How deep is the cheese? From the angles presented, it looks more focaccia with pizza toppings instead of pan pizza.
Or is that a valid description of pan pizza?
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No more than a normal pizza. The crust is really light and slightly crispy and a little sweet tasting.
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Seared swordfish steak with a really awesome rosemary lime buerre blanc sauce. Chunk in the back is for babykins, and she loved it.
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How much protein are you trying to get daily? I try to eat 180-200 grams and I would dread doing that without meat, I’m sure it’s possible but I feel like it would require me to eat a ton of food.
zz wins this steak battle.
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Really nice steak to start with, too. Local butcher?
No, it’s from these crazy deals a supermarket chain here does every year around Christmas. They sell strip and rib roasts for like $7 or $8 per lb which I happily snag a few of to cut into steaks and freeze. They’re always nicely marbled and could easily pass for prime even though they’re labeled choice. They’ve gotta lose a fortune on these things, but they have them every year.
Yeah, that’s easily prime level marbling. $8/lb is bananas for meat that good. That even beats Costco’s best for whole roasts.
Which chain?
200 grams of protein is completely unnecessary.
I’ve been plant based for a while and I can hit 120 without even thinking about it or having any protein shakes.
For a bunch of lefties, there’s a disturbing lack of vegan posts ITT. Here’s my tempeh stir fry leftovers from last night.
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Stop & Shop. They usually start to show up around the 2nd week in December and they’re gone by the end of the month.
Thanks. I should set a reminder because those look pretty great. What do I need to cut the roasts into steaks?
Chef’s knife works for me.
Ah looked like those might be bone in and wasn’t sure if a knife would do it.
BTW drinking a lowish price 2014 red mountain cab right now. Pretty good but it maybe could have used 1 or 2 more years sleeping.
They were bone-in, but deboning a rib roast is easy. Or slice between the bones and leave them on if you want.
I’ll have to youtube that. So far my only experience is with whole tenderloins, which I do a lot of because it’s the only steak my wife will eat. But those are easy.
