we need the gooster back

@very-rusty said
You should be careful making accusations like that as it is against the TOS Guidelines.

Even if you are correct about your statement. 9 and 8, now.

Note: The thumbs have changed a little if we are talking about the same post.

-VR

I must read them sometime.

(You sound like my dad)

@drewnogal said
I must read them sometime.

(You sound like my dad)

I don't think I would be old enough to qualify as being like your dad. Your Dad does sound like a smart man to me. 🙂

-VR

@mercury said
I saw Kevin Eleven call someone a cabbage head or something recently. Vegetables must be the new weapons of insult 😆

Now we just need a sausage or two to go with the spuds and cabbage, and we'll have a complete meal.

Er . . .

@mercury said
I’m sure this is some kind of in-joke so would you mind explaining please?

BTW cabbage head is what meat dept personel call produce dept personel.
Maybe K11 is a meat cutter or butcher.
I was a butcher for 28 years.

@gambrel said
BTW cabbage head is what meat dept personel call produce dept personel.
Maybe K11 is a meat cutter or butcher.
I was a butcher for 28 years.

One of my uncles was a butcher, but I only cut the packaged meat I get from the store.

Cabbages and produce in the cabbage family are good for maintaining health (or so I have read).

@kevin-eleven said
Now we just need a sausage or two to go with the spuds and cabbage, and we'll have a complete meal.

Er . . .

German sausage
60 lbs fatty pork trim
40 lbs x lean beef trim
22 oz salt
7 oz black pepper
6 oz garlic powder

Yes, I know there are countless types of Deutcher Wurst. But this is a local thing here. When mostfarmers in the old days made their own sausage often it was just salt and pepper. Traditional breakfast sausage added sage, among other things, the local German immigrants added garlic.

@kevin-eleven said
One of my uncles was a butcher, but I only cut the packaged meat I get from the store.

Cabbages and produce in the cabbage family are good for maintaining health.

Seam your muscles, and cut against the grain my friend.

@gambrel said
Seam your muscles, and cut against the grain my friend.

Thank you for the advice. I understand about cutting against the grain (which I learned from my Dad), but could you explain a little about seaming the muscles?

@kevin-eleven said
Thank you for the advice. I understand about cutting against the grain (which I learned from my Dad), but could you explain a little about seaming the muscles?

Much seaming is pre done at the packing plant. But when you look at a cut of meat, often there is more than one muscle. Separate the muscles, if there is any tough connective tissue or silver skin, remove it.
I use Ribeyes for fajitas, stir fry, stroganoff etc. I seam all the muscles etc.
But if you're serving steak I'd use as is normally

@gambrel said
Much seaming is pre done at the packing plant. But when you look at a cut of meat, often there is more than one muscle. Separate the muscles, if there is any tough connective tissue or silver skin, remove it.
I use Ribeyes for fajitas, stir fry, stroganoff etc. I seam all the muscles etc.
But if you're serving steak I'd use as is normally

Thank you. I figured that meant to cut the connective tissue along the natural divides, but it's not one of my knowledge domains (if I even have any).

@gambrel said
German sausage
60 lbs fatty pork trim
40 lbs x lean beef trim
22 oz salt
7 oz black pepper
6 oz garlic powder

Yes, I know there are countless types of Deutcher Wurst. But this is a local thing here. When mostfarmers in the old days made their own sausage often it was just salt and pepper. Traditional breakfast sausage added sage, among other things, the local German immigrants added garlic.

We're gonna need a bigger sausage cart.

@kevin-eleven said
We're gonna need a bigger sausage cart.

😁

@lemondrop said
was there anyone more spicy?
thumb up if you want him posting 😍

darvlay

@badradger said
darvlay

No, he would always be on a forum ban, until he got one too many.

-VR

@very-rusty said
No, he would always be on a forum ban, until he got one too many.

-VR

Robbie