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Discussion in 'Food Preparation, Camp Cooking and Recipes' started by barney, Oct 22, 2017.
That's a lot eatin' for under $5!
That pork steaks?
When money was tight and beef wasn’t affordable for me those were my “go to” with heinze 57.
They called them chops. I call them pork steaks.
Look like pork steaks to me. I’d rather have pork steaks myself. Got more flavor IMO
Yes they do.
Looks great, Nock!
It also reminds me I need to gather eggs again tomorrow to add to the ones that have been holding my refrigerator hostage since I put 8 dozen on the neighbors porch last week and ran.
I think we took 10 dz to the Amish sell last weekend. Plus some chickens.
That’s why I got out of chickens after my last hen finally died. Got sick of begging people to take them.
I don’t eat eggs daily so it was really a waste for me. I only eat a dozen every couple of weeks so I plop down $6 a dozen for premium store bought ones and can’t tell the difference. I know $6 sounds high but it’s actually a bargain lol or it is to me by comparison. They’re large to extra large brown eggs with a dark orange yolk that tastes like fresh country eggs I swear.
6$ is expensive BUT if you like eggs and don’t have access to farm eggs, it’s worth it.
I read an article a while back discussing the overall nutrient loss of our big agricultural produce...there was talk of a quick tool that could test nutritional value and price more accordingly. AKA-cheaply produced food, that has very little nutritional value, may actually cost MORE per unit of nutrient than expensive but nutrient dense produce.
what did they go for?
Found (what I think) a prime bone-in 2.5lb ribeye on managers special last night. Dales, salt, garlic powder. Roast at 300 until it hit 120 then baste with butter, thyme, garlic. Seared hard for a crust.
That's a dandy looking hunk of ribeye.. the end result looks spectacular as well!