Married 9 years. Her choice dinner. Local meat store had Angus ribeye for $12.99 a pound.

Cost per person: $14.50

  • ikidd@lemmy.worldEnglish
    1·
    3 months ago

    Nice! My wife wanted rib steak on her birthday, and as she likes to say, cooked so rare a good veterinarian could bring it back to life. We eat at home if we want steak because nobody but me cooks it to her taste. At least, that’s what she tells me.

  • JohnnyEnzyme@piefed.socialEnglish
    1·
    3 months ago

    I need to up my CotC (“corn on the cob”) game. I’m assuming it’s possible in the AF, but when I leave the husk on to preserve moisture, it takes forever, and when I remove the husk, it dries out too easily.

    That there CotC looks incredible, assuming non-boiled.

    • yenahmik@lemmy.world
      1·
      3 months ago

      Soak your corn in the husk before throwing it on the grill. Cook it until the husks are charred. You’re welcome.

    • FauxPseudo @lemmy.worldOPM
      1·
      3 months ago

      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.

          • JohnnyEnzyme@piefed.socialEnglish
            1·
            3 months ago

            A small, flat-ish can with both ends removed sits at the bottom, along with some water. A china plate balances on top of that, and that’s where I place the food to be steamed.

            (just in case anyone reading gets the idea that the food sits at the bottom, i.e. boiled and not really steamed)

            • FauxPseudo @lemmy.worldOPM
              1·
              3 months ago

              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

  • Beetschnapps@lemmy.world
    1·
    3 months ago

    Man that’s nice. My last “anniversary” dinner was cooking vegan masterpieces for someone and getting nothing in return. Like studying Thai and Indonesian cooking and… yea… Also they hate fans pointing in their direction…

    I learned to cook in restaurants and make a steak that makes my mom jealous but yea… Must be nice.

  • slothrop @lemmy.caEnglish
    1·
    3 months ago

    Hey, congrats…I’m up to 42 yrs of marriage now, but I think you’ll agree that one of the key routes to a soulmate’s heart is through the stomach.
    You’ve surely aced that aspect!
    Thanks for the excellent content.

    cheers,

  • Malyca@lemmy.zip
    1·
    3 months ago

    Wow grats on that deal on steak! And happy anniversary. The more you put under your belt, the more you just want to stay inside and enjoy life together rather than extravagant dates.

    • FauxPseudo @lemmy.worldOPM
      3·
      3 months ago

      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.