Doomstead Diner Menu => Doomsteading => The Diner Pantry => Topic started by: RE on June 24, 2019, 09:19:26 AM

Title: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: RE on June 24, 2019, 09:19:26 AM
Due to an ongoing conversation over on Knarf's Knewz (http://www.doomsteaddiner.net/forum/index.php/topic,3282.msg175703/topicseen.html#msg175703), I was forced to break this newz before it's fully Ready for Prime Time.

The Doomstead Diner is going REAL, and Goin' Mobile!  ;D .  The Crippled Cook of Collapse is taking the Show on the Road!  :icon_sunny:

http://www.youtube.com/v/SKX6GOmTGBA

What you see here is the first version of the Micro-Food Truck, which I am assembling from one of my Ewz.  All-Electric, running on 36V.

There are substantial improvements in the works, got tons of stuff ordered from Bezos, but I had to do some testing of the system first.  It will take some time to get fully ready, since first off I gotta make a trip down to Seattle to OK the shipment of the SUN Monument/Tombstone off to it's Eternal Resting Place in Springfield,Mo.  Besides that, I'm not the fastest with tools anymore.  LOL.

Hopefully, this puts to rest any further accusations that I am "all talk".  ::)

http://www.youtube.com/v/ZV3uUBdx4KQ

RE

Title: 🚚 Diner Micro-Food Truck: Parking Lot Potlach Coming Attractions
Post by: RE on June 25, 2019, 08:19:10 AM
Since the Cat is Out of the Bag on the Doomstead Diner Micro-Food Truck, I decided to accelerate the timeline here on getting underway and did my first "al fresco" cook for my Community yesterday.  The dish served up was Salmon Teriyaki, cooked up with freshly caught Alaska Sockeye Salmon gifted to me by a neighbor who I had previously shared the Grilled Mediterranean Salmon I cooked up for the Diner 2019 Summer Solstice Celebration (still ongoing here on the Diner).

Here's the Salmon prior to getting cooked up, with SaVANnah in the background.  Doesn't that look SCRUMPTIOUS?  Only really FRESH Salmon looks like this.

click the pic to enlarge
Salmon Savannah
Salmon Savannah

I have shared my food on many occasions with other residents of my Community, but this was the first time I went out publicly in my decrepit state of physical health to cook al fresco for anyone who cared to share in the food.  I was motivated to do this by Negative Waves Inside the Diner from the Usual Suspects, who have been a constant source of problems and impediments in terms of getting the SUN Foundation up and running.  Just ONCE I would like to hear "WOW RE! GREAT IDEA! How can I help?" rather than "Here's why what you are trying to do won't work." or "You are Don Quixote tilting at Windmills."  But nooooooo.  All I ever get is a bunch of negative waves and no help whatsoever.  It's pretty tough to get an organization going when nobody wants to actually help you with the project.  A decrepit cripple with one foot in the grave already working by himself from the Last Great Frontier of Alaska can only do so much, you know.

All GOOD NEWZ on this first excursion out to do some Food Sharing and Potlach.  First off, fabulous weather in the 70sF which is a little warm for me but I was sitting in the shade to cook so OK.  Second, all the FEAR MONGERING by the Negative Waves people did not come to pass, I did not get fined, I did not get arrested, I did not get jailed, and Bubba is not raping me in the Alaska State Prison, at least as of yet. lol.  The notion that I am not aware of food service regulations and of the hoops you are supposed to jump through by Da Goobermint to serve up some food is truly a slap in the face to me, it's preposterous.  First of all, I was a professional chef.  Second I write on these topics all the time and have published numerous articles from others on Food Licensing problems for vendors in places like NY Shitty, where this can be a fucking a nightmare.  3rd, I'm a goddamn Collapse Professional, I make it my bizness to understand these problems and figure out work-arounds to them, if possible.  4th, I don't do anything I am not fully prepared to do, even when I just go camping I'm prepped to handle it if SHTF Day happens to arrive while out on the camping trip. 5th, I can buy a Mobile Food Truck Vendor license here on the Last Great Frontier at a reasonable price, this is not New York Shity. But I bet I don't have to do it, and I'll risk the fine and see what happens.  If the Food Gestapo do show up, I'll do the Full Cripple Act, plead ignorance and I bet I just get a warning.

On the outcomes end, the Salmon came out FANTASTIC, it even got the Seal of Approval from the kids, who not only ate it but came back for Seconds.  You know your food is good if kids, particularly of this age will eat it.  If they don't like it at best they refuse to eat more, or more commonly they spit it out. lol.  Adults will lie to you and say it's GREAT, when it really sucks and they are just trying to be polite.  Unbelievably to me, people even do this at expensive restaurants, where when the Maitre d' comes over and asks you how the food was they say "Oh it was great" and then dutifully pay they overpriced bill.  Then, as soon as he walks away, they say to their dinner partner "BLECCCHH! Total DOGSHIT!  I'm never coming here again". lol.  When I get dogshit food at a restaurant and the waiter or matre d' asks me how it was, I tell him/her EXACTLY how I though it was, in complete detail.  lol.  I recently did this doing a Restaurant Review at one of the more expensive restaurants in the valley trying their Prime Rib, and the Maitre d' was on the verge of a Heart Attack.  lol.  To their credit though, the Seafood Diablo dish was excellent.  Hven't edited or published that vid yet though, too much else ongoing.

