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Posts posted by Anastasis
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5 hours ago, RMac5 said:
@Anastasis would brisket trimmings work? Seems like you cook those fairly often.
I think so. Next batch might be 50/50 with brisket for something different.
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11 hours ago, 4HE said:
I’m your Huckleberry...
I hear west Texas is nice this time of year.
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H-E-B actually has most of the infrastructure in place, including immunization certified pharmacists. Why wouldn’t you leverage the private sector? No no no. What we need is more bureaucrats involved cause that is what it takes to deliver that vax into arms.
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Looking good.
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7 hours ago, elfenix said:
you've never had elfenix's patented trunk bloody mary bar.
Go on.
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53 minutes ago, Nice Guy Eddie said:
Its easy to say that HEB should handle the providing all of the vaccines but has anyone asked them if they are prepared for it. they have to be ready for:
- lines of people
- a place for each patient to sit for 15 minutes while still practicing social distancing
- the ability to handle an adverse reaction
- educate patients on what to expect with potential side effects
- Educate and encourage them to return for second shot
- record keeping of who gets the vaccine
- train their staff for all of the above
all while heb will still want normal grocery and pharmacy operations to continue. Obviously heb and the other pharmacy chains will be giving out the vaccine but it’s a lot to put this 100% on them today.
This was a job for the govt to handle and they seem to have washed their hands of it.
I’ll take my chances with H-E-B.
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16 minutes ago, cactusflinthead said:
I saw someone on Twitter earlier say we ought to let HEB distribute them.
That's if they are open.
Novel concept.
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2 hours ago, bolverk said:
guy is saying we should get anither 4"-7" inches tonight. Not sure how we'll be able to take that length.
Soft pitch across the plate.
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13 minutes ago, Surly Bevo said:
Fuck this guy. Should inject his ass with so much Covid and throw him out in the middle of the Rocky Mountains
Very gender biased IMO.
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1 hour ago, Neonmoon said:
I don’t want to live on this planet anymore
Bullet to head in street.
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2 minutes ago, staboner said:
ah yes the pre-emptive inverted bothsider attack from Anastasis on line 1
The earth sighs every time the world loses a Californian.
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Not sure the grass fed hate here.
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4 minutes ago, Bozo_Casanova said:
I have hypertension and I’m technically obese. Does this mean I’m in?
Free balling.
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in for the 666 retroviral coinfection.
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12 minutes ago, wildcat09 said:
We’re doing what now?
Watching dog videos?
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Love to watch the dog videos while we ramp up the export of weapons of mass destruction.
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2 minutes ago, Foosters said:
I know. My first thought upon reading that was also "man, republicans are treated unfairly."
Confirmation bias is a thing.
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2 minutes ago, Foosters said:
From the LA Times today re: the covid surge.
There are like 7 beds available in a county of 10 million+ and if you drive around, you'd think its a normal Wednesday in December.
If they were republicans we could spike the football on them.
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On 12/24/2020 at 7:52 PM, Orange&White said:
I haven’t checked into this thread on this site but followed closely on the previous site.
I made a batch of gumbo about 8 weeks ago and tried something new that was awesome. I bought two of the little cheap lobster tails from the seafood counter. Gutted the meat out and set it aside and then threw those shells in with my shrimp shells to make the stock. Then threw the tail meat into the gumbo 20 minutes prior to serving.
It obviously doesn’t add much protein to the dish but definitely kicked up the flavor.
I usually make seafood gumbo. Shrimp, crab, oysters. Throwing a couple of those small shell lobsters in there kicks it up to 11.
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6 minutes ago, Pancho said:

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Congrats to everyone like me holding the NOVN bag. What a day.
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36 minutes ago, USCATX said:
I’m using Cabela’s seasoning, but happy with these 80/20 venison/pork belly snack sticks done on applewood in my Little Chief electric. Not sure why people insist on putting so much pork or beef in with venison when it’s such a mild meat and makes great sausage at 15% or so fat content.
I’m super lazy about making them real stick length so I just run a (that’s what she said) super long sausage link and the coil it up on racks. It gets cut to length later and is much faster.
Looks nice. I got pork butt @ 25% fat in my recipe calculator, which is based on the one that @Judge Roybeanbag shared here a while back...so 80/20 puts you at 5% fat which is pretty low. Probably alright for snack sticks, but not sufficient for sausage imo. 50/50 with butt gets you to 10-12%. I'd love to find fat back as judge mentioned in another thread, but I don't exactly see that shit hanging out in the coolers at HEB.



CR: COVID-19 --Political Talk
in Cloak Room
Posted
H-E-B would never do that.