Dinner today, 23July20

[cshenk]

It was a busy work day with lots of briefs but I pulled the frozen pork
butt portion out late Sunday to the fridge to defrost, took 5 minutes
for the marinade on Tuesday then popped it in the oven with a timer at
4pm just after wrapping work.

Local cost per serving if curious is 49cents each. Based on sales and
knowing where to get stuff here.



MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's char-siu pork butt
Categories: Xxcarol, Pork, Asian
Yield: 8 Servings

1 ea Char-siu sauce packet
1/4 c Soy sauce datu puti brand
2 lb Pork butt
1/2 ts Anise seed

This one is super simple but very good. I've made the sauce from
scratch but this is less complex for a busy cook.

Defrost the roast if frozen. This one was a part of a pork butt
vacuumn sealed after splitting a larger roast down.

Mix the packet per directions but use the soy sauce as part of the
water and vinegar it may call for (some don't add vinegar). In a
sealed container, add your pork to the marinade and let rest in the
fridge (turning occasionally) for at least 6 hours but 2 days is
better.

Pre-heat oven to 450 and bake uncovered for 10 minutes on a raised
pan then cover and reduce temp to 250. Bake 30 minutes then flip it
over and bake another 30 minutes.

The anise seed is optional but a nice touch and more authentic. Also
yo speed time, you can preslice the pork butt to 1-1.5 inch thick
portions then marinade but we like the lovely pristine pork roast
with the lovely red exerior.

This recipe is Cantonese but we learned it in Hawaii. If you are
tired of making the same thing all the time and yet don't want to
spend all day in the kitchen, this one is a winner and I've used it
with guests which looks very pretty and slices easily in front of
them on a carving board.

From the VB Kitchen of xxcarol: typed up 23July 2020

MMMMM

[Cindy Hamilton]

On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> It was a busy work day with lots of briefs but I pulled the frozen pork
> butt portion out late Sunday to the fridge to defrost, took 5 minutes
> for the marinade on Tuesday then popped it in the oven with a timer at
> 4pm just after wrapping work.
>
> Local cost per serving if curious is 49cents each. Based on sales and
> knowing where to get stuff here.

I brought home a fresh loaf of bread from the bakery, so we had
breakfast for dinner. One slice of bread was about 49 cents.

I never calculate the cost per serving, but you made me curious about
my high-end bread.

Cindy Hamilton

[Bruce]

Will you stop feeding the ducks now?

[Snag]

I usually guesstimate the cost of meat portions when I divide it up
into portions for 2 people . We try to keep it under a buck a serving -
the cost of the other ingredients is negligible .
--
Snag
Illegitimi non
carborundum

[Cindy Hamilton]

No. I don't feed them bread. I feed them cracked corn, which is about
$10 for a 23-kg bag.

Cindy Hamilton

[bruce2...@gmail.com]

So, cshenk's pork shoulder and your pricy traditional bread might have made a great sandwich idea.

[Ed Pawlowski]

I don't waste money on food but rarely ever price thing out per serving.
If I want something, I buy it and often pay a silly price. I buy
chicken at BJ's because it is much cheaper than the supermarket. But I
have my son and family for dinner tonight and the dessert I bought comes
out to $10+ a serving, plus the cost of whipped cream yet to be made.

If you go through my pantry I can show you some bargains I got to also
some things, well, maybe a bit silly.

[Sheldon Martin]

On Thu, 23 Jul 2020 21:12:54 -0500, "cshenk" <csh...@cox.net> wrote:

>It was a busy work day with lots of briefs.

Aren't briefs scanty panties?

[Sheldon Martin]

At a buck for two people you have to be making up portions with
measuring spoons.

[Sheldon Martin]

I'll check the price per pound to help me decide on which cut is a
better deal but I've never seen pork chops at 50¢ a serving.
The only 50¢ a serving meats are those 3 oz cans of Meow Mix...and
those are actually 53¢ a can when bought by the case at Chewys.

Anyone limiting their dinner to 50¢ a serving is on a starvation diet.

[Snag]

We don't obsess about it , and we seldom worry about the cost of food
. But we don't waste money either . We no longer even worry about
budgeting , we know how much is coming in and we know how much the bills
are going to be for the most part . Like I just a few minutes ago
brought in today's mail , which was our monthly power bill . And it was
within a couple of buck of what we expected for this time of year and
the number of AC units we have running .

[Bruce]

On Fri, 24 Jul 2020 12:50:57 -0400, Ed Pawlowski <e...@snet.xxx> wrote:

>On 7/24/2020 8:12 AM, Snag wrote:
>> On 7/24/2020 4:53 AM, Cindy Hamilton wrote:
>>> On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
>>>> It was a busy work day with lots of briefs but I pulled the frozen pork
>>>> butt portion out late Sunday to the fridge to defrost, took 5 minutes
>>>> for the marinade on Tuesday then popped it in the oven with a timer at
>>>> 4pm just after wrapping work.
>>>>
>>>> Local cost per serving if curious is 49cents each.  Based on sales and
>>>> knowing where to get stuff here.
>>>
>>> I brought home a fresh loaf of bread from the bakery, so we had
>>> breakfast for dinner.  One slice of bread was about 49 cents.
>>>
>>> I never calculate the cost per serving, but you made me curious about
>>> my high-end bread.
>>>
>>> Cindy Hamilton
>>>
>>
>>   I usually guesstimate the cost of meat portions when I divide it up
>> into portions for 2 people . We try to keep it under a buck a serving -
>> the cost of the other ingredients is negligible .
>
>I don't waste money on food but rarely ever price thing out per serving.
> If I want something, I buy it and often pay a silly price. I buy
>chicken at BJ's because it is much cheaper than the supermarket.

Industry chicken. Embarrassing.

[Bruce]

into portions for 2 people " ("Snag")

[Bruce]

On Fri, 24 Jul 2020 14:36:52 -0400, Sheldon Martin <penm...@aol.com>
wrote:

Maybe he chews it the first day and swallows it the second day. That
way it lasts two days.

[Snag]

You're so full of shit you stink . Example : pork loins were at
1.88/pound last time I bought . I hand slice into approximately 6-7
ounce portions . Do the math , that's less than a buck a serving . You
obviously pulled a Liberal trick and deliberately misunderstood what I
wrote ... a serving is for ONE SERVING for ONE PERSON , not for two .

