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Anastasis

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Posts posted by Anastasis

  1. 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. 

  2. 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. 

    • Hook 'Em 3
  3. 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. 

    • Fuck Around and Find Out 1
  4. 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. 

    • Drool 1
  5. 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.

     

    3E346DDF-A680-4FC9-9F05-AB7657092EEE.jpeg

     

    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. 

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