S O B — State of the Blog (and hamburger)
Haven’t been around much. Got so bad Linda sent me a note to see if I was OK. The thing is, I started seeing myself as a cracked record. To much of what I was saying sound too familiar. Worked for a poker blog but not in the new era. So, I’ve back off to avoid being the most boringly repetative blog on the net.
A lot of me lives in the past it seems. This is supposed to be a kinder gentler place but I have trouble seeing it at times. Here’s a bit about my family as a lead-in.
My Grandfather was a butcher. He own his own store. He was a short wiry guy but could haul half a side of beef out of his old freezer and dump it one a hook to cut into parts. The cooler was wood and the meat blocks were too. The floor was covered with sawdust that’d accumulate dropping during the day and they’d get raked out in the evening.
My dad owned a supermarket and except for the metal freezer it was pretty much the same setup. His butchers served the customers out of service cases with bare hands. The aprons for the back room cutters were red by the end of the day. They didn’t change to process chickens but they did them on a separate table and always cleaned their hands when switching.
This seemingly primitive setup processed cattle and hogs and chicken and lamb and you name it. The current standards would shut it down at first glance. Yet they had a great reputation and a steady, healthy clientele.
This week I was in the grocery and picked up a package of nice looking hamburger patties. They were glowing red like all meat these days. Meat in the old days darkened over time and could end up in the hamburger. Never saw meat then that glowed red like those patties.
Butchers aren’t like they were. Most of the meet is broken and process in some giant production line with rigid standards observed by inspectors. I’m not sure how many current butchers could break a side of beef or work in that old system.
So what’s all this about? Well, when I took a glowing red patty out to fry it, it was only red on top. The inside was a dirty grey. It tasted OK. But, I’ve had the dribbling you-know-what since.
Now I ate greyish steaks like crazy back then. A porterhouse that had started to look less pristine was headed for the hamburger where the red inside still made great hamburger. We ate them at home like crazy because we were eating steak at hamburger prices. I never got sick eating Dad or Gramp’s meat. They didn’t have fancy chemicals and steam cleaners and all. Yet, they put out a wholesome product.
The vendors knew they weren’t going to put a bad side or quarter in Russel O. Prevo’s meat cooler. Stuff got sent back if it wasn’t just right. Today, you can’t tell if it is right. Everything stays that dayglo red even after it start to smell. I can’t blame the people putting those sealed packages in the counter. After all, it as red as can be.
To much of what goes on these days is on the surface. I don’t know what they spray on the top but its only skin deep. And that isn’t just at the meat counter.
Well, I’ll sign off. Have a bit more to say but I need to visit the commode.
Saw a quote I liked from a 19th century guy…
- No man’s life, liberty or property are safe while the legislature is in session.