[Cindy Hamilton]

A lot of people view meat as the flavoring, not the meal.

You really are intolerant of people who are different from you.

Cindy Hamilton

[Cindy Hamilton]

If pork is $1.99 a pound, a quarter pound is 50 cents. That's plenty of
meat for one meal if you're not a glutton.

Cindy Hamilton

[bruce2...@gmail.com]

Cindy, that's just NY. People from California and the Northeast seem rude compared to everyone else. In any event, I'm trying to decide on Creme de Menthe or Peach Schnapps to put over tonight's ice keemba.

[Ed Pawlowski]

I have a piece of industrial pork in the smoker right now too. A 7
pound butt for pulled pork. It was $1.79/lb. Made coleslaw yesterday.

Dessert will be a Sacher Torte.

[Snag]

I have a 9.3 lb @$1.78 pork butt thawing for smoking tomorrow . This
one was grown and processed in the USA , and has no added solution . I'm
figgering 18 hours or so at just under 200° using lump charcoal . I used
briquets last time and remembered why that's a bad idea . The added
ingredients in briquets ended up choking the fire .

[Snag]

Not us , and Sheldumb deliberately misstated what I said . I was
talking about 1 serving for 1 person .

[itsjoan...@webtv.net]

Alas, no smoking here this time but I did grab two packages of marked down
'pork for carnitas' today. One package, maybe not the full package, will be
cubed and browned then tossed into a saucepan with perhaps two cans of white
beans, a bit of onion, and some chicken broth (canned!!) to simmer until
the meat is tender.

[Sheldon Martin]

You must not shop for food, the last time pork chops cost $2/lb has to
be more than 5 years ago... and today 1/4 lb of pork is POW
rations.... I've actually never in my life seen a 1/4 lb pork chop
packaged at market.
You don't cook either because there's at least 1/4lb waste in fat and
bone on a pork chop. Pork chops are popular on a diner nenu and any
diner considers two pork chops a portion. You must weigh 80 pounds
soaking wet, and you consider two lettuce leaves a salad... or you
weigh 300 pounds and are BSing us... I think you are a bull shitter.

[Hank Rogers]

Hahahaha Popeye intolerant?

[Bruce]

Is home-smoked meat the white equivalent of chicken wings and water
melon?

[Hank Rogers]

Only for the deplorable americans.

[U.S. Janet B.]

On Fri, 24 Jul 2020 14:36:52 -0400, Sheldon Martin <penm...@aol.com>
wrote:

Why are you so critical of what/how other people eat? Especially when
you use a fabled yardstick to measure against others. 99% of what you
say is BS.

[itsjoan...@webtv.net]

I hope!

[Sheldon Martin]

On Fri, 24 Jul 2020 15:42:58 -0600, U.S. Janet B. <J...@nospam.com>

I really don't care what other people eat until they post the shit
that they eat... and you are a prime shit eater. To date you've never
posted a picture of anything you've cooked, I really don't think you
own a kitchen... you only own LYING typing fingers.

[Bruce]

On Fri, 24 Jul 2020 18:58:23 -0400, Sheldon Martin <penm...@aol.com>

Hiccup!

[Bryan Simmons]

On Friday, July 24, 2020 at 4:53:36 AM UTC-5, Cindy Hamilton wrote:
> On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> > It was a busy work day with lots of briefs but I pulled the frozen pork
> > butt portion out late Sunday to the fridge to defrost, took 5 minutes
> > for the marinade on Tuesday then popped it in the oven with a timer at
> > 4pm just after wrapping work.
> >
> > Local cost per serving if curious is 49cents each. Based on sales and
> > knowing where to get stuff here.
>
> I brought home a fresh loaf of bread from the bakery, so we had
> breakfast for dinner. One slice of bread was about 49 cents.
>
> I never calculate the cost per serving, but you made me curious about
> my high-end bread.

I'm very frugal, but cheap bread is crappy. Breakfast for dinner is otherwise inexpensive. Enjoy your "high-end bread." If bread isn't a thrill, it's not worth the empty carbs.
>
> Cindy Hamilton

--Bryan

[Hank Rogers]

No, 100%

[Hank Rogers]

Nice going Popeye, but yoose forgot to call her a faggot.

[Hank Rogers]

< *SNIFF* >

[Bruce]

Empty carbs? Do you only eat white processed bread?

[Bryan Simmons]

On Friday, July 24, 2020 at 7:12:52 AM UTC-5, Snag wrote:

> On 7/24/2020 4:53 AM, Cindy Hamilton wrote:
> > On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> >> It was a busy work day with lots of briefs but I pulled the frozen pork
> >> butt portion out late Sunday to the fridge to defrost, took 5 minutes
> >> for the marinade on Tuesday then popped it in the oven with a timer at
> >> 4pm just after wrapping work.
> >>
> >> Local cost per serving if curious is 49cents each. Based on sales and
> >> knowing where to get stuff here.
> >
> > I brought home a fresh loaf of bread from the bakery, so we had
> > breakfast for dinner. One slice of bread was about 49 cents.
> >
> > I never calculate the cost per serving, but you made me curious about
> > my high-end bread.
> >

> > Cindy Hamilton

> >
>
> I usually guesstimate the cost of meat portions when I divide it up
> into portions for 2 people . We try to keep it under a buck a serving -
> the cost of the other ingredients is negligible .

To do that, one almost has to short term freeze meat, as it is some much cheaper per pound in "family pack[s]." Our *family* is three, soon to be two when my son gets his own place. I bought pork chops yesterday, seven in a family pack for under $6. Four of them in the non-family pack would have been more expensive. Two of them fed my family of 3 this evening.

> --
> Snag
> Illegitimi non
> carborundum

--Bryan

[Bryan Simmons]

I'm a little under 200 soaking wet, and a 1/4 # pork chop is fine.

--Bryan

[U.S. Janet B.]

