What did everyone cook today?
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JoeB send it, the wife loves both, but there is a local restaurant that has a great pork Daeji which has become her favorite. I like them both.
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calldoctoday I got it out of the mark down bin for $6/# regular price was $9.99. I agree skirt and flank are ridiculously priced. Often higher than ribeyes. I understand you get more ribeyes off a beef than you do skirts or flanks but come on.
In my opinion 2 major things that have drove the cost of cuts that use to be cheap are social media and xhefsvand everyday people showing everyone how to cook the cuts. Second the beef industry as a whole has dine a great job at rebranding and marketing different cuts such as the “Denver Steak” “Mock Tender Filet” “Flat Iron” “Ranch Steak” etc.
Tex_77 you are right about social media and marketing. It drives drives society, rather than society driving it. Thats why we all love this site. More thinkers and doers than followers.
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calldoctoday I got it out of the mark down bin for $6/# regular price was $9.99. I agree skirt and flank are ridiculously priced. Often higher than ribeyes. I understand you get more ribeyes off a beef than you do skirts or flanks but come on.
In my opinion 2 major things that have drove the cost of cuts that use to be cheap are social media and xhefsvand everyday people showing everyone how to cook the cuts. Second the beef industry as a whole has dine a great job at rebranding and marketing different cuts such as the “Denver Steak” “Mock Tender Filet” “Flat Iron” “Ranch Steak” etc.
Tex_77 I am with all you all guys 110%, but don’t get me started!
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JoeB send it, the wife loves both, but there is a local restaurant that has a great pork Daeji which has become her favorite. I like them both.
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JoeB Thanks for posting your recipe. I read going to ask for it. I have a Korean cookbook but have to say, your recipes look much better. Gonna give the pork a try.
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JoeB Thanks for posting your recipe. I read going to ask for it. I have a Korean cookbook but have to say, your recipes look much better. Gonna give the pork a try.
wdaly Yep, my recipes come form the great people that make this every day. When i show them the adulterated version in the cook books they just shake their head and say “That’s all for show and not for go GI” do you want it to taste good or look fancy.
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Tex_77 I am with all you all guys 110%, but don’t get me started!
calldoctoday Go ahead, get started. At least you won’t be banned for live…
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calldoctoday Go ahead, get started. At least you won’t be banned for live…
Chef cut down your recipe for sweet Italian sausage that you had posted a while back. Came out great. Did have to up the water to 100gms to run it thru the stuffer. Italian wife of 52yrs gave it a thumbs up. Please ck my breakdown with your thoughts… Joe
Italian Sausage CONVERT 19 MAR 21.pdf -
GWG8541 That’s interesting, i was the Director of Eng. for 28 TV and Radio stations in this region for over 20yrs, after 25yrs Military. Right brained creative people are a unique clan without saying. My favorite response for equipment failures was: “It will always be broke until you learn how to use it”.
JoeB Re: It’s always broke until you learn… The people that could never even think about “fixing” whatever are not usually in my “clan” while at work or play. But, they sure want it “quick without the work”. My god, we live in a parallel universe.
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Tex_77 you are right about social media and marketing. It drives drives society, rather than society driving it. Thats why we all love this site. More thinkers and doers than followers.
GWG8541 Just an “add on”. Normal-regular-general social media groups-sites users love being “faceless”. The only social medias that really work for me are the cooking and sausage making sites. People on those cooking-etc sites love to show off and bring variety to the table to inspire others. Have pushed many on those cooking-etc sites on Facebook to the Walton’s site and they are loving it.
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JoeB Re: It’s always broke until you learn… The people that could never even think about “fixing” whatever are not usually in my “clan” while at work or play. But, they sure want it “quick without the work”. My god, we live in a parallel universe.
zbigjeff Well i agree, but I’ve found out by observation that the Left brain people appear to be logical and the right brain are the creative, some times drama queens’. Just my thoughts. It is somewhat apparent by the predominate hand. Right for left brain and Left for right brain. This is not the standing rule… Just my observation.
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zbigjeff Well i agree, but I’ve found out by observation that the Left brain people appear to be logical and the right brain are the creative, some times drama queens’. Just my thoughts. It is somewhat apparent by the predominate hand. Right for left brain and Left for right brain. This is not the standing rule… Just my observation.
