Re: Difference between butcher and freezer paper?

[merryb]

On Sep 21, 9:53 am, Sqwertz <swe...@cluemail.compost> wrote:
> Some stores carry both, with the freezer paper being a little more
> expensive.  I'm going to wrap my brisket in freezer paper later today
> after it's done absorbing the smoke.  And put it back in a low (270F)
> smoker - at least until the coals staty dying and then maybe move it
> to the oven if it's not done).  I'll let y'all know if I die from it.
>
> This is how the supposedly best brisket in Austin is made (if you want
> to stand in line for 2 hours.  But this homey don't play that game)
> Even Hitler couldn't get served.
>
> <http://tastytouring.com/2011/04/austins-franklin-barbecue-stars-in-la...>
>
> -sw

I believe freezer paper is coated on one side, butcher paper is not
coated at all...

[Roy]

Let him use the freezer paper...its the WRONG paper to use, but let him do it anyway. He wouldn't believe you could be smarter than him.

[Brooklyn1]

merryb wrote:
>
>I believe freezer paper is coated on one side, butcher paper is not
>coated at all...

Correct.
http://www.alliedkenco.com/447.aspx

[sf]

On Wed, 21 Sep 2011 10:04:13 -0700 (PDT), Roy <wil...@hotmail.com>
wrote:

> Let him use the freezer paper...its the WRONG paper to use, but let him do it anyway. He wouldn't believe you could be smarter than him.

Butchers use butcher paper when they bag the fish/meat in plastic
first, otherwise they use freezer paper. Same difference, IMO.

--
I love cooking with wine.
Sometimes I even put it in the food.

[Janet Bostwick]

On Wed, 21 Sep 2011 13:49:45 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>On Wed, 21 Sep 2011 09:56:36 -0700 (PDT), merryb wrote:
>
>> I believe freezer paper is coated on one side, butcher paper is not
>> coated at all...
>

>I have certainly seen waxed butcher paper.
>
>http://www.ehow.com/list_6082811_types-butcher-paper.html
>
>And it pretty says that they are the same (without actually saying
>that).
>
>I just noticed my roll of Freezer Paper (Reynolds) says
>"Plastic-coated". It says "Do not use in conventional oven". And I
>know if I call the company, they're going to tell me not to use it to
>cover their asses. But I like to live on the edge.
>
>-sw

If you hadn't said what you were going to do with it, I would still be
e puzzling over that warning from Reynolds -- after all, who would use
coated freezer paper in a meltable situation? I never heard of such a
thing. Live and learn.
Janet US

[Chemo the Clown]

On Sep 21, 11:49 am, Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 21 Sep 2011 09:56:36 -0700 (PDT), merryb wrote:

> > I believe freezer paper is coated on one side, butcher paper is not
> > coated at all...
>

> I have certainly seen waxed butcher paper.
>
> http://www.ehow.com/list_6082811_types-butcher-paper.html
>
> And it pretty says that they are the same (without actually saying
> that).  
>
> I just noticed my roll of Freezer Paper (Reynolds) says
> "Plastic-coated".  It says "Do not use in conventional oven".  And I
> know if I call the company, they're going to tell me not to use it to
> cover their asses.  But I like to live on the edge.
>
> -sw

Yeah...like you really live on the edge.

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:
> Some stores carry both, with the freezer paper being a little more
> expensive. I'm going to wrap my brisket in freezer paper later today
> after it's done absorbing the smoke. And put it back in a low (270F)
> smoker - at least until the coals staty dying and then maybe move it
> to the oven if it's not done). I'll let y'all know if I die from it.
>
> This is how the supposedly best brisket in Austin is made (if you want
> to stand in line for 2 hours. But this homey don't play that game)
> Even Hitler couldn't get served.
>

> <http://tastytouring.com/2011/04/austins-franklin-barbecue-stars-in-latest-hitler-parody/>
>
> -sw

Yeah, I saw that Hitler/Franklin thing a while back, pretty funny. Those
guys are sure getting mileage out of that movie.

So the legendary Franklin cult barbecue supposedly wraps it's brisket in
paper in the smoker and that is their secret to success? How did you come
upon this tidbit of information?

I know you won't stand in the line, but have you ever tasted it? You know,
mugged someone on their way out the door or kidnapped their dog for barbecue
ransom or something? (leaving Franklin with carryout, arriving at car, note
taped to window, if you want to see Fido again... etc.) I'm just curious if
it's for real or just a cultic overrated phenomenon.

