I was at my local Ralphs (Kroger) this morning & they were having a T-bone
sale about $4.00/pound. There was a little marbling (USDA Select I presume)
for a 10% up charge $4.40/per pound they had some very nice porterhouse
steaks. Great Big fillet on the short side.

IMHO the 10% up charge is well worth the difference in price.

Usually, they are deboned so each steak yields a fillet for the boss & a
nice NY for moi and a bone for Muggle the dog.

So tonight Salad, steak & grilled corn.

Enjoy your Friday evening.

Oh yes and a bit of the Irish whiskey to start the evening.

Dimitri

Dimitri wrote:
> I was at my local Ralphs (Kroger) this morning & they were having a
> T-bone sale about $4.00/pound. There was a little marbling (USDA Select
> I presume) for a 10% up charge $4.40/per pound they had some very nice
> porterhouse steaks. Great Big fillet on the short side.
>
> IMHO the 10% up charge is well worth the difference in price.

It sounds like a good deal to me.


> Usually, they are deboned so each steak yields a fillet for the boss & a
> nice NY for moi and a bone for Muggle the dog.


We do it the other way around. My wife eats more meat than I do, so she
gets the strip and I get the fillet. The only problem is that the filet
cooks faster and I like my steaks rare while she prefers hers closer to
medium. In order to gets hers medium the filet gets over cooked. I
would prefer to leave it on the bone, bit figure it is better all round
to cut it out and do it separately.

> Oh yes and a bit of the Irish whiskey to start the evening.

Try mixing some of that Irish with Dijon mustard and marinating steaks
in it.

On 4/30/2010 5:16 PM, Dimitri wrote:
> I was at my local Ralphs (Kroger) this morning & they were having a
> T-bone sale about $4.00/pound. There was a little marbling (USDA Select
> I presume) for a 10% up charge $4.40/per pound they had some very nice
> porterhouse steaks. Great Big fillet on the short side.
>
> IMHO the 10% up charge is well worth the difference in price.
>
> Usually, they are deboned so each steak yields a fillet for the boss & a
> nice NY for moi and a bone for Muggle the dog.
>
> So tonight Salad, steak & grilled corn.
>
> Enjoy your Friday evening.
>
> Oh yes and a bit of the Irish whiskey to start the evening.
>
> Dimitri
>
>
>
>
Tonight's dinner was a 1.5 inch thick pork chop that weighed about a
pound, grilled on the gas grill and covered with a nice rub. Sides were
cream of corn and blackeyed peas. The drink was diet Dr. Pepper or
pomegranate juice, I chose the diet DP, DW chose the juice. Dessert was
a half slice of a sweet bread I made yesterday with whole wheat flour,
dried cherries, dried dates, and dried cranberries. The dog got nothing,
she's on a diet.

George Shirley wrote:
>
>Tonight's dinner was a 1.5 inch thick pork chop that weighed about a
>pound, grilled on the gas grill and covered with a nice rub. Sides were
>cream of corn and blackeyed peas. The drink was diet Dr. Pepper or
>pomegranate juice, I chose the diet DP, DW chose the juice. Dessert was
>a half slice of a sweet bread I made yesterday with whole wheat flour,
>dried cherries, dried dates, and dried cranberries. The dog got nothing,
>she's on a diet.

Spot coulda at least got the pork chop bone, meany!

Dimitri wrote:
>
> I was at my local Ralphs (Kroger) this morning & they were having a T-bone
> sale about $4.00/pound. There was a little marbling (USDA Select I presume)
> for a 10% up charge $4.40/per pound they had some very nice porterhouse
> steaks. Great Big fillet on the short side.
>
> IMHO the 10% up charge is well worth the difference in price.

Yes, for right-hooved cattle that's true.
Sometimes you can spot a T-bone from a
left-hooved cow, and buy what is essentially
a Porterhouse steak at a T-bone price.

http://www.dailymail.co.uk/sciencetech/article-1269555

Mark Thorson wrote:
> Dimitri wrote:
>> I was at my local Ralphs (Kroger) this morning & they were having a T-bone
>> sale about $4.00/pound. There was a little marbling (USDA Select I presume)
>> for a 10% up charge $4.40/per pound they had some very nice porterhouse
>> steaks. Great Big fillet on the short side.
>>
>> IMHO the 10% up charge is well worth the difference in price.
>
> Yes, for right-hooved cattle that's true.
> Sometimes you can spot a T-bone from a
> left-hooved cow, and buy what is essentially
> a Porterhouse steak at a T-bone price.
>


Moosmeat, you're BACK!!!!! (Mark, are you channeling him?)

gloria p

Mark Thorson wrote:
> Dimitri wrote:
>> I was at my local Ralphs (Kroger) this morning & they were having a T-bone
>> sale about $4.00/pound. There was a little marbling (USDA Select I presume)
>> for a 10% up charge $4.40/per pound they had some very nice porterhouse
>> steaks. Great Big fillet on the short side.
>>
>> IMHO the 10% up charge is well worth the difference in price.
>
> Yes, for right-hooved cattle that's true.
> Sometimes you can spot a T-bone from a
> left-hooved cow, and buy what is essentially
> a Porterhouse steak at a T-bone price.
>
> http://www.dailymail.co.uk/sciencetech/article-1269555


