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Bust out the bagel's boys

[-] heirloomvegtattoo@lemmy.world 2 points 1 year ago

I mean, there's gotta be a way to use Nori to do the same thing. I wouldn't even batter it, just make the fake bacon some guys are doing.

[-] heirloomvegtattoo@lemmy.world 8 points 1 year ago

I respect and value your opinion, so I'll eat one in the corner so you don't see it

[-] heirloomvegtattoo@lemmy.world 6 points 1 year ago

The cases I have on hand are usually 10#.

NOW if you have a local butcher chances are they're still getting some stuff from the big boys, (US Foods/Sysco/Performance) and all of them will have cases on hand. Just need to convince them to get it in and move it. Odd's are any markup is only going to be about 10%, you'll still get a good price.

End of summer's a good time to push since you'll have football season kicking off, it's good for them to sell as a game night snack.

[-] heirloomvegtattoo@lemmy.world 3 points 1 year ago

Dukes & Heinz, we might have been putting out $40 plates at night, but this is the South baby. They should definitely have it, if not they'll have access to it. They're pretty versatile. I jumped to the sales side of the industry and I'm constantly suggesting this stuff as a way to push your cost down if you need to.

Bar bites with some chicken skins, bibimbap sauce with benne seed instead of the sesame (cos it's classier right?) and pimento cheese... you're good to go.

[-] heirloomvegtattoo@lemmy.world 3 points 1 year ago

It was the great bacon crisis where a #10 box cost me somewhere in the region of $14/#

Thanks COVID!

[-] heirloomvegtattoo@lemmy.world 6 points 1 year ago* (last edited 1 year ago)

Of course! We tried it two ways, but the most effective was this

-Dry your chicken skins

-Hold them in a brine of buttermilk, hot sauce, egg mix (purely for ease of use on line, I'd only leave them 15-20 minutes if you're doing it at the house)

-Toss them in a flour dredge

-Once coated deep fry, you could probably get away with a pan fry with shallow oil but I was blessed with a deep fryer.

Drying the skins and then frying without the wet/dry mix did not yield the crisp you would want (just a warning).

[-] heirloomvegtattoo@lemmy.world 3 points 1 year ago

I don't agree, but somehow, I really agree

[-] heirloomvegtattoo@lemmy.world 22 points 1 year ago

Distributors package the skins separately. It's basically boxing up all the skins from the boneless skinless chicken breast you buy in the store. I got it for something ridiculous like $0.49/# and use it so it doesn't go to waste.

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I present; The CLT (lemmy.world)

Bacon got REALLY expensive the year before I left the chef life for the wide world of food sales. I ended up running this as a special on the bars but it's become a staple for me whenever I get the craving.

Sourdough, dukes mayo, good tomato, lettuce, battered and fried chicken skins. You get that crunch and savory you want from a BLT at a WAY better price.

[-] heirloomvegtattoo@lemmy.world 2 points 1 year ago

Bradford Watermelons was always my favorite. We'd get all sorts from them, but the watermelons would make it to the tasting menu.

https://bradfordwatermelons.com/

They also sold green runner peanuts before the pandemic.

[-] heirloomvegtattoo@lemmy.world 5 points 1 year ago

Now that I’ve got an app on my phone, 100%. Reddit is just an ad platform these days. It’s sad.

[-] heirloomvegtattoo@lemmy.world 11 points 1 year ago

I'm amazed Albon is still scrapping in the top right now

[-] heirloomvegtattoo@lemmy.world 7 points 1 year ago

Do we think Danny Ricc is able to hide his smile in the pits right now?

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heirloomvegtattoo

joined 1 year ago