After enduring ridiculous lines several times and sampling quite a bit of
stuff at the new Trader Joe's, I would need some convincing before blindly
following another culinary cult. Yeah, there was some good stuff. There was
also a whole lot of average ordinary stuff, and some real crap as well. Not
that there aren't a few things worth going there for when they are likely to
be slow. But as a social and culinary phenomenon, it's overrated. Wine's not
bad though for three bucks. Maybe that's all it takes to develop a
following... good cheap booze, and a low price on short dated milk and
smallish eggs. I've been intending to post a review of all the items
purchased so far there. Maybe later. ;-)

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:
> On Wed, 21 Sep 2011 09:56:36 -0700 (PDT), merryb wrote:
>

>> I believe freezer paper is coated on one side, butcher paper is not
>> coated at all...
>

> I have certainly seen waxed butcher paper.
>
> http://www.ehow.com/list_6082811_types-butcher-paper.html
>
> And it pretty says that they are the same (without actually saying
> that).
>
> I just noticed my roll of Freezer Paper (Reynolds) says
> "Plastic-coated". It says "Do not use in conventional oven". And I
> know if I call the company, they're going to tell me not to use it to
> cover their asses. But I like to live on the edge.
>
> -sw

I've always wanted some polyethylene-glazed ribs.

Something tells me that Franklin's isn't using coated paper, if indeed the
rumor is true.

Looking at the full size image you can see that paper really well. I've seen
that stuff. It does have some shine on one side but it's not like any
freezer wrap I ever saw, and the shine is probably better described as part
of the paper processing that makes it slick than a wax or plastic coating.
There may be similarities, I don't know.

Note that the paper on the left is completely matte. If the stuff on the
right has been sitting in the smoker full of meat, that explains the
shininess.

They have the same stuff here at Arthur Bryant's, another legend where
people wait in line, although not to the Frankliln extreme. But the line
will go out the door at peak hours.

There's no paper in their pit though, and you can see right into the pit
when they are serving lunch, at least one door is open.

And it would be nice if Aaron Franklin would use some gloves if he's going
to hand slice meat all day, especially wearing a ring.

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 21 Sep 2011 13:01:47 -0600, Janet Bostwick wrote:
>
>> If you hadn't said what you were going to do with it, I would still
>> be e puzzling over that warning from Reynolds -- after all, who
>> would use coated freezer paper in a meltable situation? I never
>> heard of such a thing. Live and learn.
>

> BTW: I would wrap it so the plastic is on the outside.
>
> -sw

Wuss.

[Roy]

"So the legendary Franklin cult barbecue supposedly wraps it's brisket in
paper in the smoker and that is their secret to success? How did you come
upon this tidbit of information?"

When Squertz removes his "poly-coated" paper from his smoked brisket he might get a surprise as to the flavor. Oh well!, its no use trying to change his mind.

[Roy]

Well I'm sure they don't "smoke"
their briskets in freezer paper.

That's the difference.

[Mark Thorson]

Sqwertz wrote:
>
> On Wed, 21 Sep 2011 13:01:47 -0600, Janet Bostwick wrote:
>

> > If you hadn't said what you were going to do with it, I would still be
> > e puzzling over that warning from Reynolds -- after all, who would use
> > coated freezer paper in a meltable situation? I never heard of such a
> > thing. Live and learn.
>

> BTW: I would wrap it so the plastic is on the outside.

As the plastic pyrolizes various nasty compounds
form which will deposit on the meat and the inside
of the oven. Aside from the usual carcinogens,
it may produce off-flavors and noxious smoke.
If it were anybody else (except Andy and Sheldon),
I'd say don't do it.

[Sky]

I wonder about that, too! Not to mention, would the plastic-coated
paper cause the same bisphenol 'off gasing' similar to plastic baby
bottles (of old) and soft-plastic toys? I wonder if off-gasing occurs
at the low temps mentioned by 'sw' (sqwertz), too? That's something I
wouldn't want to risk anywho. Why not use aluminum foil instead? No
risk of plastic off-gasing there!

Sky, who'd never consider using butcher paper on a grill/BBQ!!

P.S.

