Life in Sector 7 G.

[Rigjockey]

 

[Rigjockey]

I was finally able to score some chicken legs and leg quarters.
The last few times they weren't in stock. I am assuming that is because of the high cost of beef, so everyone is buying chicken these days.

 

[Hillbilly Canuck]

I was finally able to score some chicken legs and leg quarters.
The last few times they weren't in stock. I am assuming that is because of the high cost of beef, so everyone is buying chicken these days.

Not many farms selling their meat in Toronto hey? We have rarely bought meat at the grocery store for years. The scattered time we've decided to because nothing was taken out to thaw it's been a lot of that same issue. I kinda chalked it up to being more remote but I don't know now.

 

[Duck]

I was finally able to score some chicken legs and leg quarters.
The last few times they weren't in stock. I am assuming that is because of the high cost of beef, so everyone is buying chicken these days.

I got a rump roast for $8/lb & slice (angrily saw) it into inch thick steaks and toss em on the ribbed griddle cast iron thingy that goes on the camp stove.

It's not tender like filet mignon but that's fine.

(I used the camp stove because it's too hot to cook in the house and I don't have a real grill.)

 

[Rigjockey]

I got a rump roast for $8/lb & slice (angrily saw) it into inch thick steaks

I have heard of a few people doing this to save some money on the cost of steaks.
I know it's the same thing, but you save on the butchering cost.

 

[Duck]

I have heard of a few people doing this to save some money on the cost of steaks.
I know it's the same thing, but you save on the butchering cost.

That rump roast was a bitch to cut though. It gets to the connective tissue at the bottom and it's like trying to saw through Kevlar with a butter knife.