I brought in my Colby/Cheddar/Swiss from a couple weeks ago. The lunch lady ran them through her commercial slicer. (I have slicer envy now)
Had a heavily discounted cheeseburger (made with a double-stack of smoked cheddar) and fries..
O
M
G!
I will be doing this again - after I buy about 8 blocks of cheese! :D
You've got me worried on the heavily discounted burger & fries - hopefully it was because she has a crush on you and not that she pulled it from the destroyed bin. :P
Quote from: KevinG on October 29, 2009, 09:54:51 AM
You've got me worried on the heavily discounted burger & fries - hopefully it was because she has a crush on you and not that she pulled it from the destroyed bin. :P
;D
No, because she is using my smoked cheese for the cheeseburgers.. (for select customers only - I only smoked 3 bricks worth)
If I bring in leftovers/smoked experiments and she uses them, I eat for 1/3rd price, if not for free. I'm making about 4.5 pounds of pastrami this weekend, so I'll eat good next week for practically nothing. Not a bad arrangement. ;)
Not a bad little arrangement at all. A little bartering goes a long way!
STC,
Sounds like a great arrangement to me. Can't wait to see how your pastrami turns out. I think you're the third person to do pastrami this week. I had a big ol piled high pastrami sandwich with grainy mustard spread on it for supper last night. WOW! :o
KyNola
Quote from: squirtthecat on October 29, 2009, 10:32:38 AMIf I bring in leftovers/smoked experiments and she uses them, I eat for 1/3rd price, if not for free. I'm making about 4.5 pounds of pastrami this weekend, so I'll eat good next week for practically nothing. Not a bad arrangement. ;)
Gonna have to start calling you "nepas, jr."
Quote
Gonna have to start calling you "nepas, jr."
:D :D I did get my Bradley for 'free', so I guess I started off on the right foot...
KyNola, I'll let you know how this batch of pastrami turns out. The last one was good, but I think I'm going to amp up the spices a bit this time. And I'll break out the smoked peppercorns I have stashed in the garage somewhere.
I start soaking the corned beef flat tonight.
Lunch today... The colby has a much stronger smoke taste than yesterday's cheddar. I wonder why?
(http://lh4.ggpht.com/_CbvAIVzmFFM/SusZlwhl0CI/AAAAAAAA-uk/skEgG7zOF5Q/s800/photo.jpeg)
(I had to break a bit off the ends to give out as samples)
Another coworker was trying the swiss on his pork sammy. Awaiting feedback.