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

[sf]

On Wed, 21 Sep 2011 13:01:47 -0600, Janet Bostwick

<nos...@cableone.net> wrote:

> >I just noticed my roll of Freezer Paper (Reynolds) says
> >"Plastic-coated". It says "Do not use in conventional oven". And I
> >know if I call the company, they're going to tell me not to use it to
> >cover their asses. But I like to live on the edge.
> >
> >-sw
>
> If you hadn't said what you were going to do with it, I would still be
> e puzzling over that warning from Reynolds -- after all, who would use
> coated freezer paper in a meltable situation? I never heard of such a
> thing. Live and learn.
> Janet US

and now you know.

[sf]

On Wed, 21 Sep 2011 16:56:02 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
wrote:

> Sky, who'd never consider using butcher paper on a grill/BBQ!!

Sssshhhh!

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 21 Sep 2011 14:24:26 -0500, Nunya Bidnits wrote:
>
>> So the legendary Franklin cult barbecue supposedly wraps it's
>> brisket in paper in the smoker and that is their secret to success?
>> How did you come upon this tidbit of information?
>

> He's been on a few local TV shows for 3-5 minutes at a time. Brisket,
> salt, pepper, oak, smoker, match, butcher paper half-way through,
> knife.
>

Is he doing whole brisket or breaking it down? How much trim?

What part of the process do you think he's holding back on? (because we know
he's not handing out the secret to success...) I'd guess seasoning, if he's
just giving up salt and pepper on TV.

>> I know you won't stand in the line, but have you ever tasted it? You
>> know, mugged someone on their way out the door or kidnapped their
>> dog for barbecue ransom or something?
>

> Like I need any encouragement. This on the list right after I finish
> the Hofbrauhaus Beercheese Dip job.

Bring some with you next time you've got a layover in KC. I'll bring the
chips.

And barbecue. ;-)

T-shirt observed recently:
X Alcohol
X Tobacco
X Firearms
Who's bringing the chips?

MartyB

[Cheryl]

On 9/21/2011 9:55 PM, Sqwertz wrote:

> On Wed, 21 Sep 2011 11:53:05 -0500, Sqwertz wrote:
>
>> Some stores carry both, with the freezer paper being a little more
>> expensive. I'm going to wrap my brisket in freezer paper later today
>> after it's done absorbing the smoke. And put it back in a low (270F)
>> smoker - at least until the coals staty dying and then maybe move it
>> to the oven if it's not done). I'll let y'all know if I die from it.
>

> I'm still alive!

I don't really understand the method of cooking, but I'm glad you're
alive. How different is freezer paper or butcher paper from parchment?

>
> To answer this question, it appears that butcher paper may or may not
> be waxed on one side. Freezer paper is either waxed or plastic coated
> on one side. No manufacturer's site recommends using either in the
> oven. In other words, there's isn't a single definitive answer to
> this question.
>
> That said, I just had the best brisket ever. It probably tied a few
> other restaurant briskets I've had, but this is the best brisket I've
> made yet. And this will be my SOP from now on. I will probably try
> foil next time, just not wrap it completely tight. The brisket was
> done in 7 hours - record time in the smoker. Once I wrapped it after 5
> hours, that 13-pound baby was done in another 2 hours at 260F.
>
> The paper got brown, but the plastic did not really melt or burn. The
> smoke probably got impregnated in the [slightly melted?] plastic. The
> finish changed texture slightly and got a little matted. I put a test
> piece (4"x4") in the smoker next to the brisket for 2.5 hours before I
> wrapped it just to see what would happen to the paper.
>
> Pictures in ABF later. Assuming I'm, not dead yet.
>
> I don't care what those hard-core purist buttheads in
> alt.food.barbecue have been saying for years, but I have found it
> perfectly acceptable to wrap brisket after it's done sucking up enough
> smoke.
>
> -sw

[isw]

In article <j5df40$fnf$1...@dont-email.me>,

"Nunya Bidnits" <nunyab...@eternal-september.invalid> wrote:

> Sqwertz <swe...@cluemail.compost> wrote:
> > On Wed, 21 Sep 2011 09:56:36 -0700 (PDT), merryb wrote:
> >
> >> I believe freezer paper is coated on one side, butcher paper is not
> >> coated at all...
> >
> > I have certainly seen waxed butcher paper.
> >
> > http://www.ehow.com/list_6082811_types-butcher-paper.html
> >
> > And it pretty says that they are the same (without actually saying
> > that).
> >
> > I just noticed my roll of Freezer Paper (Reynolds) says
> > "Plastic-coated". It says "Do not use in conventional oven". And I
> > know if I call the company, they're going to tell me not to use it to
> > cover their asses. But I like to live on the edge.
> >
> > -sw
>
> I've always wanted some polyethylene-glazed ribs.

