What are you eating?

[Capetan Mihali]

The quality is definitely better than the average supermarket kind, I think.

"You think"?     For all that work and hassle it better be: 1) OMFG amazing could never get pastrami with this sublime taste and texture out of the Lower East Side!; 2) OMFG a bargain, it tastes the same as the
Boar's Head in the supermarket, but it averages out to $0.85/pound!

Or, I guess, 3) I really actually love doing all this prep work and smoking shenanigans, and if the end product is OK and not a huge waste of dough, I'm cool with it.

[Ideologue]

NEers.

You will buy your food from Wal-Mart like everyone else and you will enjoy it.

[Capetan Mihali]

NEers.

You will buy your food from Wal-Mart like everyone else and you will enjoy it.

Nothing wrong with Wal-Mart food...Cheerios are Cheerios...but I wouldn't spent 20 hours home-cooking Wal-Mart quality lunch meat.

[MadImmortalMan]

The quality is definitely better than the average supermarket kind, I think.

"You think"?     For all that work and hassle it better be: 1) OMFG amazing could never get pastrami with this sublime taste and texture out of the Lower East Side!; 2) OMFG a bargain, it tastes the same as the
Boar's Head in the supermarket, but it averages out to $0.85/pound!

Or, I guess, 3) I really actually love doing all this prep work and smoking shenanigans, and if the end product is OK and not a huge waste of dough, I'm cool with it.

It's an experiment. I enjoy the process. I might do it again and improve it, or never touch it again. In Europe, charcuterie is commonplace, but over here, it's just not part of the scene. I will be trying salume of various types in a wine fridge with a couple adjustments. I can't buy Jamon Iberico or saucisson sec in the US of pasteurized A. I'm not blowing the cash it will take to make the good stuff until I can at least make some decent pastrami and pancetta. It's education.

So yeah, I wound up with ~5lb pastrami from my experiment. Enough to live on long enough to sail to the New World. 

[Brazen]

I can't buy Jamon Iberico or saucisson sec in the US of pasteurized A. I'm not blowing the cash it will take to make the good stuff until I can at least make some decent pastrami and pancetta. It's education.

I weep for you

Your home-made pastrami sounds amazing!

We've moved offices so I've been trying to find somewhere to get a cheap lunch. Stumbled on a Persian cafe and had a pitta bread wrap with hot chicken kebab, hummus, raw spinach and pomegranate. Deee-lish, and cheaper that a supermarket sandwich.

[Ed Anger]

A sausage and egg biscuit(NO CHEESE) from Tudor's Biscuit World. 

Dude, I LOVE that place!  They have them in Dayton?

Xenia. I wish the franchisee would expand a bit.

We could start a Languish franchise....

...right across the street from the Languish Tilted-Kilt franchise.

I will NEVER, EVER work in a restaurant again.

As an owner, I actually think I would totally love to work in a restaurant again.  It's exercise, free (well, available) food that you presumably like, it's bossing people around, it's feeding people which is a far more direct and less ambiguous social good than I currently provide, obviously contributing to net utility.  I could have a self-righteous vegetarian section on the menu.  There are teenagers to sexually harass.  It's got it all.

Right. Closed in 6 months.

[derspiess]

Nothing wrong with Wal-Mart food...Cheerios are Cheerios...but I wouldn't spent 20 hours home-cooking Wal-Mart quality lunch meat.

One pretty awesome thing I've discovered recently is Wal-Mart's party subs.  You can feed a herd of people and still have leftovers for like $20.  And they taste pretty good, to boot.

[Barrister]

First street food of the season!

I had falafels on a pita from a greek food truck.  Very good.

I've loved street food since well before the current craze, but I must say I love the current food truck craze.  Though I don't understand the economics of how you pay for that expensive truck when you're pretty much stuck to selling during lunch hours to office workers.

[Eddie Teach]

I'd imagine the truck is cheaper than a building.

[MadImmortalMan]

The trucks are often extensions of existing restaurants too.

[Ed Anger]

Grilled hamburgers, hot dogs for the kids and potato salad.



USA USA USA

[fhdz]

Grilled hamburgers, hot dogs for the kids and potato salad.



USA USA USA

[mongers]

I made a teacake, can't get much easier baking than that. 

[Ed Anger]

And now, Peach Cobbler.

Life is good.

[katmai]

First street food of the season!

I had falafels on a pita from a greek food truck.  Very good.

I've loved street food since well before the current craze, but I must say I love the current food truck craze.  Though I don't understand the economics of how you pay for that expensive truck when you're pretty much stuck to selling during lunch hours to office workers.

If they are anything like here, then they are also at every outdoor event in the municipal area.

My friends have two of them and now just do the summer weekend downtown market and 4th of July at the Park event.