On Fri, 10 Jul 2020 17:06:30 -0700 (PDT), Bryan Simmons
> wrote:

>On Sunday, June 28, 2020 at 7:11:50 PM UTC-5, Sheldon wrote:
>> On Sun, 28 Jun 2020 19:25:56 -0400, songbird >
>> wrote:
>>
>> >jmcquown wrote:
>> >>... Then
>> >> again, I don't know what you consider "amazing steaks" or "high quality
>> >> meat". I'm pretty sure most people try their best not to buy crappy
>> >> quality meat. What cut were these amazing steaks? Ribeye? NY or KC
>> >> Strip? Porterhouse? T-Bone? Pray tell!
>> >
>> > ditto, i don't click blind links very often these days.
>> >for one reason, not enough time, but also i just don't
>> >want to support click-bait spammers.
>> >
>> > today we had a sirloin steak. Mom said she wanted
>> >a steak. i pan fried it with a little butter to just
>> >medium. juicy, a bit of pink in the center but not
>> >dried out. she did not want any garlic salt or any
>> >spices on it so i had to hold off on the garlic salt
>> >until after it was cooked.
>> >
>> > i also made a baked potato, mushrooms and onions.
>> >first time in a long time we had sour cream. normally
>> >we have whole milk plain yogurt on hand and that is
>> >good enough for sour cream substitute.
>> >
>> > since Mom did not want the onions and mushrooms
>> >cooked enough to carmelize them i put some aside for
>> >me to use to deglaze the pan and have them as a
>> >part of my meal but not hers.
>> >
>> > all worked out well, we were both happy and well
>> >fed.
>> >
>> > the steak was a little over a lb and about $6 so
>> >not too bad for a sirloin these days.
>> >
>> > i actually prefer a ground chuck burger over many
>> >steaks but this was a nice change of pace.
>> >
>> > songbird
>>
>> I much prefer a home ground chuck burger myself... and I don't much
>> care for sirloin steak... I consider sirloin better for braising as a
>> stew meat. I'll somtimes cook a NY Strip or Porterhouse but we don't
>> eat steak very often, after 2-3 times it gets boring. For beef we
>> much prefer a thick beef barley 'shroom soup made with top round. I
>> keep a selection of dehy 'shrooms on hand, they have much more intense
>> flavor than fresh 'shrooms... and dehy 'shrooms keep in the cupboard
>> for years and years. Actually I stopped buying those tasteless fresh
>> button mushrooms years ago, they're a big rip off... canned are
>> better.
>
>Same kooky Sheldon. I have no doubt that you can cook, but you finished your post with, "canned are better," which is just stupid.
>
>--Bryan

Canned 'shrooms are indeed better than those tasteless button 'shrooms
found in the produce section... those are typically old, harvested at
least a week ago... canned are processed within an hour of harvest, in
fact all canned vegetables the same, more nutritious than so-called
fresh from the produce section... today the canneries are on huge
trailers and hauled directly to the fields being harvested. The only
'shrooms I prefer to canned are wild dehys. I keep an assortment of
dehy produce... because when you go rummaging for that bell pepper you
bought a while back when you finally find it at the bottom of your
fridge it's already rotting. Dehy peppers are always perfect, whether
bells or the hot ones. I keep dehy onions too, why cut into an onion
when all I want is some small amount. Dehy potatoes/carrots are
excellent too, all peeled and perfect; sliced and diced, perfect for
soups/stews... they rehydrate in minutes and their flavor is more
intense. How many times do yoose buy a sack of onions and when you
open it at home you realize it's all woofy, spuds the same... cut into
those and see how they are rotting from the inside... and often when
on sale at low prices they have a disease.
Canned 'shrooms are available in many types that can't be bought any
other way, they are too delicate to ship freshly harvested... I keep
some for Oriental dishes (straw mushrooms), Oriental restaurants use
canned 'shrooms, bamboo shoots and water chestnuts too.