Gravy's Cooking Thread

Siliconemelons

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• Today at 9:42 AM

• #20,801

Bone in Ribeye on sale 13.99!

Not bad, not good...not bad... kinda wanted to make a small "full 1 bone" or "slim 2 bone" roast... I go there.

Standing Rib Roast 16.99! - I ask the guy, "So I pay more for the privilege of buying more?" he kinda just was like "yeah..." .. "So can I just get a really thick bone in ribeye?"

/sigh

 

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Furry

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• Today at 10:16 AM

• #20,802

Siliconemelons said:

Bone in Ribeye on sale 13.99!

Not bad, not good...not bad... kinda wanted to make a small "full 1 bone" or "slim 2 bone" roast... I go there.

Standing Rib Roast 16.99! - I ask the guy, "So I pay more for the privilege of buying more?" he kinda just was like "yeah..." .. "So can I just get a really thick bone in ribeye?"

/sigh

Click to expand...

lol, I've posted proof here before that my kroger 100% lets me do this if I buy a whole 18 lbs ribeye bone in. If you ask them to cut things is where you get resistance. A lot of people aren't allowed to cut the steak.

 

Siliconemelons

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• Today at 10:19 AM

• #20,803

Yeah, Publix I usually never get any question- but they are generally slow. This was a farmers market thing and the butcher shop is always suuupperr busy and hectic so I did not really push the issue...and 13.99 it was not a /killer/ deal, I just got 2 normal steaks and enjoyed them.

I am sure if I pushed it they would have asked the guy behind them to cut me a "big ribeye"

Its just amusing the price going UP for the one that forces you to buy more

 

Aldarion

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• Today at 10:22 AM

• #20,804

Beef prices are based on pure, unadultered mental retardation.

At my local Safeway there are many days that ground beef (i.e. the scraps left over after butchering) is not the cheapest cut of beef available. Possibly even most of the time.

Absolutely retarded.

 

BrutulTM

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• Today at 10:22 AM

• #20,805

Yeah, not only are you buying more with the roast, but it also requires less effort from them. Makes no sense.

 

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Furry

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• Today at 10:24 AM

• #20,806

Aldarion said:

Beef prices are based on pure, unadultered mental retardation.

At my local Safeway there are many days that ground beef (i.e. the scraps left over after butchering) is not the cheapest cut of beef available. Possibly even most of the time.

Absolutely retarded.

Click to expand...

Well its based on what customers want, and the people are retarded and can't do math. Whenever I see a bulk item where it costs MORE/quantity than a single item I just scratch my head and wonder who's buying that shit, then I look down the aisle at the other customers and immediate understand.

 

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BrutulTM

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• Today at 10:25 AM

• #20,807

Aldarion said:

At my local Safeway there are many days that ground beef is not the cheapest cut of beef available. Possibly even most of the time.

Click to expand...

Lots of people don't want to cook anything that's not ground beef. We sell halves and quarters of beef and there's often a customer that wants everything ground. Once we had a butcher shop get in an argument with a customer because he didn't want to grind the rib eyes and another time we traded a customer ground beef for steak pound for pound.

 

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Siliconemelons

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• Today at 10:54 AM

• #20,808

When I was growing up, my mom would always take "steak" to get ground at Publix... I never really knew why... she would pick what she wanted and put it up on the butcher counter, come back later it would be ground and packed.

No idea why... perhaps I should ask her.

I doubt it was to pay more, we were poor... I assumed it was whatever the cut was, was cheaper than the pre-ground per lb...so it was cheaper way to get ground beef.

 

M Power

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• Today at 2:20 PM

• #20,809

I made my first quiche the other day and I'm looking for more ingredients to vary it up a bit. So far I've just done cheddar, bacon, and green onion. Please no stupid suggestions like broccoli.

 

ToeMissile

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• Today at 2:28 PM

• #20,810

M Power said:

I made my first quiche the other day and I'm looking for more ingredients to vary it up a bit. So far I've just done cheddar, bacon, and green onion. Please no stupid suggestions like broccoli.

Click to expand...

I like to add different vege. Will chop leafy greens like spinach etc pretty often. Or if I have leftovers like squash, onion, peppers, mushrooms I’ll give those a fairly fine chop and mix it in. Jalapeño. Just about any protein.

Try other cheese as well, so many great options

 

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Fogel

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• Today at 2:40 PM

• #20,811

M Power said:

I made my first quiche the other day and I'm looking for more ingredients to vary it up a bit. So far I've just done cheddar, bacon, and green onion. Please no stupid suggestions like broccoli.

Click to expand...

Bacon, swiss, portabella, and eggs were made for each other

 

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Deathwing

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• Today at 3:03 PM

• #20,812

Broccolini.

 

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BrutulTM

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• Today at 5:19 PM

• #20,813

You can put anything in quiche but mushrooms are the obvious one after cheese and bacon. I like asparagus but that might be too much like broccoli for you.

 

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Furry

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• Today at 5:29 PM

• #20,814

I usually make quiche without a crust. Some complimenting flavors I’ve done is spinach with goat cheese and chicken. Or maybe arugula with dates and a bit of honey. Sausage, onions and hashbowns go well together, but pre cook the hash browns.

Usually when I make it I’m starting with some leftovers I want to use up. Pretty much everything can go good with eggs, and I’m not picky. I won’t blink at putting things like salsa in an egg bake.

 

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Dr.Retarded

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• Today at 6:07 PM

• #20,815

Furry said:

I usually make quiche without a crust. Some complimenting flavors I’ve done is spinach with goat cheese and chicken. Or maybe arugula with dates and a bit of honey. Sausage, onions and hashbowns go well together, but pre cook the hash browns.

Usually when I make it I’m starting with some leftovers I want to use up. Pretty much everything can go good with eggs, and I’m not picky. I won’t blink at putting things like salsa in an egg bake.

Click to expand...

That's pretty much what we do. I'm usually using up whatever we have floating around. Rather make a frittata then a quiche anyway.