Getbig.com: American Bodybuilding, Fitness and Figure
Getbig Main Boards => Gossip & Opinions => Topic started by: judochoke on June 10, 2017, 11:18:06 PM
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I bought this griddle from amazon, put it together today, and spent a couple of hours seasoning it. it has a 36 inch steel griddle top that weights about 60 pounds. tonight I broke that bitch in, while drinking about 7 rolling rock beers.
I bought all of the spatulas, had a squeeze bottle full of good olive oil, and got to it. first course was bacon wrapped hot dogs and bacon wrapped jalapenos. I put them on after I got the griddle piping hot. they came out perfect.
then I cleaned the griddle surface with a rag, put down more oil, and put some burgers and onions down. the burgers came out perfectly seared, top and bottom, and I toasted the buns and added some cheese to the burgers. perfect.
but the best part was the fried onions. unbelievable how they tasted. clean up was easy, just wiping down the griddle and adding a little oil after it cooled down. everyone was tripping about my new griddle.
my BBQ days might be over, as I can see my self cooking everything on this griddle. steaks and mushrooms, Philly cheese sandwiches, home fries and eggs, but the reason I bought it was to make freaking tacos.
no more paying for tacos, I will make them myself, with carne asada, chorizo, shrimp, ect.
I can highly recommend the blackstone 36 inch griddle. 8) 8) 8) 8) 8) 8)
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Besides the drugs, how do you season a griddle?
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My friend brought one on our camping trip last week, worked amazing. Made a lot of great food. I'm sure you will enjoy your griddle very much.
Just don't know why someone would drink Rolling Rock when there are much better options.
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My friend brought one on our camping trip last week, worked amazing. Made a lot of great food. I'm sure you will enjoy your griddle very much.
Just don't know why someone would drink Rolling Rock when there are much better options.
I actually really like rolling rock.
Kona longboard is my current beer.
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WHAT THE FAK IS A GRIDDLE YOU OLD SOB. POST SOME PICS TO ILLUSTRATE AND TO PROVIDE SOME CONTEXT FFS!!!
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WHAT THE FAK IS A GRIDDLE YOU OLD SOB. POST SOME PICS TO ILLUSTRATE AND TO PROVIDE SOME CONTEXT FFS!!!
my thoughts exactly
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WHAT THE FAK IS A GRIDDLE YOU OLD SOB. POST SOME PICS TO ILLUSTRATE AND TO PROVIDE SOME CONTEXT FFS!!!
Read his post 100% Shouldn't be so hard to figure out
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ive never read a post 100% and never will!
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ive never read a post 100% and never will!
Thanks for confirming my point
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bearing in mind i have seen the ops pics i thought it said "girdle"
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More importantly, can you make scrapple on your griddle? ???
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Read his post 100% Shouldn't be so hard to figure out
>:(
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Bacon wrapped hot dogs?jesus that sound good but deadly hahah.
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bearing in mind i have seen the ops pics i thought it said "girdle"
Haha honest to god I thought the same thing, read the thread title first and saw 'girdle' then saw the username and though it made sense
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Diet appears to be on-point, given the recitation of the menu.
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(http://s1.postimg.org/im07gq4a7/hank-hill-im-hank-hill-and-i-approve-this-usage-.jpg)
Plus - if you love BBQ food p0rn, check out the BBQ Pit Boys YouTube channel - hours of drooling guaranteed (and they are good ole boys, so knives and guns are included)
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A case of 9mm hollow points would've been a much better investment.
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This one??? lMy next Amazon purchase if you recommend it.
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More importantly, can you make scrapple on your griddle? ???
Scrapple is already made. Everything left from hog except the squeal.
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(http://i2.kym-cdn.com/photos/images/facebook/000/979/714/f4b.jpg)
Just cuz the word "griddle" was used. And this made me laugh.
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Is this something you lay across your traditional gas range top in your kitchen, or something different? I was thinking of getting something to make pancakes and other items on but didn't want to go and buy anything special.
