Cookaholics Bulletin Board

Jacks here in town is selling Boneless Rib Roast for 7.99 lb and Standing for 7.49 lb.

I bet that gets the butts in the store.

Mary,

Breasts that cost that much, must be doubly enhanced!


Tim

They are pure as the driven snow. Assuming the snow was driven a very long distance in golden trucks.

Mary

Mary, you and Paul cannot complain; you live in countries with free health care but expensive food. We Yanks, on the other hand, live in a country with montrously expensive, and generally unaffordable health care, but relatively cheap not to mention, subsidized food.

Or maybe it's a universal conspiracy.

Actually, mostly I don't mind our food prices. I wish more went to the farmers (and I buy direct reasonably frequently to help that out), but I think the prices are actually a decent representation of true cost, perhaps even a little low.

Cost of food, as a percentage of income, is half of what it was a few decades ago, despite eating out a great deal. Weight is up, life expectancy is going down. I'm not sure that is a win. We buy beef about once a week now and really enjoy it when we do. We could afford it more I guess, but it just seems right.

Actually our health care is only partially subsidized but mandatory but insurance premiums are high if you want more than basic care. The standard of living is very good though but different as land is also crazy expensive. You look at things differently, in my mind I bought a BIG roast and live in a nice size town house. If I were in the US, for the same money, I could be serving a banquet in my mini-mansion. I don't think there is a perfect solution but we all seem to get by with smiles on our faces at least part of the time.

Mary

Over. Priced Meat.

http://www.facebook.com/album.php?aid=50828&id=100000704292712&l=a126a88812

Ouch.

The price tag brings to mind Lobel's. I get emails from them but have never purchased anything. I keep thinking I'll wait for a 'special' occasion. I have even passed many milestone events (like 0-ending birthdays) without ordering due to sticker shock. Maybe 2011 will be the year.

Recently our local food co-op had what I considered a ridiculously expensive turkey - a heritage turkey for $80.00. And it was frozen.

Thank you, thank you, thank you! The meat was delicious. I salted and dry aged it for 1 day (I still needed my rack for cookies before that). I let the roast sit out for an hour and then cooked it for 3 hours at 90 °C. I took it out while I made my rösti (inspired by Josh) and salad. I then put it in the convection broiler for less than 10 minutes and made my very first Bearnaise sauce which went like a dream (it was one of those things that intimidated me). To put it all really over the top we had a Chateau Pontet-Canet, Paulliac 1985 from my father-in-law who stocked a cellar with French wines for years but now doesn't really drink them. Poor him, lucky us.

I really worship at the feet of Tim and Kenji. The broiling of the meat works great and is a lot less hassle and mess than frying it. I am going to tell my butcher and all my friends. I will probably be given some Swiss medal of honor. Or not.

Hope you all had a wonderful Christmas and thanks for holding my hand during my roast crisis. Should anyone need some Bearnaise, just let me know.

Mary