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About surepip

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  • Birthday 06/30/1952

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    South Paulding

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  1. surepip

    Update on Bear

    Please give us an update on Bear. Did he do better over the weekend.
  2. Oh, Boy. We get $14 back from Uncle..... I have to say I miss the days when my CPA would call and tell me to write Uncle a check for something line $8000, and I would mope for days. I miss those times now. But hey.......mom and I get a Krystal Lunch with our refund. And we don't owe Uncle Nathan anything.
  3. I have recently started doing some business with a company in China. My contact there, Yanshan Xu told me in an email today that he had purchased the NORTH Poultry Production Manual, 5th edition and that he noticed one of the authors had my name. And he asked if that was me? I shall be proud to answer,"it is I sir!!!" Talk about a small world. This is like a 1000 page tome written by 25 or so authors, mostly university professors and researchers. I am one of the few from private industry. Made my day.
  4. Why thank you m'aam! We don't get bored with the same old same old My new barking boston butt is terrific. Take a $-0.99/pound boston butt and rub it down with: cup of brown sugar cup of kosher salt Garlic powder Cumin Black Pepper Paprika I cut a checkerboard pattern into the fat side, and then slather on the rub, coating all 4 sides and both ends. But in a big bowl, or whatever and cover with plastic wrap for the night in the fridge, Next afternoon take a roasting pan with a heavy bottom, and brown the fat side first in a tablespoon or 2 of oil, then brown all 5 of the other sides for 3 to 5 minutes each. Enough to develop a bark. Throw in 5-7 cloves of garlic, a quart of soup stock, and a bottle or so of stale left over wines that were OK to drink but have sat too long. Bring to a hard boil, and tnen cover well with aluminum foil and a lid and slide it into a 350F oven for 3-4 hours. Let cool in the fridge, and all the fat will rise and make a layer easy to remove, Carve the big end, and shred or pull the bony end. Drain the pan juices and use the fat to make a roux in the rosting pan, and use up the pan juices and maybe some more stock if need be, Gravy is $4 to $6 a quart at Kroger, etc. I freeze half pint and pints and use them for fried chicken, or any time we are going to have chicken, pork, and a starch like rice that needs gravy. Make some cuban sandwhiches iut of the sliced pork,' Bon Apetite' y'all
  5. Head for high ground, Laddies!!! But watch out for the lightening
  6. Yes indeed. With subdivision construction gearing up again, the county needs to be setting aside a nest egg to top coat the asphault in the subdivisions when the RBMD abandons them, and to take care of the other work that the bonds the RBMDs gave the county were written to take care of. What did the last round cost us ? A tad over $10,000,000 ? We need our priorities lined up well.
  7. We love simple soups. Maybe paired with a sandwhich, salad, or both. And as it gets hot outside, we really enjoy cold soups. And Vichysouisse is one of our favorites. Big fat leeks, onions, white potatoes, homemade chicken stock, and some parsley and chives. We can the soup WITHOUT the cream, and it will keep forever. Then when you want a bowl, open a jar of the soup base and cut it 1 to 1 with cream, sprinkle on some chives and a grating of nutmeg, and you have dinner ready in 5 minutes or less. A quart of the potato-leek soup base will make 2 quarts of soup and feed 5-6 people along with half or a whole sandwich. The storebought leeks are a bit pricey, but not too bad at the Farmers Market in Austell. Onions are like $0.39 a pound right now, so you can make 5-6 quarts of the soup base for $5, and then add $2 of cream or Half & Half for a pretty inexpensive meal. I canned about 30 quarts of chicken and turkey stock 2 weeks ago. Cold Melon soups are good as well, cucumbers, minestrone, tomato bisque, crab bisque, etc. Bon Apetite' Y'all !!!
  8. The meat producers used this stuff to add fat and lean meat to ground beef and other mixtures [meatballs, meatloaf, etc.] They would chemically strip the remaining fat and meat from the bones, process them, and then mix them in like 8-10% with the chuck, round or whatever to make the ground beef. The actual product is not bad looking at all, and is edible "as-is", but the industry found the best use was to add it as a filler for ground beef. It is 100% beef. The photos of the stream of product coming out of a grinder is another product entirely, and ABC refused to take back the story and apologize. IBP is the world's largest meat supplier, and is a part of the Tyson group of companies [Hillshire, Tyson Chicken, etc.] and I think they have the pockets to match ABC lawyer dollar for lawyer dollar. This should be interesting. And the cheeky English Chef young man who started it all may end up with the short end of the stick.
