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Tom34's Profile

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Neighbor Compains to Cops About Smoke From Barbecue

I smoke all the time with a Large BGE using Royal Oak Lump & a few fist sized pieces of hardwood. There is a little smoke getting the egg going but once stabilized at 225 - 250 , the bottom vent is only open about a 1/4 inch & the top daisy wheel is barely open. Yes there is some smell but very little smoke. Most of the long smokes are overnight anyway.

about 6 hours ago
Tom34 in BBQ, Smoking, & Grilling

Hot dog fast food chains

Hot dogs are cheap to buy and a no brainer to cook and generally speaking most people are not willing to pay a lot for them on a regular basis. To be successful, it's volume, volume & volume which translates into location, location & location. Clearly hot spots like Nathan's in NYC have the LLL and the cart vendors have low overhead so it works for them.

Most suburban strip malls don't attract all day, every day, high foot traffic and it's hard to make the monthly 5k rent & 2k utilities let alone turn an actual profit. Many hame come in my area & everyone of them was gone after 2 yrs.

about 8 hours ago
Tom34 in Chains

The ridiculous price of raw chicken wings!

I think your right with Pilgrims Pride. They are not cheap, but they are very good to the point that many shop owners have switched to them choosing to use their prep labor elsewhere.

1 day ago
Tom34 in General Topics

$500 on the line with a friend in a steak cook off

I dry age sub primals & wet age sub primals, cut them thick & sear them on a big green egg using lump charcoal at well over a 1000 degrees. The rib cap "Spinalis Dorsi" is one of a very few cuts that can be cooked fast to a well done finish and still be juicy & tender. Most cuts are dry & tough when cooked in such a manner.

Most of the best steak houses make it very clear that they can not & will not guarantee a juicy tender steak when ordered well done.

Slow cooking to break down collagen on short ribs is a completely different cooking process from high temp direct heat searing.

Jul 28, 2015
Tom34 in Home Cooking
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Why everyone should stop calling immigrant food ‘ethnic’

Controversy sells.

Jul 28, 2015
Tom34 in Food Media & News

Why everyone should stop calling immigrant food ‘ethnic’

It could be that for the longest time Chinese food was the only Asian food commonly available in the US .

Jul 28, 2015
Tom34 in Food Media & News

The ridiculous price of raw chicken wings!

Convection baking in the oven also crisps them up nicely. When done, we toss in hot sauce w/minced garlic.

Getting through 40 lbs of wings sounds like a chore for the boys & a whole lot of beer :-)

Jul 28, 2015
Tom34 in General Topics

The ridiculous price of raw chicken wings!

Yes, they are with the other frozen boxed/cased chicken products. Usually a ton of stuff in similar looking packaging so you have to look hard.

Jul 27, 2015
Tom34 in General Topics

Why everyone should stop calling immigrant food ‘ethnic’

That's the point, the furthest thing from most peoples mind when they think about the WR is Native American Indians. Like most such issues, those making the noise are a very small % and they are usually only in it for media attention. If they changed the name tomorrow, the mouthpieces would simply jump on another bandwagon chasing a camera.

Jul 27, 2015
Tom34 in Food Media & News

The ridiculous price of raw chicken wings!

I prefer hand floured wings which is what most of our bars serve but RD sells a Pierce product called Wing Dings & Wing Zings. Sysco & Roma foods also sell them. A lot of the pizza shops here in NJ serve them. Actually pretty good for a from the box to the fryer wing. I think RD has them in 15 lb boxes.

Jul 27, 2015
Tom34 in General Topics

Why everyone should stop calling immigrant food ‘ethnic’

Your spoiled @ 85. Enjoy the Red's.

Thanks, will do!!!!

Jul 26, 2015
Tom34 in Food Media & News

The ridiculous price of raw chicken wings!

I bought a roll of butcher paper from RD which is enough to last a lifetime. Many problem items I pre-wrap in the butcher paper, rolling tight and then folding the ends over , then slide in the Vac Seal bag and let the machine do its thing. Works great for sharp items like shrimp, lobster & bone in meat.

Also remember that chicken fat/skin leaves a slimy coating on the bag surface which could make for a weak seal, especially with the cheaper sealers.

Thats a lot of wings dude!

Jul 26, 2015
Tom34 in General Topics

Why everyone should stop calling immigrant food ‘ethnic’

I am going to head to the beach for a spell, water at 75 degrees, grill ready & booze a flowing. You all have fun with this senseless thread :-)

Why everyone should stop calling immigrant food ‘ethnic’

I have met quite a few Native American Indians and I am yet to see one with red skin.

Jul 26, 2015
Tom34 in Food Media & News

Why everyone should stop calling immigrant food ‘ethnic’

Slow day?

Jul 25, 2015
Tom34 in Food Media & News

$15 Minimum Wage=No Tip

Sometimes the most well intended measures often create a whole new set of problems. Nothing is as simple as it seems, certainly not as simple as politicians make it out to be.

Jul 24, 2015
Tom34 in Not About Food

Worth feeding squirrels peanuts if all they do is bury them?

Basically rats with fluffy tails.

Jul 24, 2015
Tom34 in Not About Food

$15 Minimum Wage=No Tip

That was my concern upstream. I think this will help the back of the house, assuming they are on the books and not ghosts. I think it could backfire on the front of the house. The ultra fine dining you speak of will probably pay what ever it takes to retain the level of professionalism their clients are accustomed to/demand....but I think the rest of the servers are going to end up holding the short end of the stick.