On Fri, 24 Jul 2020 18:58:23 -0400, Sheldon Martin <penm...@aol.com>
wrote:

>On Fri, 24 Jul 2020 15:42:58 -0600, U.S. Janet B. <J...@nospam.com>
>wrote:

>snip

>>
>>Why are you so critical of what/how other people eat? Especially when
>>you use a fabled yardstick to measure against others. 99% of what you
>>say is BS.
>
>I really don't care what other people eat until they post the shit
>that they eat... and you are a prime shit eater. To date you've never
>posted a picture of anything you've cooked, I really don't think you
>own a kitchen... you only own LYING typing fingers.

Here you go
https://s1171.photobucket.com/user/gemlass1315/media/fd61ee26-ecfd-4f14-80b3-09e202be339a_zps38wrf5xm.jpg.html
Janet US

[itsjoan...@webtv.net]

On Friday, July 24, 2020 at 8:27:08 PM UTC-5, U.S. Janet B. wrote:
>
> Here you go
> https://s1171.photobucket.com/user/gemlass1315/media/fd61ee26-ecfd-4f14-80b3-09e202be339a_zps38wrf5xm.jpg.html
> Janet US
>

Your dinner looks lip-smacking and that certainly is a gorgeous cabbage in
the second picture. Your flowers are awfully pretty as well.

[Snag]

We buy whole pork loins and I slice them up , big packages of chicken
breasts , and ground beef by the 10 lb log . The only thing I vacuum
pack is steaks , we buy enough for a whole year at the one really big
meat sale the local chain has in March . The rest I seal in ziplock
baggies , being sure to squeeze all the air out . Those baggies get put
into a gallon freezer bag which also has the air squeezed out . We eat
it well before there is any chance of freezer burn .

[Snag]

My bread is pretty cheap , I buy 50 lbs of flour about every 6 months
. Pretty damn good too , by all accounts . And there's not a thing in it
that I can't pronounce !

[Bruce]

And I like the chillies and the breads.

[Leo]

On 2020 Jul 24, , Cindy Hamilton wrote
(in article<67bdf264-281f-458d...@googlegroups.com>):

> No. I don't feed them bread. I feed them cracked corn, which is about
> $10 for a 23-kg bag.

Jimmy should be doing that for you. Bruce gets it!

leo

[bruce2...@gmail.com]

I agree. This was a mighty rough thread!

[Bruce]

On Fri, 24 Jul 2020 06:59:38 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Friday, July 24, 2020 at 6:41:57 AM UTC-4, Bruce wrote:

>> On Fri, 24 Jul 2020 02:53:32 -0700 (PDT), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>> >On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
>> >> It was a busy work day with lots of briefs but I pulled the frozen pork
>> >> butt portion out late Sunday to the fridge to defrost, took 5 minutes
>> >> for the marinade on Tuesday then popped it in the oven with a timer at
>> >> 4pm just after wrapping work.
>> >>
>> >> Local cost per serving if curious is 49cents each. Based on sales and
>> >> knowing where to get stuff here.
>> >
>> >I brought home a fresh loaf of bread from the bakery, so we had
>> >breakfast for dinner. One slice of bread was about 49 cents.
>> >
>> >I never calculate the cost per serving, but you made me curious about
>> >my high-end bread.
>>

>> Will you stop feeding the ducks now?

>
>No. I don't feed them bread. I feed them cracked corn, which is about
>$10 for a 23-kg bag.

Trust American ducks to be into corn!

[U.S. Janet B.]

On Fri, 24 Jul 2020 18:46:08 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

thank you very much. I'm pretty proud of that cabbage as well.
Janet US

[U.S. Janet B.]

thank you. I grew the chilis in really big pots. They make a very
good deck plant as they get big enough to block the view of neighbors
when I am out relaxing on my back deck.
Janet US

[U.S. Janet B.]

On Fri, 24 Jul 2020 20:55:32 -0500, Snag <Snag...@msn.com> wrote:

snip

>>
>
> We buy whole pork loins and I slice them up , big packages of chicken
>breasts , and ground beef by the 10 lb log . The only thing I vacuum
>pack is steaks , we buy enough for a whole year at the one really big
>meat sale the local chain has in March . The rest I seal in ziplock
>baggies , being sure to squeeze all the air out . Those baggies get put
>into a gallon freezer bag which also has the air squeezed out . We eat
>it well before there is any chance of freezer burn .

I find I get better sealing by using Stretch-tite. I put a big piece
down on the counter and place the meat on a corner and simply roll and
tuck the plastic wrap snug around the meat. There is never any air
space to cause freezer burn. I put all like products in a 3 gallon
zip bag (all pork chops in one bag, chicken thighs in another, etc.)
That way I always know where everything is.
Janet US

[Cindy Hamilton]

On Friday, July 24, 2020 at 5:23:33 PM UTC-4, Sheldon wrote:
> On Fri, 24 Jul 2020 12:45:42 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
> >On Friday, July 24, 2020 at 2:46:41 PM UTC-4, Sheldon wrote:
> >> On Fri, 24 Jul 2020 12:50:57 -0400, Ed Pawlowski <e...@snet.xxx> wrote:
> >>

> >> >On 7/24/2020 8:12 AM, Snag wrote:

> >> >> On 7/24/2020 4:53 AM, Cindy Hamilton wrote:
> >> >>> On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> >> >>>> It was a busy work day with lots of briefs but I pulled the frozen pork
> >> >>>> butt portion out late Sunday to the fridge to defrost, took 5 minutes
> >> >>>> for the marinade on Tuesday then popped it in the oven with a timer at
> >> >>>> 4pm just after wrapping work.
> >> >>>>
> >> >>>> Local cost per serving if curious is 49cents each.  Based on sales and
> >> >>>> knowing where to get stuff here.
> >> >>>
> >> >>> I brought home a fresh loaf of bread from the bakery, so we had
> >> >>> breakfast for dinner.  One slice of bread was about 49 cents.
> >> >>>
> >> >>> I never calculate the cost per serving, but you made me curious about
> >> >>> my high-end bread.
> >> >>>

> >> >>> Cindy Hamilton
> >> >>>
> >> >>
> >> >>   I usually guesstimate the cost of meat portions when I divide it up
> >> >> into portions for 2 people . We try to keep it under a buck a serving -
> >> >> the cost of the other ingredients is negligible .
> >> >

