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On 2/22/2022 at 6:32 AM, FatherAlabaster said:

I got a coffee rub for steak a while back but wasn't too taken with it, the coffee flavor disappeared into general brown-ness in the pan. My favorite treatment is still salt and black pepper. Been using black garlic lately too. NY strips, seared in butter and sunflower oil, finished with a few minutes in the oven. 

Yeah same happened there, damn that’s a much better idea though.

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t bone steaks vs porterhouse - Yahoo Image Search Results | Porterhouse  steak, Porterhouse, Steak

 

T-bone and porterhouse cuts are very similar. Both have the "NY strip" on one side of the bone and tenderlion on the other. Porterhouse just has more of the Tenderloin left on, while the T-bone is trimmed down more. Since the tenderloin is the best part (imo) there's no point in buying the T-bone when you could have a porterhouse. Personally I've never cared much for the NY strip, it's a bit denser and tougher, less margin for error when cooking it. I go for the boneless ribeye (Scotch filet) or the tenderloin (filet mignon/eye filet) by itself. Or I'll get skirt or flank if I'm making fajitas. Or chuck steak if I'm putting it in the slow cooker for 6 hours with carrots, potatoes and a bottle of stout.

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Different cuts for different purposes, even the offal works in some dishes...although I tend to let the butcher keep that bit.

People here are weird. Not sure how things go in other countries but MasterChef and other such shows have been dictating what people pay a premium for here over the last 10 years or so. Scotch fillet and fillet mignon used to be the most expensive cuts of a cow. But when shows like MasterChef started using other cuts like skirt, rump and even brisket, prices of those cuts started to creep up and up until they were close to the same price as a decent scotch fillet. Most butchers now will charge about $30 a kilo for scotch, but they will want $25-26 a kilo for rump, with porterhouse somewhere in the middle. "Waygu" is another thing that increases the prices, people pay a stupid amount because they have been told Waygu is so much better.

It was even worse with Lamb. Lamb has always been more expensive here, which considering how many sheep we have in the country is pretty silly. But Lamb shanks used to be the sort of thing you could get from a butcher for about $2, maybe $3 a kilo, since MasterChef cooks started using them people think they must be the best cut ever and demand went up and prices are anything from $15 a kilo to some places wanting more than $30 a kilo.

The last cow I shared with a bloke from my fishing club saw the guy get his half a cow cut (all cuts including minced), boned and wrapped in meal portions of his choosing for about $9.50 a kilo, he did get nearly 200 kilos of meat though, not everyone can store that much.

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31 minutes ago, GoatmasterGeneral said:

t bone steaks vs porterhouse - Yahoo Image Search Results | Porterhouse  steak, Porterhouse, Steak

 

T-bone and porterhouse cuts are very similar. Both have the "NY strip" on one side of the bone and tenderlion on the other. Porterhouse just has more of the Tenderloin left on, while the T-bone is trimmed down more. Since the tenderloin is the best part (imo) there's no point in buying the T-bone when you could have a porterhouse. Personally I've never cared much for the NY strip, it's a bit denser and tougher, less margin for error when cooking it. I go for the boneless ribeye (Scotch filet) or the tenderloin (filet mignon/eye filet) by itself. Or I'll get skirt or flank if I'm making fajitas. Or chuck steak if I'm putting it in the slow cooker for 6 hours with carrots, potatoes and a bottle of stout.


 

Porterhouse or rib-eye for me too, unless I’m slow cooking.

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  • 2 weeks later...

Don't know what it's like in other countries but Easter Chocolate is the best chocolate in Australia because it comes with such a short used by date and the stores have to get rid of it quicker. No idea why Easter Eggs, Easter Bunnies and the like only have about 3 months store shelf life where as blocks have 6 or more, but it's good for sales.

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On 3/14/2022 at 12:02 AM, KillaKukumba said:

Don't know what it's like in other countries but Easter Chocolate is the best chocolate in Australia because it comes with such a short used by date and the stores have to get rid of it quicker. No idea why Easter Eggs, Easter Bunnies and the like only have about 3 months store shelf life where as blocks have 6 or more, but it's good for sales.

The Christmas chocolate tasted great. I overate it and felt terrible but I got through. Overdramatic way of putting it but my digestion system can't cope with it😁

Easter chocolate is feels like its overpriced in my experience however deals such as by 1 get two free are good. Your right some eggs have short date on them. That's more reason to eat them faster

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I'm sure Easter chocolate is over priced.

I was looking at some today in Aldi, so probably made in some third world country, and for a bag of small eggs (about half the size of a real chook egg) the bag was $1.60 per 100g. The same eggs in a smaller bag but labelled "Hunting Eggs" were $1.30 per 100g. While the actual Easter bunny, about 20-25cm tall, was only 80c per 100g.

But if you compare that to our major supermarkets who tend to sell clearly labelled "Cadbury" products that aren't quite identical and the full (off promotion) price box of small eggs is $4.00 per 100g, while the bunny is $5.60 per 100g.