Polyethylene would actually be OK, but I seriously doubt that is the
kind of plastic used on coated paper for freezing or butcher shops.

And I, at least, would certainly want to know what I was heating up to a
(possible) vaporization point right next to my food.

Because it could easily produce compounds that wouldn't kill you right
now, but would increase your chances of all sorts of problems in later
years, especially if you don't notice any short-term effects, and keep
on doing it.

Isaac

[Terry]

On Wed, 21 Sep 2011 16:56:02 -0500, Sky <skyh...@NOsbcglobal.SnPeAtM>
wrote:

>On 9/21/2011 5:32 PM, Mark Thorson wrote:
>> Sqwertz wrote:
>>>
>>> On Wed, 21 Sep 2011 13:01:47 -0600, Janet Bostwick wrote:
>>>
>>>> If you hadn't said what you were going to do with it, I would still be
>>>> e puzzling over that warning from Reynolds -- after all, who would use
>>>> coated freezer paper in a meltable situation? I never heard of such a
>>>> thing. Live and learn.
>>>
>>> BTW: I would wrap it so the plastic is on the outside.
>>
>> As the plastic pyrolizes various nasty compounds
>> form which will deposit on the meat and the inside
>> of the oven. Aside from the usual carcinogens,
>> it may produce off-flavors and noxious smoke.
>> If it were anybody else (except Andy and Sheldon),
>> I'd say don't do it.
>
>I wonder about that, too! Not to mention, would the plastic-coated
>paper cause the same bisphenol 'off gasing' similar to plastic baby
>bottles (of old) and soft-plastic toys? I wonder if off-gasing occurs
>at the low temps mentioned by 'sw' (sqwertz), too? That's something I
>wouldn't want to risk anywho. Why not use aluminum foil instead? No
>risk of plastic off-gasing there!

Freezer paper is coated with polyethylene, the same stuff that plastic
bags and milk jugs are made of. PE is not quite as inert as Teflon
but it's fairly close. No, it will not cause bisphenol offgassing
because bisphenol is not used to make PE. It will, however, melt at
temperatures above roughly 250-275 F.

Bisphenol A may be a (potential) issue with polycarbonate and epoxy
because BPA is a starting material for both. FWIW I do not worry
about exposure to BPA, and I've been using gallons of epoxy to build
this n that over the last twenty years or so. Just a data point.
--
Best -- Terry

[Terry]

On Wed, 21 Sep 2011 11:53:05 -0500, Sqwertz <swe...@cluemail.compost>
wrote:

>Some stores carry both, with the freezer paper being a little more
>expensive. I'm going to wrap my brisket in freezer paper later today
>after it's done absorbing the smoke. And put it back in a low (270F)
>smoker - at least until the coals staty dying and then maybe move it
>to the oven if it's not done). I'll let y'all know if I die from it.
>

>This is how the supposedly best brisket in Austin is made (if you want
>to stand in line for 2 hours. But this homey don't play that game)
>Even Hitler couldn't get served.
>
><http://tastytouring.com/2011/04/austins-franklin-barbecue-stars-in-latest-hitler-parody/>
>
>-sw

Going back to the beginning of this thread:
Butcher paper is bleached, food-grade, kraft paper.
Freezer paper is butcher paper that has been coated on one side with
food-grade wax or polyethylene. These days it's almost always
polyethylene.
FWIW most parchment paper has been treated with a silicone polymer to
give it a nonstick surface.
--
Best -- Terry

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 21 Sep 2011 11:53:05 -0500, Sqwertz wrote:
>
>> Some stores carry both, with the freezer paper being a little more
>> expensive. I'm going to wrap my brisket in freezer paper later today
>> after it's done absorbing the smoke. And put it back in a low (270F)
>> smoker - at least until the coals staty dying and then maybe move it
>> to the oven if it's not done). I'll let y'all know if I die from it.
>

> I'm still alive!

