33 thoughts on “March 21, 2023: Finality”

  1. Just want to reiterate (because it can't be said enough) how much I really, really enjoy Microsoft Teams. Also, the Yankees don't get enough media attention.

    1. Not sure if sarcastic or not, but my institution uses both Teams and Zoom, and I find myself loathing any situation in which Zoom is the designated platform. Settings aren’t persistent, it has really bad “manners” when it comes to full-screen behavior, and it’s aggressive about keeping itself running when clearly not in use.

      I wouldn’t say I love Teams, but it’s a bland, stable Microsoft product, and sometimes that’s okay.

      1. We use Teams for meetings (and only that) and that's been my experience: it's fine and works.

        1. True dat, the Teams calendar function suh-hucks, much like document editing within SharePoint. But I do find Teams to be a pleasing alternative to interpersonal communication and human interaction in an office setting.

    2. I love it as well. My staff respond way better to IM than text or email, plus conversation is in real time

  2. A couple of nights ago I made smoked meatloaf with some smoked baked beans on my Traeger pellet grill. For the meatloaf, it was super basic, but I did use ground beef and ground pork that came off of my executive chef's farm. Smoked it at 220 degrees for an hour, then cranked it up to 350 to crisp up the outside a bit. 155 degrees internal temp before pulling. For the beans I just tossed some "original" Bush's beans with some extra grilled peppers and onions before smoking for about an hour or so. A very understated meal, but I have to be honest. It was probably the best meal I have eaten this year so far. Basic, but man was it just perfect.

    1. Years ago, my daughter ordered smoked meat loaf at a BBQ restaurant in St Louis. We all made fun of her for not getting the ribs, pulled pork, etc. It was really the best meal we ordered.

      I've been making meat loaf that way ever since.

      1. Up until 3-4 years ago, I avoided BBQ while travelling outside the Midwest for no definable reason. The past few years I have been seeking out local BBQ joints while traveling. I have to say out of probably 15 visits in states from the Southwest through the Southeast, I have had maybe 4 above average experiences. I think part of the reason is the price. There is so much shrinkage during the cooking process AND the surge in BBQ interest has caused a bump in certain meat cuts that used to be more affordable (like Brisket or Tri-Tip). As a result, the cost to prepare BBQ has gone way up. Thus, BBQ joints are now charging $20-$30/lb for bulk purchases and $20 a plate for just a sandwich and a side. My other "beef" with the industry is almost universally, their side dishes suck. For example , smoked mac n cheese that is dry and mushy. I guess this is just a very long way of saying that if a BBQ joint has meatloaf, I will probably order it.

        1. Agree completely. We have a plethora of BBQ places here, and some with a wall of trophies, but Mrs Runner and I still love the little hole-in-the-wall place serving a Hillbilly Philly (pulled pork for me, chicken for MR) and sweet potato waffle fries.

        2. The two best BBQ joints I’ve eaten at — Payne’s in Memphis and Skyline Inn in Ayden, NC — are both chopped pork places. (Payne’s offers other items, too.) I know Skyline is a whole hog operation; I’m not sure if Payne’s buys whole hogs, primals, or sub-primals. I tend to favor that kind of BBQ, but I do love me some burnt ends & rib tips.

          I’m with you on the deplorable state of sides at a lot of joints. I don’t need fancy, but I do require good slaw and love hush puppies. Biscuits or fry cakes are fine, too. They don’t need to be the star, but I definitely notice when places show they care.

    2. I love meatloaf. Smoking/grilling is next level. I've only done that a couple times.

      Recipe? Do you use a panade? Breadcrumbs? Or just stick with the meat mixture?

      1. I'm not nearly as knowledgeable as Meat, but I've used GF quick-cook oats instead of breadcrumbs. One daughter is GF and I don't notice a difference.

        1. I have used raw, soaked rice a few times. Lots of grated/minced veggies (carrot, onion, mushroom, peppers). Italian sausage sometimes.

      2. I typically use just plain bread crumbs from the store. I don't really measure anything out, but my ingredients are ground beef and pork, grilled onions and peppers (chilled), an egg or two, bbq sauce, garlic and whatever pork or beef rub seems to fit in that day. I think the key is working the mixture just enough that it holds together, but not to overwork it. Occasionally, I will remove the BBQ sauce and veggies and replace with Gochujanq and chopped Kimchi.

        1. Occasionally, I will remove the BBQ sauce and veggies and replace with Gochujanq and chopped Kimchi.

          Oh. OHHH!

  3. Headlines:

    Joe Pos-This WBC is a classic

    Reusse-WBC swings mightily for global enthusiasm and whiffs

      1. Also first round attendance, almost double that from 2017. But you can't let facts get in the way of a click-bait hot take.

  4. We're doing St. Patrick's late this year, but the initial taste test of the corned beef was incredibly delicious. I'm roasting cabbage and potatoes to go with it and got a six pack of Guinness to be cliche about it all (I miss Beamish).

    1. I have a corned beef round in the fridge. Saving it for spring break, when mrsS goes to visit her mom.

    2. I had to go without my Smithwick's this year because the smaller locals don't carry it anymore.

    3. The Poissonnière’s & I made a stout cake; I used double-Dutch process cocoa in the cake and xocolatl mole bitters in the cream cheese frosting. The basic recipe was developed by the daughter of a former Chancellor of the Exchequer and I used Samuel Smith’s Imperial Stout, so it wasn’t exactly Irish. Then again, I’m not Irish at all; my maternal grandmother’s family was Scottish & Welsh.

    4. We ran a corned beef and cabbage special at the joint as part of our dinner features over 3 weeks. One of my prep supervisors came up with a recipe in which she brined the brisket, then marinated it 6 hours in a honey mustard sauce (stone ground mustard). We then cooked it over night in our alto sham (heat and humidity) at 225. Man... super flavorful... super tender. Had a ton of guests tell me "best corned beef ever". One of my sous chefs just asked me what we should do with an accumulating pile of bits and pieces of corned beef that is left over after slicing and portioning. I gave him the most obvious answer: "Saturday morning, make a corned beef hash for breakfast for the kitchen meal". I will definitely be helping in the kitchen that morning.

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