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On Thu, 25 Oct 2018 17:10:17 -0000 (UTC), Bill wrote:
wrote: On Thu, 25 Oct 2018 10:13:35 -0400, John H. wrote: On Wed, 24 Oct 2018 13:34:02 -0700 (PDT), Tim wrote: 3:10 PMTrue North On Wed, 24 Oct 2018 13:42:27 -0400, John H. - show quoted text - === "In similar fashion, don't try to buy Canadian bacon in Canada. They won't know what you're talking about, at least in the places I've tried." Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon? ....... I do t really know what it is or why its called Canadian. I think its made up. I think its more like a thinly sliced ham of some sort thats been cut in a circle. No idea what the thrill is. It fits an English Muffin perfectly, and is therefore very suitable for 'Eggs Benedict'. ... or an Egg McMuffin ;-) That is why I say it was invented for a sandwich I have never been able to fry the stuff so it is not turned in to leather. It's not supposed to be fried, only heated. |
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On Thu, 25 Oct 2018 17:10:17 -0000 (UTC), Bill
wrote: wrote: On Thu, 25 Oct 2018 10:13:35 -0400, John H. wrote: On Wed, 24 Oct 2018 13:34:02 -0700 (PDT), Tim wrote: 3:10 PMTrue North On Wed, 24 Oct 2018 13:42:27 -0400, John H. - show quoted text - === "In similar fashion, don't try to buy Canadian bacon in Canada. They won't know what you're talking about, at least in the places I've tried." Is that 'Back Bacon' y'all refer to when talking about Canadian Bacon? ....... I do t really know what it is or why it’s called “Canadian.” I think it’s made up. I think it’s more like a thinly sliced ham of some sort that’s been cut in a circle. No idea what the thrill is. It fits an English Muffin perfectly, and is therefore very suitable for 'Eggs Benedict'. ... or an Egg McMuffin ;-) That is why I say it was invented for a sandwich I have never been able to fry the stuff so it is not turned in to leather. You are probably cooking it too long. That is already "Cured" so you are just warming it up. |
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On Thu, 25 Oct 2018 17:10:18 -0000 (UTC), Bill
wrote: True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. A 12 oz steak and a then worry about the beer being lite? "I'll have 2 Big Macs, a large order of fries, apple pie and a diet Coke." (a more common order that you would think) |
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On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze
wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. |
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On Thu, 25 Oct 2018 13:42:36 -0400, John H.
wrote: On Thu, 25 Oct 2018 09:20:21 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. What is '1w oz' light beer? Just looking at my keyboard, I bet 12 |
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True North Wrote in message:
Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text -"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home."Good Lord!These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.If I'm hungry I might move up to the 12 oz steak. You should lay off the starch, little buddy. -- x ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
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Wrote in message:
On Thu, 25 Oct 2018 13:42:36 -0400, John H. wrote:On Thu, 25 Oct 2018 09:20:21 -0700 (PDT), True North On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text -"Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home."Good Lord!These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer.If I'm hungry I might move up to the 12 oz steak.What is '1w oz' light beer?Just looking at my keyboard, I bet 12 I wonder if Donnie has stumps for fingers? -- x ----Android NewsGroup Reader---- http://usenet.sinaapp.com/ |
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Bill
- show quoted text - "A 12 oz steak and a then worry about the beer being lite?" Huh? I drink light beer because I like the taste. My favourite is Keith's Draught beer but it's not always available. |
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On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote:
Bill - show quoted text - "A 12 oz steak and a then worry about the beer being lite?" Huh? I drink light beer because I like the taste. My favourite is Keith's Draught beer but it's not always available. , |
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On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze
wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. |
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On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North
wrote: Bill - show quoted text - "A 12 oz steak and a then worry about the beer being lite?" Huh? I drink light beer because I like the taste. My favourite is Keith's Draught beer but it's not always available. When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix. |
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On Thu, 25 Oct 2018 15:19:34 -0400, wrote:
On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. |
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True North wrote:
Bill - show quoted text - "A 12 oz steak and a then worry about the beer being lite?" Huh? I drink light beer because I like the taste. My favourite is Keith's Draught beer but it's not always available. Me, I rarely drink, and either a Guinness or dark beer. |