> >> >I don't waste money on food but rarely ever price thing out per serving.
> >> > If I want something, I buy it and often pay a silly price. I buy
> >> >chicken at BJ's because it is much cheaper than the supermarket. But I
> >> >have my son and family for dinner tonight and the dessert I bought comes
> >> >out to $10+ a serving, plus the cost of whipped cream yet to be made.
> >> >
> >> >If you go through my pantry I can show you some bargains I got to also
> >> >some things, well, maybe a bit silly.
> >>
> >> I'll check the price per pound to help me decide on which cut is a
> >> better deal but I've never seen pork chops at 50¢ a serving.
> >> The only 50¢ a serving meats are those 3 oz cans of Meow Mix...and
> >> those are actually 53¢ a can when bought by the case at Chewys.
> >>
> >> Anyone limiting their dinner to 50¢ a serving is on a starvation diet.
> >
> >If pork is $1.99 a pound, a quarter pound is 50 cents. That's plenty of
> >meat for one meal if you're not a glutton.
> >
> >Cindy Hamilton
>
> You must not shop for food, the last time pork chops cost $2/lb has to
> be more than 5 years ago... and today 1/4 lb of pork is POW
> rations.... I've actually never in my life seen a 1/4 lb pork chop
> packaged at market.

I'm not talking about pork chops. I'm talking about pork shoulder
or pork loin. Read for comprehension. cshenk said "pork butt".

Cindy Hamilton

[Cindy Hamilton]

Although I occasionally eat rye or whole wheat, 90% of the bread I
eat is white bread.

Cindy Hamilton

[Cindy Hamilton]

A variety of birds like it. Although they like sunflower seeds better.

Cindy Hamilton

[Bruce]

10% of the bread I eat is white bread. I don't care either way but I
don't think good bread is empty carbs.

[Cindy Hamilton]

"Good" = "tastes good".

My husband won't eat whole wheat and for the most part I can't justify
buying more than one kind of bread, although I do have some rye and
whole wheat in the freezer.

Cindy Hamilton

[Bryan Simmons]

The average size of the ones in the family pack I bought were ~ 2/5 of a #, and the two I cooked yesterday were larger, more sirloiny ones from underneath. The smaller ones on top are probably more than 1/4#, but not much more.

>
> I'm not talking about pork chops. I'm talking about pork shoulder
> or pork loin. Read for comprehension. cshenk said "pork butt".

https://www.flickr.com/photos/15522299@N08/50151461947/in/dateposted-public/
https://www.flickr.com/photos/15522299@N08/50151439372/in/dateposted-public/
>
> Cindy Hamilton

--Bryan

[Sheldon Martin]

Typical bakery bread is made with the cheapest crappiest flour and
other crappy cheap ingredients... and enjoy the weevils for protein.

[Sheldon Martin]

On Fri, 24 Jul 2020 22:54:18 -0600, U.S. Janet B. <J...@nospam.com>
wrote:

Three gallons of pork, etc. all frozen together defies claims of
eating just 50¢ of pork per serving. I buy family packs of pork
chops, typically 3-4 pounds, I'll freeze two chops per zip loc which
is what we'll eat for dinner... I'll leave two unfrozen in the fridge
for that night's dinner. I don't freeze enough to get freezer burn,
pork chops are always on sale.

[Cindy Hamilton]

Are you even literate? Or do you read just enough to provide fodder
for your bloviation?

She wraps a one-meal serving of pork chops in Stretch-tite (like
Saran Wrap, I guess). She has more than one such package. Then
she puts all the like packages in a 3-gallon zip lock so she can
easily find them later.

Cindy Hamilton

[Taxed and Spent]

You should have played along and explained that a chain saw is used to
portion the huge frozen blob. That he might have understood.

[Sheldon Martin]

On Fri, 24 Jul 2020 19:26:59 -0600, U.S. Janet B. <J...@nospam.com>

wrote:

>On Fri, 24 Jul 2020 18:58:23 -0400, Sheldon Martin <penm...@aol.com>
>wrote:
>
>>On Fri, 24 Jul 2020 15:42:58 -0600, U.S. Janet B. <J...@nospam.com>
>>wrote:
>>snip
>>>
>>>Why are you so critical of what/how other people eat? Especially when
>>>you use a fabled yardstick to measure against others. 99% of what you
>>>say is BS.
>>
>>I really don't care what other people eat until they post the shit
>>that they eat... and you are a prime shit eater. To date you've never
>>posted a picture of anything you've cooked, I really don't think you
>>own a kitchen... you only own LYING typing fingers.
>
>Here you go
>https://s1171.photobucket.com/user/gemlass1315/media/fd61ee26-ecfd-4f14-80b3-09e202be339a_zps38wrf5xm.jpg.html
>Janet US

Who are you kiddding, that's not a pork chop, where's the bone and
fat... that could even be bloody beef... that's some sort of cut up
meat without a package label. And no adult cuts up all their meat at
once... what're you two years old and your mommy cuts your meat? And
there's definitely more than four ounces of meat on that plate.
I've never seen a 4 oz pork chop for sale in the meat case...
typically regular thickness loin chops are ~8 ounces and never
packaged with just one, typically two/four because two are considered
a normal serving. Often there are whole boneless pork loins on sale,
they are boneless so can't be chops, those are roasts or can be sliced
into medallions. For meat to be a chop it must be on the bone. I'll
occasionally buy a 10 pound boneless pork loin and make into into 3
roasts, tied, for the freezer. We like them sliced fairly thin. My
wife won't eat that cold so I'll put the rest in the fridge
unsliced... once cold it's very easy to slice paper thin, I'll have it
for sandwiches, much more healthful than typical deli meats.

My wife is not a big meat eater and I've made her 1/4 pound burgers
but she's said they are too small. I usually make 12 ounce burgers,
but we share some with the cats. I refuse to dirty a pan for a 1/4
pounder.

I don't need to cook tonight, my wife is going bike riding with her
girlfriend and she'll return with a good pizza.

[Sheldon Martin]

On Fri, 24 Jul 2020 18:46:08 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

I must've seen a different picture, it had some sort of cut up meat
chunks with cut asparagus, egg noodles, and tomato wedges. I saw no
2nd picture. From the picture I saw I couldn't say what kind of meat
that is.