>
> To answer this question, it appears that butcher paper may or may not
> be waxed on one side. Freezer paper is either waxed or plastic coated
> on one side. No manufacturer's site recommends using either in the
> oven. In other words, there's isn't a single definitive answer to
> this question.
>

> That said, I just had the best brisket ever. It probably tied a few

> other restaurant briskets I've had, but this is the best brisket I've
> made yet. And this will be my SOP from now on. I will probably try
> foil next time, just not wrap it completely tight. The brisket was
> done in 7 hours - record time in the smoker. Once I wrapped it after 5
> hours, that 13-pound baby was done in another 2 hours at 260F.
>

Welcome to the dark side.. Wrapping brisket is sacrilege to some. I've been
foiling brisket for a long time. You don't stand a chance in the
competitions if you don't. You can cut slices the thickness of a pencil or
even more and they will still pass the pull test and be very tender. What
you have to watch is not to overcook it so it gets that cloying texture.

Did you run at 260 all the way or turn it up after wrapping? I like lower
temps while getting smoke, then turn it up.

For those who don't wrap until it comes off the smoker but then rest it in
an insulated cooker in foil and towels for hours afterwards, they are still
utilizing a similar process.

Now try it with a pork butt.

<clip>>

> I don't care what those hard-core purist buttheads in
> alt.food.barbecue have been saying for years, but I have found it
> perfectly acceptable to wrap brisket after it's done sucking up enough
> smoke.

Dark side. Now that you're doing it too maybe I can come out of the closet
over there. ;-)

MartyB

[sf]

On Thu, 22 Sep 2011 10:23:50 -0500, Terry <prfe...@hotmail.com>
wrote:

You may not worry about "exposure", but do you really want to eat it?
Is it some sort of secret seasoning?

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> On Wed, 21 Sep 2011 22:16:04 -0400, Cheryl wrote:
>
>> I don't really understand the method of cooking, but I'm glad you're
>> alive. How different is freezer paper or butcher paper from
>> parchment?
>

> Parchment paper can withstand higher heat, and is suitable for cooking
> in papillote (sp?) is all I know. It can be used in moist
> environments whereas waxed paper will get soggy.
>
> Stop trying to confuse the issue! :-)
>
> -sw

She may have a point. I would guess that butcher paper has more in common
with parchment than it does with freezer paper.

MartyB

[Nunya Bidnits]

Valid concerns, but OTOH if this restaurant in question is doing this as
standard practice, then their local health department inspectors have seen
this by now, and apparently no one has objected.

I do think we're talking uncoated butcher paper. You can cook in parchment
paper too as noted in another post. It's harmless.

MartyB

[blake murphy]

On Wed, 21 Sep 2011 17:24:37 -0500, Sqwertz wrote:

> On Wed, 21 Sep 2011 14:24:26 -0500, Nunya Bidnits wrote:
>

>> So the legendary Franklin cult barbecue supposedly wraps it's brisket in
>> paper in the smoker and that is their secret to success? How did you come
>> upon this tidbit of information?
>

> He's been on a few local TV shows for 3-5 minutes at a time. Brisket,
> salt, pepper, oak, smoker, match, butcher paper half-way through,
> knife.
>

>> I know you won't stand in the line, but have you ever tasted it? You know,
>> mugged someone on their way out the door or kidnapped their dog for barbecue
>> ransom or something?
>

> Like I need any encouragement. This on the list right after I finish
> the Hofbrauhaus Beercheese Dip job.
>

> -sw

this could be a t.v. series!

your pal,
blake

[Nunya Bidnits]

Carryout Bandits.

The concept is too sophisticated for Bravo. It would probably air on Spike.

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> I was going to ask what they did in competition. I figured they must
> foil with results like this. Now I now better.

>
>> Did you run at 260 all the way or turn it up after wrapping? I like
>> lower temps while getting smoke, then turn it up.
>

> It's hard to turn up my EBG. I did throw in some real wood chunks
> (unwrapped) to spike it about +20F for an hour right after I wrapped
> it.

>
>> Now try it with a pork butt.
>

> I usually finish my pork butts in the oven tented, but not fully
> wrapped.

>
>> Dark side. Now that you're doing it too maybe I can come out of the
>> closet over there. ;-)
>

> Oh, I'm going to lay into them soon. I'll start the ball rolling,
> then you can come and back me up as my sock puppet. How that? It
> really hasn't been an issue lately, and I'm afraid all the hardcore
> "purists" have moved on. I think the current group will be much more
> receptive to such blasphemy nowadays.
>
> -sw

BTW, whole packer cut? How much trim?