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On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North* wrote:* - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of* "Blue Light" but just because that was the name of my company. The* beer itself was very forgettable. The guy at US customs even gave me a* puzzled look when I came back through.* Now they sell that "Blue", both kinds at Publix."* Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. |
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On 10/25/2018 4:03 PM, True North wrote:
On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Coors is owned by Miller Beer, based in Chicago. I can remember back when getting smuggled Coors beer on the east coast was a really big deal because it originally wasn't shipped east of the Mississippi. It wasn't pasteurized, so had to be kept cold all the time to prevent further fermentation although that was probably not the real reason since the ability to ship while keeping it cold was available. Some claim it was more of a brilliant marketing scheme to make Coors seem magical in some way. This was all before "Light" beer became popular. Today, Coors "Banquet" is the original but Coors Light is probably more popular everywhere. Back when it was brewed only in Colorado and had limited distributorship the locals called it "Coors Kool-Aide". It was nothing special there. |
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Mr. Luddite wrote:
On 10/25/2018 4:03 PM, True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Coors is owned by Miller Beer, based in Chicago. I can remember back when getting smuggled Coors beer on the east coast was a really big deal because it originally wasn't shipped east of the Mississippi. It wasn't pasteurized, so had to be kept cold all the time to prevent further fermentation although that was probably not the real reason since the ability to ship while keeping it cold was available. Some claim it was more of a brilliant marketing scheme to make Coors seem magical in some way. This was all before "Light" beer became popular. Today, Coors "Banquet" is the original but Coors Light is probably more popular everywhere. Back when it was brewed only in Colorado and had limited distributorship the locals called it "Coors Kool-Aide". It was nothing special there. I never cared for it, even when I lived in Denver. What surprised me was the amount of pubs in Ireland with it in tap. |
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Mr. Luddite
- show quoted text - Coors is owned by Miller Beer, based in Chicago. I can remember back when getting smuggled Coors beer on the east coast was a really big deal because it originally wasn't shipped east of the Mississippi. It wasn't pasteurized, so had to be kept cold all the time to prevent further fermentation although that was probably not the real reason since the ability to ship while keeping it cold was available. Some claim it was more of a brilliant marketing scheme to make Coors seem magical in some way. ............. In the 70s, Coke’s was more of a cult beer. I thought it tasted like what it was...beer. But yes there were truckers buying it, bringing it home and selling it for 2 bucks a can. Yes some people thought it was “magical” for some strange reason... |
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On 10/25/18 6:56 PM, Tim wrote:
Mr. Luddite - show quoted text - Coors is owned by Miller Beer, based in Chicago. I can remember back when getting smuggled Coors beer on the east coast was a really big deal because it originally wasn't shipped east of the Mississippi. It wasn't pasteurized, so had to be kept cold all the time to prevent further fermentation although that was probably not the real reason since the ability to ship while keeping it cold was available. Some claim it was more of a brilliant marketing scheme to make Coors seem magical in some way. ............ In the 70s, Coke’s was more of a cult beer. I thought it tasted like what it was...beer. But yes there were truckers buying it, bringing it home and selling it for 2 bucks a can. Yes some people thought it was “magical” for some strange reason... Coors was a big selling beer in Kansas back in the day. There was a dance/beer bar venue called The Stables that won for several years in a row a plaque from Coors claiming it sold more of that brand of beer than any bar. I'm not much of a beer fan, but I always thought it tasted kind of ****y, like Budweiser. Kansas had lots of beer bars in those days but the only place you could buy a mixed drink was a private club. I had a girlfriend from Topeka for a while and became a life member of such a club in her area for...a dollar. :) |
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Bill wrote:
True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. A 12 oz steak and a then worry about the beer being lite? 1w oz, whatever that is. |
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Keyser Soze wrote:
On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. A Tomahawk is a bone-in ribeye that is largely bone by weight. |
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On Thu, 25 Oct 2018 15:23:33 -0400, John H.
wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. |
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On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North
wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North* wrote:* - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of* "Blue Light" but just because that was the name of my company. The* beer itself was very forgettable. The guy at US customs even gave me a* puzzled look when I came back through.* Now they sell that "Blue", both kinds at Publix."* Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. |
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On Thu, 25 Oct 2018 17:49:18 -0400, "Mr. Luddite"
wrote: On 10/25/2018 4:03 PM, True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Coors is owned by Miller Beer, based in Chicago. I can remember back when getting smuggled Coors beer on the east coast was a really big deal because it originally wasn't shipped east of the Mississippi. It wasn't pasteurized, so had to be kept cold all the time to prevent further fermentation although that was probably not the real reason since the ability to ship while keeping it cold was available. Some claim it was more of a brilliant marketing scheme to make Coors seem magical in some way. This was all before "Light" beer became popular. Today, Coors "Banquet" is the original but Coors Light is probably more popular everywhere. Back when it was brewed only in Colorado and had limited distributorship the locals called it "Coors Kool-Aide". It was nothing special there. Colorado Kool-Aid I agree I always heard about Coors (we all saw Smokey and the Bandit) but it was just another American beer once I finally got some, not unlike Miller so I guess it was a natural fit. |
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wrote:
On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North* wrote:* - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of* "Blue Light" but just because that was the name of my company. The* beer itself was very forgettable. The guy at US customs even gave me a* puzzled look when I came back through.* Now they sell that "Blue", both kinds at Publix."* Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. I have only cooked a couple prime ribs over the years for holiday meals. I prefer to go to the House of Prime Rib in San Francisco. Pay them $40 and get a fantastic dinner. I watched a guy next to me last trip eat a King Henry cut. Heck, I brought home some from the standard cut. And the guy was not fat. Young, and tall. |
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On Thu, 25 Oct 2018 20:46:41 -0400, Keyser Soze
wrote: On 10/25/18 6:56 PM, Tim wrote: Mr. Luddite - show quoted text - Coors is owned by Miller Beer, based in Chicago. I can remember back when getting smuggled Coors beer on the east coast was a really big deal because it originally wasn't shipped east of the Mississippi. It wasn't pasteurized, so had to be kept cold all the time to prevent further fermentation although that was probably not the real reason since the ability to ship while keeping it cold was available. Some claim it was more of a brilliant marketing scheme to make Coors seem magical in some way. ............ In the 70s, Coke’s was more of a cult beer. I thought it tasted like what it was...beer. But yes there were truckers buying it, bringing it home and selling it for 2 bucks a can. Yes some people thought it was “magical” for some strange reason... Coors was a big selling beer in Kansas back in the day. There was a dance/beer bar venue called The Stables that won for several years in a row a plaque from Coors claiming it sold more of that brand of beer than any bar. I'm not much of a beer fan, but I always thought it tasted kind of ****y, like Budweiser. Kansas had lots of beer bars in those days but the only place you could buy a mixed drink was a private club. I had a girlfriend from Topeka for a while and became a life member of such a club in her area for...a dollar. :) Sounds like Dallas in the 60s. There was a strip joint out there by Love Field called the Athens Strip. It was a bottle club, bring your own bottle and they sell you the setup I turned 21 there. I had been going there for a week before and they were fine but that night I got carded around 2330 and they took my bottle away, telling me I could only have a coke. A half hour later the spotlight shined on me and they announced we had a special guest, birthday boy. Then dozen IBM guys, customers and strippers were singing happy birthday and they brought me my bottle back with a full sized candle stuck in the top. I found out later it was a set up but it was certainly a birthday I will never forget. We did make it rain in there tho. |
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On Thu, 25 Oct 2018 22:22:36 -0400, "Mr. Luddite"
wrote: On 10/25/2018 9:21 PM, wrote: On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. Is that still sold? I don't remember seeing it but then again I don't buy much beer anymore. When I do, I usually get Yuengling. Used to be a Sam Adams guy but it's too heavy for me now. Yuengling is similar but a bit lighter. Yuengling is also the USA's oldest brewery and brand. I remember as a kid my grandmother being a big Ballantine Ale fan. Had a green logo with "XXX" in the middle. Just looked it up. Production stopped years ago but the name is now owned by Pabst. It was reissued as an IPA in 2014 and is Pabst's entry into the craft beer market. PBR in cans is pretty much everywhere, sometimes only in the 16oz can but I like a bottle. The only place around here who has that is Total Wine. I always buy all they have whenever I am there because they only seem to have a few and I don't get up there often. |
