On 2017-02-06 11:12 AM, graham wrote:
> On 2017-02-05 4:24 PM, Dave Smith wrote:

>> Given that most restaurant staff make minimum wage or slightly more, how
>> much am I expected to pay for their labour? I would be there no more
>> than two hours. Minimum here is about $11 per hour. Let's be generous
>> and give them a 50% raise, so that is $33.
>>
> I think that your ideas on the economics of high-end restaurants are
> 'out to lunch." Do you honestly think that sous, commis and de parti
> chefs get paid close to minimum wage when the boss depends on their
> contributions to maintain the status of the place?

Feel free to contribute some figures on kitchen staff wages. There may
be some well paid top chefs out there, the sort who can over see a large
venue and special events catering, but most of them don't make that
much. I have family members in the business. One nephew is an executive
chef. A niece is a well educated and very capable chef who has even done
cooking shows on television. She is now working as a waitress because
she makes so much more money serving than cooking. My son managed
several restaurants. He maid more than the chefs and he wasn't making
that much. A few years ago he left the restaurant job for a government
law enforcement position and his starting wage was 50% more than he had
been making to manage two restaurants. I sometimes wonder why someone
would go to college to get the credentials to become a chef and then
work for so little.

The usual situation in a restaurant is to have one executive chef to run
the place and then a bunch of cooks, each contributing a few steps in
the preparation on the meal. Some are just chopping vegetables and
stirring pots.

On Mon, 06 Feb 2017 07:50:26 -0700, U.S. Janet B. >
wrote:

>On Mon, 6 Feb 2017 03:16:05 -0800 (PST), Cindy Hamilton
> wrote:
>
>>On Sunday, February 5, 2017 at 6:07:15 PM UTC-5, Brooklyn1 wrote:
>>> Gary wrote:
>>> >Cindy Hamilton wrote:
>>> >>
>>> >> Or we could go to a restaurant and pay $65 for a single meal for two.
>>> >> It really is a no-brainer.
>>> >
>>> >Many here seem to have no concept of what's a good meal deal.
>>> >I suppose I'm just too poor to understand this. oh well.
>>> >
>>> >For $65, I can eat quite nicely for 2 weeks.
>>> >I like to cook and don't mind doing so.
>>> >I also have no wish to be served/pampered for extra $$$$$$.
>>> >I also have a decent amount of leftovers whenever I cook.
>>> >
>>> >It even bugs me when someone invites me out to a nice dinner.
>>> >I can't help being annoyed at the high prices and I don't
>>> >even have to pay. I would rather invite them to my house
>>> >and cook the same meal for so much less.
>>> >
>>> >Sorry, I'm not criticizing (or at least it's not intended).
>>> >Everyone is different and everyone is ok in their own world.
>>> >I'm just constantly floored at how much people will pay for
>>> >a meal. And the $65 for 2 people is actually good for a nice
>>> >meal. The $200 or so meals for 2 really gags me. lol!
>>>
>>> $65 for two at a steak house is what I call a Greazy Spoon price,
>>> they're doing the equivalent of The Sizzler. $200 is closer to the
>>> truth for two at a real steak house.
>>
>>Perhaps. We never order appetizers and never have a bar tab, so
>>$65 for two would be $32.50 per meal. Not Peter Luger's, obviously,
>>but here in the wilds of the Midwest you can get quite a good piece
>>of beef for that price.
>>
>>As I said upthread, we very rarely go out for steak or prime rib.
>>However, if we did, we'd go he
>>
>><http://www.knightsrestaurants.com/ann-arbor/?menu=dinner_specials#collapseTwo>
>>
>>Prime rib is $28 for the 12-ounce cut, and includes potato, soup or salad,
>>vegetable of the day, and bread. If I ordered a 12-ounce prime rib,
>>I'd cut it in half when it was served to me, and take home half. It
>>would make a delicious sandwich the next day for lunch.
>>
>>Cindy Hamilton
>
>I agree with you, Cindy. The price must depend upon where you are.
>And the name of the place where you eat (name brand will hit you in
>the pocket) And the size of meat that you demand. A 6 ounce piece of
>steak is plenty for me and an 8 ounce would be where I wouldn't have
>any sides with the meat .
>Janet US

Then you really, REALLY should eat home!
I see absolutely no point in going out to eat a 6 oz steak and nothing
else... doesn't even pay to bathe, dress up, and spend the gas money
to get there.
Tonight's dinner will be a 12 oz home ground chopped steak smothered
in caramelized onions (most time & labor is the onions), I'll eat like
a politition for under $5... and my bar tab will be about $2 for
Sprite n' Crystal Palace. If I decide I have butter pecan ice cream
for dessert. I already peeled and sliced 3 pounds of onions, they're
cooking now... I'll turn them off until dinner time. Meanwhile I'll
make a run to the market in town for a few things, mainly they have
whole boneless pork loins on sale, $1.79/lb.
I would never consider going out for steak, certainly not a miniscule
six ouncer. You do realize steak weight on the menu is before
cooking... a 6 oz steak will barely be 4 ozs cooked.... and if there's
bone and fat to trim it won't be worth it to have to brush your teeth.
Yoose gals really ought to dine at the tube steak cart.

On Mon, 6 Feb 2017 09:12:26 -0700, graham > wrote:

>On 2017-02-05 4:24 PM, Dave Smith wrote:
>> On 2017-02-05 3:23 PM, graham wrote:
>>> On 2017-02-05 12:46 PM, Dave Smith wrote:
>>>> On 2017-02-05 12:45 PM, Gary wrote:
>>>>> Ophelia wrote:
>>>>>>
>>>>>> Same here. We used to eat out a lot at one time, but not now. I
>>>>>> prefer to
>>>>>> cook myself and enjoy doing so.
>>>>>
>>>>> I'm with you. I prefer to cook and eat at home.
>>>>> My exceptions are the rare fast food burger deals and
>>>>> the take-out chinese foods.
>>>>
>>>>
>>>> We used to go out to nice restaurants at least once a month. The
>>>> difference between a pub meal and a good restaurant was not that great.
>>>> That has changed over the years and high end restaurants are out of
>>>> sight. I am not willing to pay outrageous prices for chi chi food.
>>>>
>>> That's fine but some are! And when it comes to prices, remember that in
>>> Michelin 3* restaurants, the ratio of kitchen staff to customer is often
>>> at least 1:1, and that doesn't come cheap.
>>
>> Given that most restaurant staff make minimum wage or slightly more, how
>> much am I expected to pay for their labour? I would be there no more
>> than two hours. Minimum here is about $11 per hour. Let's be generous
>> and give them a 50% raise, so that is $33.
>>
>I think that your ideas on the economics of high-end restaurants are
>'out to lunch." Do you honestly think that sous, commis and de parti
>chefs get paid close to minimum wage when the boss depends on their
>contributions to maintain the status of the place?

They really don't spend 2 hours grilling your steak(s), perhaps 8
minutes... and between flipping they plate your sides.