Resultant from this first excursion out I ALSO got gifted yet ANOTHER 2 lbs of Salmon fillet, roughly a $30 value at current prices here on the last frontier, although this fillet is Sashimi Quality and would go for quite a bit more nicely sliced up raw.  By the end of the week no matter how many different preparations I do, everybody is going to be sick of eating Salmon, even me.  Next week, no fish, no matter how many more fillets people give me.  It will go in the chest freezer for July 4th or something.

Anyhow, here is a Trailer/Snippet from yesterday's first Al Freso Cook for the Diner Micro-Food Truck Project.  Now, does anyone actually want to HELP me here with this, or am I just going to get more Negative Waves?

http://www.youtube.com/v/WJ-JVY15kcU

RE
Title: Re: 🚚 Diner Micro-Food Truck: Parking Lot Potlach Coming Attractions
Post by: Surly1 on June 25, 2019, 07:49:46 PM
Since the Cat is Out of the Bag on the Doomstead Diner Micro-Food Truck, I decided to accelerate the timeline here on getting underway and did my first "al fresco" cook for my Community yesterday. 

The notion that I am not aware of food service regulations and of the hoops you are supposed to jump through by Da Goobermint to serve up some food is truly a slap in the face to me, it's preposterous.  First of all, I was a professional chef.  Second I write on these topics all the time and have published numerous articles from others on Food Licensing problems for vendors in places like NY Shitty, where this can be a fucking a nightmare.  3rd, I'm a goddamn Collapse Professional, I make it my bizness to understand these problems and figure out work-arounds to them, if possible.  4th, I don't do anything I am not fully prepared to do, even when I just go camping I'm prepped to handle it if SHTF Day happens to arrive while out on the camping trip. 5th, I can buy a Mobile Food Truck Vendor license here on the Last Great Frontier at a reasonable price, this is not New York Shity. But I bet I don't have to do it, and I'll risk the fine and see what happens.  If the Food Gestapo do show up, I'll do the Full Cripple Act, plead ignorance and I bet I just get a warning.

//

Anyhow, here is a Trailer/Snippet from yesterday's first Al Freso Cook for the Diner Micro-Food Truck Project.  Now, does anyone actually want to HELP me here with this, or am I just going to get more Negative Waves?
RE

I find it remarkable that someone who cites genuine concern for your safety and well being is attributed "negative waves." Entities like Food Not Bombs here in Norfolk, and other do-gooder orgs all across the country, in articles posted in this very forum, have been harassed out of business by cops representing city authorities intent on keeping the hungry hungry. And by city councils intent on immisirating the homeless, or better yet, making conditions so unbearable that they move to the next city.

Sorry you find yourself so insulted. However, in my experience the cops don't care whether you are Paul Prudhomme old Peter Pudpuller if you are feeding the homeless. Likewise, they won't care whether you are an esteemed Collapse Professional, blogger, podcaster or a world-class contrarian crank who is so addled he can no longer tell friend from foe if they decide to Make an Example of you. Of course, in your defense you offer "the Full Cripple Act," in which you plead ignorance and just get a warning." That should work just fine in Alaska.

You ask whether anyone wants to help, or just keep offering negative waves. Allow me to suggest you take as little of your ever-abundant advice and try more honey than vinegar. Since you are doing this on the ground in Alaska, what sort of assistance are you seeking, sweet-talker?
Title: Re: 🚚 Diner Micro-Food Truck: Parking Lot Potlach Coming Attractions
Post by: RE on June 25, 2019, 08:00:33 PM
in your defense you offer "the Full Cripple Act," in which you plead ignorance and just get a warning." That should work just fine in Alaska.

I will let you know if & when it fails.  I think they'll give me a phone call.

Anyhow, before I bring it out on the road full blast, I'll probably buy the Food Truck license.  As you note, AK is not NY or VA or WA.  So far I haven't heard of any food distribution people getting rousted here.

Quote
You ask whether anyone wants to help, or just keep offering negative waves. Allow me to suggest you take as little of your ever-abundant advice and try more honey than vinegar. Since you are doing this on the ground in Alaska, what sort of assistance are you seeking, sweet-talker?

Honey has never worked on the Diner.

Advertizing, Promotion, Technical Assistance on building stuff, money of courseare all possibilities.

RE
Title: Re: 🚚 Diner Micro-Food Truck: Parking Lot Potlach Coming Attractions
Post by: Surly1 on June 26, 2019, 01:53:07 AM
in your defense you offer "the Full Cripple Act," in which you plead ignorance and just get a warning." That should work just fine in Alaska.

I will let you know if & when it fails.  I think they'll give me a phone call.

Anyhow, before I bring it out on the road full blast, I'll probably buy the Food Truck license.  As you note, AK is not NY or VA or WA.  So far I haven't heard of any food distribution people getting rousted here.