[cshenk]

Cindy Hamilton wrote:

> On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> > It was a busy work day with lots of briefs but I pulled the frozen
> > pork butt portion out late Sunday to the fridge to defrost, took 5
> > minutes for the marinade on Tuesday then popped it in the oven with
> > a timer at 4pm just after wrapping work.
> >
> > Local cost per serving if curious is 49cents each. Based on sales
> > and knowing where to get stuff here.
>
> I brought home a fresh loaf of bread from the bakery, so we had
> breakfast for dinner. One slice of bread was about 49 cents.
>
> I never calculate the cost per serving, but you made me curious about
> my high-end bread.
>

> Cindy Hamilton

Not a problem! I cost stuff out as I post it first elsewhere and many
there are younger and trying to make ends meet. Many are in mimimum
wage jobs piecing 2 part time ones together (no benefits). My home
made 'high end' bread is 5cents a slice but it may not live up to what
you get. My cheaper basic one is a bit less than a cent per slice.
THat one is a basic italian.

[cshenk]

Ed Pawlowski wrote:

> On 7/24/2020 8:12 AM, Snag wrote:

> > On 7/24/2020 4:53 AM, Cindy Hamilton wrote:
> > > On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> > > > It was a busy work day with lots of briefs but I pulled the
> > > > frozen pork butt portion out late Sunday to the fridge to
> > > > defrost, took 5 minutes for the marinade on Tuesday then popped
> > > > it in the oven with a timer at 4pm just after wrapping work.
> > > >
> > > > Local cost per serving if curious is 49cents each.  Based on
> > > > sales and knowing where to get stuff here.
> > >
> > > I brought home a fresh loaf of bread from the bakery, so we had
> > > breakfast for dinner.  One slice of bread was about 49 cents.
> > >
> > > I never calculate the cost per serving, but you made me curious
> > > about my high-end bread.
> > >
> > > Cindy Hamilton
> > >
> >

> >   I usually guesstimate the cost of meat portions when I divide it
> > up into portions for 2 people . We try to keep it under a buck a
> > serving - the cost of the other ingredients is negligible .
>
> I don't waste money on food but rarely ever price thing out per
> serving. If I want something, I buy it and often pay a silly price.
> I buy chicken at BJ's because it is much cheaper than the
> supermarket. But I have my son and family for dinner tonight and the
> dessert I bought comes out to $10+ a serving, plus the cost of
> whipped cream yet to be made.
>
> If you go through my pantry I can show you some bargains I got to
> also some things, well, maybe a bit silly.

Smile, nothing silly. The posts I list just add cost factors because
they get posted in a less affluant readership area, so I figure adding
it in here is harmless.

[cshenk]

Cindy Hamilton wrote:

> On Friday, July 24, 2020 at 2:46:41 PM UTC-4, Sheldon wrote:
> > On Fri, 24 Jul 2020 12:50:57 -0400, Ed Pawlowski <e...@snet.xxx>

> > I'll check the price per pound to help me decide on which cut is a
> > better deal but I've never seen pork chops at 50¢ a serving.
> > The only 50¢ a serving meats are those 3 oz cans of Meow Mix...and
> > those are actually 53¢ a can when bought by the case at Chewys.
> >
> > Anyone limiting their dinner to 50¢ a serving is on a starvation
> > diet.
>
> If pork is $1.99 a pound, a quarter pound is 50 cents. That's plenty
> of meat for one meal if you're not a glutton.
>
> Cindy Hamilton

Exactly cindy. Prices are local and sales tha I list. You'd find loss
leaders for that cut at .89lb and average sales 1.29lb and regular is
1.89lb. At 1.89lb, it's .47 per serving.

Don and I are low meat eaters. We average 3-4oz a day so fit the
profile of the 50cents for a meat in general.

Sheldon however thinks a 4lb chicken is a serving for 1......

[U.S. Janet B.]

On Sat, 25 Jul 2020 12:37:21 -0400, Sheldon Martin <penm...@aol.com>
wrote:

Well Sheldon. The label is below the picture and will tell you it is
top sirloin. At the top of the picture are arrows allowing you to
move forward in the collection or backwards. And, that is a balanced
meal on the plate with meat done perfectly.
Janet US

[Silvar Beitel]

On Friday, July 24, 2020 at 5:23:33 PM UTC-4, Sheldon wrote:

> You must not shop for food, the last time pork chops cost $2/lb has to
> be more than 5 years ago...

If you're interested, Hannaford supermarkets has boneless center-cut pork chops on sale for $1.99/lb next week. There is a store not far from you.

https://photos.google.com/photo/AF1QipNgaPjUfYI6cWyjEy3BnjenUmCIEvT3gRQ0jyu9

--
Silvar Beitel

[cshenk]

Sheldon Martin wrote:

> You must not shop for food, the last time pork chops cost $2/lb has to

> be more than 5 years ago... and today 1/4 lb of pork is POW
> rations.... I've actually never in my life seen a 1/4 lb pork chop
> packaged at market.

> You don't cook either because there's at least 1/4lb waste in fat and
> bone on a pork chop. Pork chops are popular on a diner nenu and any
> diner considers two pork chops a portion. You must weigh 80 pounds
> soaking wet, and you consider two lettuce leaves a salad... or you
> weigh 300 pounds and are BSing us... I think you are a bull shitter.

We live in lower cost areas than you do. You live in rural upper NY
where the costs are far higher than the rest of the USA. You also
*completely* missed it with the 'pork chop'.

[U.S. Janet B.]

On Sat, 25 Jul 2020 12:26:46 -0400, Sheldon Martin <penm...@aol.com>

It wasn't me who was claiming 4 ounce pork chops, In fact, I didn't
mention any kid of pork at all at any price per pound. There is
nothing wrong with serving meat as I did.
I replied as I did because you claimed I never cooked anything.
However, here is pork (Ham)
https://s1171.photobucket.com/user/gemlass1315/media/IMGP0644_zpsydjlgsbu.jpg.html
And a roasted Pork Butt:
https://s1171.photobucket.com/user/gemlass1315/media/IMGP0884_zpshgeax47m.jpg.html

We can go on to chicken and turkey next if you wish. Or better yet,
just use the arrows and page through the collection.
Janet US

[U.S. Janet B.]

