Subj : Re: Canned hash
To   : Shawn Highfield
From : Dave Drum
Date : Fri Aug 16 2024 05:41:00

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Those aren't actual "expiration" dates on the canned goods. They're
 DD> "best by" dates. And they're arbitrary as well as very cautious.

 SH> So true.  They had cambells tomato soup (the carton ready to heat and
 SH> eat version) that was 2 years past the best by date.  4 cartons for
 SH> $0.99 of course I bought 4,  Nothing wrong with it at all, I enjoyed
 SH> every drop. ;)

 DD> in his little lab coat and white hard-hat came out of the cooler area
 DD> and deposited all of "Last Day of Sale" for that day in the markdown
 DD> bins. I always had a freezer full of steaks and roasts and chops
 DD> bought at 50% or more markdown.

 SH> Pretty much the only time I buy beef for Andrea and Conner is when it's
 SH> at least 50% or more off.

I'm amazed at the food-flation that has occurred recently. The fresh
ground chuck (85/15) I used to see on offer at Humphrey's for U$1.49/lb
is on "special" this week @ U$3.49/lb in  5# bag. 

 DD> And it always (well. nearly always) seemed to be the expensive cuts.
 DD> Folks would buy the less pricey stuff before it expired.

 SH> Understandable.  Good steaks in the stupermarket are like $24 each
 SH> now.

Same ad has 12 oz USDA Choice Sirloin Steak @ U$3.49 ea.

My usual steak purchase ever since I discovered its existence is a chuck-
eye steak. Ohhhhh yeahhhhhh.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: No-Nonsense Chuck Eye Steak
 Categories: Five, Beef
      Yield: 1 Serving
 
     16 oz Chuck eye steak
    1/2 ts Kosher salt
    1/2 ts Black pepper
      1 tb Olive oil
 
  Cover both sides of the steak, first with the salt,
  followed by the pepper, and finally the olive oil.
  
  Cook on an outdoor grill, or a hot cast iron pan, for
  5 minutes per side.
  
  Allow to rest for an additional 3 minutes on the plate.
  
  Enjoy.
  
  Asking for a Chuck Eye Steak is like acknowledging
  membership in a secret society. You are greeted with a
  knowing smile, a nod of the head, and then just maybe
  two will emerge from some quiet corner. There are only
  a couple in each animal, and although they have a taste
  and tenderness of the more popular rib eye, the cost is
  considerably less.
  
  Recipe by Bill Hilbrich
  
  UDD Note: I typically will use lemon-pepper mix instead
  of the salt & pepper listed in the ingredients. Works
  for me.
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... If God meant me to be thin, he wouldn't have invented potato chips.
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