Aldi is always cheaper and their quality and brands should be questioned, but the normal price for a block of Cadbury here is about $2.20 per 100 gram. Supposedly the same chocolate in Easter form is more than double that. There is no collusion in the chocolate industry!

 

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20 hours ago, KillaKukumba said:

I'm sure Easter chocolate is over priced.

I was looking at some today in Aldi, so probably made in some third world country, and for a bag of small eggs (about half the size of a real chook egg) the bag was $1.60 per 100g. The same eggs in a smaller bag but labelled "Hunting Eggs" were $1.30 per 100g. While the actual Easter bunny, about 20-25cm tall, was only 80c per 100g.

But if you compare that to our major supermarkets who tend to sell clearly labelled "Cadbury" products that aren't quite identical and the full (off promotion) price box of small eggs is $4.00 per 100g, while the bunny is $5.60 per 100g.

Aldi is always cheaper and their quality and brands should be questioned, but the normal price for a block of Cadbury here is about $2.20 per 100 gram. Supposedly the same chocolate in Easter form is more than double that. There is no collusion in the chocolate industry!

Good to hear from you kk or Mr freddo 😉I agree Easter chocolate is overpriced. Always seemed that way to me unless you get a good offer and even that is not that good an offer compared to every day offers from my experience. 

You've really been crunching the numbers. I did that for sweets when I was eating alot of them. It works. 

Your right Cadbury chocolate is better than Aldi chocolate. I tried all the cheap Aldi chocolate and wasn't impressed. Aldi Dark chocolate I liked. Not keen on Cadbury dark as it's not higher enough in coco percentages but each to there own

 

20 hours ago, KillaKukumba said:

 

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I'm not really crunching the numbers as much as watching everything. Since our government made unit pricing at supermarkets mandatory, (i.e. store must show price per 100g, price per kilo etc) we don't really have to number crunch because we can instantly see which like items are cheaper. Half the time I can't remember my name but I have a good memory for figures so when I see a figure at one store I usually remember what it was at another store.

Forums in this country reflect your thoughts, Aldi Dark chocolate is good, but less so their standard range. I'm not really that much of a connoisseur so I can eat most chocolate, even dog chocolates :P, but I do agree that Aldi's standard range is cheap for a reason.

Hmmm speaking of which I wonder where my wife has hidden the latest batch, I could do with some now.

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I bought massive bag of swizzels refresher Mini chew bars and there so brittle because room temp is not high enough in UK at moment. To avoid tooth damage I soften in microwave. Much better😉 beats when my brother had a filling pulled out by popcorn  🍿 at the cinema recently

Any one else do the heating trick with toffees. Can't just be me surely?

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What's toffee?

I do the heating trick with water bottles. Freeze them solid then zap 'em for 2 minutes in the microwave which melts them just enough for me to drink some, and then I'll usually pour whatever's left of my last water bottle into the frozen one a little at a time and shake it up, which chills the water and helps melt the block of ice. For the longest time I'd just drink tap water in my ever present big black stainless steeel cup with lots of ice, but my well water has traces of radon in it so I've reluctantly given in to the silly bottled water trend.

I'm about to eat the roast beef sandwich I bought yesterday. I was on my way back from the deli with food for the guys and the kid and myself when I saw the fish & chips truck in the bakery parking lot was open for the first time this year. (they sell fish & chips every Friday from 3 til 7 but only in the nice weather) So I had to stop and get two, one for me one for the kid, (they've gone from $10 to $15 now this year unfortunately) and I figured I'd just save the sammies for today. Left them out overnight (just forgot) and then put them in the fridge this morning at the crack of 10am. That's 19 hours sitting on the counter and only 4 hours in the fridge, hope we don't get sick. I'll smell it first, if it smells alright I'm eating it. Going to see Overkill in PA tonight, don't want to be spewing all over everyone or have diarrhea in the bathroom of this place or anything.

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Toffee in it's most basic form is just fine sugar and water. Depending on what your purpose is other things can be used like molasses or brown sugar. But you can also add things like flour and butter if you were making something like a sweet slice that might have a dry thin base with a hard sugary top. It's also used in confectionery bars that you get at the shop.

Unless of course he's talking about Toffee nose people and they're rich people with their nose in the air. Why he's soften them in the microwave before eating them I don't know, they are usually pretty soft to begin with!
 

 

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On 3/19/2022 at 8:04 PM, KillaKukumba said:

Toffee in it's most basic form is just fine sugar and water. Depending on what your purpose is other things can be used like molasses or brown sugar. But you can also add things like flour and butter if you were making something like a sweet slice that might have a dry thin base with a hard sugary top. It's also used in confectionery bars that you get at the shop.

Unless of course he's talking about Toffee nose people and they're rich people with their nose in the air. Why he's soften them in the microwave before eating them I don't know, they are usually pretty soft to begin with!
 

 

To teach them a lesson 😉

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