Dave Smith wrote:
>graham wrote:
>>Dave Smith wrote:
>
>>> Given that most restaurant staff make minimum wage or slightly more, how
>>> much am I expected to pay for their labour? I would be there no more
>>> than two hours. Minimum here is about $11 per hour. Let's be generous
>>> and give them a 50% raise, so that is $33.
>>>
>> I think that your ideas on the economics of high-end restaurants are
>> 'out to lunch." Do you honestly think that sous, commis and de parti
>> chefs get paid close to minimum wage when the boss depends on their
>> contributions to maintain the status of the place?
>
>Feel free to contribute some figures on kitchen staff wages. There may
>be some well paid top chefs out there, the sort who can over see a large
>venue and special events catering, but most of them don't make that
>much. I have family members in the business. One nephew is an executive
>chef. A niece is a well educated and very capable chef who has even done
>cooking shows on television. She is now working as a waitress because
>she makes so much more money serving than cooking. My son managed
>several restaurants. He maid more than the chefs and he wasn't making
>that much. A few years ago he left the restaurant job for a government
>law enforcement position and his starting wage was 50% more than he had
>been making to manage two restaurants. I sometimes wonder why someone
>would go to college to get the credentials to become a chef and then
>work for so little.
>
>The usual situation in a restaurant is to have one executive chef to run
>the place and then a bunch of cooks, each contributing a few steps in
>the preparation on the meal. Some are just chopping vegetables and
>stirring pots.

I have a neighbor across the road who commutes into NYC to work, he's
a cook at a fancy schmancy Manhattan restaurant. He spends 4 days
working 16 hr days, sleeping at a coworker's tiny apt then they both
commute back here for peace and quiet. Economically they both can
just make it working nearly 70 hour weeks. The food industry pays
very poorly. Not all chefs have a show on FoodTV, and most who do
aren't capable of working at a busy restaurant. TV chefs are
primarily show personalities, very few could actually earn a living
cooking. My neighbor tells me more than half the cooks at high end
eateries and big hotels are illegals with no education who can't speak
English, they think those low wages are wonderful. You don't need to
read and write to cook. My neighbor would love to work closer to home
but eateries in the boonies pay much less. I doubt either of them can
get hired for any job around here, they are loaded with tats
everywhere, have gross facial piercings, and dress strangely, they
look like a couple of gang bangers. When they first bought that house
one of my neighbors told me "SCAREY DUDES" moved in. Actually they
are very decent hard workers, they fit right in for NYC, there that
look is artsy fartsy, no one would pay them any notice, but not around
here.

On Mon, 06 Feb 2017 11:40:07 -0500, Brooklyn1
> wrote:

>On Mon, 06 Feb 2017 07:50:26 -0700, U.S. Janet B. >
>wrote:
>
>>On Mon, 6 Feb 2017 03:16:05 -0800 (PST), Cindy Hamilton
> wrote:
>>
>>>On Sunday, February 5, 2017 at 6:07:15 PM UTC-5, Brooklyn1 wrote:
>>>> Gary wrote:
>>>> >Cindy Hamilton wrote:
>>>> >>
>>>> >> Or we could go to a restaurant and pay $65 for a single meal for two.
>>>> >> It really is a no-brainer.
>>>> >
>>>> >Many here seem to have no concept of what's a good meal deal.
>>>> >I suppose I'm just too poor to understand this. oh well.
>>>> >
>>>> >For $65, I can eat quite nicely for 2 weeks.
>>>> >I like to cook and don't mind doing so.
>>>> >I also have no wish to be served/pampered for extra $$$$$$.
>>>> >I also have a decent amount of leftovers whenever I cook.
>>>> >
>>>> >It even bugs me when someone invites me out to a nice dinner.
>>>> >I can't help being annoyed at the high prices and I don't
>>>> >even have to pay. I would rather invite them to my house
>>>> >and cook the same meal for so much less.
>>>> >
>>>> >Sorry, I'm not criticizing (or at least it's not intended).
>>>> >Everyone is different and everyone is ok in their own world.
>>>> >I'm just constantly floored at how much people will pay for
>>>> >a meal. And the $65 for 2 people is actually good for a nice
>>>> >meal. The $200 or so meals for 2 really gags me. lol!
>>>>
>>>> $65 for two at a steak house is what I call a Greazy Spoon price,
>>>> they're doing the equivalent of The Sizzler. $200 is closer to the
>>>> truth for two at a real steak house.
>>>
>>>Perhaps. We never order appetizers and never have a bar tab, so
>>>$65 for two would be $32.50 per meal. Not Peter Luger's, obviously,
>>>but here in the wilds of the Midwest you can get quite a good piece
>>>of beef for that price.
>>>
>>>As I said upthread, we very rarely go out for steak or prime rib.
>>>However, if we did, we'd go he
>>>
>>><http://www.knightsrestaurants.com/ann-arbor/?menu=dinner_specials#collapseTwo>
>>>
>>>Prime rib is $28 for the 12-ounce cut, and includes potato, soup or salad,
>>>vegetable of the day, and bread. If I ordered a 12-ounce prime rib,
>>>I'd cut it in half when it was served to me, and take home half. It
>>>would make a delicious sandwich the next day for lunch.
>>>
>>>Cindy Hamilton
>>
>>I agree with you, Cindy. The price must depend upon where you are.
>>And the name of the place where you eat (name brand will hit you in
>>the pocket) And the size of meat that you demand. A 6 ounce piece of
>>steak is plenty for me and an 8 ounce would be where I wouldn't have
>>any sides with the meat .
>>Janet US
>
>Then you really, REALLY should eat home!
>I see absolutely no point in going out to eat a 6 oz steak and nothing
>else... doesn't even pay to bathe, dress up, and spend the gas money
>to get there.
>Tonight's dinner will be a 12 oz home ground chopped steak smothered
>in caramelized onions (most time & labor is the onions), I'll eat like
>a politition for under $5... and my bar tab will be about $2 for
>Sprite n' Crystal Palace. If I decide I have butter pecan ice cream
>for dessert. I already peeled and sliced 3 pounds of onions, they're
>cooking now... I'll turn them off until dinner time. Meanwhile I'll
>make a run to the market in town for a few things, mainly they have
>whole boneless pork loins on sale, $1.79/lb.
>I would never consider going out for steak, certainly not a miniscule
>six ouncer. You do realize steak weight on the menu is before
>cooking... a 6 oz steak will barely be 4 ozs cooked.... and if there's
>bone and fat to trim it won't be worth it to have to brush your teeth.
>Yoose gals really ought to dine at the tube steak cart.