The License should address most concerns. A piece of paper waved aloft in the air or posted prominently on y0ur cripple wagon should go far to keep the heat satisfied. The fact that you are giving food away in that case rather than selling it shouldn't be anyone else's issue.
 
Quote
You ask whether anyone wants to help, or just keep offering negative waves. Allow me to suggest you take as little of your ever-abundant advice and try more honey than vinegar. Since you are doing this on the ground in Alaska, what sort of assistance are you seeking, sweet-talker?

Honey has never worked on the Diner.

Advertizing, Promotion, Technical Assistance on building stuff, money of courseare all possibilities.

RE

I was wondering how you were going to raise awareness about this effort, and how you were going to deal with it if the response became so great you were overwhelmed with hungry folks.
Title: Re: 🚚 Diner Micro-Food Truck: Parking Lot Potlach Coming Attractions
Post by: RE on June 26, 2019, 02:02:48 AM
I was wondering how you were going to raise awareness about this effort, and how you were going to deal with it if the response became so great you were overwhelmed with hungry folks.

As with the Diner, I'll cross the "too popular" bridge when I get there.  It's nowhere on the horizon at the moment.

RE
Title: 🚚 Diner Micro-Food Truck: Today's Feature - Instapot Brisket
Post by: RE on June 26, 2019, 07:59:24 AM
For today's Al Fresco cook in the Potlach Parking lot, I'm taking a much needed BREAK from Salmon!  As much as I love those Pink Fishies, 3 days in a row even with different preparations is enough for me!

It's not all going to be done in the Potlach Parking Lot, although it could be.  I'm going to Instapot it inside the digs and do the finish on the electric grill out in the parking lot and do the slicing there.  Less equipment to haul outside.  I'm trying a new RE Original Recipe for this, I'll let you know how it comes out and what the reviews were like.

Hopefully, I can get it to look something like this (different recipe though):

(https://www.pressurecookingtoday.com/wp-content/uploads/2013/06/Beef-Brisket-2-Pressure-Cooking-Today.jpg)

RE

Title: 🚚 Diner Micro-Food Truck: Potlach Parking Lot 2 - Sesame-Ginger Salmon
Post by: RE on June 26, 2019, 05:02:09 PM
I think this was the best one yet, surpassed the Mediterranean Salmon and the Salmon Teriyaki!  Got a nice Crispy Skin from the Electric Grill and the flavor was AMAZING.  Flesh came out nice and moist and juicy too!

http://www.youtube.com/v/hX80MGubDBc

Working on the Brisket now for today's PPL offering.  Smells GREAT in the Cooking Zone Kitchen! 😋

RE  (https://www.pngfind.com/pngs/m/275-2750990_this-free-icons-png-design-of-chef-cooking.png)
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: Eddie on June 26, 2019, 05:04:11 PM
Looks very good. Nice!
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: RE on June 26, 2019, 05:28:55 PM
Looks very good. Nice!

Did you watch either of the vids?  They're short.

RE
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: Eddie on June 26, 2019, 05:35:09 PM
Not yet. I will. Promise.
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: RE on June 26, 2019, 05:38:37 PM
Not yet. I will. Promise.

I talk about the planning going into this, the methods, bugout issues etc on them besides cooking the food.

RE
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: Eddie on June 26, 2019, 07:18:12 PM
Looks like fun, anyway. Glad you feel like doing it. Looks like nice weather in Palmer too.
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: RE on June 27, 2019, 07:31:55 AM
Looks like fun, anyway. Glad you feel like doing it. Looks like nice weather in Palmer too.

The purpose of the project is not to have fun.  It is to help raise awareness of the problems we all collectively face and to help alleviate hunger in the most vulnerable population through direct action.  Given my choice, I'd rather be sailing.

RE
Title: 🚚 Diner Micro-Food Truck - Heading out to 4th of July Parade
Post by: RE on July 03, 2019, 01:09:29 PM
Doing the final preparations for the Doomstead Diner Mobile Food Truck's first excursion out of the complex for a Food Potlach at the Wasilla 4th of July Parade.   :icon_sunny: Assuming all goes well of course and my Cripple Helper shows up.  She didn't show for the Palmer Colony Days Parade so I missed that one this year (again).  I wasn't ready to do the Food Truck thing then anyhow, I was just going to shoot a video.

It's another short one, just 5 minutes.  I didn't do any production on this one, it's just the Intro.  I talk some in this one about Food Truck licensing as well as methods and the overall technique I am working up.  It's coming together very nicely.  ;D

http://www.youtube.com/v/WsbsuPKUIX4

(https://i.pinimg.com/originals/ea/0d/7d/ea0d7d6ad398bfa4099df30ce87f8701.png)


RE
"the Crippled Cook of Collapse 
Title: Re: 🚚 Diner Micro-Food Truck - Heading out to 4th of July Parade
Post by: Surly1 on July 04, 2019, 06:04:54 PM
Doing the final preparations for the Doomstead Diner Mobile Food Truck's first excursion out of the complex for a Food Potlach at the Wasilla 4th of July Parade.   
]RE
"the Crippled Cook of Collapse 


Inquiring minds want to know how it went today?
Title: Re: 🚚 Diner Micro-Food Truck - Heading out to 4th of July Parade
Post by: RE on July 04, 2019, 08:52:47 PM
Doing the final preparations for the Doomstead Diner Mobile Food Truck's first excursion out of the complex for a Food Potlach at the Wasilla 4th of July Parade.   
]RE
"the Crippled Cook of Collapse 


Inquiring minds want to know how it went today?