  9. As I recall it started with Jamie whats-his-name from the English cooking show, and the ABC did an expose, but got a lot of facts wrong, including showing video footage of what they "Called" Pink Slime which actually was a total different product not used in Edible ground beef. But ABC kept it on the news until they broke the company and shut down 75% of thgeir production, costing a lot of jobs and one hell of a lot of money. And made the price of ground beef go up as well. I am curious to see how ABC and their fake news do with this. The case brought by Beef Products against ABC News will be heard before a South Dakota court. Litigation was initiated by the company which was forced to close 3 out of 4 plants producing Lean Finely Textured Beef (LFTB) in 2012 when the product was effectively destroyed by the ABC “documentary”. Although the case against television host and commentator, Diane Sawyer was dismissed, ABC News and journalist Jim Avila will have to defend the action. According to an article by Peg Brickley in the Wednesday March 15th edition of the Wall Street Journal, ABC News alleged that they were within their 1st Amendment Rights to produce and air the program which Judge Cheryle Gering characterized as “reckless and engaged in purposeful avoidance of the truth”. J. Erik Connolloy an attorney representing beef products was stronger in his criticism of the ABC News program alleging that it was “fake news”. LFTB which was included in the majority of ground beef sold in 2012 was approved by the USDA and was regarded as a nutritious source of protein. The process by which it was manufactured including treatment with ammonia rendered the product free of pathogens and preserved amino acid availability. The lawsuit if successful should reestablish the image of LFTB which was derided in the program using the descriptor “pink slime” Damages should provide the shareholders of the company with compensation for their losses and should act as a deterrent to media pursuing “negative-spin stories”. The program based on the alleged anti-meat bias by Jim Avila, if repudiated by the courts might prevent some future program directed against the broiler or turkey industries. Postings in 2012 and 2014 on the case can be accessed by entering “pink slime” or “LFTB” in the SEARCH feature.
  10. For probably the first time in 20 years, I have no bones in the freezer. I made 8 gallons of stock last month, and made 8 gallons again in the past week. Best to do it while its cold, as the stock itself has to come to a boil.....10 gallon soup kettle and it makes a little less than half in stock or broth. 4 gallons or so. I bring it to a boil, and then let it simmer for 24 hours or so, Decant it and double strain it into quart jars, and then do 9 at a time in my big canner/pressure cooker at 12-15 psi for 45 minutes. Thad also requires a lot of heat, so it is best taken on in the cold of winter. I did 27 quarts Saturday, and another 18 quarts yesterday and today. 1 batch of beef/pork/lamb,, and 1 batch of raw chicken turkey.. Also known as white stock because it is a white or more pale. great for Vichysouisse and cold soups. And I put up about the same amount a couple of months ago. This is one you have to make if you want to eat it. What you buy in the store is nothing like my stock. The richness the bones and it is a calcium supplement to eat it. But I have not had the freezer completely void of all bones for 20 years or more. We will get the bottom of the freezers cleaned out well. Who else makes stocks and broths out of their bone and meat scraps ?
  11. This Pub, along with Downtown Dallas, and Paulding County in general have as much of a chance in doing well as a snowball's chance in hell, When you have nothing buy a bunch of lamebrains running the show, you will have little success. I believe the current leadership has more than aptly demonstrated their lack of being successful at promoting Dallas, Hiram, or Paulding Country and I expect that to continue on into the future. It is very challenging to SOAR like and EAGLE, when you are surrounded by a Flock of Turkeys.
