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Those sprouts look tasty, like them in salads. Wheatgrass you must be making raw live green drinks.
 
tjangula said:
Not quite the hydroponic hothouse, but it keeps me in supply 24/7/365.
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I do mostly sprouts and sometimes wheatgrass, but wouldn't mind expanding.
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I used to grow orchids in my garage. Had a 2000W grow light on a track. Neighbors were convinced I was growing something else....one even asked me if I had anything that would "help" with his aches and pains lol.
 
Sheesh. You didn't get a visit from the drug squad for a setup like that?
 
Nah, I'm in Canada ;). Our Prime Minister is apparently working to legalize/decriminalize. Plus I'm only using T5 florescents as opposed to multiple 1k+ MH and/or HPS (way less Watts and Lux)
 
I have a hard time getting veal bones, so when there was a VERY small package at the store I got them, made a small amount of brown stock, reduced it a little and thickened it with sheet gelatin to make some faux demiglace. Wasn't half bad.
 
Is hazard analysis plan mandatory in every state ?
 
tjangula said:
Nah, I'm in Canada ;). Our Prime Minister is apparently working to legalize/decriminalize. Plus I'm only using T5 florescents as opposed to multiple 1k+ MH and/or HPS (way less Watts and Lux)
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you should get some basil going ;)
 
tjangula said:
Nah, I'm in Canada ;). Our Prime Minister is apparently working to legalize/decriminalize. Plus I'm only using T5 florescents as opposed to multiple 1k+ MH and/or HPS (way less Watts and Lux)
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LED's, wave of the future
 
Mrmnms said:
LED's, wave of the future
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+1, less energy, run cooler, etc.

Also helps living in a place like DC where people can now gather and discuss/show/share ideas, methods, and the resulting product
 
Lucretia said:
I have a hard time getting veal bones, so when there was a VERY small package at the store I got them, made a small amount of brown stock, reduced it a little and thickened it with sheet gelatin to make some faux demiglace. Wasn't half bad.
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I though you were in the Bay area? There should be any number of boutique butchers (i.e. old fashioned butchers) that can order them in for you. I get mine from Seisel's meats down here. They are still four bucks a pound but I'm thinking I'll go in with Montezumaboy to see if we can get a bulk discount for buying a hundred pounds at once. I can get sprouts to order them too but they are 6 bucks a pound from them and don't have much meat on them.
 
Smurfmacaw said:
I though you were in the Bay area? There should be any number of boutique butchers (i.e. old fashioned butchers) that can order them in for you. I get mine from Seisel's meats down here. They are still four bucks a pound but I'm thinking I'll go in with Montezumaboy to see if we can get a bulk discount for buying a hundred pounds at once. I can get sprouts to order them too but they are 6 bucks a pound from them and don't have much meat on them.
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Nope. Wrong state. Our grocery usually doesn't even have veal--and when they do, it's vacuum-sealed boneless bits.
 
I prepared a full dinner for 4 yesterday with a Mac bread knife.
 
Found out my chef de partie cut up 1 case of AA3 Wagyu sirloin for cheap buffet dinner ..:
 
Mert , how does AA3 translate to us grading, USDA Prime or choice?
 
panda said:
punishment: instill fear of pending demotion and just let it linger
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Labour structure is so different than states where I could fire the whole brigade and get a new crew same afternoon , fear of
Demotion won't work much where I am ,
Chefs are aware of the shortage of the chefs in the area .
I am thinking of making him clean the inside of the 20 tray combi oven and lock the the door on him and start roasting him slowly . Is that too much ?[emoji83][emoji33]
 
+1
Smurfmacaw said:
I though you were in the Bay area? There should be any number of boutique butchers (i.e. old fashioned butchers) that can order them in for you. I get mine from Seisel's meats down here. They are still four bucks a pound but I'm thinking I'll go in with Montezumaboy to see if we can get a bulk discount for buying a hundred pounds at once. I can get sprouts to order them too but they are 6 bucks a pound from them and don't have much meat on them.
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Hi Smurf!

Missed this thread so didn't see the comment until today. Funny as I was just chatting to Stan (@ Iowa Meats) as I am getting 'low' on that brown yumminess (on the other side of the holidays). I normally buy 50#, or whatever the case is, once a year which is a special order for them & they call when ready but 1-2 weeks max is normal. I try to time it for a Friday morning pickup and know it out over that weekend (by Sunday night everything is vac sealed & in the chest freezer / I just make it to FL/Kellers' method).

Let me know if it something you want to do and rough timing (FWIW - I don't need it "right now" since I have enough for Easter but will ask them about timing next time I'm in there (likely tomorrow) - will send you a PM either way!

TjA
 
tjangula said:
Nah, I'm in Canada ;). Our Prime Minister is apparently working to legalize/decriminalize. Plus I'm only using T5 florescents as opposed to multiple 1k+ MH and/or HPS (way less Watts and Lux)
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Just saw Trudeau on 60 minutes. Soon after he took office Obama invited him to dinner at the White House. Our run up to election time is like watching a side show entertaining to say the least.
 
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