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I will bet that your chicken is amazing. Smoked all afternoon, it must be bursting with flavor by now.
I suppose the cost of eating out has skyrocketed everywhere. Not just in California, where the fast food places have to pay at least $20 an hour. The law only applies to fast food restaurants that have 60 or more locations. But that raises the bar. Every employer is now faced with raising wages. No matter what business you are in, your employees will leave you to go work at McDonalds, if you don't pay more. The only way that works, is by raising prices. The only way for any business to pay employees more, is by making more. In a restaurant, that usually means cost control and higher pricing. The portions go down for the customer, as the price goes up. In some other businesses, there's no way to trim costs. In theory, if you are a carpenter, you can't build a closet with less wood. If you are an oil changer, you can't add a quart less motor oil. Some businesses may cut labor. Fire someone. Reduce hours. But that only results in less productivity. Ultimately, we will all pay more for everything. Your dry cleaning will go up. Everything at the corner store will cost more. Even the undocumented workers who do yard work will demand higher fees.
Our lunch with 1 beer $7.50 and 1 Iced tea $3.50, 2 servings of Corned Beef and Cabage $20 bucks each. Over $50 bucks for a **** poor lunch. And on top of that they expect a tip, it wasn't the servers fault the food was no good, but still.
I don't tip automatically. If the service was good and the food good, then I tip. However, with the current prices, I don't go to places that ask for a tip except Me-N-Ed's but I don't tip there. Burger King doesn't ask for a tip. But then again, I order for pickup and go get it. When they stop the BOGO on the original chicken sandwich I will stop going. In other news, it is supposed to warm up this week. High 70's by Wednesday. Didn't even wear my hoodie to church this morning. It was a beautiful day. No clouds in the sky and sunny all day long.
I bought a recliner on Amazon yesterday. My current power lit recliner is seven years old and falling apart. One of the bolts on the left side broke about a year or two ago, and we fixed it with a wood screw that was longer than the original. It held up fine until about a month or two ago and now it just keeps working its way out. When that happens, the left side doesn't rise up as high as the right. It is well past warranty, so I bought one that does the same thing but costs half as much. Made in China of course. The current one is an Ashley Furniture chair and worked fine even though the salesman told a fib and said it had a weight capacity of 400 lbs. when in fact it was only 250 lbs. So, I have been overworking it the entire time. Surprised it lasted so long. The new chair has massage, heat, and two USB ports, along with two map pockets, two cup holders, and a wight limit of 350 lbs. It has 8 massage motors. It also has leather surfaces for where I won't be sitting, (sides and back) and cloth surfaces where I will. My current recliner cost me $900 seven years ago. This one is $370 before tax and a $70 shipping fee. And I am using Affirm to buy now and pay later, so after all is said and done it will have cost me $506. A far cry from $900. I will contact Am Vets tomorrow and schedule a pickup of the old one and wait for the new one to show up anytime between mar 20th-25th. I can sleep in the bed in the bedroom for a day or two if need be although that will not be very comfortable for me. I should have them pick up after the new one arrives, but this apartment is so small I don't have room for two of them. Maybe after it ships, they can give me a better estimate than a five-day window.
I will bet that your chicken is amazing. Smoked all afternoon, it must be bursting with flavor by now.
I suppose the cost of eating out has skyrocketed everywhere. Not just in California, where the fast food places have to pay at least $20 an hour. The law only applies to fast food restaurants that have 60 or more locations. But that raises the bar. Every employer is now faced with raising wages. No matter what business you are in, your employees will leave you to go work at McDonalds, if you don't pay more. The only way that works, is by raising prices. The only way for any business to pay employees more, is by making more. In a restaurant, that usually means cost control and higher pricing. The portions go down for the customer, as the price goes up. In some other businesses, there's no way to trim costs. In theory, if you are a carpenter, you can't build a closet with less wood. If you are an oil changer, you can't add a quart less motor oil. Some businesses may cut labor. Fire someone. Reduce hours. But that only results in less productivity. Ultimately, we will all pay more for everything. Your dry cleaning will go up. Everything at the corner store will cost more. Even the undocumented workers who do yard work will demand higher fees.
