January 20, 2014 § Leave a comment
Beautiful Wife and I went to Okra’s, a New Orleans style restaurant in Manassas, Virginia. We got the Cajun deviled eggs as an appetizer and were delighted by the heat level, which is not overpowering but definitely stays with you. The best part was the decorative bacon on top.
Two words: Daddy like!
January 3, 2014 § Leave a comment
The good folks at SoupBurger have declared 2013 to be the Year of the Canned Meat.
If 2013 was anything, it was the year of the canned meat, due to a shitty economy, government furloughs, and an overall sense of despair in the country. Many of us saw unemployment, underemployment, and worse. All in all, 2013 was a fabulous pain in the balls for me and others. It was enough of a shame to make you shed salty tears into your already-salty Vienna sausages.
January 2, 2014 § Leave a comment
December 31, 2013 § Leave a comment
Tiny burgers. That’s all they are. Tiny burgers with weird sauce and you aren’t quite sure whether or not they are good and you sort of wish you got a real burger instead of sliders and you wonder why they are called sliders, which is a better word for a wet fart, and then you order another beer because they are a little dry and bland. Rock Bottom, I do not think I will get these again. And call it Kobe beef all you want, Rock Bottom, but all that translates to in this circumstances is regular hamburger. The delicacy of Kobe beef is lost under all the other stuff.
May 5, 2013 § 1 Comment
I saw these at the Grand Mart in Centreville, VA, near where I live. I can only imagine people eat these, but I do not know how until I looked online. Apparently you can use these for flavoring other stuff, or for making into soup or stew. It seems like the same idea as putting ham hocks in soup. Good flavor, little meat.
Have you ever eaten beef feet? How do you like to make them?
April 26, 2013 § Leave a comment
February 25, 2013 § Leave a comment
Like bacon but not that expensive bacon price? Try buying bacon ends and pieces. This is the same bacon that costs you $6.99 per pound but at cut-rate prices. A two-pound package cost me about $4 if I remember right. The only difference is that this bacon is not uniformly sliced and cut into 12-inch strips. These are the ends that are trimmed off so the expensive bacon will be all pretty, and pieces of meat that are cut a bit thick or unevenly.
This is not pretty meat but will do just fine, whether you use it for your breakfast delight or for seasoning something else. I recently bought some split peas and will use the bacon ends to flavor a soup.
You can buy bacon ends and pieces in either the freezer section or sometimes in the “miscellaneous meats” cooler section. You know that spot, where they put things like smoked ham hocks and packaged head cheese. Those things don’t really belong anywhere else, and neither does this. It is like the Island of Misfit Toys, but for meat.