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Boat1 said:
Decades ago, I went on a beef kick, eating 3 to 4, 20 to 26 Oz sirloins a day.

Having built and operated commercial hog farms, I can "smell/detect" commercially raised pork upon ENTERING a Kroger, or any other store... Miller's meat market has ZERO of that... even the fat is delectable!
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Used to be I swore by Berkshire pig for pork. Like you say "even the fat"... I liked the long bone still attached to the chop because the fat on it tasted and smelled like bacon. Loved how a few minutes minding the smoke on the grill would have the girls gnawing on the bones like that.
Lately I can't find the Berkshire pig. I always thought it was a specific blood line. At whole Foods sometimes you can find pork and it has a name that starts with D. Duroc? I don't get the bacon flavor I could with the fat on the other blood line. One year I did a Berkshire standing rib roast like a crown for mom on Thanksgiving. The next year I did it during Christmas with Duroc and the whole meal was grandizing the memory that I made pork that tasted like bacon. Now I started seeing one with a name Nem_soemthing. Sign on the counter bragging about the bloodline. I haven't tried it yet. I was going to do some chops just to sample today. But so windy I haven't figured out whats for dinner yet.

For beef I am picky now. I hate when beef tastes like horse or just plain water. When I do eat beef lately I have been at the Harris Teeter because they have one cut of beef on sale each week like a loss leader. Beef prices are simply high right now so nothing is a good deal. At HT I prefer the lower end 'Rancher' to their pricier Angus most of the time. To get a 2 inch thick or more NY Strip you have to do the Angus. HT is one of the few chain stores with a butcher in house. I do love a 2 and a third inch to 2 and a half inch strip. I sous vide an hour or two. Then get a good charcoal fire with wood going like Jethro in the fireplace on NCIS. Ice bath the 2.5 or so cut for 5 min and then salt and sear on the big fire. All four sides. A little spat of butter on the last and then turn it to all four sides to let the flames touch one more time. Tent while I get the veg of the day and baked potatoes going on the plates. Then the Strip on its side rib end up slice along that fat end to set the angle to cut the rest of the strip. Make think cuts and alternate the cuts along the three plate. The one I call Mommie usually gets the fat rib end prize. Sometimes I gob it while I am slicing the rest of the steak. Like I say it is getting hard to find even that a good piece of meat. With prices now that become a 40$ cut. Maybe I am cheap. But I always felt 22$ for that dinner was a special occasion.

Are things not as good as they used to be, or does our memory embellish that much? It doesn't seem like that long ago just opening the paper on fresh meat would make my mouth water. Or fresh ground beef smelling so good I had to taste it. Now I almost feel afraid of it. And don't get me started on sausage. I'd really like a good piece of hot Italian sausage or fresh Kielbasa. Good sausage can make or break a whole pot of red gravy or chicken bog.
 
Wat_Tyler said:
As a child, I marvelled at my grandmother’s early-to-bed, early-to-rise schedule and pondered how it made no sense to me. My schedule today is much closer to hers. Who knew?
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Granny was right all along! The health benefits of good sleep are phenomenal. When we were younger we didn't realise how much damage we were doing to our bodies (and minds).
Now, with the wisdom of advanced years, we are able to enjoy a more balanced approach to life which hopefully keeps us fit and healthy.
 
Wonderer67 said:
Fifteen bean and veggie soup.

Peppers, broccoli, celery, carrots, turnip, potato, zucchini, yellow squash and cauliflower.

Yes, that is a Mack Truck bulldog behind the stove.

https://imgur.com/a/JfSyNA3
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Because of my arthritis I am on an anti-inflammatory diet so I have to avoid things like peppers, chillis and tomatoes.

Nearly every day I eat my Green Magic soup:
1 Litre of Boiling Water
Cup full each of mainly frozen Onion, Broccoli, Spinach, Leek, Cabbage, Cauliflower, Beans, 15 Sprouts, plus watercress and green salads.
Veg Stock, Herbs, Za'atar, Spices, Salt and Pepper for flavour.
Boil for 15 minutes then use a stick blender to make a thick, smooth soup.
Pour in your bowl and add some delicious Stilton Cheese for extra flavour.
 
Wonderer67 said:
I like to call them “re-education camps.”
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Re-edumafied. That’s what it really is.

Goofy day around here. Not much response from Dr Tyler today. Not that any was expected. Talk to Junior about it. Not sure what Thanksgiving is going to look like this year. We’ll see. largely have it together to hit the road before the crack of dawn to go back to work town.

Off to read….
 
Greylag said:
I would vote for not up until Christmas Eve
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I’m with you. At one point in this country, that’s how it was done. Just watch a bunch of those 40’s-50’s movies. They were decorating the tree on Christmas Eve. It’s a Wonderful Life, Christmas in Connecticut, The Bishop’s Wife…all trimming the tree on Christmas Eve.

Now…Momma had my father and myself hauling stuff out of the shed to decorate as soon as the last of the Turkey sandwiches were being polished off the day after Thanksgiving.

All that to say…I allow for some leeway…guess I have a soft spot for those memories.
 
HumpDayHoratio said:
I’m with you. At one point in this country, that’s how it was done. Just watch a bunch of those 40’s-50’s movies. They were decorating the tree on Christmas Eve. It’s a Wonderful Life, Christmas in Connecticut, The Bishop’s Wife…all trimming the tree on Christmas Eve.

Now…Momma had my father and myself hauling stuff out of the shed to decorate as soon as the last of the Turkey sandwiches were being polished off the day after Thanksgiving.

All that to say…I allow for some leeway…guess I have a soft spot for those memories.
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I like getting my tree sometime the first weekend of December or so.

Feels about right.
 
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