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my new grill
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yes I can highly recommend this bad boy. I had a blast last night cooking on this griddle. I was buzzed up, cooking burgers, onions, peppers, toasted buns. today my kids are coming over, going to cook street tacos. its 36 inches wide, with 4 burners, so you can have 4 different zones for your food.
I'm thinking you can cook just about anything on this baby. you use your spatula to move any grease to the grease groove, and then move the grease to the great cup. pretty slick. I kept a old t shirt to wipe down the grill, it comes out clean when wiped down, ready for the next course.
why do I drink rolling rock? because I.P.A. beer tastes like shit to me. to strong, and bitter. been drinking rolling rock for 25 years now. ;D ;D ;D ;D
bacon wrapped hot dogs?? why did I cook them? just testing out the new griddle. probably the second time in my life I had a bacon wrapped hot dog. I will not be eating them regularly :( :( :( :( :( :( :(
will be cooking some nice shrimps and fried rice on this bad boy soon.
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my new grill
Nice. Outdoor food vendors usually purchase those. They are easy to clean off and they can cook foods very fast for that purpose.
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my new grill
Now you are talking. That is a bad ass gril you got there.
You can gril a whole cow at once on that baby.
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Nice. Outdoor food vendors usually purchase those. They are easy to clean off and they can cook foods very fast for that purpose.
Did You notice all of that while you were dumpster diving?
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Did You notice all of that while you were dumpster diving?
Take it easy on the guy, it's not like he works at Walmart.
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Nice
But when you said Grill I thought you meant
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Nice
But when you said Grill I thought you meant
(http://6uh9u7hhy8-flywheel.netdna-ssl.com/wp-content/uploads/2010/02/flavor-flav-grillz1.png)
Fixed the dindu
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Fixed the dindu
Thanks man
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Did You notice all of that while you were dumpster diving?
Oh I'm sorry but I don't talk to newbies. You need to have at least 1000 post here before you have permission to address me.
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Oh I'm sorry but I don't talk to newbies. You need to have at least 1000 post here before you have permission to address me.
(https://media.tenor.com/images/46b143190288d0a0d5f2eece9a859852/tenor.gif)
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That's just a bbq with a tray top. Go steal an old road sign and lay it across your weber.
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Oh I'm sorry but I don't talk to newbies. You need to have at least 1000 post here before you have permission to address me.
LOL, shizzo just got dicked by you something fierce
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Oh I'm sorry but I don't talk to newbies. You need to have at least 1000 post here before you have permission to address me.
;D ;D
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Oh I'm sorry but I don't talk to newbies. You need to have at least 1000 post here before you have permission to address me.
For fucks sake, Vince, don't encourage him - that's a bar that shizzo can hit in about a week.
It'd be cool if Ron would update the board enough for us to have an ignore function.
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Is this something you lay across your traditional gas range top in your kitchen, or something different? I was thinking of getting something to make pancakes and other items on but didn't want to go and buy anything special.
Is this what you're looking for?
Can't go wrong with Lodge. With simple PROPER care, it will last a lifetime.
(https://images-na.ssl-images-amazon.com/images/I/51Hs57HcHgL._SX425_.jpg)
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I too like to rest my taste buds and drink rolling rock. 8)
Cheap and sure beats budlight and all that other crap.
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Groovy Griddle Of Peace
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How fucking old and irrelevant do you have to be, to get excited over a griddle?
I'm sorry, the gold rush is over. Billy The Kid has been dead for a few years. Bacon is no longer a luxury.
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Sorry but ... Speaking of beer .... Has anyone tried that Crisp Apple beer?
Beer is produced in a variety of flavors now which is most likely a well thought of plan to get the younger kids into the beer drinking 'game.
Here in Vegas they like to drink beer with ping pong balls floating in it and somehow the get rowdy in the process after about two 'cups' full.
What's the alcoholic content of a ping pong ball?
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Is this what you're looking for?
Can't go wrong with Lodge. With simple PROPER care, it will last a lifetime.
