> trimmed nicely.
>
On Christmas we had a prime rib that I had bought at Costco. It had
>
> my standing rib roast from Winco was Choice grade and was very, very
> tender and juicy. I had an 8 pounder with a fat cap that had been
> trimmed nicely.
>
nice marbling inside but the fat on top had been trimmed off. Given the
price of prime rib, I can't complain about not being charged prime
prices for fat. Luckily, we also deal with a butcher. My wife had gone
to the butcher for sirloin to make her Christmas Eve meat pie. The
butcher gave her a bag of fat for free. The roast turned out great.
Leonard Blaisdell
Dec 28, 2018, 5:38:03 PM12/28/18
to
In article <50q82ed8n0kg7dgti...@4ax.com>, U.S. Janet B.
better. I did get some outstanding brown gravy from the overcook.
We will be near finishing the roast tonight. I had to make another
batch of Yorkshire for tonight's meal.
Then on to New Years. I cook squat. We have green onions in cream
cheese wrapped ham slices, lil smokies in a blanket, deviled eggs,
store bought pecan pie and a heart attack later in the evening.
leo
<J...@nospam.com> wrote:
> my standing rib roast from Winco was Choice grade and was very, very
> tender and juicy. I had an 8 pounder with a fat cap that had been
> trimmed nicely.
I overcooked mine by about ten degrees. It was fine. It could have been
> my standing rib roast from Winco was Choice grade and was very, very
> tender and juicy. I had an 8 pounder with a fat cap that had been
> trimmed nicely.
better. I did get some outstanding brown gravy from the overcook.
We will be near finishing the roast tonight. I had to make another
batch of Yorkshire for tonight's meal.
Then on to New Years. I cook squat. We have green onions in cream
cheese wrapped ham slices, lil smokies in a blanket, deviled eggs,
store bought pecan pie and a heart attack later in the evening.
leo
Wayne Boatwright
Dec 28, 2018, 6:08:45 PM12/28/18
to
On Fri 28 Dec 2018 03:37:57p, Leonard Blaisdell told us...
I don't really cook dinner for New Year's Eve. We always have
chilled deviled shrimp with a very spicy cocktail sauce and a very
tasty tartar sauce, Deviled eggs, several kinds of good cheese with
homemade melba toast and crackers, grilled hot Italian sausage sliced
in rounds along with sauteed onions in a hearty tomato sauce, celery
suffed with pimiento cheese, and finally a platter of crudite
(several kinds of peppers, thin slices of kohlrabi, several kinds of
olives, etc.). Mostly all strong/spicy flavors. I have homemade pie
pastry in the fridge and a quart of homekade mince filling to bake
individual tartlets topped with a bit of hard sauce when serving.
Contrary to our usual 6 or 8 people, there will likely be 10-12 here
for the evening.
David and I geerally don't drink, nor do most of our friends. For
those who do, it's BYOB.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
chilled deviled shrimp with a very spicy cocktail sauce and a very
tasty tartar sauce, Deviled eggs, several kinds of good cheese with
homemade melba toast and crackers, grilled hot Italian sausage sliced
in rounds along with sauteed onions in a hearty tomato sauce, celery
suffed with pimiento cheese, and finally a platter of crudite
(several kinds of peppers, thin slices of kohlrabi, several kinds of
olives, etc.). Mostly all strong/spicy flavors. I have homemade pie
pastry in the fridge and a quart of homekade mince filling to bake
individual tartlets topped with a bit of hard sauce when serving.
Contrary to our usual 6 or 8 people, there will likely be 10-12 here
for the evening.
David and I geerally don't drink, nor do most of our friends. For
those who do, it's BYOB.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
Ophelia
Dec 29, 2018, 4:47:08 AM12/29/18
to
"Leonard Blaisdell" wrote in message
news:281220181437574678%leobla...@sbcglobal.net...
You are going to make another batch of Yorkshire eh?
I have to tell you young fella me lad, there is only one Yorkshire and I am
part of it ;0
Glad you enjoyed :))
ps I will allow you to have the puddings though <g>
Leonard Blaisdell
Dec 31, 2018, 9:29:21 PM12/31/18
to
In article <g8ou4o...@mid.individual.net>, Ophelia
meant Yorkies. They're hard to catch, and they bite. There's not much
meat on them, but they hit the spot with leftover standing rib.
Sorry for the misunderstanding ;)
leo
<OphEl...@gmail.com> wrote:
> You are going to make another batch of Yorkshire eh?
>
> I have to tell you young fella me lad, there is only one Yorkshire and I am
> part of it ;0
>
> Glad you enjoyed :))
>
> ps I will allow you to have the puddings though <g>
We Americans are newer to English than you are. I wasn't specific. I
> You are going to make another batch of Yorkshire eh?
>
> I have to tell you young fella me lad, there is only one Yorkshire and I am
> part of it ;0
>
> Glad you enjoyed :))
>
> ps I will allow you to have the puddings though <g>
meant Yorkies. They're hard to catch, and they bite. There's not much
meat on them, but they hit the spot with leftover standing rib.
Sorry for the misunderstanding ;)
leo
Ophelia
Jan 1, 2019, 3:21:37 AM1/1/19
to
"Leonard Blaisdell" wrote in message
Hey, I am teasing :)
ps Careful now:) Look what we have now ...
https://www.tesco.com/groceries/en-GB/products/286633239?sc_cmp=ppc*GHS+-+Grocery+-+New*PX+%7C+Shopping+GSC+%7C+Top+Offers*Food+Cupboard+-+Top+Offers*PRODUCT_GROUP286633239*&ds_rl=1116019&ds_rl=1116322&ds_rl=1116019&gclid=Cj0KCQiAvKzhBRC1ARIsANEXdgwnXx4Lsb0KkzllBzAy-HFg30YyqejLTs8EybsB4CJS36g1aViV7ggaAorVEALw_wcB&gclsrc=aw.ds
<g>
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