On Sat, 25 Jul 2020 09:16:47 -0700 (PDT), Cindy Hamilton
<angelica...@yahoo.com> wrote:

>On Saturday, July 25, 2020 at 11:20:42 AM UTC-4, Sheldon wrote:
>> On Fri, 24 Jul 2020 22:54:18 -0600, U.S. Janet B. <J...@nospam.com>
>> wrote:

snip

>> >
>> >I find I get better sealing by using Stretch-tite. I put a big piece
>> >down on the counter and place the meat on a corner and simply roll and
>> >tuck the plastic wrap snug around the meat. There is never any air
>> >space to cause freezer burn. I put all like products in a 3 gallon
>> >zip bag (all pork chops in one bag, chicken thighs in another, etc.)
>> >That way I always know where everything is.
>> >Janet US
>>
>> Three gallons of pork, etc. all frozen together defies claims of
>> eating just 50¢ of pork per serving. I buy family packs of pork
>> chops, typically 3-4 pounds, I'll freeze two chops per zip loc which
>> is what we'll eat for dinner... I'll leave two unfrozen in the fridge
>> for that night's dinner. I don't freeze enough to get freezer burn,
>> pork chops are always on sale.
>
>Are you even literate? Or do you read just enough to provide fodder
>for your bloviation?
>
>She wraps a one-meal serving of pork chops in Stretch-tite (like
>Saran Wrap, I guess). She has more than one such package. Then
>she puts all the like packages in a 3-gallon zip lock so she can
>easily find them later.
>
>Cindy Hamilton

LOL!. He does keep a person on their toes. I try to read for
comprehension before I post. However, yes, he does read just enough
to gather bits that can be rolled into a harangue.
Janet US

[Hank Rogers]

Bruce wrote:
> On Fri, 24 Jul 2020 06:59:38 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> On Friday, July 24, 2020 at 6:41:57 AM UTC-4, Bruce wrote:
>>> On Fri, 24 Jul 2020 02:53:32 -0700 (PDT), Cindy Hamilton
>>> <angelica...@yahoo.com> wrote:
>>>
>>>> On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
>>>>> It was a busy work day with lots of briefs but I pulled the frozen pork
>>>>> butt portion out late Sunday to the fridge to defrost, took 5 minutes
>>>>> for the marinade on Tuesday then popped it in the oven with a timer at
>>>>> 4pm just after wrapping work.
>>>>>
>>>>> Local cost per serving if curious is 49cents each. Based on sales and
>>>>> knowing where to get stuff here.
>>>>
>>>> I brought home a fresh loaf of bread from the bakery, so we had
>>>> breakfast for dinner. One slice of bread was about 49 cents.
>>>>
>>>> I never calculate the cost per serving, but you made me curious about
>>>> my high-end bread.
>>>
>>> Will you stop feeding the ducks now?
>>
>> No. I don't feed them bread. I feed them cracked corn, which is about
>> $10 for a 23-kg bag.
>
> Trust American ducks to be into corn!
>

Deplorable american ducks.

[cshenk]

U.S. Janet B. wrote:

> On Fri, 24 Jul 2020 18:58:23 -0400, Sheldon Martin <penm...@aol.com>

> wrote:
>
> > On Fri, 24 Jul 2020 15:42:58 -0600, U.S. Janet B. <J...@nospam.com>
> > wrote:
> > snip
> > >

> > > Why are you so critical of what/how other people eat? Especially
> > > when you use a fabled yardstick to measure against others. 99%
> > > of what you say is BS.
> >
> > I really don't care what other people eat until they post the shit
> > that they eat... and you are a prime shit eater. To date you've
> > never posted a picture of anything you've cooked, I really don't
> > think you own a kitchen... you only own LYING typing fingers.
>
> Here you go
>
https://s1171.photobucket.com/user/gemlass1315/media/fd61ee26-ecfd-4f14-80b3-09e202be339a_zps38wrf5xm.jpg.html
> Janet US

Looks lovely Janet! The greens appear asparagus? Fatter and rounder
than the green beans I am used to seeing.

[Cindy Hamilton]

I should buy them some guns. Fully automatic tactical ducks.

Cindy Hamilton

[Ophelia]

"U.S. Janet B." wrote in message
news:t6qohfh14391up3q1...@4ax.com...

===

I would love to see that but for some stupid reason my computer won't
open it:(

My regular computer is being repaired so I hope I can open them when I
get it back.

[itsjoan...@webtv.net]

Go to the bottom of the page and you will see other pictures to click on to
view. Or while viewing The yummy looking plate of food at the upper right
corner of that picture you will see a blue bar that says "< prev or next >"
that you can click on if you don't want to jump to the bottom of the page
to view the next picture. There's a beautiful whole smoked turkey to drool
over if beautiful flowers aren't your thing.

[U.S. Janet B.]

yes, asparagus. I like the big, fat spears of asparagus.
Janet US

[itsjoan...@webtv.net]

Gee, I thought ducks the world over love cracked corn. Have I been lied
to all these years?

[Ophelia]

"Snag" wrote in message news:rfg3kt$7gp$1...@dont-email.me...

On 7/24/2020 7:56 PM, Bryan Simmons wrote:

> On Friday, July 24, 2020 at 4:53:36 AM UTC-5, Cindy Hamilton wrote:
>> On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
>>> It was a busy work day with lots of briefs but I pulled the frozen pork
>>> butt portion out late Sunday to the fridge to defrost, took 5 minutes
>>> for the marinade on Tuesday then popped it in the oven with a timer at
>>> 4pm just after wrapping work.
>>>
>>> Local cost per serving if curious is 49cents each. Based on sales and
>>> knowing where to get stuff here.
>>
>> I brought home a fresh loaf of bread from the bakery, so we had
>> breakfast for dinner. One slice of bread was about 49 cents.
>>
>> I never calculate the cost per serving, but you made me curious about
>> my high-end bread.
>

> I'm very frugal, but cheap bread is crappy. Breakfast for dinner is
> otherwise inexpensive. Enjoy your "high-end bread." If bread isn't a
> thrill, it's not worth the empty carbs.
>>

>> Cindy Hamilton
>
> --Bryan
>

My bread is pretty cheap , I buy 50 lbs of flour about every 6 months
. Pretty damn good too , by all accounts . And there's not a thing in it
that I can't pronounce !

