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VictoryGin
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Very interesting combo - I'll try that out. I'm a huge fan of red potatoes...I usually use the baby ones for roasting. I think MrsGin and kids wouldn't like the sauerkraut, but they might not notice in that application.

Had a random thought today....If I were rich, I wouldn't necessarily hire someone to cook, but I'd definitely hire a prep cook. Peeling garlic, chopping onions, cleaning greens, etc. etc. sucks...cooking is awesome if you have everything pre-chopped and ready to go.
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Burt
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VictoryGin wrote:Had a random thought today....If I were rich, I wouldn't necessarily hire someone to cook, but I'd definitely hire a prep cook. Peeling garlic, chopping onions, cleaning greens, etc. etc. sucks...cooking is awesome if you have everything pre-chopped and ready to go.

Rich people also never wait in line. They have everything they want, including food, delivered. One of my frequent cycling routes is through a super wealthy part of town. There are always service and delivery vehicles parked everywhere.

SharonNeedles
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I would hate that. I want to see all the new products, I want to judge the freshness myself, etc.
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Cosmo
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"Cocoa nibs and durian paste"

scottcolbath
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VictoryGin wrote:Had a random thought today....If I were rich, I wouldn't necessarily hire someone to cook, but I'd definitely hire a prep cook. Peeling garlic, chopping onions, cleaning greens, etc. etc. sucks...cooking is awesome if you have everything pre-chopped and ready to go.


Prep is like therapy for me. I love using my knives and putting a perfect dice on a veg, or my uber-mince on cloves of garlic. I do a garlic clove like you would an onion, only it's tiny pieces.

S.C.

DonnyCal
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Doesn't the prep hurt your back?

I'm only 6' and it does mine.

I saw this show about giants (really tall people) and they would use an elevated cutting board.
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scottcolbath
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DonnyCal wrote:Doesn't the prep hurt your back?

I'm only 6' and it does mine.

I saw this show about giants (really tall people) and they would use an elevated cutting board.


It's a bit of a bother. When I pulled a shift at Binkleys, it was excellent. The counters were 40 inches. Kevin Binkley is a big goon like me. He told me when he did a redesign of the kitchen a few years ago, he raised the counters and also put in a killer A/C system so the staff in the kitchen didn't sweat through their whites. I worked there in the middle of August. It remained nicely cool all day/night. I appreciated that.

S.C.

Cunnilingus
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Had myself a manly dinner...

Image
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Hollywood
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You put butter on rice?
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VictoryGin
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Butter on rice is freaking amazing...used to do that all the time back in the day. Very nice.
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Cunnilingus
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Hollywood wrote:You put butter on rice?

Yeah. And it's unsalted sweet cream butter. Not fucking country crock or some shit.
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Cunnilingus
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I actually used half a stick of butter in the making of that meal. Only 1 tbsp was used in the rice though.
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OldSnake
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Cunnilingus wrote:Had myself a manly dinner...

Image


Pepper with a side of steak and rice
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Burt
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I made some Carolina style vinegar BBQ sauce to-nite. Never tried it before. When tasted by itself, it's nothing to shout about, but tossed with pulled pork it's damn fine coffee. The vinegar and fat dance together nicely. I look forward to mopping it on a smoking slab of pork.

HowWouldIKnowThat
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Agree, it's usually not a good solo taste, needs the richness of the meat to balance. Don't know how you cook your pork up Burt, but if doable, cook the pork directly in the sauce.

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