(https://images-na.ssl-images-amazon.com/images/I/51Hs57HcHgL._SX425_.jpg)
Be careful though - I was gifted something similar about 18 months ago, and for 6 months, I refused to eat any food that didn't have blackened char-lines on it. Got a bit obsessed over it really..... but I'm fine now..... although..... ........ ....... actually, I'm just gonna pop out and pick up some rib-eyes - BRB :P ;D
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Be careful though - I was gifted something similar about 18 months ago, and for 6 months, I refused to eat any food that didn't have blackened char-lines on it. Got a bit obsessed over it really..... but I'm fine now..... although..... ........ ....... actually, I'm just gonna pop out and pick up some rib-eyes - BRB :P ;D
Update please
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How fucking old and irrelevant do you have to be, to get excited over a griddle?
I'm sorry, the gold rush is over. Billy The Kid has been dead for a few years. Bacon is no longer a luxury.
No one asked for your god damn opinion you stupid bastard. If you have a problem with this thread then find another one to post in. Nobody wants you here and nobody loves you.
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Blackstone Labs sales Turtles?
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Why olive oil and not canola oil?
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Update please
LOL. OK, so I actually bought and ate them yesterday. My go-to is very simple - asparagus. And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)
Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something? So this is just something I found that looks pretty close to what I ate. Except I am also quite proficient at soft-poaching eggs 8), so there was a passenger on mine. :)
(http://www.wholelifechallenge.com/wp-content/uploads/2016/05/steak-and-asparagus.jpg)
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LOL. OK, so I actually bought and ate them yesterday. My go-to is very simple - asparagus. And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma Mia)
Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something? So this is just something I found that looks pretty close to what I ate. Except I am also quite proficient at soft-poaching eggs 8), so there was a passenger on mine. :)
(http://www.wholelifechallenge.com/wp-content/uploads/2016/05/steak-and-asparagus.jpg)
Trusting you let your steaks "rest" approx. 10 min. before stabbing them ;)
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Trusting you let your steaks "rest" approx. 10 min. before stabbing them ;)
Yep - although it's not super-healthy, I brush with just a little melted butter, then rest under lightly placed foil (not tamped down) for at least 8-10 before serving
Hope that's Princess L approved LOL
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Yep - although it's not super-healthy, I brush with just a little melted butter, then rest under lightly placed foil (not tamped down) for at least 8-10 before serving
Hope that's Princess L approved LOL
:-*
http://allrecipes.com/recipe/214931/oven-roasted-asparagus/
(http://images.media-allrecipes.com/userphotos/560x315/1001600.jpg)
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LOL. OK, so I actually bought and ate them yesterday. My go-to is very simple - asparagus. And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)
Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something? So this is just something I found that looks pretty close to what I ate. Except I am also quite proficient at soft-poaching eggs 8), so there was a passenger on mine. :)
(http://www.wholelifechallenge.com/wp-content/uploads/2016/05/steak-and-asparagus.jpg)
What do you mean not blood?
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What do you mean not blood?
Meat is about 70% water. Water, myoglobin, and other pigments leak out along with some fat. That’s where the juices comes from. It’s not blood.
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LOL. OK, so I actually bought and ate them yesterday. My go-to is very simple - asparagus. And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)
Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something? So this is just something I found that looks pretty close to what I ate. Except I am also quite proficient at soft-poaching eggs 8), so there was a passenger on mine. :)
(http://www.wholelifechallenge.com/wp-content/uploads/2016/05/steak-and-asparagus.jpg)
Problem with your steak is that you have a Gray Band all the way around, pretty thick. That gray meat is well-done, dry, overcooked steak and ought to be minimized. Try filling up a beer cooler with 129 degree water, put your steak in a plastic freezer bag with all the air out of it and submerge with the lid closed for an hour. Then sear the meat for about 30 seconds to a minute each side in a cast iron pan. That will give you a perfectly cooked steak unlike what is pictured.
Gray Band is disgusting.
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Keep checking blackstone labs website and they aren't stocked up yet
Emailed pj to get to the bottom of this bs
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I bought this griddle from amazon, put it together today, and spent a couple of hours seasoning it. it has a 36 inch steel griddle top that weights about 60 pounds. tonight I broke that bitch in, while drinking about 7 rolling rock beers.
