On Thursday, September 28, 2017 at 4:53:11 PM UTC-4, Jill McQuown wrote:
> On 9/28/2017 2:58 PM, Ed Pawlowski wrote:
> > On 9/28/2017 2:41 PM, wrote:
> >> On Thu, 28 Sep 2017 09:59:23 -0400, jmcquown >
> >> wrote:
> >>
> >>> On 9/28/2017 9:10 AM, Gary wrote:
> >>>> jmcquown wrote:
> >>>>>
> >>>>> OB Food:Â* I thoroughly enjoyed the slice of prime rib I had last night
> >>>>> for dinner. Â* I have a standing rib roast in the freezer and
> >>>>
> >>>> You who eats like a bird has a standing rib roast in your
> >>>> freezer?
> >>>> LOL. No way, don't even try it Jill. Liar, liar, panties on fire!
> >>>>
> >>> Oh please.Â* My appetite has nothing to do with it.Â* When I cook I don't
> >>> cook for ONE.Â* Why do you think I have a freezer?!
> >>>
> >>> Stop trying to sound like Sheldon.Â* Unless I take a picture I must be a
> >>> liar?Â* Well, here ya go:
> >>>
> >>> https://s26.postimg.org/65p1uabwp/rib_roast2.jpg
> >>>
> >>> https://s26.postimg.org/7aj3znydl/rib_roast1.jpg
> >>>
> >>> I expect an apology.
> >>>
> >>> BTW, the roasted bones make great stock.
> >>>
> >>> Jill
> >>
> >> That label indicates no bones.
> >>
> >
> > Huh?Â* It says the bones are tied.Â* I've bought roasts just like that.
> > Makes carving easy if you don't know how to handle the bones.
>
> I'd prefer a bone-in roast (I use the bones as a carving guide) but
> can't find rib roasts that way anymore.

At the butcher shop, bone-in is the default. At the grocery store,
I had to ask them not to bone and tie. They were always happy to
do it.

Cindy Hamilton