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In Reply to: RE: "johnny pizza" local restaurant pizza review, spinach and pepperoni posted by bullethead on October 15, 2016 at 17:59:19
their game in order to get a chunk of the NYC pizza bidness from the locals. Doesn't matter where you order around here, it's all average (not that that's bad mind ye). I hear tell there's a good place or two in town (I'm in the burbs) and one really goodun in McKinney but them's too far to drive to and miles out of their delivery ranges.
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"E Burres Stigano?"
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For most of the country it all seems to end at Wal-Mart, a self contained storage unit for population sustainability.
pretty sad,
I think the last of the good food was about the 1980s before all the chemicals and GMO was introduced. Do you remember butchers? I do, no more of them here in these parts. Remember when all vegetables and fruits were organic? I do.
have a good week.
To be honest, the meat we buy at COSTCO (USDA Choice) compares favorably to similar graded meat we get from the meat market where we pay a 30% premium. Ditto Wal Mart IF you choose carefully (marbling!). I doubt you've set foot in a Wal Mart Neighborhood Market. Just a store, similar in shape and size to its competitors and carries similar selections. In fact, their frozen food section is better than anyone else's in the metroplex, IMHO.
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"E Burres Stigano?"
I am a member of Costco, their meat department is great, by far the best I've been exposed to recently. Good for BBQs and the volume of meat you get is great for having people over, I like it so much so I was thinking about putting a deep freezer in the basement just for meat, and cycle that.
I've never seen a wal-mart besides when I was in Las Vegas for a week and needed to buy some water for a trip over to the Grand Canyon from there. The USA is a fantastic country, nothing like NY. I don't think you guys know how good you have it. Still fermenting here is how I can escape.
There aren't many meat only shops anymore although we have a few. I went to my local grocery yesterday morning and went to the meat department. I asked the guy to cut me 6 tenderloins about 1-3/4" thick of equal size. He came back in 10 minutes with 6 equal size very thick steaks beautifully cut of prime grade tenderloin.
This was for my wife's birthday last night attended by our kids. Price was like $85 @ $24/ lb. select tenderloin is $16/lb. but this was a special occasion. I don't think they call them butchers anymore. They are technically meat cutters, but I think some training is involved and they are in a union.
I get them to cut me special stuff all the time. Whole Foods sells select, prime and choice cuts. I usually get a choice prime rib for Christmas dinner.
I find it hard to believe that my little burb has stuff not found in NY.
I used to work in a Supermarket as a custodian, I can't tell you how many times I was ready to mop and clean the bathrooms and there were meat cutters taking a dump. They got up and left without washing their hands, make sure you wash the meat a little bit at least rinse it off with water,
I love tenderloin, I do the same thing for myself, I order the slab and have the meat cutter cut into steaks for me.
I mean butchers who would have the whole animal, my grandmother was from Central Europe she would order cow tongue and some other weird meats, that's what I grew up, esoteric sausages with all kinds of parts in it, now all that stuff is processed outside of the supermarkets, we had butchers that could cut you any part of any kind of edible animal and they had the entire carcass. Now they get the pre processed carcass which might even be laying around for a month. Not the same as it was when I was growing up. If you want a authentic sausage it is hard to find. I mean one that is made on the spot,
When I was ten, both my parents got laid off in Cleveland Ohio, so we moved to the country where we could raise our own food and animals. We killed the cow, pig, chicken and cut it up ourselves.
Of course I was too young to do much. I did chomp chickens heads off while my mom held them, and built fires under a huge cast iron pot in the yard to boil water that we used to dip the chickens in to make plucking feathers easier. We used the same boiling pot to de hair a pig. My job was to pour boiling water over an area and scrape the hair off. We made sausage and hamburger in the kitchen with a hand grinder clamped to the kitchen table. You put chunks in and pushed it down with a wooden plunger while you hand cranked. The ground meat went into a bucket on a chair.
Trust me, those weren't the good old days, but I know where meat comes from and it's not the supermarket.
Yeah a steak to most people is its own entity, a red slice wrapped in plastic,
And that's it right? ;)
If some people had to kill something themselves, gut it and process it, they might become vegetarians.
I felt most sorry for the chickens. With calves and hogs, we fed them and shot them between the eyes with a single shot. They dropped instantly and never felt a thing ( as far as I could tell). They never saw it coming, and died instantly enjoying a nice snack.
Chickens on the other hand had to be chased around and caught. Then we stretched out their necks on a stump and beheaded them. They were clearly stressed, but we did try to make it as quick as possible.
None of this stuff originates on a plastic tray covered in plastic wrap. Try not to think about how it gets there.
My mom worked at Swift meat packing plant back in the day. She told me stories of how they killed the cows. They came in through a shoot single file. These guys stood on a platform over them and hit them in the head with a hammer as they passed. Someone else tied their legs and a hydraulic lift pulled them up vertically. Usually, they dropped instantly, but sometimes they ducked were injured and things had to become violent. Hey, it's a job. I'm sure those guys were numb to it. None of it is pretty. They have more humane tools today that drives a spike into their skulls similar to a nail gun. I'm sure they never miss.
You can still go to Spain and eat a steak from a bull that was tortured for 15 minutes for the amusement of the masses and stabbed with a sword. I have a problem with that. I personally would cheer for the bull.
And not just cows and chickens :)
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