I bought all of the spatulas, had a squeeze bottle full of good olive oil, and got to it. first course was bacon wrapped hot dogs and bacon wrapped jalapenos. I put them on after I got the griddle piping hot. they came out perfect.
then I cleaned the griddle surface with a rag, put down more oil, and put some burgers and onions down. the burgers came out perfectly seared, top and bottom, and I toasted the buns and added some cheese to the burgers. perfect.
but the best part was the fried onions. unbelievable how they tasted. clean up was easy, just wiping down the griddle and adding a little oil after it cooled down. everyone was tripping about my new griddle.
my BBQ days might be over, as I can see my self cooking everything on this griddle. steaks and mushrooms, Philly cheese sandwiches, home fries and eggs, but the reason I bought it was to make freaking tacos.
no more paying for tacos, I will make them myself, with carne asada, chorizo, shrimp, ect.
I can highly recommend the blackstone 36 inch griddle. 8) 8) 8) 8) 8) 8)
One of the more interesting posts I've read recently on any get big forum . 100% serious.
I have a Weber grill on my back deck, right by the door connected to the kitchen.
Eating good , wholesome food is what I'm into these days.
I may look into a griddle? Thanks for posting about it.
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LOL. OK, so I actually bought and ate them yesterday. My go-to is very simple - asparagus. And since learning that the red stuff isn't blood (only took me 45+ years!) I now like my steaks 'bloody as hell' (like Uma)
Although I am one of those sad people that takes pics of their food, I understand that some folk on here can get data off the pic or something? So this is just something I found that looks pretty close to what I ate. Except I am also quite proficient at soft-poaching eggs 8), so there was a passenger on mine. :)
(http://www.wholelifechallenge.com/wp-content/uploads/2016/05/steak-and-asparagus.jpg)
Looks delicious. 8)
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I approve this thread. 8)
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Problem with your steak is that you have a Gray Band all the way around, pretty thick. That gray meat is well-done, dry, overcooked steak and ought to be minimized. Try filling up a beer cooler with 129 degree water, put your steak in a plastic freezer bag with all the air out of it and submerge with the lid closed for an hour. Then sear the meat for about 30 seconds to a minute each side in a cast iron pan. That will give you a perfectly cooked steak unlike what is pictured.
Gray Band is disgusting.
Thanks, but that's not actually my food in the pic, it's a stock photo that approximated what I'd combined - but even though I've not suffered from the 'grey band' I appreciate the advice and will try it as I know you're the resident chef round here. At the moment I'm cooking them from room temperature - excited to see the difference this makes.
Back in a few steaks, er I mean days...
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Meat is about 70% water. Water, myoglobin, and other pigments leak out along with some fat. That’s where the juices comes from. It’s not blood.
Yeah, this was a revelation to me. I went to a restaurant with a South African chef a few years ago, and he would only cook steaks 'his way'. He came out from the kitchen to educate me and I've never looked back.
It's embarrassing though as it's so blindingly obvious when you think about how meat is hung and drained at the abbatoir! Now I have no fear of this, and the difference to the tenderness of the steak is like night and day.
But steak tartare is another matter - I'm still not brave enough for that! :D
(http://previews.123rf.com/images/iloveotto/iloveotto1204/iloveotto120400549/13213392-tasty-tartare-Raw-beef-classic-steak-tartare-on-white-plate-Stock-Photo.jpg)
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Thanks, but that's not actually my food in the pic, it's a stock photo that approximated what I'd combined - but even though I've not suffered from the 'grey band' I appreciate the advice and will try it as I know you're the resident chef round here. At the moment I'm cooking them from room temperature - excited to see the difference this makes.
Back in a few steaks, er I mean days...
It doesn't make 2 shits to me, how a steak looks. All that matters is how it tastes. :)
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It doesn't make 2 shits to me, how a steak looks. All that matters is how it tastes. :)
How it looks? Gray meat is overcooked and thus would taste like shit.
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How it looks? Gray meat is overcooked and thus would taste like shit.
X2. With steak, looks almost always correlates with the taste.