In comp most teams separate the point so it can cook longer as needed due to
the higher fat and collagen content. We buy cases of wet aged CAB packer
cut, preferably heavies because they have more point for burnt ends.

MartyB

[Nunya Bidnits]

Sqwertz <swe...@cluemail.compost> wrote:

> Oh, I'm going to lay into them soon. I'll start the ball rolling,
> then you can come and back me up as my sock puppet. How that?

OK, I'll post as Meat Heretic.

[tutall]

On Sep 21, 12:24 pm, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:

> bad though for three bucks. Maybe that's all it takes to develop a
> following... good cheap booze, and a low price on short dated milk and
> smallish eggs. I've been intending to post a review of all the items
> purchased so far there. Maybe later. ;-)
>
> MartyB

Try their housr Vodka, farking awesome at $12 for 1.75L. One of the
few vodkas that are truly tasteless.
Marinara sauce is pretty good.

So, Trader Joes is good for sauce and sauced.
And the two buck chuck, even the three buck.

[tutall]

On Sep 22, 9:23 am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:

> Dark side. Now that you're doing it too maybe I can come out of the closet
> over there. ;-)
>

*That's* why your in the closet?

[Brooklyn1]

On Thu, 22 Sep 2011 11:55:11 -0700 (PDT), tutall <tut...@hotmail.com>
wrote:

>On Sep 21, 12:24�pm, "Nunya Bidnits" <nunyabidn...@eternal-
>september.invalid> wrote:
>
>> bad though for three bucks. Maybe that's all it takes to develop a
>> following... good cheap booze, and a low price on short dated milk and
>> smallish eggs. I've been intending to post a review of all the items
>> purchased so far there. Maybe later. ;-)
>>
>> MartyB
>
>Try their housr Vodka, farking awesome at $12 for 1.75L. One of the
>few vodkas that are truly tasteless.

My beloved Crystal Palace is the lowest priced vodka around here
(flavor-free), $13.99/1.75L at the local package store... probably
booze tax is higher here in NY... and stupidmarkets can't sell booze
or wine here, just brewski.

[tutall]

On Sep 22, 9:23 am, "Nunya Bidnits" <nunyabidn...@eternal-
september.invalid> wrote:
> Sqwertz <swe...@cluemail.compost> wrote:

>  For those who don't wrap until it comes off the smoker but then rest it in
> an insulated cooker in foil and towels for hours afterwards, they are still
> utilizing a similar process.
>

Bonus: that practive allows me to posture as a purist and call you
pantywaist foilers (and now paperers?) names to mock and deride you
with.

Can't wait to get started.

> > I don't care what those hard-core purist buttheads in
> > alt.food.barbecue have been saying for years, but I have found it
> > perfectly acceptable to wrap brisket after it's done sucking up enough
> > smoke.
>

Yeah, don't forget they're pendantic as hell too. Carol was very anal
about pointing that out, so you better not forget it there Bubba.

[blake murphy]

On Thu, 22 Sep 2011 12:50:57 -0500, Sqwertz wrote:

> On Thu, 22 Sep 2011 10:23:50 -0500, Terry wrote:
>
>> Freezer paper is coated with polyethylene, the same stuff that plastic
>> bags and milk jugs are made of. PE is not quite as inert as Teflon
>> but it's fairly close. No, it will not cause bisphenol offgassing
>> because bisphenol is not used to make PE. It will, however, melt at
>> temperatures above roughly 250-275 F.
>

> Which would explain why it didn't really melt, just kinda sortof.
>
> So will I be able to play the piano for years to come?
> -sw

yes, but you'll be dead while doing so.

your pal,
blake

[blake murphy]

'this is a stickup! give me all your chili cheese fries or the old man
gets it!!'

your pal,
blake

[Nunya Bidnits]

tutall <tut...@hotmail.com> wrote:
> On Sep 21, 12:24 pm, "Nunya Bidnits" <nunyabidn...@eternal-
> september.invalid> wrote:
>
>> bad though for three bucks. Maybe that's all it takes to develop a
>> following... good cheap booze, and a low price on short dated milk
>> and smallish eggs. I've been intending to post a review of all the
>> items purchased so far there. Maybe later. ;-)
>>
>> MartyB
>
> Try their housr Vodka, farking awesome at $12 for 1.75L. One of the
> few vodkas that are truly tasteless.