Very nicely done! ;-)

Bob

"Mark Thorson" > wrote in message
...
> Dimitri wrote:
>>
>> I was at my local Ralphs (Kroger) this morning & they were having a
>> T-bone
>> sale about $4.00/pound. There was a little marbling (USDA Select I
>> presume)
>> for a 10% up charge $4.40/per pound they had some very nice porterhouse
>> steaks. Great Big fillet on the short side.
>>
>> IMHO the 10% up charge is well worth the difference in price.
>
> Yes, for right-hooved cattle that's true.
> Sometimes you can spot a T-bone from a
> left-hooved cow, and buy what is essentially
> a Porterhouse steak at a T-bone price.
>
> http://www.dailymail.co.uk/sciencetech/article-1269555

I always look for and buy T-bones with the largest fillet possible.


I wonder what is the dividing line or what percent of the loin is t-bone
and porterhouse?

Dimitri

On Fri, 30 Apr 2010 18:21:31 -0400, Dave Smith wrote:

> Dimitri wrote:
>> I was at my local Ralphs (Kroger) this morning & they were having a
>> T-bone sale about $4.00/pound. There was a little marbling (USDA Select
>> I presume) for a 10% up charge $4.40/per pound they had some very nice
>> porterhouse steaks. Great Big fillet on the short side.
>>
>> IMHO the 10% up charge is well worth the difference in price.
>
> It sounds like a good deal to me.
>
>> Usually, they are deboned so each steak yields a fillet for the boss & a
>> nice NY for moi and a bone for Muggle the dog.
>
> We do it the other way around. My wife eats more meat than I do, so she
> gets the strip and I get the fillet. The only problem is that the filet
> cooks faster and I like my steaks rare while she prefers hers closer to
> medium. In order to gets hers medium the filet gets over cooked. I
> would prefer to leave it on the bone, bit figure it is better all round
> to cut it out and do it separately.

maybe i'm not getting something here, but couldn't you leave the bone on
your portion?

your pal,
blake

On Fri, 30 Apr 2010 16:17:31 -0700, Mark Thorson wrote:

> Dimitri wrote:
>>
>> I was at my local Ralphs (Kroger) this morning & they were having a T-bone
>> sale about $4.00/pound. There was a little marbling (USDA Select I presume)
>> for a 10% up charge $4.40/per pound they had some very nice porterhouse
>> steaks. Great Big fillet on the short side.
>>
>> IMHO the 10% up charge is well worth the difference in price.
>
> Yes, for right-hooved cattle that's true.
> Sometimes you can spot a T-bone from a
> left-hooved cow, and buy what is essentially
> a Porterhouse steak at a T-bone price.
>
> http://www.dailymail.co.uk/sciencetech/article-1269555

from the comments:

Wait...um...tell me if I am wrong...but fish don't *have* hands...right????
- Pennie, michigan usa, 29/4/2010 13


They must have, over here we can buy Fish Fingers.

- Jimmy Fuctifino, Bothwellhhugh, 30/4/2010

your pal,
blake

blake murphy wrote:

>
> maybe i'm not getting something here, but couldn't you leave the bone on
> your portion?


I suppose that I could, but then it would look odd to have that huge
bone and a small piece of tenderloin on one side.

Dave Smith wrote:

>> maybe i'm not getting something here, but couldn't you leave the bone on
>> your portion?
>
>
> I suppose that I could, but then it would look odd to have that huge bone
> and a small piece of tenderloin on one side.

Do you think the French judge will dock you points for that? :-)

Bob

On Sat, 01 May 2010 12:15:30 -0400, Dave Smith wrote:

> blake murphy wrote:
>
>>
>> maybe i'm not getting something here, but couldn't you leave the bone on
>> your portion?
>
> I suppose that I could, but then it would look odd to have that huge
> bone and a small piece of tenderloin on one side.

odd, shmodd. at least presumably you wouldn't be eating it over the sink.

if it feels odd at first you could wear a tie to dinner.

your pal,
blake

On Apr 30, 4:17*pm, Mark Thorson > wrote:
> Dimitri wrote:
>
> > I was at my local Ralphs (Kroger) this morning & they were having a T-bone
> > sale about $4.00/pound. *There was a little marbling (USDA Select I presume)
> > for a 10% up charge $4.40/per pound they had some very nice porterhouse
> > steaks. *Great Big fillet on the short side.
>
> > IMHO the 10% up charge is well worth the difference in price.
>
> Yes, for right-hooved cattle that's true.
> Sometimes you can spot a T-bone from a
> left-hooved cow, and buy what is essentially
> a Porterhouse steak at a T-bone price.
>
> http://www.dailymail.co.uk/sciencetech/article-1269555

Left-hoofed T-bone is a Porterhouse? Yes, that is exactly like with
the cephalopods: if you buy an Italian-American one, you get yourself
a calamaro, but if you you buy a Protestant-American one - you will
eat a squid.