I'm sorry Sheldon, but I really don't want to eat like you do. Your
descriptions of what you eat at home and away really turns me off.
Janet US

On Monday, February 6, 2017 at 11:10:47 AM UTC-5, Brooklyn1 wrote:
> On Mon, 6 Feb 2017 03:16:05 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Sunday, February 5, 2017 at 6:07:15 PM UTC-5, Brooklyn1 wrote:
> >> Gary wrote:
> >> >Cindy Hamilton wrote:
> >> >>
> >> >> Or we could go to a restaurant and pay $65 for a single meal for two.
> >> >> It really is a no-brainer.
> >> >
> >> >Many here seem to have no concept of what's a good meal deal.
> >> >I suppose I'm just too poor to understand this. oh well.
> >> >
> >> >For $65, I can eat quite nicely for 2 weeks.
> >> >I like to cook and don't mind doing so.
> >> >I also have no wish to be served/pampered for extra $$$$$$.
> >> >I also have a decent amount of leftovers whenever I cook.
> >> >
> >> >It even bugs me when someone invites me out to a nice dinner.
> >> >I can't help being annoyed at the high prices and I don't
> >> >even have to pay. I would rather invite them to my house
> >> >and cook the same meal for so much less.
> >> >
> >> >Sorry, I'm not criticizing (or at least it's not intended).
> >> >Everyone is different and everyone is ok in their own world.
> >> >I'm just constantly floored at how much people will pay for
> >> >a meal. And the $65 for 2 people is actually good for a nice
> >> >meal. The $200 or so meals for 2 really gags me. lol!
> >>
> >> $65 for two at a steak house is what I call a Greazy Spoon price,
> >> they're doing the equivalent of The Sizzler. $200 is closer to the
> >> truth for two at a real steak house.
> >
> >Perhaps. We never order appetizers and never have a bar tab, so
> >$65 for two would be $32.50 per meal. Not Peter Luger's, obviously,
> >but here in the wilds of the Midwest you can get quite a good piece
> >of beef for that price.
> >
> >As I said upthread, we very rarely go out for steak or prime rib.
> >However, if we did, we'd go he
> >
> ><http://www.knightsrestaurants.com/ann-arbor/?menu=dinner_specials#collapseTwo>
> >
> >Prime rib is $28 for the 12-ounce cut, and includes potato, soup or salad,
> >vegetable of the day, and bread. If I ordered a 12-ounce prime rib,
> >I'd cut it in half when it was served to me, and take home half. It
> >would make a delicious sandwich the next day for lunch.
> >
> >Cindy Hamilton
>
> With how you eat out, no frills (no appetizers, no bar tab, probably
> no dessert) why bother.

We don't think of it as "no frills". We never drink, even
at home. Why order alcohol in a restaurant? Restaurant
meals are so large, that if we ate an appetizer, we would
be uncomfortably stuffed even just sampling the rest
of the meal.

> To be perfectly honest you'd do much better
> preparing a roast/steak at home, you'd eat much better for $28, and
> give the tip to yourself. I don't consider roasting a joint of beef
> or grilling/frying a steak any kind of cooking anyway... Neanderthals
> used the same one ingredient cookbook but at least they offered great
> tableside entertainment twirling the meat over an open fire on a
> stick.
> No frills dining defeats the whole purpose of dining out.

Not the whole purpose. I still don't have to clean up.

> For $28 you can have four nice rib steaks in your cave.

And that's how we usually do it. When we go out, it's
to get something we can't or won't get at home: ethnic
food, deep-fried food, jet-fresh catch, etc. Our most
frequent dinner out is at a Thai place.

If I recall correctly, the last time we went to the
steakhouse that I linked to, we had a weeknight power
outage at home, so we just saddled up, drove out there
and had dinner. Soon after we came back home, the power
came back on.

Cindy Hamilton

On 2/4/2017 3:40 PM, rosie wrote:
> On Saturday, February 4, 2017 at 3:51:36 PM UTC-6, Cindy Hamilton wrote:
>> On Saturday, February 4, 2017 at 4:30:41 PM UTC-5, Nancy2 wrote:
>>> Rosie, where do you live? $12.99 doesn't sound much like a bargain to me.
>>
>> If it really was UDSA Prime, that is a good price.
>>
>> Cindy Hamilton
>
> I have found Costco to always be very truthful about things
>


And their meat is always much better than I expect. My only complaint
is the large package sizes.

gloria p

Cindy Hamilton wrote:
>
> We never drink, even at home.

I'll drink beer or wine occasionally but never with food.
To me they are completely separate events.
When I eat, it's usually with water. Maybe a diet soda sometimes
at a restaurant.

> Why order alcohol in a restaurant? Restaurant
> meals are so large, that if we ate an appetizer, we would
> be uncomfortably stuffed even just sampling the rest
> of the meal.

When my daughter was young and living here, her favorite restaurant
was Outback. So I took her there occasionally. One time we ordered
their "Bloomin' Onion" for an appetizer along with steak dinners.

We ate and ate that damn fried onion. It was good but ever too much
for two people at one time. We saved some of it to take home and
by then we were all filled up. But THEN...here comes the steak
dinners with potato and salad that we had ordered for the main
course. Oh Man!

We took home several "doggie bags" that night.

Note: the bloomin onion appetizer would be good for a party of 4-6.

On Monday, February 6, 2017 at 6:27:01 AM UTC-10, Dave Smith wrote:
> On 2017-02-06 11:12 AM, graham wrote:
> > On 2017-02-05 4:24 PM, Dave Smith wrote:
>
> >> Given that most restaurant staff make minimum wage or slightly more, how
> >> much am I expected to pay for their labour? I would be there no more
> >> than two hours. Minimum here is about $11 per hour. Let's be generous
> >> and give them a 50% raise, so that is $33.
> >>
> > I think that your ideas on the economics of high-end restaurants are
> > 'out to lunch." Do you honestly think that sous, commis and de parti
> > chefs get paid close to minimum wage when the boss depends on their
> > contributions to maintain the status of the place?
>
> Feel free to contribute some figures on kitchen staff wages. There may
> be some well paid top chefs out there, the sort who can over see a large
> venue and special events catering, but most of them don't make that
> much. I have family members in the business. One nephew is an executive
> chef. A niece is a well educated and very capable chef who has even done
> cooking shows on television. She is now working as a waitress because
> she makes so much more money serving than cooking. My son managed
> several restaurants. He maid more than the chefs and he wasn't making
> that much. A few years ago he left the restaurant job for a government
> law enforcement position and his starting wage was 50% more than he had
> been making to manage two restaurants. I sometimes wonder why someone
> would go to college to get the credentials to become a chef and then
> work for so little.
>
> The usual situation in a restaurant is to have one executive chef to run
> the place and then a bunch of cooks, each contributing a few steps in
> the preparation on the meal. Some are just chopping vegetables and
> stirring pots.

My daughter's boyfriend was a line chef and wanted to switch to the wait staff because it was more money. He recently got promoted to manager which hopefully gets him more money than the waiters. He hopes to have his own restaurant one day and at the age of 22, he seems to be on target for this. If he could get a job at an A. Wong or R. Yamaguchi's restaurant, that would be like getting a P.H.D. in the food service industry.

I'll bet that if I'm nice to him, he could throw an prime rib roasted to perfection in my direction.

The restaurant business is one tough gig and it goes through a lot of human fodder. OTOH, one local guy sold his chain of restaurants for several hundred million bucks. Oh yeah.

dsi1 wrote:
>
> I'll bet that if I'm nice to him, he could throw a prime rib
> roasted to perfection in my direction.

Be nice to him, imo! :-D

On Monday, February 6, 2017 at 10:13:02 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > I'll bet that if I'm nice to him, he could throw a prime rib
> > roasted to perfection in my direction.
>
> Be nice to him, imo! :-D

I admire the guy but us being simpatico is going to be tough. That's the breaks.

