Posted on 03/28/2015 5:45:24 PM PDT by Rebelbase
Short on dismal news? Have a look at this notice, taped to the counter at the Yankee Tavern on 161st Street in the Bronx.
“Due to the increased price of pastrami,” it began, unpromisingly, “we at the Yankee Tavern apologize for the increase in prices for the pastrami items.”
Pastrami is in crisis.
“I contemplated taking it off the menus,” Joe Bastone, owner of the tavern, said. “I came very close to doing it. I decided to try passing it on.”
(Excerpt) Read more at nytimes.com ...
I,liked Omaha steaks about 20 years ago, but the quality went down and Costco gave us a better value. That said I did enjoy the filet mignons I grilled with my Dad in his garden one (post-)Fathers Day.
“[Costco is] on the FReeper boycott list”
I did not know that, but we’ll probably still shop there.
One thing that is really strange about them - if they stop carrying something they deny they ever carried it. Hubby once failed to buy one of a zillion packages of chicken stock, when he went back they only had beef stock. He asked when were they getting more chicken stock and was told: we never get it. He was like: but you had tons of it last week. No we didn’t. Yes you did. It was like a Monty Python routine.
Then our friend, who is a real Costco fanatic, told us a story about how he and his wife used to get little frozen spinach pies that they really liked, they used to always get them to take in their RV for whatever reason.
They go there one day, no spinach pies except giant ones (I hate those Costco giant pies and stuff, maybe if I had 5 children they’d be OK). Total denial that they ever sold the item. Our friend said: we’ve been buying them here for YEARS. Costco employee: that must have been somewhere else.
It’s very weird.
Stage Deli,
N.Y. City.
Half Pastrami,
Half Corned Beef.
Ummmmm.
Labor goes up 30% and it is a crises and we need to import third worlders.
Season them as you like, I use a mixture of ground black pepper, dried garlic, salt, and sugar, yes sugar and I often add fennel seed and spices for a blackened steak.
Rub one side only and sear that side for two minutes in a very hot cast iron skillet. Add rub to the exposed side and turn to sear that side for two minutes. Please the skillet with the steaks in a 350-degree oven until done to your satisfaction. You will have ten to fifteen minutes to do other things. Determine doneness by pushing against the meat or use a meat thermometer.
Try it, you'll like it.
Thank you.
Please don't thank me before you try it.
Actually I am going to try it tho using slightly different seasonings. I normally don’t use the oven much after the Winter but we are having a cool snap so I will try it tomorrow.
If it is no good I will let you know. If it is good I will remember what I did.
That’s a good rub for roasts, too.
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