I pay my landscape guy $50/hr cash, but he's generally excellent at what he does. When he brings help for big jobs, I pay less for the additional labor hours because they're no where near as good as Salvador.
A lot of people don't understand that those landscape guys have related expenses. It's not just cash in hand for cocaine and hookers. That's a business. He has to have a truck, and all of the tools. Even if they are undocumented, not insured, and don't pay taxes.
I, myself, live in a small shed. No landscaping that I can't do myself with a bottle of RoundUp.
Yeah, he's got expenses plus a wife with cancer. I also tend to pay well for people to work on my house. I want them to want to come work on stuff when I need them most. My electrician probably charges me two or three hundred an hour, but he is excellent and has lots of expenses. Also, it's hard to put a price on ensuring your house doesn't burn down.
I have a lot of mostly unusable land so I use a lot of RoundUp. Typically I use about 25 gallons a year to maintain a nice fire break.
All the talk about corned beef got me to poke around and find out about it. One of the articles said there are two cuts, point cut, and flat cut. They said the point cut is the better and cheaper of the two because it has enough fat to give it flavor.
All that said, one of my favorite breakfasts is corned beef hash done "homestyle". Many, if not most, think corned beef hash is like the stuff you get out of a Dinty Moore can. No sir-ee. real homestyle corned beef hash has big chunks of corned beef (like 1/2" or even bigger), big chunks of potatoes, and a mish-mash of onions, peppers, and such. Then topped with one or two poached eggs. Looks like this:
Is that the special sous vide egg, from that restaurant that you like?
I grew up eating corned beef in restaurants and bars. I never had that corned beef from a can until I was an adult. I never knew it existed. I was going out with a girl who had cans of that stuff in her kitchen. Funny thing was that she never had real corned beef, as in a big brisket of beef. She never knew it existed.
Apparently, in The Philippines, they eat a lot of canned meat products. And even though she was born and raised in The USA, she grew up only knowing corned beef in cans. I found it hard to believe. Her Dad was Filipino American, and was in the military. Her mom was a mixture of different Eastern European people. She spent half of her childhood on military bases, with people from all sorts of cultural backgrounds. I remember shrugging my shoulders, and saying something like, "I guess Gypsies don't eat Irish food."
Of course, there's also the controversy over whether corned beef is really Irish. Is it really just a *******ized American dish, like Chop Suey?
So you feed corn to a cow and get corned beef right?
Jim
That sounds about right. I'll go with that theory. Right up there with leprechauns pinching people, unless you wear green to make yourself invisible to them.
This, is my lifetime's work. My greatest achievement. Which also shows how little my existence matters in society. I had a piece of tri tip which I rubbed with salt and pepper. I have a steamer. Today, I put the piece of tri tip into the steamer. Why would I do that? I don't know. It occurred to me that corned beef and pastrami were just pieces of salted meat. Corned beef is boiled. Pastrami is steamed. Delicatessens even have a special piece of restaurant equipment, just for steaming pastrami. So I figured.......why not?
My piece of beef did not have that fire rosey red color from being in a barrel of salt for 100 days, or soaked in a saltwater brine for the winter. It looked more like a well done roast. My salt & pepper rub was just overnight. The flavor was there. It tasted like salted beef. The piece of meat shrunk in size. The texture was right. I was still able to slice it against the grain. It melted in my mouth with every bite. I'm satisfied with the results. I will cook beef like this again.
Safeway sells tri tip in packages of 2. You have to buy 2 in order to get the sale price. The 2nd was also trimmed and rubbed with salt & pepper. Since the steamer was already set up, I steamed the 2nd piece also. This is better lunch meat than the stuff that they sell in those little plastic packets.
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