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Saturday, January 22, 2011

Boneless Meat: TOTALLY not worth it

I hesitated writing this back when I tried bone-in chicken breasts because I figured ONE experience wasn't enough to make a judgment on. And does "judgment" look weird to you? Because my spell check SWEARS it isn't "judgement" but I swear it's "judgement" and not "judgment" cause, well, it looks weird.

Anyway. Pork chops. I bought pork chops today for dinner. I decided to get the "assorted" pack because it was cheaper per pound. I brought it home. Had Ben smell it (don't ask, I have horrible luck with pork products and them being spoiled). Started to de-bone it.

CRAP. It's all crap! I got maybe 4-5 "chops" worth out of it. Dude, I could have bought the actual pork "chops" for $1 more. I don't do pork broth or else I'd use the bones, so basically, the bones are useless. The time in actually deboning the "assorted" pack? NOT worth it.

It was the same with the chicken. When I figured out the price per pound AFTER deboning, GUESS WHAT? It was actually more expensive than the price per pound for frozen chicken breasts. Less than fresh chicken, but we're not picky, we eat frozen with no problem. Although we really were eating our OWN chicken until recently and now I shudder at the thought of commercial chicken, but I like our bourbon chicken recipe too much to NOT buy it.

So my verdict is I'm going to buy the boneless cuts I need and swallow the cost increase because it's not worth it.
Amen.

Hey, Julie! I found "Pillow Pets" for $10 at our local grocery store. They had a monkey, penguin, ladybug, and bee. I almost bought the ladybug and penguin for my kids but my hubby convinced me that we could buy a LOT of food for $20 and not waste it on pillows. Stupid husband (who I love to death.).

But when I saw them, I totally thought of you. And giggled like a maniac. Yay bipolar.

That is all.
Kudos.

1 comments:

rae said...

i like to buy a pork tenderloin, not a huge one but a little-ish one. slice it into 1 1/2" slices, pound the slices down to 1/4"-1/2" thin, pan fry them for a few minutes (if they're a quarter inch thick then 4 min should be plenty)... they're tender and tasty. and not chewy and dry. plus if you take out the pork medallions (that's what they're called technically) and throw in some butter and shallots, saute, then add some cranberries and oj and a little sugar and thyme, you end up with an amaaaaazing cranberry sauce to go one some very fast tender tasty pork.

and no bones. :)