Our little meat shop (not really a butcher) sells more Angus ribeye than literally any other retailer in America. It’s not just the best deal in [my middle of nowhere] town. It’s the best deal possible.

My idea of an extravagant date means getting a hotel in a place likely to get hit by a hurricane. I’m not a role model.

I figured if the walk was small enough then the corn could just sit across it and not even come in contact with a small amount of water and put a lid on top. Or put a round rack in if you have one and put the corn on top of that. Pop a lid on top to trap the steam

A wok works too.

I try

I’m familiar with it.

The fans don’t have to blow on people. Just get the smoke out.

Salt, pepper, both sides. Let them rest for about 30 minutes at room temperature.

One was done with cast iron on an induction burner. One was done in stainless on an electric burner. My other larger burner was busy with the corn. Turn on any fans your kitchen is equiped with because it’s going to get smokey.

Heat the burner to 400°, pat the steak dry with a paper towel, melt butter in the hot pan, add the steak, set the timer for 2 to 4 minutes depending on how done you want the steak and how thick it’s cut. Flip it. Set the timer again. Tent each one individually in foil for 5-10 minutes. Serve.

For a more done steak than medium you may need to lower the temperature to 375 and increase the time. Or just kick out whoever wants their steak messed up.

I have a steamer insert for a two gallon pot. Poor water in the bottom, put the husked corn in, bring the small amount of water in it to boil for 5 minutes. Pull it out. It’s cooked faster than the steaks once you include the resting time on the steaks.

The only reason to order filet mignon is because a 6 oz ribeye is a terrible steak but you only want 6 oz.

Oh, forgot. Add more greek seasoning in the final mix.

I didn’t write anything down but it was something like this:

Dice up a pound of potatoes.
Toss in more lemon juice than seems right and some olive oil, salt and Greek seasoning.
Line a baking sheet with parchment paper and bake the potatoes at 450 for about 25 minutes.
Let them cool completely. Toss with a can of chickpeas, quarter cup of lemonade juice, two tablespoons of mayo, maybe 1/3 cup finely diced red onion.

In the chicken it’s a mix of dill and Greek seasoning. In the potatoes and chickpeas it’s just the Greek seasoning. Seasoning recipe elsewhere in the comments.

A year ago I had never heard of calibria. Now it and its peppers are everywhere.

Rupert† was only $60. But we have fed him for something like 8 years. So that’s a pretty large investment for a meal. And if you see my posts over on c/cooking you will know that I am always calculating the cost of a meal.

Your lab has a lot more than $500 in them. Don’t undervalue them. I don’t think lab is suitable for breakfast, lunch or brunch. Have people over for dinner and charge a reasonable amount.

† aka I wasn’t letting my wife make him Giles.

This comment, hopefully, is solidly sarcasm.

I feel your pain

This is the way

It’s not the sad herbs. Sysco’s problem is the same frozen heat and serve goods at every restaurant. The same burger patties, buns, cheese, salad dressing, jalapeno poppers, potato bites, breaded chicken, etc.

Gimme pizza.

Yup.

The good news with the cross pollination is that it ruins the heat if you plant the seeds from that cross. Doesn’t ruin the heat from the fruit. Unlike corn. Cross pollinate corn and you’ll get bad results immediately. Fortunately that can be solved by just planning different types of corn 2 weeks apart.