Snag

====

LOL same here:)

[Bruce]

"Bloviation is a style of empty, pompous, political speech which
originated in Ohio and was used by US President Warren G. Harding, who
described it as "the art of speaking for as long as the occasion
warrants, and saying nothing".

<https://en.wikipedia.org/wiki/Bloviation>

[Bruce]

And that's saying something, without teeth!

[cshenk]

Bryan Simmons wrote:

> On Friday, July 24, 2020 at 7:12:52 AM UTC-5, Snag wrote:

> > On 7/24/2020 4:53 AM, Cindy Hamilton wrote:
> > > On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> > >> It was a busy work day with lots of briefs but I pulled the
> > frozen pork >> butt portion out late Sunday to the fridge to
> > defrost, took 5 minutes >> for the marinade on Tuesday then popped
> > it in the oven with a timer at >> 4pm just after wrapping work.
> > > >
> > >> Local cost per serving if curious is 49cents each. Based on
> > sales and >> knowing where to get stuff here.
> > >

> > > I brought home a fresh loaf of bread from the bakery, so we had
> > > breakfast for dinner. One slice of bread was about 49 cents.
> > >
> > > I never calculate the cost per serving, but you made me curious
> > > about my high-end bread.
> > >

> > > Cindy Hamilton
> > >
> >
> > I usually guesstimate the cost of meat portions when I divide it
> > up into portions for 2 people . We try to keep it under a buck a
> > serving - the cost of the other ingredients is negligible .
>

> To do that, one almost has to short term freeze meat, as it is some
> much cheaper per pound in "family pack[s]." Our family is three,
> soon to be two when my son gets his own place. I bought pork chops
> yesterday, seven in a family pack for under $6. Four of them in the
> non-family pack would have been more expensive. Two of them fed my
> family of 3 this evening.
>
>
>
> --Bryan

Common in my house too when Charlotte was still here.

We do not 'stint the meat' over cost but over a different and healhier
eating style. The recipe that started this thread is one of our meat
dishes and meat high for us. No 'virtue' there, just that for every
meat oz on average we run 5-6 more from the vegetable kingdom on a
plate.

[U.S. Janet B.]

On Sat, 25 Jul 2020 11:54:48 -0700 (PDT), "itsjoan...@webtv.net"

You're making "me" hungry ;). Thank you for your kind words.
Janet US

[cshenk]

Snag wrote:

> > > -- Snag
> > > Illegitimi non
> > > carborundum
> >
> > --Bryan

> >
>
> We buy whole pork loins and I slice them up , big packages of chicken
> breasts , and ground beef by the 10 lb log . The only thing I vacuum
> pack is steaks , we buy enough for a whole year at the one really big
> meat sale the local chain has in March . The rest I seal in ziplock
> baggies , being sure to squeeze all the air out . Those baggies get
> put into a gallon freezer bag which also has the air squeezed out .
> We eat it well before there is any chance of freezer burn .

We use a vacuum sealer with 'cut to fit bags'. Since we don't like all
the plastic waste, we cut the bags bigger then wash out and reuse them
a few times (each smaller as you seal them since you cut an end off).
Same idea with a gallon ziplock, reuse the outer layer if there were no
leaks.

[Sheldon Martin]

I mostly use the 1 quart zip locs, very occasionally the gallon size.
My big bitch is why they don't make a 2 quart size... I've phoned all
the zip loc type bag companies and none can answer why they don't make
a 2 qt size.

[Snag]

I also use the rolls of vacuum bag material , but we keep so little
in long-term storage that I don't bother to re-use the bags .

[cshenk]

U.S. Janet B. wrote:

> On Fri, 24 Jul 2020 20:55:32 -0500, Snag <Snag...@msn.com> wrote:
>
> snip
> >>
> >

> > We buy whole pork loins and I slice them up , big packages of
> > chicken breasts , and ground beef by the 10 lb log . The only thing
> > I vacuum pack is steaks , we buy enough for a whole year at the one
> > really big meat sale the local chain has in March . The rest I seal
> > in ziplock baggies , being sure to squeeze all the air out . Those
> > baggies get put into a gallon freezer bag which also has the air
> > squeezed out . We eat it well before there is any chance of freezer
> > burn .
>

> I find I get better sealing by using Stretch-tite. I put a big piece
> down on the counter and place the meat on a corner and simply roll and
> tuck the plastic wrap snug around the meat. There is never any air
> space to cause freezer burn. I put all like products in a 3 gallon
> zip bag (all pork chops in one bag, chicken thighs in another, etc.)
> That way I always know where everything is.
> Janet US

THats a good system too! One big bag on the outside and we use a
permanent marker so it's easy to tell what it was. Ground beef and
ground pork pretty much look the same otherwise.

For Prince, we save off the pork fat cap when cutting down a ham and
put that in 1.5-2oz plastic 'snack baggies' and them in a bigger
ziplock. We pull one out a day, mince it small then nuke for 40
seconds and add to the side of his kibble.

It's funny to have a dog that doesn't inhale his food! We've always
had Beagles but Prince is actually a dainty eater who likes to linger
over his meal. He likes to eat most over a leisurely 5 minutes then
come back for a snack of the rest 3-4 hours later. He outweighs
Don.... but he so laid back it's hard to remember that. We are back to
collecting baked chicken carcasses from others and our own ham bones to
make bone broth for his joint health. 1/2 cup a day around noon. When
we also make fish broth from fish bones, heads, tails and fins. All
strained if needed then frozen in batches and defrosted day before in
the fridge.