On Mon, 6 Feb 2017 09:53:38 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, February 6, 2017 at 11:10:47 AM UTC-5, Brooklyn1 wrote:
>> On Mon, 6 Feb 2017 03:16:05 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Sunday, February 5, 2017 at 6:07:15 PM UTC-5, Brooklyn1 wrote:
>> >> Gary wrote:
>> >> >Cindy Hamilton wrote:
>> >> >>
>> >> >> Or we could go to a restaurant and pay $65 for a single meal for two.
>> >> >> It really is a no-brainer.
>> >> >
>> >> >Many here seem to have no concept of what's a good meal deal.
>> >> >I suppose I'm just too poor to understand this. oh well.
>> >> >
>> >> >For $65, I can eat quite nicely for 2 weeks.
>> >> >I like to cook and don't mind doing so.
>> >> >I also have no wish to be served/pampered for extra $$$$$$.
>> >> >I also have a decent amount of leftovers whenever I cook.
>> >> >
>> >> >It even bugs me when someone invites me out to a nice dinner.
>> >> >I can't help being annoyed at the high prices and I don't
>> >> >even have to pay. I would rather invite them to my house
>> >> >and cook the same meal for so much less.
>> >> >
>> >> >Sorry, I'm not criticizing (or at least it's not intended).
>> >> >Everyone is different and everyone is ok in their own world.
>> >> >I'm just constantly floored at how much people will pay for
>> >> >a meal. And the $65 for 2 people is actually good for a nice
>> >> >meal. The $200 or so meals for 2 really gags me. lol!
>> >>
>> >> $65 for two at a steak house is what I call a Greazy Spoon price,
>> >> they're doing the equivalent of The Sizzler. $200 is closer to the
>> >> truth for two at a real steak house.
>> >
>> >Perhaps. We never order appetizers and never have a bar tab, so
>> >$65 for two would be $32.50 per meal. Not Peter Luger's, obviously,
>> >but here in the wilds of the Midwest you can get quite a good piece
>> >of beef for that price.
>> >
>> >As I said upthread, we very rarely go out for steak or prime rib.
>> >However, if we did, we'd go he
>> >
>> ><http://www.knightsrestaurants.com/ann-arbor/?menu=dinner_specials#collapseTwo>
>> >
>> >Prime rib is $28 for the 12-ounce cut, and includes potato, soup or salad,
>> >vegetable of the day, and bread. If I ordered a 12-ounce prime rib,
>> >I'd cut it in half when it was served to me, and take home half. It
>> >would make a delicious sandwich the next day for lunch.
>> >
>> >Cindy Hamilton
>>
>> With how you eat out, no frills (no appetizers, no bar tab, probably
>> no dessert) why bother.
>
>We don't think of it as "no frills". We never drink, even
>at home. Why order alcohol in a restaurant? Restaurant
>meals are so large, that if we ate an appetizer, we would
>be uncomfortably stuffed even just sampling the rest
>of the meal.
>
>> To be perfectly honest you'd do much better
>> preparing a roast/steak at home, you'd eat much better for $28, and
>> give the tip to yourself. I don't consider roasting a joint of beef
>> or grilling/frying a steak any kind of cooking anyway... Neanderthals
>> used the same one ingredient cookbook but at least they offered great
>> tableside entertainment twirling the meat over an open fire on a
>> stick.
>> No frills dining defeats the whole purpose of dining out.
>
>Not the whole purpose. I still don't have to clean up.
>
>> For $28 you can have four nice rib steaks in your cave.
>
>And that's how we usually do it. When we go out, it's
>to get something we can't or won't get at home: ethnic
>food, deep-fried food, jet-fresh catch, etc. Our most
>frequent dinner out is at a Thai place.

You make no sense, you were discussing 6 oz rib steaks.

>If I recall correctly, the last time we went to the
>steakhouse that I linked to, we had a weeknight power
>outage at home, so we just saddled up, drove out there
>and had dinner. Soon after we came back home, the power
>came back on.
>
>Cindy Hamilton

You shoulda waited an hour, or ate a PB & J sandwich. You and your
cohort are definitely not rational... yoose gotta be on psychotic
drugs. Normal folks don't leave home during a power outage.
I actually don't believe you've prepared any food more complex than a
bowl of flaky wakies, you eat most of your meals out, at slimey fast
food joints, the drive-thus so no one sees your fat butts. I'd not be
surprised that your dinner tonight is an entire box of Dunkin Donuts,
yet yer ascared of a 6 oz steak or you'd need to buy larger panties. I
got news for yoose, it's not the steak, it's all those donuts and
fries yoose inhale 24/7.

On Mon, 06 Feb 2017 17:58:54 -0500, Brooklyn1
> wrote:
snip
Normal folks don't leave home during a power outage.

Why not?
Janet US

On Sat, 04 Feb 2017 17:58:52 -0500, Brooklyn1
> wrote:

>I don't think any Costco carries USDA Prime beef

yes they do Sheldon, big chunks of meat that can be cut into
individual steaks, New York Strip, Ribeye

William

On 2017-02-06 7:52 PM, U.S. Janet B. wrote:
> On Mon, 06 Feb 2017 17:58:54 -0500, Brooklyn1
> > wrote:
> snip
> Normal folks don't leave home during a power outage.
>
> Why not?

I have been known to leave the house during outages to get supper. Last
summer our power as out because a tree fell across the road and tore the
electrical mast of our house. I had an electrician come to repair that.
The utility crews were working on the cutting up the huge branch and
repairing the damage to the wires. We know it would be a couple more
hours and we were very hungry so we went out for supper. A couple
minutes after we got back home the lights came back on.

On 2/6/2017 4:33 PM, Dave Smith wrote:
> On 2017-02-06 7:52 PM, U.S. Janet B. wrote:
>> On Mon, 06 Feb 2017 17:58:54 -0500, Brooklyn1
>> > wrote:
>> snip
>> Normal folks don't leave home during a power outage.
>>
>> Why not?
>
> I have been known to leave the house during outages to get supper. Last
> summer our power as out because a tree fell across the road and tore the
> electrical mast of our house. I had an electrician come to repair that.
> The utility crews were working on the cutting up the huge branch and
> repairing the damage to the wires. We know it would be a couple more
> hours and we were very hungry so we went out for supper. A couple
> minutes after we got back home the lights came back on.
>

Some folks don't believe in leaving the house when the electricity is on
either. These folks think something bad will happen if they leave
appliances on without someone to watch over them. Near as I can figure,
these folks must have had a bad experience with exploding appliances.
I'll leave pots on the stove and go to work or bed. The god of induction
ranges is an awesome god...

On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:

> I agree with you, Cindy. The price must depend upon where you are.
> And the name of the place where you eat (name brand will hit you in
> the pocket) And the size of meat that you demand. A 6 ounce piece of
> steak is plenty for me and an 8 ounce would be where I wouldn't have
> any sides with the meat .
> Janet US

Last night I grilled skinless, boneless chicken breast. While I plated
as much as I wanted to eat, I decided to weigh it. 2 ounces.