But.......when it comes to steak people preferred it cooked in different ways. For me, I would never enjoy a rare steak no matter how perfectly it was cooked. I am a medium well guy. I am sure that is blasphemy to the ears of True Adonis :D
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X2. With steak, looks almost always correlates with the taste.
But.......when it comes to steak people preferred it cooked in different ways. For me, I would never enjoy a rare steak no matter how perfectly it was cooked. I am a medium well guy. I am sure that is blasphemy to the ears of True Adonis :D
I was like that all my life until I tried it. I understand that people can't handle the red - whatever it is - so I wonder how you would feel if you couldn't see it? Either blindfolded, or at one of those restaurants that serve entirely in the dark. You'd be relying on taste and texture - it would be an interesting experiment..... you're in Florida, right?
Market 17 - Ft Lauderdale
Chef Lauren DeShields creates separate dishes nightly solely for our dine-in-the-dark guests. The dining room is completely dark so your server will help you locate and stabilize your food and drinks. You are on your own to taste, smell, even feel your food- and figure out what you are eating and drinking.
http://www.market17.net/dining-in-the-dark.html (http://www.market17.net/dining-in-the-dark.html)
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I was like that all my life until I tried it. I understand that people can't handle the red - whatever it is - so I wonder how you would feel if you couldn't see it? Either blindfolded, or at one of those restaurants that serve entirely in the dark. You'd be relying on taste and texture - it would be an interesting experiment..... you're in Florida, right?
Market 17 - Ft Lauderdale
Chef Lauren DeShields creates separate dishes nightly solely for our dine-in-the-dark guests. The dining room is completely dark so your server will help you locate and stabilize your food and drinks. You are on your own to taste, smell, even feel your food- and figure out what you are eating and drinking.
http://www.market17.net/dining-in-the-dark.html (http://www.market17.net/dining-in-the-dark.html)
I find that the redder the meat, the more iron the flavor. Maybe it is just in my head.
Although I have to admit that all of this time I have thought that the red meat/juices were blood.
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I am not getting lured into some swanky glory hole, right?
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How it looks? Gray meat is overcooked and thus would taste like shit.
Some people prefer their steaks well done. Hence, the meat would be entirely gray. It would taste delicious to them, but taste like shit to you. Again, I could care less how a steak looks, all that matters is if it tastes good. 8)
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Some people prefer their steaks well done. Hence, the meat would be entirely gray. It would taste delicious to them, but taste like shit to you. Again, I could care less how a steak looks, all that matters is if it tastes good. 8)
But that does not correlate. You cannot be that dense? There is a reason why there are cooking specifications at restaurants.
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But that does not correlate. You cannot be that dense? There is a reason why there are cooking specifications at restaurants.
It correlates perfectly for me. If it tastes good, then I'll eat it. Maybe I'm just easy to please. :)
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It correlates perfectly for me. If it tastes good, then I'll eat it. Maybe I'm just easy to please. :)
Then you are clearly retarted.
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Then you are clearly retarted.
Sorry, I won't play your game. guy! 8)
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Sorry, I won't play your game. guy! 8)
There is no game involved. Real men eat steak that is cooked. It is called evolution.
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True, it matters not if one likes it rare or well done. Trump eats all his steaks Well Done by the way.
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Why on earth would anyone buy a griddle?
I cook on a BGE and MAKE MY OWN LUMP CHARCOAL!!!!!!
Why? Because making my own lump I can decide how big of pieces I can make for longer cooks. Whether cooking a brisket for 15 hours or fast cooking a Kobe with a great char.
Griddles are for serfs. Weber grills are just plain junk available at your local bankrupt Kmart store under the blue light. Its funny, the same people cooking on these metal rust buckets called Weber's are the same people browsing the "Managers Special-Use Today Or Freeze" meats at your local Aldi's.
STAY POSITIVE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
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True, it matters not if one likes it rare or well done. Trump eats all his steaks Well Done by the way.
