Looks like prime rib was a popular option, LOL! With au jus and cheesy mashed cauliflower....and a lovely glass of 2016 Trefethen Cabernet.

Not cooked yet but this is the lovely 20 pound plus boneless prime rib roast I bought at Costco; got 10 1.5" thick steaks, about 2 pounds of steak tips, and some nice trimmings to use when we grind meat for chili later this week.View attachment 712951View attachment 712952View attachment 712953
You need a vacuum sealer. How much per pound? I found it WAY cheaper to buy a prime rib roast and cut into steaks then buying the ribeye separately, too.
Oh I have two! A FoodSaver and an Avid Armor chamber sealer. I just wrap each steak in stretch tite first and freeze them before I seal - keeps the juice from getting squeezed out, although the chamber vac isn't so prone to doing that.
I think it was about $13/lb. for Prime. Yum yum!
What is the difference between halupki and golumpki?I went back to work today after a week and a half off for the holidays. My wife on the other hand is off one more week. So today I came home to a glorious smell as I walked into the house. She made a large pan of halupki. She even got some rye bread to go along with them. Delicious!!
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No difference as far as I know. I think it’s just different names based on who and where it was made.What is the difference between halupki and golumpki?
Below are the blackeyed peas
Vat of chili made in the oval 6 quart enameled Dutch oven - 2 pounds of grass-fed home ground beef and a pound of pastured pork sausage - no beans! Keto Chili!
The secret to fantastic black eyed peas: A Honey Baked Ham Bone!! And a long slow cookI luvs me some blackeyed peas. A place i used to work at had an employee cafeteria run by a bunch of much older ladies. They got the biggest kick out of seeing a young white boy sit down to eat some blackeyed peas, cornbread and greens like he was starving. Out of all the places in the airport i could eat with a employee discount that little hidden gem had the best food and cooks.
Just simmer it down. It got lovely and thick. AND delicious!How do you thicken your chilli without a source of starch?
Oh wow!! What kind of mushroom IS that? I never saw anything like that when we lived there!