Cindy Hamilton

On 2/7/2017 1:22 AM, Sqwertz wrote:
> On Mon, 06 Feb 2017 17:52:24 -0700, U.S. Janet B. wrote:
>
>> On Mon, 06 Feb 2017 17:58:54 -0500, Brooklyn1
>> > wrote:
>> snip
>> Normal folks don't leave home during a power outage.
>>
>> Why not?
>
> I've been known to get a hotel. The biggest factor being no A/C on a
> 100F day and 110% humidity. Columbus Ohio, where it doesn't cool down
> at night.

My first thought is Where can we go to be in a warm/cool place with
lights and food. And if I think it's going to be a long stretch, how
far do we have to drive to find a hotel.

Extreme example, but when Hurricane Sandy left, my first act was
to drive to the tree service and get on their list to come take
downed trees away, the second was to find a hotel to make reservations
for a few days out so we could break up the no electricity monotony.

nancy

Cindy Hamilton wrote:
>
> Last night I grilled skinless, boneless chicken breast. While I plated
> as much as I wanted to eat, I decided to weigh it. 2 ounces.

LOL. Good one. :-D

Gary wrote:
>Cindy Hamilton wrote:
>>
>> Last night I grilled skinless, boneless chicken breast. While I plated
>> as much as I wanted to eat, I decided to weigh it. 2 ounces.
>
>LOL. Good one. :-D

There's never been a two ounce breast in my house... gives me eerie
shivers to visualize such things... two ounces ain't even a decent
nipple... Cindy would be scared to death of a average sized penis.

Nancy Young wrote:

> On 2/7/2017 1:22 AM, Sqwertz wrote:
> > On Mon, 06 Feb 2017 17:52:24 -0700, U.S. Janet B. wrote:
> >
> >> On Mon, 06 Feb 2017 17:58:54 -0500, Brooklyn1
> >> > wrote:
> >> snip
> >> Normal folks don't leave home during a power outage.
> >>
> >> Why not?
> >
> > I've been known to get a hotel. The biggest factor being no A/C on a
> > 100F day and 110% humidity. Columbus Ohio, where it doesn't cool down
> > at night.
>
> My first thought is Where can we go to be in a warm/cool place with
> lights and food. And if I think it's going to be a long stretch, how
> far do we have to drive to find a hotel.


Years ago the power went out in my Chicago nabe, I immediately booked a nearby hotel for two nights. It was a beastly hot 'n humid heat wave, and I had to have A/C and warm water for showers...my skin was crawiling with sweat it was so hot, no breeze or anything.

Back in the day - 20+ years ago - Chicago's power grid in large areas had not been updated since the 1920's, this was an occasion when the grid simply gave up and died...after much outcry Con Ed eventually invested $$$ in upgrades...


> Extreme example, but when Hurricane Sandy left, my first act was
> to drive to the tree service and get on their list to come take
> downed trees away, the second was to find a hotel to make reservations
> for a few days out so we could break up the no electricity monotony.


Exactly...


--
Best
Greg

Brooklyn1 wrote:
>Gary wrote:
>>Cindy Hamilton wrote:
>>>
>>> Last night I grilled skinless, boneless chicken breast. While I plated
>>> as much as I wanted to eat, I decided to weigh it. 2 ounces.
>>
>>LOL. Good one. :-D
>
>There's never been a two ounce breast in my house... gives me eerie
>shivers to visualize such things... two ounces ain't even a decent
>nipple... Cindy would be scared to death of an average sized penis.

One large egg weighs two ounces and 13% is shell:
https://en.wikipedia.org/wiki/Chicken_egg_sizes

On 2/7/2017 7:53 PM, Bruce wrote:
> On Tue, 7 Feb 2017 03:20:56 -0800 (PST), Cindy Hamilton
> > wrote:
>
>> On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:
>>
>>> I agree with you, Cindy. The price must depend upon where you are.
>>> And the name of the place where you eat (name brand will hit you in
>>> the pocket) And the size of meat that you demand. A 6 ounce piece of
>>> steak is plenty for me and an 8 ounce would be where I wouldn't have
>>> any sides with the meat .
>>> Janet US
>>
>> Last night I grilled skinless, boneless chicken breast. While I plated
>> as much as I wanted to eat, I decided to weigh it. 2 ounces.
>
> Am I correct when I say that 56 grams (2 ounces) of meat or fish is
> extremely little and 168 grams (6 ounces) is average or a bit under?
>

Sounds about right. I'm content with 6 ounces. Most dietary guidelines
are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
would be OK.

On 2017-02-07 8:50 PM, Ed Pawlowski wrote:

> Sounds about right. I'm content with 6 ounces. Most dietary guidelines
> are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
> would be OK.


2 oz. of bugs would be more than enough for me ;-)

On Tuesday, February 7, 2017 at 8:50:48 PM UTC-5, Ed Pawlowski wrote:
> On 2/7/2017 7:53 PM, Bruce wrote:
> > On Tue, 7 Feb 2017 03:20:56 -0800 (PST), Cindy Hamilton
> > > wrote:
> >
> >> On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:
> >>
> >>> I agree with you, Cindy. The price must depend upon where you are.
> >>> And the name of the place where you eat (name brand will hit you in
> >>> the pocket) And the size of meat that you demand. A 6 ounce piece of
> >>> steak is plenty for me and an 8 ounce would be where I wouldn't have
> >>> any sides with the meat .
> >>> Janet US
> >>
> >> Last night I grilled skinless, boneless chicken breast. While I plated
> >> as much as I wanted to eat, I decided to weigh it. 2 ounces.
> >
> > Am I correct when I say that 56 grams (2 ounces) of meat or fish is
> > extremely little and 168 grams (6 ounces) is average or a bit under?
> >
>
> Sounds about right. I'm content with 6 ounces. Most dietary guidelines
> are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
> would be OK.

Yes, 2 ounces is not very much. I find I do much better overall when I
eat a small amount of meat and lots of vegetables.

Over the course of the day, I get my 46 grams of protein. Why are
so many people hung up on serving size?

Cindy Hamilton

On Wed, 8 Feb 2017 03:22:19 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, February 7, 2017 at 8:50:48 PM UTC-5, Ed Pawlowski wrote:
>> On 2/7/2017 7:53 PM, Bruce wrote:
>> > On Tue, 7 Feb 2017 03:20:56 -0800 (PST), Cindy Hamilton
>> > > wrote:
>> >
>> >> On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:
>> >>
>> >>> I agree with you, Cindy. The price must depend upon where you are.
>> >>> And the name of the place where you eat (name brand will hit you in
>> >>> the pocket) And the size of meat that you demand. A 6 ounce piece of
>> >>> steak is plenty for me and an 8 ounce would be where I wouldn't have
>> >>> any sides with the meat .
>> >>> Janet US
>> >>
>> >> Last night I grilled skinless, boneless chicken breast. While I plated
>> >> as much as I wanted to eat, I decided to weigh it. 2 ounces.
>> >
>> > Am I correct when I say that 56 grams (2 ounces) of meat or fish is
>> > extremely little and 168 grams (6 ounces) is average or a bit under?
>> >
>>
>> Sounds about right. I'm content with 6 ounces. Most dietary guidelines
>> are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
>> would be OK.
>
>Yes, 2 ounces is not very much. I find I do much better overall when I
>eat a small amount of meat and lots of vegetables.
>
>Over the course of the day, I get my 46 grams of protein. Why are
>so many people hung up on serving size?
>
>Cindy Hamilton

Well sometimes the serving size can make a big difference on calorie
content. I don't worry about that but I don't want, for instance, a
huge steak arriving in front of me. That tends to overwhelm me having
been brought up to eat everything on my plate.

