Foodies BS Thread.

Omelets and scrambled eggs are trickier to do correctly than most folks realize. The line between perfection and overdone is so, so narrow.

I myself do eggs like this two, three times a week every week so's I get lots of practice. Even now, after thousands of eggs, I'll still break an occasional batch if I haven't had quite enough coffee

 

I would have to say my last meal would have to be a very rare ribeye and lobster tail...I work for a area grocery chain that covers several states but it would be wonderful if i got commission tho.. ( i run the largest market in the state of Ga. and top 25 in company sales) alas we do not ship.

 

Time to get a chest freezer then! also.... a slow cooked 7 -bone roast on the grill is delicious.

 

USDA Choice

 

Holy Smokes, my heart.

 

SHIT! that's a hell of a good price. I pay more than that at cost.

It usually takes me a couple of hours on a low heat, but constant monitoring.

Ya mine skipped a few beats that night. Too old to do that all the time

 

All the normal mirepoix bits can be prepped the night before and stored in sealed tupperware. Even the regional varieties...the southern one with peppers, for instance.

Drop bits into crock, dump in stock, drop in roast beast, season. Lid. Walk away. Like, 5 minutes total.

 

It was only one package!

 

Local store has corned beef on sale for $2.49/lbs picked up a couple packages

 

I was poking around on the internet and found a local old-school butcher shop (sorta) on it's third generation of people running it.

They make sausages and butcher sides of beef and pigs.

That's pretty much it.

They have a small selection of cuts from that day's critter, and when those sell out, come back tomorrow. they don't have 47 chiller cases, you walk in the place and it's basically a couple of deli display freezers, a couple coolers, and some locally made sauces and condiments. The back 90% of the place is open-air butchers tables (dark and unused when I got there at just before 5PM tonight) where they break full animals down in full view from open to around lunchtime.

They get in quarters or larger, and are pro butchers. They'll sell (NO CHANGES!) packages of mixes of meat garnered from a common side that they can turn over regularly.

The cash register is a manual, mechanical push-button machine with keys so worn you can see the varying convextions of the upper surfaces. A single money hopper, a single manual credit card swiper/reader with a MODEM.

I'm cautiously optimistic.

I grabbed just under a pound each of the 'mild' and 'XX HOT' links as a trial balloon. I'll report back this weekend.

 

No credit card reader with a modem is manual.

You'd have had me sold if they were still using one of carbon copy manual machines. Sounds cool, the register (if indeed mechanical) must be a labor of love, very few people work on those any more.

 

Assuming their meat doesn't assplode me this weekend, I'm going to ask whomever is in charge one day next week if I can take some pics and post it.

It reminds me a lot of the old school butcher shops from the 70s back up north. Only as much tech is truly required to keep them bringing in money and "fuck change".

Funny you should mention it. My room-mate is a fraud manager at a local credit union chain, and when I got a card from them it had a sticky-note attached making everyone aware it would NOT work with the old slidey plastic reproduction machines, as it was printed on flat plastic and not raised type.

I noted aloud my bemusement at this feature....he replied that it had been YEARS since they issued cards with raised lettering. Only a lawsuit made them add a note warning.

 

Pics of register, please.

Good luck on the meat. Hehe.

 

Dinner last night. Pork loin roll with bacon flavored cream cheese, cheddar and ham slices inside. Bacon weave on the outside. Cooked in the crock pot on a bed of mirepoix (onions, carrots and green beans) and roasted potatoes on the side.

pork loins butterflied. I did not get a pic with the ham slices before I rolled it up. I don't remember all the spices ( I always just make it up as I go) but it includes white pepper, black pepper, garlic, peri-peri, celery salt and I think some cajun spices.


Rolled and ready for the bacon weave wrap: I think I had some greek spices or maybe some bbq spices on the weave here. Maybe I should pay a little more attention or write down when I do this.


Cooked in the crock pot for about 6 hours on low. ( I prefer to do the grill or smoker, but I was not home during the day so figured I would give this a try). Being in a crock pot as opposed to a smoker or grill it looked a little pale so I brushed it with browning sauce about an hour before it was done cooking.


Plated.

 

Monday's dinner. My wife and daughter were on a field trip for a few days, so my son and I decided to treat ourselves a little.
Ribeye with shrimp. fried potatoes and my favorite veggie; green beans.


For late night snack - applewood smoked sausage slices, topped with mozarella (cheese sticks cut in 1/4" thick slices). My son thinks I am the most awesome dad LOL.

 

Question for you foodie guys and girls: I was told by someone that it is not good to refrigerate cooked meat in the sauce (aujus or whatever liquid is left in the pan after cooking the meat.) She said that the meat should be drained before refrigerating it, because it can spoil if it is in the sauce. So I have just always been draining it, but can't really see why. Is there any truth in that?
Also, will the meat in the sauce dry the meat out or will it absorb liquid into the meat? Osmosis principles...
As much as I cook I have never experimented with this. I sometimes have leftovers that I keep for lunches the next day or 2 and why not optimize the opportunity...

 

I'd say this is an old-wives' tale with a smidge of truth.

If you have meat in an acid-based sauce...say, a nice smoked priscutto slathered in marinara or something....and you pop that bad boy in the fridge a couple days, the tomato sauce won't make it 'spoil' but it WILL turn it into mush.

Weaker meat....chicken, say, and an acid sauce (either italian tomato type or even with a vinigrette) will turn to paste very quickly.

That is, they aren't 'spoiling' but they'll be awful icky in their newly compromised form and *may as well be spoiled as far as a picky eater goes*

 

Of course, that's a wild, un-educated guess pulled directly from my butt, so I could be very wrong too