This is showing the tremendous value offered on this steak,
15.67 - 9.39 = 6.28
6.28 ÷ 15.57 = .40
40% reduction.
Maths!
There is no sign of discoloration and even if there was I'd still buy it, that's natural. I notice the butcher shops that still offer prime are not this concerned about their beef being so red but the grocery stores are.
I said something I never said before, it felt strange, but out it came. The young woman stacking the display case agreed their placement there seemed a bit premature, as if they are anticipating or judging by timing and not actual color. She remarked about marbling, I said,
"You're probably too young to know this, but when I was your age, most likely before you were born, stores like this one, this store in fact, sold USDA prime right next to choice. Choice always was the second choice, and prime first choice for its marbling, double this here, that conveys beef flavor so well."
That was weird.
She opened up like a flower, immediately became more warm and intimate. Pushed her cart with the packaged steaks all stacked so it no longer divided us and drew closer as she continued. No longer a mere worker, no longer a fierce young lesbian, no longer a fighter, no argument to issue, no position to defend, right before my eyes all defenses were dropped and she stepped out of her hard protective shell and became a tender little girl eager to converse and fine to hear from Daddy about the world that once was. That is what happened.
Seasoned both sides, seared in a hot pre-heated cast-iron pan with ovenproof handle, briefly on the first side, even more briefly on the second side, seconds, less than a minute. All that heat for mere seconds, then into the oven for 8 minutes then out, out of the oven, out of the pan. It is still cooking. So guesswork, mon ami, and that is what makes me so ace. I'm telling you, it is like a restaurant over here.
I heard on the teevee men like blue cheese on their steaks and I thought, "Hey! That sound like a very good idea."
40% reduction.
Maths!
There is no sign of discoloration and even if there was I'd still buy it, that's natural. I notice the butcher shops that still offer prime are not this concerned about their beef being so red but the grocery stores are.
I said something I never said before, it felt strange, but out it came. The young woman stacking the display case agreed their placement there seemed a bit premature, as if they are anticipating or judging by timing and not actual color. She remarked about marbling, I said,
"You're probably too young to know this, but when I was your age, most likely before you were born, stores like this one, this store in fact, sold USDA prime right next to choice. Choice always was the second choice, and prime first choice for its marbling, double this here, that conveys beef flavor so well."
That was weird.
She opened up like a flower, immediately became more warm and intimate. Pushed her cart with the packaged steaks all stacked so it no longer divided us and drew closer as she continued. No longer a mere worker, no longer a fierce young lesbian, no longer a fighter, no argument to issue, no position to defend, right before my eyes all defenses were dropped and she stepped out of her hard protective shell and became a tender little girl eager to converse and fine to hear from Daddy about the world that once was. That is what happened.
Seasoned both sides, seared in a hot pre-heated cast-iron pan with ovenproof handle, briefly on the first side, even more briefly on the second side, seconds, less than a minute. All that heat for mere seconds, then into the oven for 8 minutes then out, out of the oven, out of the pan. It is still cooking. So guesswork, mon ami, and that is what makes me so ace. I'm telling you, it is like a restaurant over here.
I heard on the teevee men like blue cheese on their steaks and I thought, "Hey! That sound like a very good idea."
And it is!
There is an Italian fellow I know, every ounce the snob, speaks Italian, goes to Italy a lot, and knows all there is about food. He said of this red bell pepper seared to a black edge in oil on high but still crunchy-tender, a combination of snap and cooked soft, blackened and barely cooked. Each piece showing aspects of burned and raw, softened and unaffected. Fried in olive oil fast and hot and steamed up with balsamic vinegar, "This is perfect."
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