I usually buy boxed steaks American Food Group or Stampede Steaks so I always make sure they are well done. I'll thaw them out until they reach room temperature, give it a nice coat of olive oil and add pepper and cayenne pepper before searing them in a pan. The steaks are so thin that I have no need to throw them into my convection oven. I usually have one after I get home from the gym. Its generally what I call my work steak.
However, when I purchase a premium steak from Sam's Club its a different story. I let it sit out until it gets to room temperature and give it a good spread of sea salt and cracked pepper. Then I'll put some olive oil in the pan and wait till its slightly smoking to give it a nice sear usually 2 minutes on each side. I'll add some butter to the pan and bask it while cooking. Most of the time, I'll cook it medium rare but in the event I want it well done, I'll throw it in my convection oven and turn it on broil.
Never tried the sous verde as I've always cooked an awesome steak this way. I might try it next time but it seems complicated to perfect.
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I usually buy boxed steaks American Food Group or Stampede Steaks so I always make sure they are well done. I'll thaw them out until they reach room temperature, give it a nice coat of olive oil and add pepper and cayenne pepper before searing them in a pan. The steaks are so thin that I have no need to throw them into my convection oven. I usually have one after I get home from the gym. Its generally what I call my work steak.
However, when I purchase a premium steak from Sam's Club its a different story. I let it sit out until it gets to room temperature and give it a good spread of sea salt and cracked pepper. Then I'll put some olive oil in the pan and wait till its slightly smoking to give it a nice sear usually 2 minutes on each side. I'll add some butter to the pan and bask it while cooking. Most of the time, I'll cook it medium rare but in the event I want it well done, I'll throw it in my convection oven and turn it on broil.
Never tried the sous verde as I've always cooked an awesome steak this way. I might try it next time but it seems complicated to perfect.
Yes. Sous "verde" is very difficult to perfect. It also doesn't allow you to "bask" your butter.
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Yes. Sous "verde" is very difficult to perfect. It also doesn't allow you to "bask" your butter.
(https://i.makeagif.com/media/3-31-2014/tnfzkR.gif)
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I approve of the 36 inch Blackstone Griddle and bought one myself by the way.
I also approve and own the Blackstone Pizza Oven.
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I approve of the 36 inch Blackstone Griddle and bought one myself by the way.
I also approve and own the Blackstone Pizza Oven.
Congrats on reaching 50k comments with this approval notice :)
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My clam baking entablature is built of black stones quarried from Carrera, packed in banana leaves, and transported by sailing ship. Can't recommend it strongly enough.
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Again, I must ask... why use olive oil that has a low smoke point and not, say, canola?
Does it really make a difference?
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Again, I must ask... why use olive oil that has a low smoke point and not, say, canola?
Does it really make a difference?
Flavor
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A lot of uncultured fucks in this thread.
Peanut (groundnut) oil.
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Flavor
Theoretically with such a low smoke point, using olive oil would alter its taste. I think people read olive oil is good for you and didn't look any further.
I use peanut oil too when available
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Theoretically with such a low smoke point, using olive oil would alter its taste. I think people read olive oil is good for you and didn't look any further.
I use peanut oil too when available
Depends what you are doing with the oil and how/what are you cooking.
You can Sauté just fine with Olive Oil or even Extra Virgin Olive Oil as you do not need a high smoke point. Definitely don`t try to deep fry with it though!
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I am a microwave chef. You guys do all that work for food that doesn't taste much better.
I guess some people enjoy cooking ::) I consider it an unnecessary chore.
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I am a microwave chef. You guys do all that work for food that doesn't taste much better.
I guess some people enjoy cooking ::) I consider it an unnecessary chore.
Microwave meals actually have advanced in technology as far as getting the correct amount of water ratios in protein and vegetable portions as well as different pre-cooking methods before pre-packaging so when the consumer does microwave it-everything should be evenly heated from the flash frozen state which will have the effect of fresh quality. They also have advanced the way they freeze certain ingredients in order to develop flavors once the item is cooked. You also have product reliability and measured portions. Especially with Microwave meals, nobody in America who owns a Microwave should have a hard time with obesity. These meal prep companies used by athletes, celebrities and morons are nothing more than crappy, unresearched, shittily frozen meals with poor quality. Your Supermarket Microwave Meals are much more superior in quality than these fly by night marketing gimmick backyard deep freezer "chefs" selling meals. Food companies have invested billions, these morons think owning a deep freezer and buying some vegetables and chicken and then labeling it is all you need to do. Fucking morons.