Jul 24, 2015
Tom34 in Not About Food

$15 Minimum Wage=No Tip

For the most part, everyone has been focusing on the front end of the house. A significant portion of the back of the house are shall we say, "undocumented". How is this going to shake out with them?

Jul 24, 2015
Tom34 in Not About Food

$15 Minimum Wage=No Tip

Interestingly enough the USA was one of the only large melting pots in the world that paid low skill labor a standard of living that allowed for single family homes, cars, boats and mothers who stayed home with the kids. It was called the fabulous 50's.

Unfortunately for "us" , after being re-built the world caught up and our total compensation package for factory/foundry workers quickly became noncompetitive and those jobs have been disappearing for years.

Unfortunately the business models for most of the remaining unskilled labor market can't support the higher wage/full benefit jobs like the big factories/foundries once did.

Jul 24, 2015
Tom34 in Not About Food

Dry-aging beef at home - ISO of specifics please for 28 days

I might try that next time. The low/slow smoke does cause some serious shrinkage/pull up the bones.

Jul 24, 2015
Tom34 in Home Cooking

Chemical additives lurking in fresh cuts of meat

Actually by order in the picture of all three, left to right, its center rib, loin with filet & rib end.

Jul 24, 2015
Tom34 in Food Media & News

Dry-aging beef at home - ISO of specifics please for 28 days

Picked it up for a friend who is looking for the most meat for the dollar so it will be Wet. Probably about 30 days total.

Jul 23, 2015
Tom34 in Home Cooking

Chemical additives lurking in fresh cuts of meat

Here a couple pictures of the different cuts, (rib right next to the shoulder, center rib & loin w/filet)......much more marbling and also much darker color compared to the supermarket stuff.

PS: That big thick rib next to the shoulder with the nice line of fat running through it was mine and it was outstanding!!!

Seeking crispy potato lovers. Fry? Roast? Deep fry?

Scrub them, cut them into golf ball size pieces, toss in olive oil & seasoning, bake on a cookie sheet, preferably convection at 350, toss around to evenly brown.

Jul 23, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Hey A/C,

This is a 7 bone rack of beef back ribs I got from a butcher friend. They were cut from high choice hanging beef. Most definitely cut tight to the top of the bones but lots of meat between the bones (no "v" notch cut between the bones) . I think they were $1.99 lb.......dry rub for 24 hrs, slow smoke with lump for 3 hrs. Better than sex!!!!!

Jul 23, 2015
Tom34 in Home Cooking

Dry-aging beef at home - ISO of specifics please for 28 days

Well, finally some good news for us meat heads. 0x1 choice Striploin was $6.79 lb at RD today. Their 0x1 superior angus was $7.99 lb but the reg choice looked nicer. Rib is still high.

Jul 23, 2015
Tom34 in Home Cooking

$15 Minimum Wage=No Tip

Yeah, I remember as a 14 yr old bus boy walking out of the restaurant with a fist full of $1 bills.

Selling seafood to restaurants that I caught or bought off the boats was a nice cash business as well.

I was shocked though at how many people use CC for fast food & small shop takeouts.

Jul 23, 2015
Tom34 in Not About Food

$15 Minimum Wage=No Tip

Your probably on to something. I was shocked when a friend who owns a pizza shop said 50% of his sales were rung up on a credit card. In a regular restaurant, I would bet the number is 80% or more which would put most of the tips on the IRS radar.

In Chem's example, my guess is that the average bar is still cash for those "sitting" at the bar or walking up to it for a drink. In this setting, failing to declare tips is likely very common place.

Jul 23, 2015
Tom34 in Not About Food

PIZZA DELIVERY CHARGES

I can't speak to every place out there but every pizza shop (not pizza restaurant) I have ever been in does not have dedicated servers, china dinnerware or glassware.

Pizza is served on an aluminum pizza pan which is often picked up at the counter by the customer or placed at the table by a counter person between taking phone orders. Non coated cheap white paper plates and cups are the norm. Napkins are the thinnest cheapest available and are stored in a dispenser on the table. Salt/pepper shakers are already on the table. Self serve shakers containing oregano, parm cheese & hot pepper flakes are in a central location.

At the end of the meal the customer puts all the trash on the aluminum pizza pan and either takes it up to the counter or a counter person gets it from the table. After the trash is dumped in a can, the pan then spends 15 seconds in a 3 stage wash and self dries in less than 5 minutes on top of a 600(+) degree oven. In less than 30 seconds the counter person wipes off the formica booth table and benches and its good to go.

Most importantly, sit down customers buy soft drinks that have by far the highest profit margins and often order by the slice which is more profitable to the shop. They also impulse buy other high profit items like FF & sometimes get additional food to go.

Delivery orders rarely if ever include high profit items like soft drinks, single slices or impulse side orders. In addition, when the inevitable order mistakes occur, the entire delivery process has to be repeated adding a good 1/2 hr to the delivery time and to keep the customer happy the meal is usually comped. The shop owner also has to pay the delivery driver an hourly wage and deal with frequent last minute driver call outs.

Clearly you don't own a pizza shop or have close friends who do!