Chief Grey Bear
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Everything posted by Chief Grey Bear
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I think I am. But you're right, it sounds pretty right field!!
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I have no idea how many. It'll be a bunch though! I did two because one never was close to being enough. But I had always just sliced with a knife. This time I busted out the slicer and practically shaved them. I think it doubles your meat. Not sure if any Jew's were watching these hunks of beef flying by on the belt or not. Full flavored anyhow.
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I'll bring you a package! Whats this about snow Saturday????
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Pastrami done and thinly sliced. Bring on the Kraut!
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Oh really? Well let's make a trade. I bought a jar of something for you the other day.
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Hey!! Now here is a crazy idea. What about slipping a couple of boiled eggs in the juice?? Sounds good on paper.
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Not a bad looking pastrami
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I like it so well I eat it right out of the jar.
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Corned beef turning into pastrami and some ribs turning into delightful eats.
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Isn't that the same guy that took a bunch of scraps and glued them together to make Ribeyes and Fillet Mignon and such? Interesting though. Don't know where all that moister is going in a sealed bag. And he didn't explain it either. But that sure beats doing a traditional dry age if you don't have the facility.
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I'm missing something. How does one dry age in a triple sealed bag? You sure you don't mean wet aged? All of the dry aging I have seen, the meat was out in the open in a temp and humidity controlled room. Wet aging in sealed bags has been coming on in that last few years and although very delicous and every bit as good as dry aged, they are different with different flavor profiles.
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Visions of Anthony Bourdain instantaneously came to mind. Very good company.
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Saffron!!! Just what tax bracket do you hang out in!!
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We already knew the answer to that Rick. Now it's confirmed.
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Spot on perfect again Spoon!!
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I'm in.
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Oh please! It's no different than when I go to the Hamburger Shop! Just a bunch of workers, if you can call them that, I never see them working just yakking and playing grabass. If one happens to get tired of me standing there, they take my order, turn around and stuff my burger and fries in a bag. That's it. I don't see anybody cook the burger. I don't see anyone put it together. I don't see anyone do anything. They need to fire half of those lazy bums! Nobody ever does anything.
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Yes, nice crisp, straight lines on that toast. That only comes after years of professional experience. Nice burger by the way!!
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Look great don't they!!
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Very nice Joe. Your eggs look a little neked. Are you in an institution? Just kidding! Don't go all STL7 on me. I like to put a little cheese and some onion in my eggs. Green onion. And some ham. Maybe some green pepper. And hot sauce is a must. And salt and pepper. Lots of black pepper. I appreciate you contribution to our little society.
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http://m.columbiatribune.com/opinion/conservation-deal-making/article_008463bf-d948-57a8-ab7b-3cd3660b705d.html
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I have had those nightmares. I have actually woke up drenched in sweat. It's always a good feeling to wake up after those. I think it was the NYC that tried the 155# rail wasn't it? I don't think they repeated that.
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Not to butt in, but, they don't make 158# rail. Not in the US. The largest was 141# but production of that ceased when it was not cost efficient. Most rail lines operating over 1M gross tons annually, which is not really that much in the grand scheme, mostly use 132# or 136#.
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Oh. I wasn't aware that made a difference.
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Not working on their boat would be taking a stand. But what the hell, they're going to do it anyway, so just go ahead and help them out. How about reading them the riot act while they are standing in your garage? You said you know them and work on their boats. I'm at least on your side that I hate all poaching. But you give me more trouble than you do your friends that are killing your bass!