  12. Well, I have gotten over the poulltry show. But I did eat well for 2 weeks.....l. had a bunch of Brasilian visitors who came early and stayed for a week or so afterwards for some meetings and to visit some hatcheries, and they insisted on eating at every Chuhascaria in town....on their nickle. So we did Fogo Du Chao, the one across from the old Slimelight on Piedmont, another one in Sandy Springs, downtown, you name it. And of course all the parties and dinners the week of the show. So I have only gotten back into my cooking routine here for the past 2 -3 weeks or so. Got MY GROUND Beef hamburgers for dinner tonight. Round and Sirloin with Back fat from the Rib Roast and Tee-Bones. Really good stuff even uncooked. Last night a gorgeous Beef and Brocolli with baby corn, bell peppers and onion. Camila had 3 helpings!!! I had 3 ounds of slice roast Sirloin that was oh-so tender in the freezer sliced thin. Sunday was our anniversary, and I did a RARE Frenched Rack of Lamb Loin, White Asparagus and potatoes. And we have a new way of baking potatoes we picked up from America's Test Kitchen where they brine washed Russets, poking them with a fork well, and baked them @ 350F to an internal temp of 205F. Then let them set for 10 minutes, put them back in slit open @450F for 10 minutes. They will puff up out of the skins, which will be crunchy. Then cover them with the sour cream and butter. So what have you guys been eating ?
  13. The county can obtain competent legal services the same way most governmental agencies and entities do......they hire a lead attorney, and assistant, and a couple of para-legals and secretaries. And save half a million dollars a year in the process while getting Just and Fair representation from the county legal office. Something we have NEVER gotten from the crooks at THE FIRM. They have all been paid well over the years by the Robber Barons, and they may just end up in the Food Stamp line to eat as well in the future. THE FIRM has eaten high on the HOG for close to 30 years. Without deserving such an honored seat at the table. Members of the firm who sat on various boards and elected office have left, and or will be leaving in disgrace. I would guess we will see THE FIRM gone from the Airport Authority, The School Board, and every other governmental sanctioned position they held, and it is about time to clean the mess up. The Robber Barons will loose their standing, and maybe, just maybe things will improve, It is just sad that it has taken so long to start setting things straight. And for me, I say KUDOS to the Gang of Four for having the nads to do what's right. Three cheers for the Gang of 4. Anyone betting seriously on commercial flights at the airport I am afraid will come up short.
  14. I would venture to say: Pat Tibbitts was not the county clerk. She was David Austin's administrative assistant. I would guess that Carmichael could hire her back, but then I would also guess Pubby's Gang of Four could fire her. Austin lied thru his teeth to us over and over and over again, and stood by and watched his Robber Baron Mega Developers buds get away with stomping us into the ground, knowing what they were doing was wrong. Stealing is stealing. Cut and dried. They stole 12-1/2 feet by 208 feet of our property and gave it to the developer and told us too bad when we complained. The developer needed it to have enough land to get double rows of lots. And then went broke before he could finish Palisades and never built anything to the North or West of us as a result. Austin could have done what was right but chose to do what his developer buds asked instead. So I certainly will not feel any pity for the door slamming him in the ass on his way out.
  15. There were four churches and a synagogue in a small town: a Presbyterian church, a Baptist church, a Methodist church, a Catholic church, and a synagogue. Each church and the synagogue had a problem with squirrels. The Presbyterian church called a meeting to decide what to do about their squirrels. After much prayer and consideration, they concluded the squirrels were predestined to be there and they shouldn't interfere with God's divine will. At the Baptist church the squirrels had taken an interest in the baptistery. The deacons met and decided to put a water slide on the baptistery and let the squirrels drown themselves. The squirrels liked the slide and, unfortunately, knew instinctively how to swim so twice as many squirrels showed up the following week. The Methodist church decided that they were not in a position to harm any of God's creatures. So, they humanely trapped their squirrels and set them free near the Baptist Church. Two weeks later the squirrels were back when the Baptists took down the water slide. But the Catholic Church came up with a very creative strategy. They baptized all the squirrels and consecrated them as members of the church. Now they only see them on Christmas and Easter. Not much was heard from the Jewish synagogue; they took the first squirrel and circumcised him. They haven't seen a squirrel since.
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