Not a vodka drinker but will keep that in mind if a likely looking
watermelon comes along. ;-)

> Marinara sauce is pretty good.

I tried two marinaras. One sucked the other was pretty good. I think it was
the TJs tomato basil marinara.

>
> So, Trader Joes is good for sauce and sauced.
> And the two buck chuck, even the three buck.

Yeah, it's decent table wine, equal to what would cost six to ten bucks at
the grocer.

MartyB

[Nunya Bidnits]

Yeah.... why else?

[Nunya Bidnits]

Maybe we can invite her over to the discussion with a nice crosspost.

;-)

[sf]

On Fri, 23 Sep 2011 15:32:59 -0500, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:

> Maybe we can invite her over to the discussion with a nice crosspost.

Maybe she'll notice the xposting this time. That's why I'm forever
grateful when Agent tells me the thread is xposted... then it's my
*choice* to xpost or not.

--
All you need is love. But a little chocolate now and then doesn't hurt.

[sf]

On Fri, 23 Sep 2011 15:31:17 -0500, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:

> > So, Trader Joes is good for sauce and sauced.
> > And the two buck chuck, even the three buck.
>
> Yeah, it's decent table wine, equal to what would cost six to ten bucks at
> the grocer.

Trader Joe's has better though.

[Brooklyn1]

On Fri, 23 Sep 2011 15:31:17 -0500, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:

>tutall <tut...@hotmail.com> wrote:
>> On Sep 21, 12:24 pm, "Nunya Bidnits" <nunyabidn...@eternal-
>> september.invalid> wrote:
>>
>>> bad though for three bucks. Maybe that's all it takes to develop a
>>> following... good cheap booze, and a low price on short dated milk
>>> and smallish eggs. I've been intending to post a review of all the
>>> items purchased so far there. Maybe later. ;-)
>>>
>>> MartyB
>>
>> Try their housr Vodka, farking awesome at $12 for 1.75L. One of the
>> few vodkas that are truly tasteless.
>

>Not a vodka drinker but will keep that in mind.

Tasteless means low class.

[Nunya Bidnits]

sf <s...@geemail.com> wrote:
> On Fri, 23 Sep 2011 15:31:17 -0500, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
>>> So, Trader Joes is good for sauce and sauced.
>>> And the two buck chuck, even the three buck.
>>
>> Yeah, it's decent table wine, equal to what would cost six to ten
>> bucks at the grocer.
>
> Trader Joe's has better though.

True but if I want really good wine I go to Gomer's. I haven't tried any
other TJ wine yet, but I'm curious about some of their house brands and
others in the six to ten price point.

[Cheryl]

On 9/22/2011 6:00 PM, Sqwertz wrote:

> On Thu, 22 Sep 2011 11:55:11 -0700 (PDT), tutall wrote:
>
>> Try their housr Vodka, farking awesome at $12 for 1.75L. One of the
>> few vodkas that are truly tasteless.
>> Marinara sauce is pretty good.
>

> Their hard alcohol is going vary by price in availability by state.
> You there in California have it good. Elsewhere - not so good. They
> can't sell hard alcohol in regular stores here. At least not if they
> want to be open on Sunday.

Here in MD, no alcohol hard or soft in regular stores. There are the
odd 7-11s or gas stations that sell beer and wine but even if they're
open on Sunday they can't sell it to you in some counties. Then there
are counties that sell everything on Sundays. But here's the weird one
- during football season, some of those places not normally selling any
alcohol at all on Sunday will allow it just for football parties. I
never quite understood that.

[sf]

On Fri, 23 Sep 2011 16:41:08 -0500, "Nunya Bidnits"

<nunyab...@eternal-september.invalid> wrote:

> sf <s...@geemail.com> wrote:
> > On Fri, 23 Sep 2011 15:31:17 -0500, "Nunya Bidnits"
> > <nunyab...@eternal-september.invalid> wrote:
> >
> >>> So, Trader Joes is good for sauce and sauced.
> >>> And the two buck chuck, even the three buck.
> >>
> >> Yeah, it's decent table wine, equal to what would cost six to ten
> >> bucks at the grocer.
> >
> > Trader Joe's has better though.
>
> True but if I want really good wine I go to Gomer's. I haven't tried any
> other TJ wine yet, but I'm curious about some of their house brands and
> others in the six to ten price point.
>

For white, try Picton Bay, Sauvignon Blanc (New Zealand).

