TGIFFM.
(Thank god its fucking Friday man.)
Im just saying that and Im sayin that all manly like, like Im hangin with my boys at the pub on the corner of 54th and east Winslow. Itd be a dark night in January in some snowy northern city, and wed still have that reeking paste stuck to our boots from the rendering plant.
Standing by the vats all day, when they finally get up to the boiling point, man.. that steam is just fuckin nasty. Pablo works the blood vat beside me, and I gotta say his lot is worse. I couldnt stand beside that thick black soup 10 hours a day, 4 days a week.
I got it easy with the fat. Most of the suet that comes in renders pretty quick, and I dont get many chunks I have to skim out. But you still gotta get that temp up to make the pour last. If you dont get the vat temp up to at least 140 degrees, itll clog the pipes on the way to the cornmeal rotor, and then the blood/meal ratio gets all fucked up due to the lack of fat. Youll fuck up the whole batch that way, so you gotta keep that temp up.
Well that sucks because that shit starts to steam. Its hard to describe a fat steam, but just think about draping a damp towel over your head, and bringing that down as a tent over a hot griddle of bacon. You can just feel that fat steam different, its like it penetrates everything.
Dennis said something in the lunchroom on Monday that totally made me wanna puke, but it also made me wonder if I was the same way.
"My blackheads smell like sausage."
The corn and barley grinders are on the floor below us, all day long its like standing on a .25c massage bed like the ones you get at the super 8 on Etsikam just past coronation, the steel grid under your boots just rumbles all day.
Sometimes, I stand there stirring my paddle, askin "how'd we get here?"
The grain grinders are fuckin dusty man. When the sun sometimes crosses that window at the right time of the day, you can see how much of that meal dust is really floating. One square beam of light just sort of crossing the whole plant. Of course, all that blood and fat steam gets caught up in the meal dust, and eventually you get this doughy sort of glue that starts to coat the walls and the floors. You just cant get rid of that shit, and its obviously rotting, but you dont really notice it that much any more. Only when youve been off for a while, and you come back in. Or sometimes when youve been away for a while, and you walk back into the house and notice the rancid stench of your boots sitting there.
Its not so bad, really. But Ill tell ya one thing though, Ill never own a fuckin gerbil.
Not now that I know what those little crunchy food tubes are made out of.
It's kinda sick that they're eatin that shit.
(Thank god its fucking Friday man.)
Im just saying that and Im sayin that all manly like, like Im hangin with my boys at the pub on the corner of 54th and east Winslow. Itd be a dark night in January in some snowy northern city, and wed still have that reeking paste stuck to our boots from the rendering plant.
Standing by the vats all day, when they finally get up to the boiling point, man.. that steam is just fuckin nasty. Pablo works the blood vat beside me, and I gotta say his lot is worse. I couldnt stand beside that thick black soup 10 hours a day, 4 days a week.
I got it easy with the fat. Most of the suet that comes in renders pretty quick, and I dont get many chunks I have to skim out. But you still gotta get that temp up to make the pour last. If you dont get the vat temp up to at least 140 degrees, itll clog the pipes on the way to the cornmeal rotor, and then the blood/meal ratio gets all fucked up due to the lack of fat. Youll fuck up the whole batch that way, so you gotta keep that temp up.
Well that sucks because that shit starts to steam. Its hard to describe a fat steam, but just think about draping a damp towel over your head, and bringing that down as a tent over a hot griddle of bacon. You can just feel that fat steam different, its like it penetrates everything.
Dennis said something in the lunchroom on Monday that totally made me wanna puke, but it also made me wonder if I was the same way.
"My blackheads smell like sausage."
The corn and barley grinders are on the floor below us, all day long its like standing on a .25c massage bed like the ones you get at the super 8 on Etsikam just past coronation, the steel grid under your boots just rumbles all day.
Sometimes, I stand there stirring my paddle, askin "how'd we get here?"
The grain grinders are fuckin dusty man. When the sun sometimes crosses that window at the right time of the day, you can see how much of that meal dust is really floating. One square beam of light just sort of crossing the whole plant. Of course, all that blood and fat steam gets caught up in the meal dust, and eventually you get this doughy sort of glue that starts to coat the walls and the floors. You just cant get rid of that shit, and its obviously rotting, but you dont really notice it that much any more. Only when youve been off for a while, and you come back in. Or sometimes when youve been away for a while, and you walk back into the house and notice the rancid stench of your boots sitting there.
Its not so bad, really. But Ill tell ya one thing though, Ill never own a fuckin gerbil.
Not now that I know what those little crunchy food tubes are made out of.
It's kinda sick that they're eatin that shit.
VIEW 4 of 4 COMMENTS
Kinda like you're making golems or soylent green.
I suppose to the animals that eat that shit, it would be soylent green.
I read somewhere about what some pet food manufacturers put in their foods. Nasty.