[cshenk]

Cindy Hamilton wrote:

> On Saturday, July 25, 2020 at 12:12:18 AM UTC-4, Bruce wrote:
> > On Fri, 24 Jul 2020 06:59:38 -0700 (PDT), Cindy Hamilton
> > <angelica...@yahoo.com> wrote:
> >

> > > On Friday, July 24, 2020 at 6:41:57 AM UTC-4, Bruce wrote:

> > >> On Fri, 24 Jul 2020 02:53:32 -0700 (PDT), Cindy Hamilton
> > >> <angelica...@yahoo.com> wrote:
> > >>
> > >> >On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> > >> >> It was a busy work day with lots of briefs but I pulled the
> > frozen pork >> >> butt portion out late Sunday to the fridge to
> > defrost, took 5 minutes >> >> for the marinade on Tuesday then
> > popped it in the oven with a timer at >> >> 4pm just after wrapping
> > work. >> >>
> > >> >> Local cost per serving if curious is 49cents each. Based on
> > sales and >> >> knowing where to get stuff here.
> > >> >
> > >> >I brought home a fresh loaf of bread from the bakery, so we had
> > >> >breakfast for dinner. One slice of bread was about 49 cents.
> > >> >
> > >> >I never calculate the cost per serving, but you made me curious
> > about >> >my high-end bread.
> > >>

> > >> Will you stop feeding the ducks now?
> > >

> > > No. I don't feed them bread. I feed them cracked corn, which is
> > > about $10 for a 23-kg bag.
> >
> > Trust American ducks to be into corn!
>

> A variety of birds like it. Although they like sunflower seeds
> better.
>
> Cindy Hamilton

LOL, probably!

Anyway, I suspect she enjoys the shopping experience as much as the
bread in the case of her's. NOTHING wrong with that! For me, it's the
fun of making it and some of mine might run 1/2 that cost (the rest is
FAIR markup for the business and the fun of selecting a bread for those
into artisian.

Her enjoyment is possibly the selection of known quality while mine
would be 'how can I replicate this'. Makes the world nifty that we are
all different like that.

[cshenk]

Snag wrote:

> On 7/24/2020 7:56 PM, Bryan Simmons wrote:

> > On Friday, July 24, 2020 at 4:53:36 AM UTC-5, Cindy Hamilton wrote:
> > > On Thursday, July 23, 2020 at 10:13:02 PM UTC-4, cshenk wrote:
> > > > It was a busy work day with lots of briefs but I pulled the
> > > > frozen pork butt portion out late Sunday to the fridge to
> > > > defrost, took 5 minutes for the marinade on Tuesday then popped
> > > > it in the oven with a timer at 4pm just after wrapping work.
> > > >
> > > > Local cost per serving if curious is 49cents each. Based on
> > > > sales and knowing where to get stuff here.
> > >
> > > I brought home a fresh loaf of bread from the bakery, so we had
> > > breakfast for dinner. One slice of bread was about 49 cents.
> > >
> > > I never calculate the cost per serving, but you made me curious
> > > about my high-end bread.
> >

> > I'm very frugal, but cheap bread is crappy. Breakfast for dinner
> > is otherwise inexpensive. Enjoy your "high-end bread." If bread
> > isn't a thrill, it's not worth the empty carbs.
> > >
> > > Cindy Hamilton
> >
> > --Bryan
> >
>
> My bread is pretty cheap , I buy 50 lbs of flour about every 6 months
> . Pretty damn good too , by all accounts . And there's not a thing in
> it that I can't pronounce !

;-) Same here. I love being able to experiment with various herbs and
spices as well.

[Hank Rogers]

Popeye can't find his own ass with both hands.

[Hank Rogers]

Popeye only buys his grub from top market.
The ladies all have gigantic titties.
When he gets home, only an old mexican lady with tiny c-cup titties.

Tiny tits. Popeye is SAD

[Hank Rogers]

Gruce don't like it if you feed corn to ducks. Or any animal.

He really hates americans, corn, and tea.

[Hank Rogers]

Damn ... I got part way, but then All I could see was an old
mexican woman humping a donkey.

[Hank Rogers]

Get a quick sniff druce, but watch out ... he might fart.

[Hank Rogers]

Dutch folks loved harding! He was as corrupt as they.

[Hank Rogers]

Come to america, my little dutch cockroach!

[itsjoan...@webtv.net]

That smoked turkey plus the fresh-baked bread certainly is eye candy and
mouth-watering in my book.

Mmmmmmmmmmmmmmm

[itsjoan...@webtv.net]

On Saturday, July 25, 2020 at 4:36:24 PM UTC-5, cshenk wrote:
>
> We use a vacuum sealer with 'cut to fit bags'. Since we don't like all
> the plastic waste, we cut the bags bigger then wash out and reuse them
> a few times (each smaller as you seal them since you cut an end off).
> Same idea with a gallon ziplock, reuse the outer layer if there were no
> leaks.
>

That's what I have and I think it paid for itself years ago.

[Cindy Hamilton]

They probably have done market research and concluded that sales would
be too low to justify the expense of making 2-quart bags.

Cindy Hamilton

[Bruce]

No shit, Sherlock!

[Cindy Hamilton]

Yet Sheldon cannot figure that out for himself.

Cindy Hamilton

[Bruce]

On Sun, 26 Jul 2020 05:29:49 -0700 (PDT), Cindy Hamilton

His brain stopped working in the late 60s. Ever since, he goes around
like a zombie, talking nonsense, insulting minorities, drinking vodka.

[Hank Rogers]

Bruce wrote:
> On Sun, 26 Jul 2020 05:29:49 -0700 (PDT), Cindy Hamilton
> <angelica...@yahoo.com> wrote:
>
>> On Sunday, July 26, 2020 at 7:32:24 AM UTC-4, Bruce wrote:
>>> On Sun, 26 Jul 2020 03:14:01 -0700 (PDT), Cindy Hamilton
>>> <angelica...@yahoo.com> wrote:
>>>
>>>> On Saturday, July 25, 2020 at 5:46:46 PM UTC-4, Sheldon wrote:
>
>>>>> I mostly use the 1 quart zip locs, very occasionally the gallon size.
>>>>> My big bitch is why they don't make a 2 quart size... I've phoned all
>>>>> the zip loc type bag companies and none can answer why they don't make
>>>>> a 2 qt size.
>>>>
>>>> They probably have done market research and concluded that sales would
>>>> be too low to justify the expense of making 2-quart bags.
>>>
>>> No shit, Sherlock!
>>
>> Yet Sheldon cannot figure that out for himself.
>
> His brain stopped working in the late 60s. Ever since, he goes around
> like a zombie, talking nonsense, insulting minorities, drinking vodka.
>

It never worked.