A short report will come a bit later tonight.  I'm still recovering from the day's adventure and last night's cooking and prepping marathon.  I got like 2 hours of fucking sleep last night.  I'm totally wiped.  I actually fell asleep in my office chair shortly after posting the earthquake report and Roland ("Master of Disaster") Emmerich's CGI conception of  the BIG ONE hitting LA in his "2012" film.  It also remains fucking SCORCHING HOT here on the Last Great Frontier (for Alaska), and the hot weather absolutely kills me.  Even if I wasn't a Cripple with one foot in the grave already, with a 4C rise I would be one of the first Homo Saps on his way to the Great Beyond.

RE
Title: 🚚 Diner Micro-Food Truck - Brisket Today, Chili Dogs Tomorrow
Post by: RE on July 05, 2019, 07:51:48 AM
Here's the Intro for the final Warm-Up cook for July 4th, done on July 2nd and featuring Brisket with a new recipe.  Made some tweaks on the spices and added a little more salt & pepper.  Definite improvemnt over the last brisket.

http://www.youtube.com/v/Fn-TuBY_29Y

July 4th Menu featured RE's World Famous (or soon to be) Chili Dogs and Cheeseburgers, traditional Independence Day Foods.  Besides, my Chili has been one of my biggest hits so far at the digs.  Most people are like little kids when it comes to food; they like best stuff which is familiar to them.

Here's a pic of one of the ACTUAL July 4th RE Chili Dogs, from yesterday's 1st Remote Potlach Food Give Away at the Independence Day parade:

click the pic to enlarge
RE Chili Dog
RE Chili Dog

Spoiler Alert! The Virgin Remote at the Parade went awesome well, with none of the predicted bad stuff ocurring.  I also managed to not crash the Ewz while cruising the Parade route.  :icon_sunny:  A full report should be out for the Sunday Brunch article this week.

RE

Title: 🚚 Feeding the Masses - The Potlach Parking Lot TAKES OFF!
Post by: RE on July 16, 2019, 09:37:31 AM
The Potlatch Parking Lot is taking off!  I fed more than a dozen people yesterday out on a cool (finally, thank god!) Alaska evening (what passes for evening in summer here, anyhow).  Menu for the Supper was Corned Beef & Cabbage (and Potatoes & Carrots, all the traditional Irish cuisine, lol) & RE's Original Recipe Italian Meatball Subs.  You can find my Corned Beef recipe on the Cooking Zone Channel of the CollapseCafe.com (http://www.collapsecafe.com).  The Italian Meatballs were a HUGE hit, 2 people told me they were the best meatballs they ever tasted!  :icon_sunny:  My recipe for Meatballs is in a sealed envelope to be opened only after I Buy My Ticket to the Great Beyond. ;D

Tonight I am following up with an even BIGGER Potlatch Feast, featuring tonight Spaghetti Your Way, a specialty of mine.  My sauce features of course the famous meatballs, but you also have your choice of grilled hot or mild sausage, grilled shrimp-on-the-barbie or grilled salmon to go with it.  I think the "Surf & Turf" options will be very popular up here.  I'm also making smoked St. Louis Spare Ribs as an appetizer.

Many if not most of these people never talked to each other before, they were just Anonymous Neighbors, ignoring each other in typical modern Amerika insular fashion.  Mostly gone now are the days I remember from my early childhood before leaving for Brazil in New York Shity, where everybody on the block knew everybody else, and if you were a kid and your parents weren't home you could go to any neighbor's house and they would :hi: you and feed you something.  Bringing together your neighbors for a meal breaks down this current cultural barrier quite effectively, although you have to be persistent.  At the beginning, most of these neighbors looked at me like I was nuts.  Now they all smile at me and wave every time they see me.  :icon_sunny:

Of all the things I have done in my life, this pleases me more than anything, even more than all the kids I taught to be strong, courageous and fearless gymnasts.  All the people living in my complex are Poor People, Old Folks, Cripples like me, and young White and Native people who work at the low paid jobs in our society.  Convenience Store clerks, Restaurant employees, Seasonal Construction Workers, etc.  They often have trouble affording food, and about none of them really knows how to cook GOOD food.

