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Fade Away
Stranger

Registered: 07/16/22
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Last seen: 1 year, 7 months
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Amish farm under threat from U.S. federal govt
#27915626 - 08/23/22 07:25 PM (1 year, 8 months ago) |
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Sign the petition and stay up to date here: http://www.LeaveThemAlone.com
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koods
Ribbit



Registered: 05/26/11
Posts: 107,128
Loc: Maryland/DC Burbs
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Re: Amish farm under threat from U.S. federal govt [Re: Fade Away]
#27915707 - 08/23/22 08:54 PM (1 year, 8 months ago) |
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The Amish are freaks. It’s a really disgusting culture
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NotSheekle said “if I believed she was 16 I would become unattracted to her”
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Bigbadwooof
Snitterbundem The Dirty



Registered: 12/07/13
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Re: Amish farm under threat from U.S. federal govt [Re: koods] 3
#27915804 - 08/23/22 10:37 PM (1 year, 8 months ago) |
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Quote:
koods said: The Amish are freaks. It’s a really disgusting culture
Sounds kinda racist... Just sayin..
-------------------- "It is no measure of good health to be well adjusted to a profoundly sick society," - Jiddu Krishnamurti FARTS "The Party told you to reject the evidence of your eyes and ears. It was their final, most essential command." - George Orwell Every one of you should see this video. "Facts are chiels that winna ding, and downa be disputed" - Robert Burns
 
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mushboy
modboy



Registered: 04/24/05
Posts: 33,062
Loc: where?
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Re: Amish farm under threat from U.S. federal govt [Re: Bigbadwooof]
#27915998 - 08/24/22 04:50 AM (1 year, 8 months ago) |
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The Amish abuse animals and treat women and children worse.
Fuck the Amish
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christopera
Stranger


Registered: 10/13/17
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Re: Amish farm under threat from U.S. federal govt [Re: mushboy]
#27916038 - 08/24/22 05:55 AM (1 year, 8 months ago) |
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They are also some of the worst polluting farmers in existence. There isn't much to like about them except for maybe cheap maple syrup.
-------------------- Enjoy the process of your search without succumbing to the pressure of the result. A Dorito is pizza, change my mind. Bank and Union with The Shroomery at the Zuul on The internet - now with %'s and things I’m sorry it had to be me.
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mushboy
modboy



Registered: 04/24/05
Posts: 33,062
Loc: where?
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Re: Amish farm under threat from U.S. federal govt [Re: christopera]
#27916056 - 08/24/22 06:22 AM (1 year, 8 months ago) |
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I actually watched that video just now.
Think about what’s being reported. Food laws are strict for a reason. That farm isn’t supplying food for your grandmother either they sell the ‘grass fed beef’ to those high end subscriptions. So basically some wealthy fuck won’t get his $195 ribeye deliveries?
The out rage.
But seriously, fuck the Amish.
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christopera
Stranger


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Re: Amish farm under threat from U.S. federal govt [Re: mushboy] 1
#27916066 - 08/24/22 06:29 AM (1 year, 8 months ago) |
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I bought a 10lbs rib eye a while back. $19.99 a pound. Fuck. It was a prime ribeye grown at a local farm. It made some nice steaks though. I got 10 steaks out of it, all slightly under a pound because I had to trim the pellicle away after dry aging it for 45 days. I vacuum packed and froze 5 of the steaks, the first 5 I served to some guests. 2/2, I will spend $200 and 45 days on steaks again.

But fuck the Amish. I grew up in a heavy Amish area and they are pretty terrible in just about everyway.
-------------------- Enjoy the process of your search without succumbing to the pressure of the result. A Dorito is pizza, change my mind. Bank and Union with The Shroomery at the Zuul on The internet - now with %'s and things I’m sorry it had to be me.
Edited by christopera (08/24/22 06:30 AM)
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mushboy
modboy



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Re: Amish farm under threat from U.S. federal govt [Re: christopera]
#27916070 - 08/24/22 06:33 AM (1 year, 8 months ago) |
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I lived around them for about 5yrs.
Boneless ribeyes?
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christopera
Stranger


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Re: Amish farm under threat from U.S. federal govt [Re: mushboy] 1
#27916079 - 08/24/22 06:43 AM (1 year, 8 months ago) |
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Yes, boneless. I prefer it for dry aging, though some people like bone in. I just don't like the extra contamination factor with the bone for dry aging. When I set $200 of meat on a rack for 45 days I don't like ending up with a moldy putrefied mess. I do prefer bone in overall, but on a dry aged steak it just doesn't matter.
-------------------- Enjoy the process of your search without succumbing to the pressure of the result. A Dorito is pizza, change my mind. Bank and Union with The Shroomery at the Zuul on The internet - now with %'s and things I’m sorry it had to be me.
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mushboy
modboy



Registered: 04/24/05
Posts: 33,062
Loc: where?
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Re: Amish farm under threat from U.S. federal govt [Re: christopera] 1
#27916083 - 08/24/22 06:52 AM (1 year, 8 months ago) |
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Got a tek for home dry aging?
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christopera
Stranger


