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It's all I can do

Friday started rather uneventful. Work went well. I just keep gradually cleaning more and more and reorganizing. I've also been testing the waters of this tiny town I work in (750 people) by putting anything and everything in my meat case. I had a bunch of excess pork sirloins, so I tied them up nice together (like you would on a crown roast without the ribs) and made them pretty, and they sold immediatly. I had some shoulders that had the cap left on so I cut cubes off of it for poor mans Salt Pork and they sold. Tri-tip steaks, tenderized bottom round for Chicken Fried Steak, Pork Cutlets, STL style ribs, anything different I can think of I have been cutting, and everything seem sto be selling pretty well. I think these people are desperately in need of something different.

Of course, I left early on a beautiful day only to get my phone messages on the highway (work is about 7 miles away from Cell Service) that KT's car had been towed. And had two flats. So I will excuse you all from reading all the boring, tedious details surrounding getting the car out of the tow yard or my exciting afternoon at Bucheroders waiting for KT. I did get Jessie, the jewler who is a real cool cat, to fix my favorite Ken Cole watch band. He also polished and buffed some sctraches out of the crystal for free so that was cool. He didn't even charge me. I like that guy a lot. By the time we got home it was like 8 and so showered, had several Luksusowa and tonics while KT showered, then we went and ate Thai at Bangkok Gardens. Saw the most attrocious rendition of "No Exit" (last half of the act anyway) at Eastside. All female. I'm not sure who or why it was decided that a female could play Credeau, but it was impossible to suspend disbelief or stop cringing from the overacting and poorly delived lines. Did I mention that I thought the blocking was even worse? The one upside was that I think that Eastside makes a rather neat blackbox theatre.
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28 April, 2005 16:25

Hm, it's all in the packaging, eh? I've always wondered about this: someone (a butcher) once told me that meat tastes better after it's gone brown (aged). Is that true?    



28 April, 2005 16:51

yes, to an extent. THe best stuff is usually under a 1/4 to a half-inch of green/brown if the meat's been out. It's essentially a poor-man's dry aging.    



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