That I can afford to give away food to feed  a dozen or more people as a person myself who lives near the Poverty Line is a real testament to how greedy and selfish the rich people who live in our society are who live in Gated Communties and drive the Mercedes to work every day, or the new Tesla if they are Rich Greenies.  How many of these people ever hold a Community Supper out on the neatly trimmed front lawns of their McMansions?  How many ever invite the Landscaper they employ to mow the lawn at close to minimum wage to take Supper with them?  Not too many I would wager.  If everybody with some means would share what they have with others, we wouldn't need a SNAP Card program at all, but Rich Fucks hold onto their money  like it's their God Given right for being good Joel Osteen Christians.

Anyhow, here's some Scenes from an Al Fresco Restaurant now operating here on the Last Great Frontier of Alaska.  :icon_sunny:

http://www.youtube.com/v/opq8ISybBsk

RE
"Feed as Many as You Can"
Title: Re: 🚚 Feeding the Masses - The Potlach Parking Lot TAKES OFF!
Post by: Surly1 on July 16, 2019, 05:11:05 PM
The Potlatch Parking Lot is taking off!  I fed more than a dozen people yesterday out on a cool (finally, thank god!) Alaska evening (what passes for evening in summer here, anyhow).  Menu for the Supper was Corned Beef & Cabbage (and Potatoes & Carrots, all the traditional Irish cuisine, lol) & RE's Original Recipe Italian Meatball Subs.  You can find my Corned Beef recipe on the Cooking Zone Channel of the CollapseCafe.com (http://www.collapsecafe.com).  The Italian Meatballs were a HUGE hit, 2 people told me they were the best meatballs they ever tasted!  :icon_sunny:  My recipe for Meatballs is in a sealed envelope to be opened only after I Buy My Ticket to the Great Beyond. ;D

Tonight I am following up with an even BIGGER Potlatch Feast, featuring tonight Spaghetti Your Way, a specialty of mine.  My sauce features of course the famous meatballs, but you also have your choice of grilled hot or mild sausage, grilled shrimp-on-the-barbie or grilled salmon to go with it.  I think the "Surf & Turf" options will be very popular up here.  I'm also making smoked St. Louis Spare Ribs as an appetizer.

Many if not most of these people never talked to each other before, they were just Anonymous Neighbors, ignoring each other in typical modern Amerika insular fashion.  Mostly gone now are the days I remember from my early childhood before leaving for Brazil in New York Shity, where everybody on the block knew everybody else, and if you were a kid and your parents weren't home you could go to any neighbor's house and they would :hi: you and feed you something.  Bringing together your neighbors for a meal breaks down this current cultural barrier quite effectively, although you have to be persistent.  At the beginning, most of these neighbors looked at me like I was nuts.  Now they all smile at me and wave every time they see me.  :icon_sunny:

Of all the things I have done in my life, this pleases me more than anything, even more than all the kids I taught to be strong, courageous and fearless gymnasts.  All the people living in my complex are Poor People, Old Folks, Cripples like me, and young White and Native people who work at the low paid jobs in our society.  Convenience Store clerks, Restaurant employees, Seasonal Construction Workers, etc.  They often have trouble affording food, and about none of them really knows how to cook GOOD food.

That I can afford to give away food to feed  a dozen or more people as a person myself who lives near the Poverty Line is a real testament to how greedy and selfish the rich people who live in our society are who live in Gated Communties and drive the Mercedes to work every day, or the new Tesla if they are Rich Greenies.  How many of these people ever hold a Community Supper out on the neatly trimmed front lawns of their McMansions?  How many ever invite the Landscaper they employ to mow the lawn at close to minimum wage to take Supper with them?  Not too many I would wager.  If everybody with some means would share what they have with others, we wouldn't need a SNAP Card program at all, but Rich Fucks hold onto their money  like it's their God Given right for being good Joel Osteen Christians.

Anyhow, here's some Scenes from an Al Fresco Restaurant now operating here on the Last Great Frontier of Alaska.  :icon_sunny:

RE
"Feed as Many as You Can"

You are doing God's Work.

You need to cut loose that meatball recipe before the Tomb of Ozymandias gets erected. Just sayin'.
Title: Re: 🚚 Feeding the Masses - The Potlach Parking Lot TAKES OFF!
Post by: RE on July 16, 2019, 08:44:36 PM
The Potlatch Parking Lot is taking off!  I fed more than a dozen people yesterday out on a cool (finally, thank god!) Alaska evening (what passes for evening in summer here, anyhow).  Menu for the Supper was Corned Beef & Cabbage (and Potatoes & Carrots, all the traditional Irish cuisine, lol) & RE's Original Recipe Italian Meatball Subs.  You can find my Corned Beef recipe on the Cooking Zone Channel of the CollapseCafe.com (http://www.collapsecafe.com).  The Italian Meatballs were a HUGE hit, 2 people told me they were the best meatballs they ever tasted!  :icon_sunny:  My recipe for Meatballs is in a sealed envelope to be opened only after I Buy My Ticket to the Great Beyond. ;D

Tonight I am following up with an even BIGGER Potlatch Feast, featuring tonight Spaghetti Your Way, a specialty of mine.  My sauce features of course the famous meatballs, but you also have your choice of grilled hot or mild sausage, grilled shrimp-on-the-barbie or grilled salmon to go with it.  I think the "Surf & Turf" options will be very popular up here.  I'm also making smoked St. Louis Spare Ribs as an appetizer.

