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Experimenting on foods.

Fifty150

One Too Many
Messages
1,924
Location
The Barbary Coast


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They put your food on a tray. It's just a cafeteria with Tiffany lamps. The "menu" is disorganized, chaotic, and you really shouldn't even try to read it or order off of it. Just look behind the counter. Eat what you see. Don't ask for a menu item that you don't see in the service line. They're out of it. They don't have any. If they had any, you would see it. The food is just as frenetic as the menu. Random meat is everywhere, with side items finding space wherever they can fit it. On the opposite wall, is the bar. The bar menu is just like the food menu. People adding on different things, over years of being in business, makes it a mess. You are not going to read everything on the wall, and think it over. Just order what you see. And what you see is a confusing collection of liquor bottles, beer cans, draught dispensers, and an autographed photo from the band Metallica. Yes. They have been known to eat there.

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You seat yourself. You bus your own table. Your food on a tray is not plated for a photoshoot. Like you find in a school, factory, hospital, jail...... The cashier said $19-something. 2 $20's were involved. The bartender wanted $5 a beer. 2 $5's were involved.

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I don't know if my Dad is cheap like me. Or if I'm cheap like my Dad. We went to Costco today. For about the same price that we paid for 2 plates of brisket, we bought the entire brisket.

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At my house, the roasting pan gets carrot, celery, onion, garlic, and ginger. The meat goes on top. The veggies steam the meat from the bottom, and flavor with the juices dripping off the meat. The meat is finished when it's juicy, tender, and it melts in your mouth. The meat juice drippings and veggies are blended into a thick, rich sauce.

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Fifty150

One Too Many
Messages
1,924
Location
The Barbary Coast
Coincidentally, Tommy's Joynt is a quick 4 minutes from Johnson Leather. So if you fly into San Francisco, to have Johnson make you a custom pair of leather trousers........ you will need a place to eat, drink, and chill between fittings. By the way, it's perfectly normal for the tailor to touch between your legs, it's how they do the inseam.

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You know The Joynt is legit, when there are vending machines in the bathroom.

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Messages
12,566
Location
Germany
Hearty soup:

-1 Liter spicy tomato juice
-crumb 6 slices of Knäckebrot in
-bits of Gouda
-bits of better quality Salami from the bar

Heat up in the microwave as hot as you want. Stir it well again.

Bon appétit!
 

Fifty150

One Too Many
Messages
1,924
Location
The Barbary Coast
I grew up poor. Maybe I didn't notice, because everyone around me was poor. The kind of poor, where we scavenged, and nothing was wasted. We bought bones from the local butcher. A good butcher is able to take out the bones around the tail and hip area.




I'm still poor. The local grocery store butcher is not a craft butcher. He just saws that piece of meat off the top of the ham.




You get a piece of meat that is sort of like the end piece of the loin, with the weird shaped bones attached. It sells at a lower price. I take the bones and make stock. Rich people buy chicken stock. Poor people make pork stock. This is how we make all of those Asian soup noodles like pho, ramen, etc.





The pieces of meat get slow roasted until they are perfectly tender. I just serve it with sauce from a bottle. Whatever sauce you like. Teriyaki. BBQ. Sweet and sour. Ketchup. Mustard.






I don't make my own noodles. Not even the restaurants do that. There's a shop that supplies the restaurants. They make it in huge sheets, then roll it up, so that when you cut it, you get nice long strips. It's the same rice noodle which is used in many Asian countries.


https://youtu.be/qPeNRcmbPoI?t=187
https://youtu.be/VIOVBR0h12c?t=274


I poach eggs in the pork stock. Then make my poor man's version of soup noodles.



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Fifty150

One Too Many
Messages
1,924
Location
The Barbary Coast
Today's cut is "pork country style ribs". Not ribs at all. Pork shoulder. Processed in a way that is easy to teach to grocery store meat cutters. No craft butcher would do this.


Do nothing fancy, with this cheap piece of meat. Don't spend more on cooking it, than the piece of meat cost. I just cook it until it's tender, then add some sauce for flavoring.



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The bones and pan drippings are made into a stock. Don't go overboard here. Keep it simple. Minimal ingredients. Time and temperature is what brings the flavor out. You just need to simmer the stock for hours.




It has that rich umami flavor that you get from very expensive ramen shops. Since I do not have the budget for such luxury, I cook instant noodles with the pork stock.

You can serve it over rice, wrapped in tortillas, or in a sandwich.

I like it in Asian steamed buns. Think of them as Chinese taco shells. You can find them at Asian bakeries and grocery stores. Fancy food trucks have discovered them.

https://youtu.be/vP-ZsMJjniA?t=54


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Messages
19,270
Location
Funkytown, USA
Today's cut is "pork country style ribs". Not ribs at all. Pork shoulder. Processed in a way that is easy to teach to grocery store meat cutters. No craft butcher would do this.


Do nothing fancy, with this cheap piece of meat. Don't spend more on cooking it, than the piece of meat cost. I just cook it until it's tender, then add some sauce for flavoring.



View attachment 524016
View attachment 524017



The bones and pan drippings are made into a stock. Don't go overboard here. Keep it simple. Minimal ingredients. Time and temperature is what brings the flavor out. You just need to simmer the stock for hours.




It has that rich umami flavor that you get from very expensive ramen shops. Since I do not have the budget for such luxury, I cook instant noodles with the pork stock.

You can serve it over rice, wrapped in tortillas, or in a sandwich.

I like it in Asian steamed buns. Think of them as Chinese taco shells. You can find them at Asian bakeries and grocery stores. Fancy food trucks have discovered them.

https://youtu.be/vP-ZsMJjniA?t=54


View attachment 524018

Country style ribs are versatile as hell, especially if you don't want the amount of leftovers an entire shoulder will produce.

They can be roasted, smoked, or braised. They make great carnitas, cuban pork, BBQ, or any number of dishes. I always have a package or two in the freezer.
 

Fifty150

One Too Many
Messages
1,924
Location
The Barbary Coast
Nothing is wasted. Chicken wing tips are used for stock. After simmering the wing tips for a few hours, the little bits of skin, meat, cartilage........ melt right off the bones. Sure, there's not much. But it's still edible. That's why some people actually buy just the chicken wing tip.


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Fifty150

One Too Many
Messages
1,924
Location
The Barbary Coast
As a poor person, nothing is wasted. Chicken wings are separated into the drumette, the "wing", and the tip. The tips are further deboned to make boneless wings. The bones and tips go into a stock pot. The chicken stock is rich with cartilage, marrow, and schmaltz. Then I eat the simmered tips and the marrow in the bones. It helps to have a commercial grade, Chinese knife.


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Messages
12,566
Location
Germany
I don't give anything on bavarian tradition, so I fried myself five Munich Weißwürstchen in the pan and it's GOOD! :)
Aside bavarian sweet mustard and saxonian sweet-picant mustard. And a caraway seed/salt baguette bun.
 
Messages
12,566
Location
Germany
Fish and chips. And pizza. Together.


 

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