On Wednesday, February 8, 2017 at 7:37:22 AM UTC-5, wrote:
> On Wed, 8 Feb 2017 03:22:19 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Tuesday, February 7, 2017 at 8:50:48 PM UTC-5, Ed Pawlowski wrote:
> >> On 2/7/2017 7:53 PM, Bruce wrote:
> >> > On Tue, 7 Feb 2017 03:20:56 -0800 (PST), Cindy Hamilton
> >> > > wrote:
> >> >
> >> >> On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:
> >> >>
> >> >>> I agree with you, Cindy. The price must depend upon where you are.
> >> >>> And the name of the place where you eat (name brand will hit you in
> >> >>> the pocket) And the size of meat that you demand. A 6 ounce piece of
> >> >>> steak is plenty for me and an 8 ounce would be where I wouldn't have
> >> >>> any sides with the meat .
> >> >>> Janet US
> >> >>
> >> >> Last night I grilled skinless, boneless chicken breast. While I plated
> >> >> as much as I wanted to eat, I decided to weigh it. 2 ounces.
> >> >
> >> > Am I correct when I say that 56 grams (2 ounces) of meat or fish is
> >> > extremely little and 168 grams (6 ounces) is average or a bit under?
> >> >
> >>
> >> Sounds about right. I'm content with 6 ounces. Most dietary guidelines
> >> are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
> >> would be OK.
> >
> >Yes, 2 ounces is not very much. I find I do much better overall when I
> >eat a small amount of meat and lots of vegetables.
> >
> >Over the course of the day, I get my 46 grams of protein. Why are
> >so many people hung up on serving size?
> >
> >Cindy Hamilton
>
> Well sometimes the serving size can make a big difference on calorie
> content. I don't worry about that but I don't want, for instance, a
> huge steak arriving in front of me. That tends to overwhelm me having
> been brought up to eat everything on my plate.

I've never understood that. I can see not wasting food,
but eating 1/4 of a huge steak and taking the rest home
is not a problem for me. The sight of more food than I
can eat is simply unexceptional. It happens all the time.

I'll probably go to hell for all of the rice I haven't
eaten in Asian restaurants.

Cindy Hamilton

On Wed, 8 Feb 2017 05:55:56 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 8, 2017 at 7:37:22 AM UTC-5, wrote:
>> On Wed, 8 Feb 2017 03:22:19 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Tuesday, February 7, 2017 at 8:50:48 PM UTC-5, Ed Pawlowski wrote:
>> >> On 2/7/2017 7:53 PM, Bruce wrote:
>> >> > On Tue, 7 Feb 2017 03:20:56 -0800 (PST), Cindy Hamilton
>> >> > > wrote:
>> >> >
>> >> >> On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:
>> >> >>
>> >> >>> I agree with you, Cindy. The price must depend upon where you are.
>> >> >>> And the name of the place where you eat (name brand will hit you in
>> >> >>> the pocket) And the size of meat that you demand. A 6 ounce piece of
>> >> >>> steak is plenty for me and an 8 ounce would be where I wouldn't have
>> >> >>> any sides with the meat .
>> >> >>> Janet US
>> >> >>
>> >> >> Last night I grilled skinless, boneless chicken breast. While I plated
>> >> >> as much as I wanted to eat, I decided to weigh it. 2 ounces.
>> >> >
>> >> > Am I correct when I say that 56 grams (2 ounces) of meat or fish is
>> >> > extremely little and 168 grams (6 ounces) is average or a bit under?
>> >> >
>> >>
>> >> Sounds about right. I'm content with 6 ounces. Most dietary guidelines
>> >> are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
>> >> would be OK.
>> >
>> >Yes, 2 ounces is not very much. I find I do much better overall when I
>> >eat a small amount of meat and lots of vegetables.
>> >
>> >Over the course of the day, I get my 46 grams of protein. Why are
>> >so many people hung up on serving size?
>> >
>> >Cindy Hamilton
>>
>> Well sometimes the serving size can make a big difference on calorie
>> content. I don't worry about that but I don't want, for instance, a
>> huge steak arriving in front of me. That tends to overwhelm me having
>> been brought up to eat everything on my plate.
>
>I've never understood that. I can see not wasting food,
>but eating 1/4 of a huge steak and taking the rest home
>is not a problem for me. The sight of more food than I
>can eat is simply unexceptional. It happens all the time.
>
>I'll probably go to hell for all of the rice I haven't
>eaten in Asian restaurants.
>
>Cindy Hamilton

I think any child growing up in the war years in the UK knew they had
to clean their plate I have taken doggie bags but just don't like
seeing too much food on the plate.

Rice is not a problem to my bi-Asian belly

On Monday, February 6, 2017 at 9:25:10 AM UTC-10, gloria p wrote:
> On 2/4/2017 3:40 PM, rosie wrote:
> > On Saturday, February 4, 2017 at 3:51:36 PM UTC-6, Cindy Hamilton wrote:
> >> On Saturday, February 4, 2017 at 4:30:41 PM UTC-5, Nancy2 wrote:
> >>> Rosie, where do you live? $12.99 doesn't sound much like a bargain to me.
> >>
> >> If it really was UDSA Prime, that is a good price.
> >>
> >> Cindy Hamilton
> >
> > I have found Costco to always be very truthful about things
> >
>
>
> And their meat is always much better than I expect. My only complaint
> is the large package sizes.
>
> gloria p

I don't mind the large package size but the large package price is tough to swallow. Amazing! I wonder what happens to these meats after the pull dates. I suspect that it's a considerable amount.