Wow, Im glad to know this
On Thu, 25 Oct 2018 21:20:17 -0400, wrote:
On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 |
Wow, Im glad to know this
On 10/25/18 10:22 PM, Mr. Luddite wrote:
On 10/25/2018 9:21 PM, wrote: On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. Is that still sold?** I don't remember seeing it but then again I don't buy much beer anymore.* When I do, I usually get Yuengling.** Used to be a Sam Adams guy but it's too heavy for me now.* Yuengling is similar but a bit lighter. Yuengling is also the USA's oldest brewery and brand. I remember as a kid my grandmother being a big Ballantine Ale fan.* Had a green logo with "XXX" in the middle.** Just looked it up.* Production stopped years ago but the name is now owned by Pabst.* It was reissued as an IPA in 2014 and is Pabst's entry into the craft beer market. What, you didn't drink Hull's Export Beer, a proud product of New Haven? :) I worked there one college summer, loading kegs and cases onto delivery trucks. Brand died some years ago, but I read someone in East Haven is bringing it back. My actual favorite beer, when I had one, was a Mexican brew from the Yucatan peninsula, but the brand was bought out and disappeared. These days, if I actually have a beer, I still prefer the Mexican beers and the Japanese brews. I might go through six beers a year. :) Or, I should say, they go through me. My dad liked Budweiser. The only thing I liked about Bud was the horses. |
Wow, Im glad to know this
On 10/26/2018 8:36 AM, Keyser Soze wrote:
On 10/25/18 10:22 PM, Mr. Luddite wrote: On 10/25/2018 9:21 PM, wrote: On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. Is that still sold?** I don't remember seeing it but then again I don't buy much beer anymore.* When I do, I usually get Yuengling. Used to be a Sam Adams guy but it's too heavy for me now.* Yuengling is similar but a bit lighter. Yuengling is also the USA's oldest brewery and brand. I remember as a kid my grandmother being a big Ballantine Ale fan.* Had a green logo with "XXX" in the middle.** Just looked it up.* Production stopped years ago but the name is now owned by Pabst.* It was reissued as an IPA in 2014 and is Pabst's entry into the craft beer market. What, you didn't drink Hull's Export Beer, a proud product of New Haven? * :)* I worked there one college summer, loading kegs and cases onto delivery trucks. Brand died some years ago, but I read someone in East Haven is bringing it back. My actual favorite beer, when I had one, was a Mexican brew from the Yucatan peninsula, but the brand was bought out and disappeared. These days, if I actually have a beer, I still prefer the Mexican beers and the Japanese brews. I might go through six beers a year.** :)* Or, I should say, they go through me. My dad liked Budweiser. The only thing I liked about Bud was the horses. One of the places we had in Florida had a "Rec House" in which we had a fully stocked canopy bar with a "kegolater" and built in beer tap. It held a standard, half keg. The beer of choice then was "AmberBoch", made by Anheuser-Busch. Much better than Budweiser but not as well known. Every afternoon around 2:30-3pm many of our neighbors started showing up in their golf carts to have a few. I even bought a commercial beer mug cooler that could quick freeze about 60 mugs at a time. Fun times, but it's all in the past now. |
Wow, Im glad to know this
On Fri, 26 Oct 2018 08:36:00 -0400, Keyser Soze wrote:
On 10/25/18 10:22 PM, Mr. Luddite wrote: On 10/25/2018 9:21 PM, wrote: On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. Is that still sold?** I don't remember seeing it but then again I don't buy much beer anymore.* When I do, I usually get Yuengling.** Used to be a Sam Adams guy but it's too heavy for me now.* Yuengling is similar but a bit lighter. Yuengling is also the USA's oldest brewery and brand. I remember as a kid my grandmother being a big Ballantine Ale fan.* Had a green logo with "XXX" in the middle.** Just looked it up.* Production stopped years ago but the name is now owned by Pabst.* It was reissued as an IPA in 2014 and is Pabst's entry into the craft beer market. What, you didn't drink Hull's Export Beer, a proud product of New Haven? :) I worked there one college summer, loading kegs and cases onto delivery trucks. Brand died some years ago, but I read someone in East Haven is bringing it back. My actual favorite beer, when I had one, was a Mexican brew from the Yucatan peninsula, but the brand was bought out and disappeared. These days, if I actually have a beer, I still prefer the Mexican beers and the Japanese brews. I might go through six beers a year. :) Or, I should say, they go through me. My dad liked Budweiser. The only thing I liked about Bud was the horses. Harry, when you were in college you worked for about 14 summers in every job known to man. Yet you're still you. Damn shame, eh? |
Wow, Im glad to know this
On Fri, 26 Oct 2018 08:56:23 -0400, "Mr. Luddite" wrote:
On 10/26/2018 8:36 AM, Keyser Soze wrote: On 10/25/18 10:22 PM, Mr. Luddite wrote: On 10/25/2018 9:21 PM, wrote: On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. Is that still sold?** I don't remember seeing it but then again I don't buy much beer anymore.* When I do, I usually get Yuengling. Used to be a Sam Adams guy but it's too heavy for me now.* Yuengling is similar but a bit lighter. Yuengling is also the USA's oldest brewery and brand. I remember as a kid my grandmother being a big Ballantine Ale fan.* Had a green logo with "XXX" in the middle.** Just looked it up.* Production stopped years ago but the name is now owned by Pabst.* It was reissued as an IPA in 2014 and is Pabst's entry into the craft beer market. What, you didn't drink Hull's Export Beer, a proud product of New Haven? * :)* I worked there one college summer, loading kegs and cases onto delivery trucks. Brand died some years ago, but I read someone in East Haven is bringing it back. My actual favorite beer, when I had one, was a Mexican brew from the Yucatan peninsula, but the brand was bought out and disappeared. These days, if I actually have a beer, I still prefer the Mexican beers and the Japanese brews. I might go through six beers a year.** :)* Or, I should say, they go through me. My dad liked Budweiser. The only thing I liked about Bud was the horses. One of the places we had in Florida had a "Rec House" in which we had a fully stocked canopy bar with a "kegolater" and built in beer tap. It held a standard, half keg. The beer of choice then was "AmberBoch", made by Anheuser-Busch. Much better than Budweiser but not as well known. Every afternoon around 2:30-3pm many of our neighbors started showing up in their golf carts to have a few. I even bought a commercial beer mug cooler that could quick freeze about 60 mugs at a time. Fun times, but it's all in the past now. I've not had a beer since 1987. Y'all can stop talking about them any time now!! :) |
Wow, Im glad to know this
On 10/26/2018 9:01 AM, John H. wrote:
On Fri, 26 Oct 2018 08:56:23 -0400, "Mr. Luddite" wrote: On 10/26/2018 8:36 AM, Keyser Soze wrote: On 10/25/18 10:22 PM, Mr. Luddite wrote: On 10/25/2018 9:21 PM, wrote: On Thu, 25 Oct 2018 13:03:43 -0700 (PDT), True North wrote: On Thu, 25 Oct 2018 11:40:24 -0700 (PDT), True North wrote: - show quoted text - "When I was on the canadian side of Niagara I picked up a 6 pack of "Blue Light" but just because that was the name of my company. The beer itself was very forgettable. The guy at US customs even gave me a puzzled look when I came back through. Now they sell that "Blue", both kinds at Publix." Labatt Blue was my go to beer for a while but the stuff brewed locally under license wasn't consistent. Now I get Coors Light also brewed locally under license. Redneck here. PBR all the way. Is that still sold?** I don't remember seeing it but then again I don't buy much beer anymore.* When I do, I usually get Yuengling. Used to be a Sam Adams guy but it's too heavy for me now.* Yuengling is similar but a bit lighter. Yuengling is also the USA's oldest brewery and brand. I remember as a kid my grandmother being a big Ballantine Ale fan.* Had a green logo with "XXX" in the middle.** Just looked it up.* Production stopped years ago but the name is now owned by Pabst.* It was reissued as an IPA in 2014 and is Pabst's entry into the craft beer market. What, you didn't drink Hull's Export Beer, a proud product of New Haven? * :)* I worked there one college summer, loading kegs and cases onto delivery trucks. Brand died some years ago, but I read someone in East Haven is bringing it back. My actual favorite beer, when I had one, was a Mexican brew from the Yucatan peninsula, but the brand was bought out and disappeared. These days, if I actually have a beer, I still prefer the Mexican beers and the Japanese brews. I might go through six beers a year.** :)* Or, I should say, they go through me. My dad liked Budweiser. The only thing I liked about Bud was the horses. One of the places we had in Florida had a "Rec House" in which we had a fully stocked canopy bar with a "kegolater" and built in beer tap. It held a standard, half keg. The beer of choice then was "AmberBoch", made by Anheuser-Busch. Much better than Budweiser but not as well known. Every afternoon around 2:30-3pm many of our neighbors started showing up in their golf carts to have a few. I even bought a commercial beer mug cooler that could quick freeze about 60 mugs at a time. Fun times, but it's all in the past now. I've not had a beer since 1987. Y'all can stop talking about them any time now!! :) I used to drink beer often. Probably too often. But as I've aged I just can't handle it anymore. Hate feeling bloated, even after only two. I still occasionally have one but it's very infrequent. Still like it but it just doesn't like me anymore. |
Wow, Im glad to know this
10:00John H - show quoted text - "Harry, when you were in college you worked for about 14 summers in every job known to man. Yet you're still you. Damn shame, eh?" Wow Johnny, you just can't seem to help yourself from trying to ruin a decent thread where everyone seems to be getting along. Why all the instigating and agitating? |
Wow, Im glad to know this
On 10/26/18 9:10 AM, True North wrote:
10:00John H - show quoted text - "Harry, when you were in college you worked for about 14 summers in every job known to man. Yet you're still you. Damn shame, eh?" Wow Johnny, you just can't seem to help yourself from trying to ruin a decent thread where everyone seems to be getting along. Why all the instigating and agitating? Because he is an asshole. I worked three jobs in the summers...Shick Razor while waiting for my first semester to begin, Bigelow Boiler, and Hull's Beer. In the final month of my junior year, I was hired for the summer by the KC Star, and stayed on in the fall while completing my senior year. |
Wow, Im glad to know this
On Fri, 26 Oct 2018 08:15:37 -0400, John H.
