| #873 |
A bit of an experiment this morning. I eat a lot of ribeye but it is expesnsive so I have been looking for a cheaper cut of meat? 
Today I had a ribeye steak AND a braising steak roughly the same size pan fried together in my ridged frier. I had a couple of fried eggs with them.
As I expected, the ribeye was the tastiest and the tenderest but at TWICE the price of the other steak, was it worth it? The quetion is, would I rather have TWO braising steaks as opposed to one ribeye steak?
My conclusion is that a half way measure is called for with a mixture of both in the future to save a few pennies!
Do you lot see what I am having to put myself through for the sake of clarity!
Today I had a ribeye steak AND a braising steak roughly the same size pan fried together in my ridged frier. I had a couple of fried eggs with them.
As I expected, the ribeye was the tastiest and the tenderest but at TWICE the price of the other steak, was it worth it? The quetion is, would I rather have TWO braising steaks as opposed to one ribeye steak?
My conclusion is that a half way measure is called for with a mixture of both in the future to save a few pennies!
Do you lot see what I am having to put myself through for the sake of clarity!
"The problem with retirement is that you never get a day off"- Abe Lemons
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