https://www.amazon.com/photos/share/...3iUhh2VrLz6oQ9

On Wednesday, February 8, 2017 at 9:14:35 AM UTC-5, wrote:
> On Wed, 8 Feb 2017 05:55:56 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Wednesday, February 8, 2017 at 7:37:22 AM UTC-5, wrote:
> >> On Wed, 8 Feb 2017 03:22:19 -0800 (PST), Cindy Hamilton
> >> > wrote:
> >>
> >> >On Tuesday, February 7, 2017 at 8:50:48 PM UTC-5, Ed Pawlowski wrote:
> >> >> On 2/7/2017 7:53 PM, Bruce wrote:
> >> >> > On Tue, 7 Feb 2017 03:20:56 -0800 (PST), Cindy Hamilton
> >> >> > > wrote:
> >> >> >
> >> >> >> On Monday, February 6, 2017 at 9:50:33 AM UTC-5, U.S. Janet B. wrote:
> >> >> >>
> >> >> >>> I agree with you, Cindy. The price must depend upon where you are.
> >> >> >>> And the name of the place where you eat (name brand will hit you in
> >> >> >>> the pocket) And the size of meat that you demand. A 6 ounce piece of
> >> >> >>> steak is plenty for me and an 8 ounce would be where I wouldn't have
> >> >> >>> any sides with the meat .
> >> >> >>> Janet US
> >> >> >>
> >> >> >> Last night I grilled skinless, boneless chicken breast. While I plated
> >> >> >> as much as I wanted to eat, I decided to weigh it. 2 ounces.
> >> >> >
> >> >> > Am I correct when I say that 56 grams (2 ounces) of meat or fish is
> >> >> > extremely little and 168 grams (6 ounces) is average or a bit under?
> >> >> >
> >> >>
> >> >> Sounds about right. I'm content with 6 ounces. Most dietary guidelines
> >> >> are in the 4 to 6 ounce range. If you don't want a bug meal, 2 oz.
> >> >> would be OK.
> >> >
> >> >Yes, 2 ounces is not very much. I find I do much better overall when I
> >> >eat a small amount of meat and lots of vegetables.
> >> >
> >> >Over the course of the day, I get my 46 grams of protein. Why are
> >> >so many people hung up on serving size?
> >> >
> >> >Cindy Hamilton
> >>
> >> Well sometimes the serving size can make a big difference on calorie
> >> content. I don't worry about that but I don't want, for instance, a
> >> huge steak arriving in front of me. That tends to overwhelm me having
> >> been brought up to eat everything on my plate.
> >
> >I've never understood that. I can see not wasting food,
> >but eating 1/4 of a huge steak and taking the rest home
> >is not a problem for me. The sight of more food than I
> >can eat is simply unexceptional. It happens all the time.
> >
> >I'll probably go to hell for all of the rice I haven't
> >eaten in Asian restaurants.
> >
> >Cindy Hamilton
>
> I think any child growing up in the war years in the UK knew they had
> to clean their plate I have taken doggie bags but just don't like
> seeing too much food on the plate.
>
> Rice is not a problem to my bi-Asian belly

To me, it's superfluous calories. I'll eat a few bites,
but rarely do I finish all I'm served in a restaurant.

Cindy Hamilton

Bruce wrote:
>
> Cindy Hamilton wrote:
> >Yes, 2 ounces is not very much. I find I do much better overall when I
> >eat a small amount of meat and lots of vegetables.
> >
> >Over the course of the day, I get my 46 grams of protein. Why are
> >so many people hung up on serving size?
>
> You tell us. You're the one who weighed her portion of chicken and
> told us how much it was.

My only point about finding her comment amusing was that I wouldn't
even bother that that much meat. I eat vegetarian almost half of my
meals, no problem. I wouldn't bother with 2 oz of meat. She does cook
for 2 though. Therefor, no worries Cindy.

I had two large eggs scrambled last night for dinner. I would have
done 4 but they were my last two. That's about 3 ounces of chicken
protein and it was almost a joke to me to eat so little. oh well.
It was a good tiny dinner. :-D

wrote:
>
> Well sometimes the serving size can make a big difference on calorie
> content. I don't worry about that but I don't want, for instance, a
> huge steak arriving in front of me. That tends to overwhelm me having
> been brought up to eat everything on my plate.

I love a large steak on my plate. I prefer more than I want to eat.
Sliced thin on buttered toast is a great way to use up the leftovers.

On Wed, 8 Feb 2017 08:21:15 -0800 (PST), dsi1 >
wrote:

>On Monday, February 6, 2017 at 9:25:10 AM UTC-10, gloria p wrote:
>> On 2/4/2017 3:40 PM, rosie wrote:
>> > On Saturday, February 4, 2017 at 3:51:36 PM UTC-6, Cindy Hamilton wrote:
>> >> On Saturday, February 4, 2017 at 4:30:41 PM UTC-5, Nancy2 wrote:
>> >>> Rosie, where do you live? $12.99 doesn't sound much like a bargain to me.
>> >>
>> >> If it really was UDSA Prime, that is a good price.
>> >>
>> >> Cindy Hamilton
>> >
>> > I have found Costco to always be very truthful about things
>> >
>>
>>
>> And their meat is always much better than I expect. My only complaint
>> is the large package sizes.
>>
>> gloria p
>
>I don't mind the large package size but the large package price is tough to swallow.
>Amazing! I wonder what happens to these meats after the pull dates. I suspect that
>it's a considerable amount.

Sold at reduced prices to local eateries.
I asked the butcher at the small market in town
what the yellow 'manager's special' sticker
with a reduced price means, he said the meat is
perfectly fine but cook it that day or freeze it.
He told me that local restaurants show up early
each morning and buy up much of the meat that
some at RFC refer to as "used meat". From larger
stores like COSTCO their "used meat" is bought
by local nursing homes, hospitals, and such.
A lot is donated to shelters and soup kitchens for
the tax write-off.

Bruce wrote:
>
> Gary wrote:
> >I had two large eggs scrambled last night for dinner. I would have
> >done 4 but they were my last two. That's about 3 ounces of chicken
> >protein and it was almost a joke to me to eat so little. oh well.
> >It was a good tiny dinner. :-D
>
> 2 large eggs is a joke? Maybe with an active job like yours.

Not even, Bruce. Look it up. 2 large eggs is about 150 calories.
Scramble them in 1/2 TBS butter is another 50 calories.
My total wimpy dinner was approx 200 calories.
Even a sedentary person wouldn't last long eating like that.

Note: I only ate small last night because I wasn't feeling well
or hungry but I knew I needed to eat something.

On Wed, 8 Feb 2017 08:21:15 -0800 (PST), dsi1 >
wrote:

>On Monday, February 6, 2017 at 9:25:10 AM UTC-10, gloria p wrote:
>> On 2/4/2017 3:40 PM, rosie wrote:
>> > On Saturday, February 4, 2017 at 3:51:36 PM UTC-6, Cindy Hamilton wrote:
>> >> On Saturday, February 4, 2017 at 4:30:41 PM UTC-5, Nancy2 wrote:
>> >>> Rosie, where do you live? $12.99 doesn't sound much like a bargain to me.
>> >>
>> >> If it really was UDSA Prime, that is a good price.
>> >>
>> >> Cindy Hamilton
>> >
>> > I have found Costco to always be very truthful about things
>> >
>>
>>
>> And their meat is always much better than I expect. My only complaint
>> is the large package sizes.
>>
>> gloria p
>
>I don't mind the large package size but the large package price is tough to swallow. Amazing! I wonder what happens to these meats after the pull dates. I suspect that it's a considerable amount.
>
>https://www.amazon.com/photos/share/...3iUhh2VrLz6oQ9

Doubtful. Have you ever watched meat being taken by customers. If
they didn't constantly stock all day long they'd have lots of customer
complaints. Heck, meat doesn't even stick around long enough at my
Cash and Carry (restaurant supply) for any to be sold cheap to nursing
homes. Now my Winco and Albertsons yellow tag meat. I buy yellow tag
all the time at Winco because it is just as fresh looking as the day
it was first put out. Albertsons, not so much. The packages often
look like they have been through the war.
Janet US

On Wednesday, February 8, 2017 at 2:28:28 PM UTC-5, Gary wrote:
> Bruce wrote:
> >
> > Gary wrote:
> > >I had two large eggs scrambled last night for dinner. I would have
> > >done 4 but they were my last two. That's about 3 ounces of chicken
> > >protein and it was almost a joke to me to eat so little. oh well.
> > >It was a good tiny dinner. :-D
> >
> > 2 large eggs is a joke? Maybe with an active job like yours.
>
> Not even, Bruce. Look it up. 2 large eggs is about 150 calories.
> Scramble them in 1/2 TBS butter is another 50 calories.
> My total wimpy dinner was approx 200 calories.
> Even a sedentary person wouldn't last long eating like that.