Many if not most of these people never talked to each other before, they were just Anonymous Neighbors, ignoring each other in typical modern Amerika insular fashion.  Mostly gone now are the days I remember from my early childhood before leaving for Brazil in New York Shity, where everybody on the block knew everybody else, and if you were a kid and your parents weren't home you could go to any neighbor's house and they would :hi: you and feed you something.  Bringing together your neighbors for a meal breaks down this current cultural barrier quite effectively, although you have to be persistent.  At the beginning, most of these neighbors looked at me like I was nuts.  Now they all smile at me and wave every time they see me.  :icon_sunny:

Of all the things I have done in my life, this pleases me more than anything, even more than all the kids I taught to be strong, courageous and fearless gymnasts.  All the people living in my complex are Poor People, Old Folks, Cripples like me, and young White and Native people who work at the low paid jobs in our society.  Convenience Store clerks, Restaurant employees, Seasonal Construction Workers, etc.  They often have trouble affording food, and about none of them really knows how to cook GOOD food.

That I can afford to give away food to feed  a dozen or more people as a person myself who lives near the Poverty Line is a real testament to how greedy and selfish the rich people who live in our society are who live in Gated Communties and drive the Mercedes to work every day, or the new Tesla if they are Rich Greenies.  How many of these people ever hold a Community Supper out on the neatly trimmed front lawns of their McMansions?  How many ever invite the Landscaper they employ to mow the lawn at close to minimum wage to take Supper with them?  Not too many I would wager.  If everybody with some means would share what they have with others, we wouldn't need a SNAP Card program at all, but Rich Fucks hold onto their money  like it's their God Given right for being good Joel Osteen Christians.

Anyhow, here's some Scenes from an Al Fresco Restaurant now operating here on the Last Great Frontier of Alaska.  :icon_sunny:

RE
"Feed as Many as You Can"

You are doing God's Work.

You need to cut loose that meatball recipe before the Tomb of Ozymandias gets erected. Just sayin'.

It's the natural outgrowth of the Diner, moving it into Real Life.  I have enough of my energy back right now to do this, and so I am doing it.  It is probably an unrealistic dream that many others will follow me, but I will go to my final meeting with the Grim Reaper setting an example for others.  I will die knowing I lived up to my own beliefs and my own ethics and the millions of words I have keyboarded out over the last few decades, since internet communication became a reality in my college years.  I can do no more than that.

It is indeed a Mission from God, as much for me as for the people I am feeding.  Without this, I would not have a purpose and what to do with my crippled ass while I consume more resources.  It is the right thing to do with my last years as a meat package walking the earth at the end of the Age of Oil.

RE
Title: Re: 🚚 Feeding the Masses - The Potlach Parking Lot TAKES OFF!
Post by: Surly1 on July 17, 2019, 02:42:37 AM
It's the natural outgrowth of the Diner, moving it into Real Life.  I have enough of my energy back right now to do this, and so I am doing it.  It is probably an unrealistic dream that many others will follow me, but I will go to my final meeting with the Grim Reaper setting an example for others.  I will die knowing I lived up to my own beliefs and my own ethics and the millions of words I have keyboarded out over the last few decades, since internet communication became a reality in my college years.  I can do no more than that.

It is indeed a Mission from God, as much for me as for the people I am feeding.  Without this, I would not have a purpose and what to do with my crippled ass while I consume more resources.  It is the right thing to do with my last years as a meat package walking the earth at the end of the Age of Oil.

RE

Now about that meatball recipe...
Title: Re: 🚚 Feeding the Masses - The Potlach Parking Lot TAKES OFF!
Post by: RE on July 17, 2019, 03:52:05 AM
It's the natural outgrowth of the Diner, moving it into Real Life.  I have enough of my energy back right now to do this, and so I am doing it.  It is probably an unrealistic dream that many others will follow me, but I will go to my final meeting with the Grim Reaper setting an example for others.  I will die knowing I lived up to my own beliefs and my own ethics and the millions of words I have keyboarded out over the last few decades, since internet communication became a reality in my college years.  I can do no more than that.

It is indeed a Mission from God, as much for me as for the people I am feeding.  Without this, I would not have a purpose and what to do with my crippled ass while I consume more resources.  It is the right thing to do with my last years as a meat package walking the earth at the end of the Age of Oil.

RE

Now about that meatball recipe...

You noticed I skipped over that? lol.

I'll send it to you in PM on the promise you will never reveal it to anyone else, including Contrary!

RE
Title: 🚚 RE's Famous Italian Meatball Recipe
Post by: RE on July 17, 2019, 04:54:41 AM
Now about that meatball recipe...

OK, I have decided to REVEAL the RE Secret Italian Meatball Recipe to the Diners.  Since so few people actually read the forum anyhow, it will take a while before some restaurant steals it.

