Groceries
#1456
Re: Groceries
How come the so-called dollar stores sell stuff for a lot more than a dollar?
#1459
Re: Groceries
Looks like there's a shortage of Tate & Lyle golden syrup in Canuckstan at the moment, I hear they changed suppliers. When Walmart used to knock out a tin for $4 I'm not going north of 20 just to fly the flag! The miniwheels will have to wait.
#1460
Account Closed
Thread Starter
Joined: Jan 2006
Posts: 0
#1461
#1462
Re: Groceries
We went to an underground dollarama yesterday; you go through a sketchy doorway next to no frills, down some stairs... and inside of nude wimmen, a massive dollarama.
Mini wheel pondered whether it was legal or not.
Mini wheel pondered whether it was legal or not.
#1463
Re: Groceries
Achtung! https://globalnews.ca/news/3926527/l...-price-fixing/
Register to apply for a $25 gift card.
Register to apply for a $25 gift card.
#1464
#1465
Re: Groceries
Ohh good spot. AAA beef as well. Often I find that when Loblaws (Dominion here) have beef on special its AA. Ok for stews etc but not as good for roasts.
#1466
Re: Groceries
Previously I've bought plenty of the 'rounds' and cross ribs @ $3 or $4 lb for roasts or steak and sometimes they've been good, other times not.
The same flyer also has AAA whole eye of round for $3.99 and it looks good in the picture, but I would only use it for the slow cooker these days. Prime rib and tenderloin only for roasts for me. Am I becoming a beef snob?
By way of contrast Sobeys also advertises the prime rib AAA this coming week @ $12.99 It says Sterling...is that a step up again?
#1467
Re: Groceries
I never pay too much attention to that. I know I've been very happy with AA before and, no doubt, less happy, but I wonder if it's because having a bit more money now, I tend to buy the better joints anyway.
Previously I've bought plenty of the 'rounds' and cross ribs @ $3 or $4 lb for roasts or steak and sometimes they've been good, other times not.
The same flyer also has AAA whole eye of round for $3.99 and it looks good in the picture, but I would only use it for the slow cooker these days. Prime rib and tenderloin only for roasts for me. Am I becoming a beef snob?
By way of contrast Sobeys also advertises the prime rib AAA this coming week @ $12.99 It says Sterling...is that a step up again?
Previously I've bought plenty of the 'rounds' and cross ribs @ $3 or $4 lb for roasts or steak and sometimes they've been good, other times not.
The same flyer also has AAA whole eye of round for $3.99 and it looks good in the picture, but I would only use it for the slow cooker these days. Prime rib and tenderloin only for roasts for me. Am I becoming a beef snob?
By way of contrast Sobeys also advertises the prime rib AAA this coming week @ $12.99 It says Sterling...is that a step up again?
Generally for beef I find Costco better than Sobeys or Loblaws in terms of quality but not always price.
#1468
limey party pooper
Joined: Jul 2012
Posts: 9,982
Re: Groceries
I like sirloin better than prime rib which is often too fatty. The rounds are best seared and medium rare or cooked as a pot roast in the pressure cooker.
I'm heading to the city tomorrow as its senior discount day in Shoppers so I'll look at the prime rib while I'm there.
I'm heading to the city tomorrow as its senior discount day in Shoppers so I'll look at the prime rib while I'm there.
#1469
Re: Groceries
It's the nuke method I use for prime rib. 450F for 40-45 mins or so then 400 for the remaining time. I find the fat has either disappeared by then or is only attached to the bone part which I separate when mostly cooked. At that point I can see what more is needed or just 'rest' it.
Two of us like rare and two like well done so outer parts and inner parts do nicely.
I've always enjoyed a roast beef because the taste of everything together has been good. Similar with Turkey Vs a turkey dinner.
But I've never been very good at doing it nicely until I discovered the 450F for the first part with a boneless cross rib and it came out brilliantly. It didn't come out so well the next time whereas the prime rib is great every time.
Rib eye makes great steak but not seen that often.
#1470
Banned
Joined: Apr 2009
Location: SW Ontario
Posts: 19,879
Re: Groceries
Interesting idea. I've seen something similar suggested before.
Top Sirloin rather than sirloin tip of course.
It's the nuke method I use for prime rib. 450F for 40-45 mins or so then 400 for the remaining time. I find the fat has either disappeared by then or is only attached to the bone part which I separate when mostly cooked. At that point I can see what more is needed or just 'rest' it.
Two of us like rare and two like well done so outer parts and inner parts do nicely.
I've always enjoyed a roast beef because the taste of everything together has been good. Similar with Turkey Vs a turkey dinner.
But I've never been very good at doing it nicely until I discovered the 450F for the first part with a boneless cross rib and it came out brilliantly. It didn't come out so well the next time whereas the prime rib is great every time.
Rib eye makes great steak but not seen that often.
Top Sirloin rather than sirloin tip of course.
It's the nuke method I use for prime rib. 450F for 40-45 mins or so then 400 for the remaining time. I find the fat has either disappeared by then or is only attached to the bone part which I separate when mostly cooked. At that point I can see what more is needed or just 'rest' it.
Two of us like rare and two like well done so outer parts and inner parts do nicely.
I've always enjoyed a roast beef because the taste of everything together has been good. Similar with Turkey Vs a turkey dinner.
But I've never been very good at doing it nicely until I discovered the 450F for the first part with a boneless cross rib and it came out brilliantly. It didn't come out so well the next time whereas the prime rib is great every time.
Rib eye makes great steak but not seen that often.
https://www.kegsteakhouse.com/locati...5/#siteContent
Last edited by Siouxie; Dec 20th 2017 at 8:54 pm.