Funny you should mention eggs. Two eggs, two pieces
of toast, and a 12-ounce glass of milk is a meal for me.
I'd be uncomfortably full with anything more.

I've lasted 60 years like that, and I'm still about
70 pounds overweight. Really, I have the metabolism
of a snake.

Cindy Hamilton

Bruce wrote:
>Gary wrote:
>>Bruce wrote:
>>>
>>> You tell us. You're the one who weighed her portion of chicken and
>>> told us how much it was.
>>
>>My only point about finding her comment amusing was that I wouldn't
>>even bother that that much meat. I eat vegetarian almost half of my
>>meals, no problem. I wouldn't bother with 2 oz of meat. She does cook
>>for 2 though. Therefor, no worries Cindy.
>
>I wouldn't prepare meat or fish for just a few table spoons each. I'd
>rather not have it. But each to their own, as wise people say.

And then there's whether such people are to be believed... I seriously
doubt they are being truthful... normal brained people wouldn't dirty
a pan for two ounces of meat... ask what accompanies those two ounces
of meat, probably a quart of fly lice and a pint of Ben & Jerry's.
When I put a 5 lb roast in the oven I'm certainly not going to eat it
all at one sitting but I'm certainly going to eat more than two
ounces, mainly because it tastes very good and I'm hungry. Were I
truly eating purely for sustanence I'd open a tin of tuna... I buy
Bumble Bee solid white albacore in 3 oz tins (says 2.2 ozs dry
weight). BJs sells them in six packs, one tin is just right on one of
my humongous garden salads. The tuna in those small tins for whatever
reason is of a better quality than in the normal size tins.
I just looked at a one pound pack of eight tube steaks, so one weighs
two ounces... one 2 oz tube steak is no kind of dinner. For the two
of us I cook three each with a tin of Heinz Vegetarian beans, veg only
because she doesn't like to see those bits of fatty pork, neither do
I. She can eat whatever she wants and still weighs the same as the
day I met her 27 years ago, 130 pounds at 5' 6", but she's very
active, with golf, skiing, bicycle riding and tons of gardening...
gardening all these acres is no window box. I think these people who
claim to eat a 2 oz steak are prone on their couch 24/7 and weigh ~300
pounds. Sure, 2 0z steaks my ass, truth is each day they do the fast
food drive-thru and buy a dozen biggie burgers with fries and a few 40
oz shakes.

On Wednesday, February 8, 2017 at 3:31:52 PM UTC-5, Brooklyn1 wrote:
> Bruce wrote:
> >Gary wrote:
> >>Bruce wrote:
> >>>
> >>> You tell us. You're the one who weighed her portion of chicken and
> >>> told us how much it was.
> >>
> >>My only point about finding her comment amusing was that I wouldn't
> >>even bother that that much meat. I eat vegetarian almost half of my
> >>meals, no problem. I wouldn't bother with 2 oz of meat. She does cook
> >>for 2 though. Therefor, no worries Cindy.
> >
> >I wouldn't prepare meat or fish for just a few table spoons each. I'd
> >rather not have it. But each to their own, as wise people say.
>
> And then there's whether such people are to be believed... I seriously
> doubt they are being truthful... normal brained people wouldn't dirty
> a pan for two ounces of meat... ask what accompanies those two ounces
> of meat,

You really are an idiot. I grilled about two pounds of
chicken breast, and sliced up two ounces of cooked
meat to eat it. The rest will be consumed by my husband
and me over the next few days.

As for what accompanied those two ounces of meat:

a large tossed salad
two slices of multigrain bread, toasted and drizzled
with extra-virgin olive oil


Cindy Hamilton

On Wed, 8 Feb 2017 12:20:36 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 8, 2017 at 2:28:28 PM UTC-5, Gary wrote:
>> Bruce wrote:
>> >
>> > Gary wrote:
>> > >I had two large eggs scrambled last night for dinner. I would have
>> > >done 4 but they were my last two. That's about 3 ounces of chicken
>> > >protein and it was almost a joke to me to eat so little. oh well.
>> > >It was a good tiny dinner. :-D
>> >
>> > 2 large eggs is a joke? Maybe with an active job like yours.
>>
>> Not even, Bruce. Look it up. 2 large eggs is about 150 calories.
>> Scramble them in 1/2 TBS butter is another 50 calories.
>> My total wimpy dinner was approx 200 calories.
>> Even a sedentary person wouldn't last long eating like that.
>
>Funny you should mention eggs. Two eggs, two pieces
>of toast, and a 12-ounce glass of milk is a meal for me.
>I'd be uncomfortably full with anything more.
>
>I've lasted 60 years like that, and I'm still about
>70 pounds overweight. Really, I have the metabolism
>of a snake.
>
>Cindy Hamilton

If you've been eating like that (miniscule meals) all your 60 years
and are 70 pounds over weight then you are NOT telling the truth... no
way, no how... you are not mentioning that half gallon of premium ice
cream and two dozen greazy donuts you scoff at 2 AM every night.
Morbidly overweight people always LIE about what they eat.

On Wed, 8 Feb 2017 13:17:44 -0800 (PST), Cindy Hamilton
> wrote:

>On Wednesday, February 8, 2017 at 3:31:52 PM UTC-5, Brooklyn1 wrote:
>> Bruce wrote:
>> >Gary wrote:
>> >>Bruce wrote:
>> >>>
>> >>> You tell us. You're the one who weighed her portion of chicken and
>> >>> told us how much it was.
>> >>
>> >>My only point about finding her comment amusing was that I wouldn't
>> >>even bother that that much meat. I eat vegetarian almost half of my
>> >>meals, no problem. I wouldn't bother with 2 oz of meat. She does cook
>> >>for 2 though. Therefor, no worries Cindy.
>> >
>> >I wouldn't prepare meat or fish for just a few table spoons each. I'd
>> >rather not have it. But each to their own, as wise people say.
>>
>> And then there's whether such people are to be believed... I seriously
>> doubt they are being truthful... normal brained people wouldn't dirty
>> a pan for two ounces of meat... ask what accompanies those two ounces
>> of meat,
>
>You really are an idiot. I grilled about two pounds of
>chicken breast, and sliced up two ounces of cooked
>meat to eat it. The rest will be consumed by my husband
>and me over the next few days.
>
>As for what accompanied those two ounces of meat:
>
>a large tossed salad
>two slices of multigrain bread, toasted and drizzled
>with extra-virgin olive oil
>
>Cindy Hamilton

Were only half of that the truth you'd not be 70 pounds over weight.