For red, try Lagranja (from Spain). I've had their Temporanillo (with
a pig on the label) and their Syrah (with a chicken on the label).
The opened Syrah spent a night in the refrigerator and after it warmed
up a bit, it was just as good as it was the night before.

[blake murphy]

On Fri, 23 Sep 2011 23:49:02 -0500, Sqwertz wrote:

> On Fri, 23 Sep 2011 13:43:08 -0400, blake murphy wrote:
>
>> On Thu, 22 Sep 2011 12:50:57 -0500, Sqwertz wrote:
>
>>> So will I be able to play the piano for years to come?
>>

>> yes, but you'll be dead while doing so.
>

> Cool. Who's house do get to haunt?
>
> -sw

take your pick.

your pal,
blake

[Nunya Bidnits]

sf <s...@geemail.com> wrote:
> On Fri, 23 Sep 2011 16:41:08 -0500, "Nunya Bidnits"
> <nunyab...@eternal-september.invalid> wrote:
>
>> sf <s...@geemail.com> wrote:
>>> On Fri, 23 Sep 2011 15:31:17 -0500, "Nunya Bidnits"
>>> <nunyab...@eternal-september.invalid> wrote:
>>>
>>>>> So, Trader Joes is good for sauce and sauced.
>>>>> And the two buck chuck, even the three buck.
>>>>
>>>> Yeah, it's decent table wine, equal to what would cost six to ten
>>>> bucks at the grocer.
>>>
>>> Trader Joe's has better though.
>>
>> True but if I want really good wine I go to Gomer's. I haven't tried
>> any other TJ wine yet, but I'm curious about some of their house
>> brands and others in the six to ten price point.
>>
> For white, try Picton Bay, Sauvignon Blanc (New Zealand).
>
> For red, try Lagranja (from Spain). I've had their Temporanillo (with
> a pig on the label) and their Syrah (with a chicken on the label).
> The opened Syrah spent a night in the refrigerator and after it warmed
> up a bit, it was just as good as it was the night before.

You refrigerate Syrah?

I drink a bottle of dry red over two or three days sometimes. It never hits
the fridge. I use a stopper so nothing gets in. It's fine. The Two To Three
Buck Chuck Charles Shaw cabernet is actually better the next day.

MartyB

[sf]

On Sun, 25 Sep 2011 13:55:24 -0500, "Nunya Bidnits"
<nunyab...@eternal-september.invalid> wrote:

> > The opened Syrah spent a night in the refrigerator and after it warmed
> > up a bit, it was just as good as it was the night before.
>
> You refrigerate Syrah?

Yes. I'm not much of a red wine drinker and don't like keeping an
opened bottle of wine out on the counter, period. Last time I
checked, that wasn't a prosecutable offence - but the Syrah definitely
had to warm up to taste as good as it did the night before.

--
I love cooking with wine.
Sometimes I even put it in the food.

[memen...@gmail.com]

This company and website says all you need to know when it comes to wrapping your grilled/bbq food in paper -- Peach Paper is what you want (aka Pink Butcher Paper) ... not regular butcher paper and CERTAINLY NOT waxed Freezer Paper:

http://www.oren-intl.com/blog/3-ways-to-distinguish-true-peach-paper-from-the-substitutes

[jmcquown]

memen...@gmail.com wrote:

> This company and website says all you need to know when it comes to wrapping your grilled/bbq food in paper -- Peach Paper is what you want (aka Pink Butcher Paper) ... not regular butcher paper and CERTAINLY NOT waxed Freezer Paper:
>
> http://www.oren-intl.com/blog/3-ways-to-distinguish-true-peach-paper-from-the-substitutes

Thank you - very much appreciated!

Jill

[jmcquown]

On 4/1/2020 4:03 AM, Sqwertz wrote:

> Jill is our resident Aaron Franklin for smoked brisket.
>
I hope you're not talking about me. I've never smoked a brisket in my
life. Don't know a thing about butcher paper grilling anything in any
kind of paper, either. I didn't write whatever this person is quoting.

Jill

> I remember the brisket I was smoking the day this question came up.
> That was my best brisket ever. Havent' done one since that smoker
> caught fire and went poof!
>
> -sw
>