"Ed Pawlowski" wrote in message ...

On 9/28/2017 5:19 PM, jmcquown wrote:
> On 9/28/2017 5:08 PM, Ed Pawlowski wrote:
>> On 9/28/2017 4:54 PM, jmcquown wrote:
>>> On 9/28/2017 4:45 PM, wrote:
>>>> On Thu, 28 Sep 2017 15:20:54 -0500, Sqwertz >
>>>> wrote:
>>>>
>>>>> On Thu, 28 Sep 2017 14:41:22 -0400, 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: I thoroughly enjoyed the slice of prime rib I had last
>>>>>>>>> night
>>>>>>>>> for dinner. 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. My appetite has nothing to do with it. When I cook I
>>>>>>> don't
>>>>>>> cook for ONE. Why do you think I have a freezer?!
>>>>>>>
>>>>>>> Stop trying to sound like Sheldon. Unless I take a picture I must
>>>>>>> be a
>>>>>>> liar? 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.
>>>>>>
>>>>>> That label indicates no bones.
>>>>>
>>>>> Dumbass. It says boned and tied. The bones have been removed and
>>>>> tied back on.
>>>>
>>>> That label says nothing about bones tied back on... in fact I've NEVER
>>>> seen rib roasts sold with bones tied back on... someone would need to
>>>> ask for that custom cut.
>>>> You keep LOSING, dwarf... stick to your cheap tube steak sandwiches on
>>>> CHEAP bread.
>>>>
>>> You're wrong, Sheldon. The bones are tied on. You can't tell but
>>> there's string around that roast.
>>>
>>> Jill
>>
>> If it is good enough for Pat LaFrieda, it is good enough for me,
>> http://shop.lafrieda.com/usda-prime-...-and-tied.html
>>
> I wouldn't pay that price, but yes, my standing rib roast has the bones
> tied back on. I don't know why they bother to do it but it's the only way
> I can find it around here. Back in Memphis there was a butcher shop that
> would sell it either way. Got into an argument with the butcher once when
> he insisted I didn't want one with the bones.
>
> Jill

I think they do it for the once a year cooks that would not know how to
handle the carving. Just cut the strings and get those bones out of the
way.

==

Or it weighs more? Price more?



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