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Microwave meals actually have advanced in technology as far as getting the correct amount of water ratios in protein and vegetable portions as well as different pre-cooking methods before pre-packaging so when the consumer does microwave it-everything should be evenly heated from the flash frozen state which will have the effect of fresh quality. They also have advanced the way they freeze certain ingredients in order to develop flavors once the item is cooked. You also have product reliability and measured portions. Especially with Microwave meals, nobody in America who owns a Microwave should have a hard time with obesity. These meal prep companies used by athletes, celebrities and morons are nothing more than crappy, unresearched, shittily frozen meals with poor quality. Your Supermarket Microwave Meals are much more superior in quality than these fly by night marketing gimmick backyard deep freezer "chefs" selling meals. Food companies have invested billions, these morons think owning a deep freezer and buying some vegetables and chicken and then labeling it is all you need to do. Fucking morons.
;D
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I am a microwave chef. You guys do all that work for food that doesn't taste much better.
I guess some people enjoy cooking ::) I consider it an unnecessary chore.
And you work at Walmart. We understand life is a little different for you.
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And you work at Walmart. We understand life is a little different for you.
Hahaha.
Microwave diet of peace.
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Hahaha.
Microwave diet of peace.
Only idiots enjoy cooking on the grill. Hot, sweaty, waste of time. You want a good steak? Go to a restaurant. Want grilled chicken? A Forman grill can do the job. Cooking is for wives, beta males, and bored people.
I obviously give exception to chefs, who get paid to cook.
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I love my small 24" griddle I love the fact that you can cook everything at once instead of one thing being cold while cooking another.. litterly can make a hot sandwich and toast the buns at once
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Microwave meals actually have advanced in technology as far as getting the correct amount of water ratios in protein and vegetable portions as well as different pre-cooking methods before pre-packaging so when the consumer does microwave it-everything should be evenly heated from the flash frozen state which will have the effect of fresh quality. They also have advanced the way they freeze certain ingredients in order to develop flavors once the item is cooked. You also have product reliability and measured portions. Especially with Microwave meals, nobody in America who owns a Microwave should have a hard time with obesity. These meal prep companies used by athletes, celebrities and morons are nothing more than crappy, unresearched, shittily frozen meals with poor quality. Your Supermarket Microwave Meals are much more superior in quality than these fly by night marketing gimmick backyard deep freezer "chefs" selling meals. Food companies have invested billions, these morons think owning a deep freezer and buying some vegetables and chicken and then labeling it is all you need to do. Fucking morons.
You're right and I've been cashing in on selling healthy meals and groceries for a while but not anymore. Closing up Caliber Grocery Supply this week due to low sales. It did awesome last year but this year, Amazon literally killed everything and I don't expect things to get better not to mention that you can get high quality Paleo and other diet fad meals even at Walmart
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You're right and I've been cashing in on selling healthy meals and groceries for a while but not anymore. Closing up Caliber Grocery Supply this week due to low sales. It did awesome last year but this year, Amazon literally killed everything and I don't expect things to get better not to mention that you can get high quality Paleo and other diet fad meals even at Walmart
Amazon is putting all retailers out of business.
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Amazon is putting all retailers out of business.
Amazon is worth more than Walmart, Costco, Target, Macy’s, and Kohl’s combined. They also just bought Whole Foods. Maybe Amazon is the new NWO. :o
http://fortune.com/2017/04/05/amazon-walmart-costco-target-market-cap/
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Amazon is worth more than Walmart, Costco, Target, Macy’s, and Kohl’s combined. They also just bought Whole Foods. Maybe Amazon is the new NWO. :o
http://fortune.com/2017/04/05/amazon-walmart-costco-target-market-cap/
Anyone selling anything not completely unique, patented, better prepare for another source of revenue. Amazon is King.