wrote: On Thu, 25 Oct 2018 21:20:17 -0400, wrote: On Thu, 25 Oct 2018 15:23:33 -0400, John H. wrote: On Thu, 25 Oct 2018 15:19:34 -0400, wrote: On Thu, 25 Oct 2018 14:10:56 -0400, Keyser Soze wrote: On 10/25/18 1:56 PM, wrote: On Thu, 25 Oct 2018 13:10:48 -0400, Keyser Soze wrote: On 10/25/18 12:20 PM, True North wrote: On Thu, 25 Oct 2018 08:18:04 -0400, "Mr. Luddite" - show quoted text - "Sounds like the one at the Bubble Room on Captiva. That baby is 20-24 oz. I eat a lot and I took a big chunk home." Good Lord! These days a good 8 oz steak usually satisfies me if I have a baked potato and roll accompanying it. Oh yeah...we can't forget a nice cold 1w oz light beer. If I'm hungry I might move up to the 12 oz steak. My wife and I usually will split an eight ounce steak. One of the restaurants we frequent serves up what it calls a tomahawk steak and if memory serves, the menu describes it as a 30-36 ounce steak. I've seen a couple of patrons order one at nearby tables...I can only guess that it is either shared or a huge chunk of meat is taken home for Fideaux. "Tomahawk Steak" is a clever way to serve you a great big bone at restaurant prices. All they do is leave the whole rib bone on a butt end rib steak, similar to how you "french" lamb chops. Usually they cut that bone off. I bet a 36 oz Tomahawk fillets out at around 16-18 oz of meat. The meat they cut off that bone end used to be called "plate" and it was so cheap at Swift that my sister fed it to her dogs. Then when the fajita craze started, they called it flank steak and charged more for it than the rib steak. Dunno...the ones I have seen are gi-normous chucks'o'beouf. :) If you think a 4 oz steak is a meal they are all huge chunks of beef. The ones I looked at in Costco looked like a 16 oz rib eye on a 16 oz bone. I kept walking. I have seen rib steaks cut off the primal and it did not impress me. The first thing they used to do was throw that big rib section up on the band saw and cut those rib bones off. In those days the plate was pretty much trash, not even worth throwing in the hamburger. My brother in law could get all he could shove in a grocery bag for a buck. Weird Costco. I've never seen rib steak with the bone in at any of our Costco stores. They had these at the end of the case with the Prime steaks where they seem to try special/new items. I only saw them once. I agree usually you just see the cryopacks with the whole boned out rib, fillet or NY strip. Then they will cut some up in styro trays for those who do not want $100 worth of steak in the freezer. I also see they have "Caps" but I am not sure if I am paying $19/lb for a cap. Here they are cut into steaks, albeit large ones, although it is also possible to buy a boneless rib roast. They do sell the whole tenderloins in the cryopacks. I've gotten to where my favorite is the loin, tenderized with one of these: http://tinyurl.com/y7dezaq3 Don't they have the whole rib sections and strips in the pack? They do here, typically a couple bucks a pound less than buying steaks. It is usually still about the same as Publix on sale. If you know what you are looking at you can usually get a better steak at Publix, particularly towards the end of the sale. |
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