snakeplissken

I just finished pounding out a shitload of tenderloins for the MisterSatan shindig tommorrow. If you don't know what a tenderloin is allow me to explain. You get a big hunk of pork tenderloin, slice it about a 1/2 inch thick and have your butcher run it through the tenderizer. Then you take that and trim out all the fat and ugh you can. Be anal. Be really, really anal. This is key to a good tenderloin. Then you take the trimmed out rounds and pound them with a rolling pin until they're fairly thin. That goes into an egg wash, then into a big tub of fine ground cracker where you proceed to pound the shit out of it like it owes you money. This is key to proper breading. Then those go into the freezer or into a deep fryer and then onto a bun. Sort of like weinerschnitzel only thinner and without a poofiness to the crust.

Best. Thing. Ever.

The real bastard today was the guy at Safeway who wouldn't run them through the tenderizer for me. His excuse was "they only have one tenderizer and it's for beef". Guess what dipshit, I worked in a meat department for a while and I know that you can run whatever you want through that thing, even a hand if not careful. So why not just tell me the truth and admit you won't do it because it means re-sanitizing the machine again? Because you're a dick. I'll be taking my business to the local place where they do it without question.

Classes start Monday. I'll be taking the last tier of basic Chem along with Pre-Calc, and rounding that out with Food Safety and Tech. The chem and math luckily use old texts I have already, and the FST uses no text. So yay for me not buying books this term. Boner.