never hurts to keep them coming!

This topic has 1 reply, 1 voice, and was last updated 12 years, 7 months ago by Ron Pratt.

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May 3, 2012 at 2:12 am #1399

Ron Pratt
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Long story, but tonight I was looking in the freezer for some aged strips for Saturday night’s Steak au Poivre but I found NONE! BUT I found 5 packages of aged rib eyes we call “prime rib roasts” which are 3″ thick which I cook as one chunk and then split in half to share. OTOH I also found other packages of frozen aged rib-eyes and sirloins. I guess we are more “wealthy” than I thought when I started yet another rib eye sub primal which will be done in a month!

The time friendly term of Keep on keeping on might be modified to Keep on aging :laugh:

Ron

May 8, 2012 at 1:38 am #6082

Ron Pratt
Member

LOL – though no one has asked me about my Steak au Poivre the other night substituting rib eyes for New York strips I have to tell you that it REALLY is a great way to kick up the taste even more. Both of us just loved it and I’ll be fixing that on a regular basis!
Ron
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