This recipe makes around 20-30 Meatballs, depending how big you like to make your meatball.  Don't make them TOO BIG! Or too small either.  Usually for me its about as much as I can fit in one of my rather small hands and compress nicely to meatball shape.  Try not to obsess too much about making them perfectly round, although I do sometimes. lol.  You can halve or double the recipe depending on the size of the crowd you are feeding.

Ingredients:

1 lb Fresh Ground Beef
1 lb Fresh Ground Italian Sausage (not in the casing is best, but you can also slit open the casings to take out the meat)
   * Your meat obviously is the most important ingredient in a good meatball.  I get mine from my Go-To Food Superstore for meats, 3 Bears.  They grind fresh right there every morning.  The day old grind is OK too  and they knock $2 off the price for that.  You can see right through the window into the butcher area too, very clean.

3 large eggs
~ 3/4 Cup of Progresso Italian Breadcrumbs
Fresh ground Sea Salt & Black Peppercorns to taste

Optional:

The Progresso Italian Breadcrumbs have a nice mixture of spices in them already, a real work saver.  However, if you are working with plain breadcrumbs, you'll need garlic powder, onion powder, oregano, Italian Parsley and a light sprinkling of red pepper flakes.  You can also add Basil and Rosemary if you like.  Usually around 1/2 Tsp works OK, adjust to your taste.

Prep:

Put the meats, the eggs, the breadcrumbs and all the spices into a big mixing bowl and prepare to get your hands all slimy.  Wash off all those nasty bacteria populating your hands also before you start mushing.  Or optionally, you can wear surgical gloves.  Then start MUSHING!  Mush together until you have a nice even consistency.  You may have to add or subtract the breadcrumbs to get it to the right level, depending on the size of the eggs.

The Cook:

Take your meatballs and brown them in a non-stick pan, no oil.  Enough fat will render out of the meatballs to cook them without much sticking, especially in a non-stick pan.  If you use Cast Iron over an open fire, just work at the beginning with a metal spatula to keep the meatballs from sticking and don't have your fire too hot.  Once the fat starts to render out, it's about the same as working with non-stick cookware.

Turn regularly to brown on all sides.  They will lose some of the perfectly round shape you slaved over making at this point, don't sweat it.  They still taste GREAT! lol.

Transfer the browned meatballs into a slow cooker with your favorite sauce, either homemade or canned. I usually use one jar of sauce, 1 can of diced tomatoes and 1-2 small cans of tomato paste.  Slow cook on low for around 4 hours is usually OK, but you can even go overnight for super tender, melt in your mouth meatballs.

Serve over Spaghetti or on a French Bread or other Roll you like.

RE (https://clipartstation.com/wp-content/uploads/2017/11/chef-clipart-black-and-white-7.jpg)
"the crippled cook of collapse"
Title: Re: 🚚 RE's Famous Italian Meatball Recipe
Post by: Surly1 on July 17, 2019, 06:10:48 AM
Now about that meatball recipe...

OK, I have decided to REVEAL the RE Secret Italian Meatball Recipe to the Diners.  Since so few people actually read the forum anyhow, it will take a while before some restaurant steals it.

This recipe makes around 20-30 Meatballs, depending how big you like to make your meatball.  Don't make them TOO BIG! Or too small either.  Usually for me its about as much as I can fit in one of my rather small hands and compress nicely to meatball shape.  Try not to obsess too much about making them perfectly round, although I do sometimes. lol.  You can halve or double the recipe depending on the size of the crowd you are feeding.

Ingredients:

1 lb Fresh Ground Beef
1 lb Fresh Ground Italian Sausage (not in the casing is best, but you can also slit open the casings to take out the meat)
   * Your meat obviously is the most important ingredient in a good meatball.  I get mine from my Go-To Food Superstore for meats, 3 Bears.  They grind fresh right there every morning.  The day old grind is OK too  and they knock $2 off the price for that.  You can see right through the window into the butcher area too, very clean.

3 large eggs
~ 3/4 Cup of Progresso Italian Breadcrumbs
Fresh ground Sea Salt & Black Peppercorns to taste

Optional:

The Progresso Italian Breadcrumbs have a nice mixture of spices in them already, a real work saver.  However, if you are working with plain breadcrumbs, you'll need garlic powder, onion powder, oregano, Italian Parsley and a light sprinkling of red pepper flakes.  You can also add Basil and Rosemary if you like.  Usually around 1/2 Tsp works OK, adjust to your taste.

Prep:

Put the meats, the eggs, the breadcrumbs and all the spices into a big mixing bowl and prepare to get your hands all slimy.  Wash off all those nasty bacteria populating your hands also before you start mushing.  Or optionally, you can wear surgical gloves.  Then start MUSHING!  Mush together until you have a nice even consistency.  You may have to add or subtract the breadcrumbs to get it to the right level, depending on the size of the eggs.

The Cook:

Take your meatballs and brown them in a non-stick pan, no oil.  Enough fat will render out of the meatballs to cook them without much sticking, especially in a non-stick pan.  If you use Cast Iron over an open fire, just work at the beginning with a metal spatula to keep the meatballs from sticking and don't have your fire too hot.  Once the fat starts to render out, it's about the same as working with non-stick cookware.