JoeB I just chuckled at your right/left brain statement because I thought: Where does that place me in the world? All because I’m ambidextrous or more pointed: I must be all screwed UP.
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JoeB I just chuckled at your right/left brain statement because I thought: Where does that place me in the world? All because I’m ambidextrous or more pointed: I must be all screwed UP.
zbigjeff Chuckles, for i am also Ambidextrous, but i do have a predominant right hand. Screwed up we are. Or do we have the best of both worlds… Or the worst.
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Chef cut down your recipe for sweet Italian sausage that you had posted a while back. Came out great. Did have to up the water to 100gms to run it thru the stuffer. Italian wife of 52yrs gave it a thumbs up. Please ck my breakdown with your thoughts… Joe
Italian Sausage CONVERT 19 MAR 21.pdfJoeB Looks great. Glad you liked it. Made me hungry for a good Italian sausage sandwich with sauce and mozzarella cheese. Now I know what I’m having for dinner.
Did notice you added MSG, what were your thoughts about that?
Got to ask, are you using a program for your recipes? I love the format. Would like to convert all my recipes to a format that great.
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zbigjeff Cheers my friend, I’m thinking I may have had one tooooo many real fixes over the years. I’m like the old man in the rocking chair that smiles every once in a while… And you have no idea what he’s recalling, or thinking about… Times past. . . . Real fixes
JoeB We live again in a parallel universe. Some people ask and just shake their head when I just tell them why I was smiling. Don’t really care that it’s not good for them because it was good for me. Keep it up.
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zbigjeff Chuckles, for i am also Ambidextrous, but i do have a predominant right hand. Screwed up we are. Or do we have the best of both worlds… Or the worst.
JoeB There’s one thing for sure: We do make others just shake their head slowly sometimes. All my good buds have gotten real good at converting what I say so they understand it in their minds. I’m just smiling again.
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JoeB Looks great. Glad you liked it. Made me hungry for a good Italian sausage sandwich with sauce and mozzarella cheese. Now I know what I’m having for dinner.
Did notice you added MSG, what were your thoughts about that?
Got to ask, are you using a program for your recipes? I love the format. Would like to convert all my recipes to a format that great.
Chef I like msg, i think it got a bad reputation by some that didn’t understand it’s value. That being said, my recipes are a xlm excel template that i got many years ago fm a college prof. It’s much more than you see. It has a base recipe card, input for number of servings, and will even cost out your batch vs profit. I only use the base and portion side of the template for the math and base all my recipes on a 1 kilogram start point. This way if i have 9kg of pork i just enter the 1kg amount x’s 9, as you can see in the upper right corner. In the lower left corner you will see the author’s name. If you want i will send you a copy of the template… Joe
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JoeB There’s one thing for sure: We do make others just shake their head slowly sometimes. All my good buds have gotten real good at converting what I say so they understand it in their minds. I’m just smiling again.
zbigjeff Got that… One of my great replies to people that give me a hard time is: Look, I’m an old man don’t give me a hard time… I got nothing to lose here. .
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Chef I like msg, i think it got a bad reputation by some that didn’t understand it’s value. That being said, my recipes are a xlm excel template that i got many years ago fm a college prof. It’s much more than you see. It has a base recipe card, input for number of servings, and will even cost out your batch vs profit. I only use the base and portion side of the template for the math and base all my recipes on a 1 kilogram start point. This way if i have 9kg of pork i just enter the 1kg amount x’s 9, as you can see in the upper right corner. In the lower left corner you will see the author’s name. If you want i will send you a copy of the template… Joe
JoeB I would love a copy of the template. I’ve reached an age where the kids want to insure all the recipes are written down. Since most are a larger volume, the scaling feature would be fantastic.
I would guess it would need to be sent as an attachment. Chef@chefraoul.com.
Thanks.
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Chef cut down your recipe for sweet Italian sausage that you had posted a while back. Came out great. Did have to up the water to 100gms to run it thru the stuffer. Italian wife of 52yrs gave it a thumbs up. Please ck my breakdown with your thoughts… Joe
Italian Sausage CONVERT 19 MAR 21.pdfJoeB I built a number of small office systems using excel when people didn’t want to pay the price of a package. Some had up to 100 different tabs. Would like to see your recipe conversion in excel format. It sounds very interesting and pretty high level.
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