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Re: Amish farm under threat from U.S. federal govt [Re: mushboy] 1
#27916133 - 08/24/22 07:33 AM (1 year, 8 months ago) |
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It’s really easy actually, but kind of expensive to get going on. I bought a large dormitory type refrigerator then put a small fan inside it. Maybe like $225 total. The fan is just a large PC fan with a wall adapter and speed control. The fridge had glass shelves but I replaced them with wire shelves that I just happened to have that fit in there (must be a common size or something). That way the air can circulate around the meat. That’s it. Then you buy large pieces of meat and let them sit in there.
If you want to get fancy you can buy an Inkbird control for the fridge which gives a nice temperature readout, humidity control, wifi access to it via app, and it will cycle the fridge to keep the internal temp more consistent than the stock fridge thermostat because it uses a high quality thermometer to measure temps. I didn't do that, though I have considered it. I just put a gallon jug of water in the bottom of the fridge for some added thermal mass, and I keep a digital thermometer inside the fridge and check it occasionally. Maybe every 10 days, but I have the fridge dialed in pretty well at this point. You have to keep the temps between like 32F and 40F. Pretty easy to do really. I don't worry about humidity at all, but a lot of people use trays of salt or humidifiers. I live in a place that has fairly optimal ambient humidity for dry aging. If you live in the tropics or in a very dry area then those additional controls may be needed. An average humidity of like 50% to 70% is perfectly fine. Too dry and the meat just dries faster, too wet and you risk mold. Easy.
Then you sit back and wait. I have some ducks going now, they will be in there for 10 days. I am going to roast them Peking style over hardwood. Steak is my favorite though. It comes out amazing. It brings on sort of blue cheese nuttiness to the steak and it is incredibly tender and soft. I usually reverse sear but I am going to try the sous-vide with a few of this current round of steaks.
-------------------- Enjoy the process of your search without succumbing to the pressure of the result. A Dorito is pizza, change my mind. Bank and Union with The Shroomery at the Zuul on The internet - now with %'s and things I’m sorry it had to be me.
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SirTripAlot
Semper Fidelis



Registered: 01/11/05
Posts: 7,782
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Re: Amish farm under threat from U.S. federal govt [Re: mushboy]
#27916290 - 08/24/22 09:38 AM (1 year, 8 months ago) |
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They sure make a goddamn good apple pie. I had a buddy fuck one during Rumspringa. According to him, she didn't take off her black bonnet. I guess it would be like fucking one of the butter advertisements.
-------------------- “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.”
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SirTripAlot
Semper Fidelis



Registered: 01/11/05
Posts: 7,782
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Last seen: 1 day, 3 hours
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Re: Amish farm under threat from U.S. federal govt [Re: christopera]
#27916308 - 08/24/22 09:45 AM (1 year, 8 months ago) |
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Peking is the stuff, if you can hang it in a good place. I do a beer can chicken thing with the duck ( using a Arizonia can to cut to length) filled with butter and rosemary. Just as it's still a little pink, throw it in a cooler wrapped in foil to finish it. Add plum sauce, holy shit.
-------------------- “I must not fear. Fear is the mind-killer. Fear is the little-death that brings total obliteration. I will face my fear. I will permit it to pass over me and through me. And when it has gone past I will turn the inner eye to see its path. Where the fear has gone there will be nothing. Only I will remain.”
Edited by SirTripAlot (08/24/22 09:46 AM)
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Bigbadwooof
Snitterbundem The Dirty



Registered: 12/07/13
Posts: 14,480
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Re: Amish farm under threat from U.S. federal govt [Re: christopera] 1
#27916329 - 08/24/22 09:54 AM (1 year, 8 months ago) |
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Quote:
christopera said: It’s really easy actually, but kind of expensive to get going on. I bought a large dormitory type refrigerator then put a small fan inside it. Maybe like $225 total. The fan is just a large PC fan with a wall adapter and speed control. The fridge had glass shelves but I replaced them with wire shelves that I just happened to have that fit in there (must be a common size or something). That way the air can circulate around the meat. That’s it. Then you buy large pieces of meat and let them sit in there.
If you want to get fancy you can buy an Inkbird control for the fridge which gives a nice temperature readout, humidity control, wifi access to it via app, and it will cycle the fridge to keep the internal temp more consistent than the stock fridge thermostat because it uses a high quality thermometer to measure temps. I didn't do that, though I have considered it. I just put a gallon jug of water in the bottom of the fridge for some added thermal mass, and I keep a digital thermometer inside the fridge and check it occasionally. Maybe every 10 days, but I have the fridge dialed in pretty well at this point. You have to keep the temps between like 32F and 40F. Pretty easy to do really. I don't worry about humidity at all, but a lot of people use trays of salt or humidifiers. I live in a place that has fairly optimal ambient humidity for dry aging. If you live in the tropics or in a very dry area then those additional controls may be needed. An average humidity of like 50% to 70% is perfectly fine. Too dry and the meat just dries faster, too wet and you risk mold. Easy.
Then you sit back and wait. I have some ducks going now, they will be in there for 10 days. I am going to roast them Peking style over hardwood. Steak is my favorite though. It comes out amazing. It brings on sort of blue cheese nuttiness to the steak and it is incredibly tender and soft. I usually reverse sear but I am going to try the sous-vide with a few of this current round of steaks.
Takeaway... fuck the Amish! Aaaand BBQ at Christopera's house woooo! 
-------------------- "It is no measure of good health to be well adjusted to a profoundly sick society," - Jiddu Krishnamurti FARTS "The Party told you to reject the evidence of your eyes and ears. It was their final, most essential command." - George Orwell Every one of you should see this video. "Facts are chiels that winna ding, and downa be disputed" - Robert Burns
 
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Enlil
OTD God-King



Registered: 08/16/03
Posts: 67,514
Loc: Uncanny Valley
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Re: Amish farm under threat from U.S. federal govt [Re: Fade Away]
#27917204 - 08/24/22 09:54 AM (1 year, 8 months ago) |
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This thread has been closed.
Reason: Need to post more than a video, bro.
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