Ribeye steaks

Peter Aitken said:

"cathyxyz" <[email hidden]> wrote in message
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Quoted message said:

Peter Aitken said:

I do like to assume that readers of my posts have at least some knowledge
and intelligence.

<sigh>

Otherwise I have to explain everything in bloody detail

Quoted message said:

and they will bore most people to death.

You already do. <yawn>
--

So learning things bores you? It shows.

Peter, on the contrary. I like learning new things. However, it's your
"know-it-all" attitude that I find boring. I usually skip most of your
posts, because you always adopt the approach that most readers should
"know" what you are talking about, and if they don't, you automatically
label them "idiots". You are fortunate enough to be quite knowledgeable
about some things, so by all means, share that knowledge - but don't put
people down for not having the same level of knowledge.
--
Cheers
Cathy(xyz)

slugbrad said:

"Andy" <Q> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Definitely marinate it at least all day in the fridge. But how much
salt is in that McCormick seasoning?

Jill

Jill,

1/4 teaspoon = 170 mg sodium, so *4 *4 = 2720 mg sodium. Probably over
the %DA. But oh well... yum!!!

--
Andy
High Blood Pressure an' all

You could make your own- a little garlic, black pepper, crushed red pepper,
oregano, fennel seed, and salt- all to taste-

b

What is missing here is how much actually ends up on your plate. What
goes in the marinade may not be the relevant number.

jim

Renee said:

Picked up some great looking Choice ribeyes yesterday at Winn Dixie for
$4.99 / lb. In spite of the fact that I hate shopping at any Winn Dixie, I
don't go there regularly, and their stores are depressing and ugly, their
meat is always very good.

Ribeyes are supposed to be one of the most flavorful cuts of meats. These
are really thick so each one can easily feed two people.

Can anyone tell me more about this cut of meat? If this were a Prime cut
instead of Choice and cut off the bone, would it be a Filet of Prime Rib?

TIA

Renee

We don't eat beef any more but personally I like them better if they
are cut a little on the thin side - 3/4 inches instead of 1 inch thick.
They grill faster and make a better overall finished product. We used
to be able to buy boneless ribeye on sale for $4.99/lb a couple years
ago.

My favorite grilled beef cut is the tri-tip. Marinate it and grill it
whole or in pieces. Yum.

-L.

In Peter's defense,

I think what happened was that I said that most Jewish people are used
to Rib Steak because it is *a kosher cut of meat.* To be exact, I
should have said, *could be a kosher cut of meat.* Peter zeroed in on
that explaining what I meant, and that I made no pretenses that it was
automatic. If you take a Rib Steak that was slaughtered under the
supervision of a rabbi and then cooked with lard, it wouldn't be
kosher any more. I didn't make that either.

However, the objectioner was also correct to point out, for the
purpose of leaning and understanding, that it must be slaughtered
correctly. In other words, Rib Steak at the supermarket is not
kosher, unless it is in a glatt kosher supermarket.

Now, if you want to get picky, that's not 100% correct either because
the supermarket may have purchased kosher meat, for one reason or
another, but never labeled it as kosher. All firemen wear red
suspenders and red hats....

Maybe it's time, with the passing of a few millenia, that the Kashreth
[sp] laws be reviewed and reformed.

cathyxyz said:

Peter, on the contrary. I like learning new things. However, it's your
"know-it-all" attitude that I find boring. I usually skip most of your
posts, because you always adopt the approach that most readers should
"know" what you are talking about, and if they don't, you automatically
label them "idiots". You are fortunate enough to be quite knowledgeable
about some things, so by all means, share that knowledge - but don't put
people down for not having the same level of knowledge.

Quoted message said:

In Peter's defense,

I think what happened was that I said that most Jewish people are used
to Rib Steak because it is *a kosher cut of meat.* To be exact, I
should have said, *could be a kosher cut of meat.* Peter zeroed in on
that explaining what I meant, and that I made no pretenses that it was
automatic. If you take a Rib Steak that was slaughtered under the
supervision of a rabbi and then cooked with lard, it wouldn't be
kosher any more. I didn't make that either.

However, the objectioner was also correct to point out, for the
purpose of leaning and understanding, that it must be slaughtered
correctly. In other words, Rib Steak at the supermarket is not
kosher, unless it is in a glatt kosher supermarket.

Now, if you want to get picky, that's not 100% correct either because
the supermarket may have purchased kosher meat, for one reason or
another, but never labeled it as kosher. All firemen wear red
suspenders and red hats....

Maybe it's time, with the passing of a few millenia, that the Kashreth
[sp] laws be reviewed and reformed.

xx1xx 😉

I didn't mean that Peter was incorrect in what he said. It was the
remark he made: "I do like to assume that readers of my posts have at
least some knowledge and intelligence. Otherwise I have to explain
everything in bloody detail and they will bore most people to death."

It just gave me the impression that he was looking down his nose at the
rest of us (as usual).

But thanks for the explanation anyway. I am not of the Jewish faith, so
what I know about kosher meat is dangerous, so it's nice to learn about it.

--
Cheers
Cathy(xyz)

Tomatoes and oregano make it Italian; wine and tarragon make it French.
Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce
makes it Chinese; garlic makes it good.

Alice May Brock