Turn regularly to brown on all sides.  They will lose some of the perfectly round shape you slaved over making at this point, don't sweat it.  They still taste GREAT! lol.

Transfer the browned meatballs into a slow cooker with your favorite sauce, either homemade or canned. I usually use one jar of sauce, 1 can of diced tomatoes and 1-2 small cans of tomato paste.  Slow cook on low for around 4 hours is usually OK, but you can even go overnight for super tender, melt in your mouth meatballs.

Serve over Spaghetti or on a French Bread or other Roll you like.

RE (https://clipartstation.com/wp-content/uploads/2017/11/chef-clipart-black-and-white-7.jpg)
"the crippled cook of collapse"

A thing of beauty. Actually sounds pretty familiar. And makes me hungry at 9AM...

My grandmother used to put raisins in her meatballs. As a kid, I didn’t like them. You ever heard of that?

Thanks for posting this.
Title: Re: 🚚 Doomstea Diner Micro-Food Truck v.1.0 - First Look
Post by: Surly1 on July 17, 2019, 06:18:59 AM
Your whole Project is worth the Jews call a “mitzvah.”

That’s a good deed done from a sense of religious duty. In your case, the diner is your card, and the first commandment is “save as many as you can.” You were being faithful to that, and what you’re doing is a blessing. Mostly to you!
Title: Re: 🚚 RE's Famous Italian Meatball Recipe
Post by: RE on July 17, 2019, 07:03:12 AM
Now about that meatball recipe...

OK, I have decided to REVEAL the RE Secret Italian Meatball Recipe to the Diners.  Since so few people actually read the forum anyhow, it will take a while before some restaurant steals it.

This recipe makes around 20-30 Meatballs, depending how big you like to make your meatball.  Don't make them TOO BIG! Or too small either.  Usually for me its about as much as I can fit in one of my rather small hands and compress nicely to meatball shape.  Try not to obsess too much about making them perfectly round, although I do sometimes. lol.  You can halve or double the recipe depending on the size of the crowd you are feeding.

Ingredients:

1 lb Fresh Ground Beef
1 lb Fresh Ground Italian Sausage (not in the casing is best, but you can also slit open the casings to take out the meat)
   * Your meat obviously is the most important ingredient in a good meatball.  I get mine from my Go-To Food Superstore for meats, 3 Bears.  They grind fresh right there every morning.  The day old grind is OK too  and they knock $2 off the price for that.  You can see right through the window into the butcher area too, very clean.

3 large eggs
~ 3/4 Cup of Progresso Italian Breadcrumbs
Fresh ground Sea Salt & Black Peppercorns to taste

Optional:

The Progresso Italian Breadcrumbs have a nice mixture of spices in them already, a real work saver.  However, if you are working with plain breadcrumbs, you'll need garlic powder, onion powder, oregano, Italian Parsley and a light sprinkling of red pepper flakes.  You can also add Basil and Rosemary if you like.  Usually around 1/2 Tsp works OK, adjust to your taste.

Prep:

Put the meats, the eggs, the breadcrumbs and all the spices into a big mixing bowl and prepare to get your hands all slimy.  Wash off all those nasty bacteria populating your hands also before you start mushing.  Or optionally, you can wear surgical gloves.  Then start MUSHING!  Mush together until you have a nice even consistency.  You may have to add or subtract the breadcrumbs to get it to the right level, depending on the size of the eggs.

The Cook:

Take your meatballs and brown them in a non-stick pan, no oil.  Enough fat will render out of the meatballs to cook them without much sticking, especially in a non-stick pan.  If you use Cast Iron over an open fire, just work at the beginning with a metal spatula to keep the meatballs from sticking and don't have your fire too hot.  Once the fat starts to render out, it's about the same as working with non-stick cookware.

Turn regularly to brown on all sides.  They will lose some of the perfectly round shape you slaved over making at this point, don't sweat it.  They still taste GREAT! lol.

Transfer the browned meatballs into a slow cooker with your favorite sauce, either homemade or canned. I usually use one jar of sauce, 1 can of diced tomatoes and 1-2 small cans of tomato paste.  Slow cook on low for around 4 hours is usually OK, but you can even go overnight for super tender, melt in your mouth meatballs.

Serve over Spaghetti or on a French Bread or other Roll you like.

RE (https://clipartstation.com/wp-content/uploads/2017/11/chef-clipart-black-and-white-7.jpg)
"the crippled cook of collapse"

A thing of beauty. Actually sounds pretty familiar. And makes me hungry at 9AM...

My grandmother used to put raisins in her meatballs. As a kid, I didn’t like them. You ever heard of that?

Thanks for posting this.

You have an Italian grandmother, so no doubt her recipe is similar which is why it's not really "top secret". lol.  I pulled the recipe from an Italian grandma of one of my friends not long after returning from Brazil.  My neighborhood was packed with Italians and Irish at the time.  Now it is all Asians.

I never tried adding Raisins to a Meatball.  I imagine its pretty good, adding a nice tart sweetness to the meatball.  I'll have to try that.

RE