Hatin' on Fools

on Friday, March 11, 2011

As much as I dislike Guy Fieri, it's something where it feels so fashionable to dislike someone simply because people like them.

I don't want to eat at his restaurant, or watch him on TV, but I wonder whether half of the resentment that he, or Emeril, or Rachael Ray get is down to the fact that the hoi polloi like someone means WE aren't allowed to greet them with anything but derision.

Sandra Lee, though. Good lord.

Big Grocer is Watching

on Thursday, March 10, 2011

We managed to half get a discount card for our grocery store. They asked me to fill the paperwork in and drop it off later.

I haven't.

I don't know that I love feeling like everyone knows that a 35 year old person not only loves English Muffins, but also tends to buy orange juice at the same time. It feels like we're getting away with a little bit of something that they don't know our demographics... we are just a number using coupons.

The Blessings of Idleness

on Wednesday, March 9, 2011

I miss unemployment only in that I used to make lots and lots of bread and learned to make ice cream. Other than that, this is definitely more interesting... but artisan bread fresh out of the oven was a great solace in a dark time.

Artisan Bread in Five Minutes a Day is a great book... buy it, read it, etc.

This is Not a Good Thing

on Tuesday, March 8, 2011

I'm eating Honey Nut Cheerios at an alarming rate. This fits with nothing I've ethically avowed to be my food mission.

Be patient, and pray for Mojo.

Can I Just Have Turkey?

on Monday, March 7, 2011

Why is it that all products made from turkey to seem unlike turkey taste a bit like XXX hung in front of a diesel exhaust for a few minutes?

Also, how is it even vaguely possible that the "turkey ham" at our grocery store is less than half the price of just plain old turkey? Is the "natural" option that much more difficult to manage? That being said, given expenses around the homestead, I've bought the turkey ham. I'm learning to appreciate it not as ham in any way, but as some other pink "meat" to put on sandwiches.

This post is merely "cheap." Nothing else to see here.

Also, do the veggie people who make fake chicken/burgers etcetera go to the same industry conferences as the turkey alchemists, or do they not get along? You'd think they would have a lot to talk about.

Stupid Jerk

on Sunday, March 6, 2011

I've made beef jerky a few times thus far, and now that I'm toting my bindle to work for food, I think I may make jerky more often.

I have been using the same beef cut I did my recession roast beef piece about... anybody have any interesting tips or tricks for making jerky with a dehydrator or similar? The marinade/spice rub is what I'm curious about.

I'm thinking something Korean inflected, or Biltong-style stuff.

Please help me make the trip to Carson City with my string of horses intact...

Getting a Gas Grill

on Saturday, March 5, 2011

We thought we were going to get the gas grill from the prior owner, they didn't actually leave it.

I am normally a charcoal guy, but I think we are going to get a gas grill to go on the side of the house by the driveway, and am trying to figure out how much grill to buy.