Grocery store shelves are being emptied all over the country...

I'm aware of the materials properties of US cash. I had already accepted that 200°F for 1 hour was sufficient to destroy any viral loading and it's a few less steps than the laundry method. Do you think heat treatment is not sufficient?

 

LOL. In the pandemic, the term Dirty Money and Money Laundering has a different meaning.

 

You've got me thinking... my stock of toilet paper is currently free of both cocaine and fecal matter. It can't be that long before it's worth more than the smaller denominations of currency.

I wish they offered substitutions here! Instead, all of the local markets announced that no substitutions would be made regardless of preference. If they're out they're out. Apparently the weak link is that the shopper's timing and compensation is based on the assumption that there will nearly never need to be a time-consuming substitution to resolve. Now that it's 20% of everyone's order, it's breaking the system.

 

i just order one of everything. if i get more than i need (hasn't happened yet) i'll donate it to the food pantry when the are taking food donations again

 

Went to the market yesterday for the first time in -- goodness -- I think three weeks ... we always keep at least a month of food and water and we "hoarded" 10 gallons of ethanol-free gasoline in mid-March.

Basically the household was short on a few pharmacy items.

First the Kroeger (Fred Meyer here in Oregon) was nearly empty, but what it was FULL of was the store employee "personal shoppers" that were clogging -- and I mean clogging -- all aisles. I guess these are the folks that collect the stuff that people such as Bisco collect curbside.

The majority (all?) store employees seemed to be wearing the same cookie-cutter masks.

Customers, maybe 30 percent with masks, 70 percent (including me) without.

The store employee shoppers were parking their carts big, bulky carts two abreast across aisles, so no way to move past them. They also seemed to be socializing quite a bit amongst themselves as they were doing their work.

I don't really mind if they were slacking off a bit -- that's not my concern, but I did not like the fact that they were blocking aisles, not maintaining spacing between themselves and fellow employees, as well as myself when I would request they clear a path.

Ah, well, this too shall pass.

Time to pour that hoarded gasoline into the Subaru.
kris

 

I was just at the Nashua liquor super store in tax free new Hampshire. Not a single employee had a mask. Every single customer did!

 

My spouse is just back (within the hour) from a major shopping run to our nearest Fred Meyer. Customer traffic was surprisingly low, there was barely any wait at checkout. No "personal shopper" activity was apparent.

Meat, a potential upcoming 'panic item' du jour, was well stocked. Paper goods still hit hard, but she did get a multipack of half-size boxes of facial tissue, one of the few things our home was understocked with when panic buying began (while we were away and couldn't participate). We normally get only the standard size boxes, but they haven't reappeared.

 

Went to get a case of pork belly I special ordered from a local meat market. 40 lb total, 3 halves of PB with skin. We don't shop at this store often, but we also scored whole pork loin, whole pork tenderloins and boneless chicken thighs. Both pork and chicken meats were gone in local super market at our last trip. We are now well stocked for beef, pork, and chicken for a while.

Now time to start curing the pork belly.

 

no curbside here, delivery only. not sure why. you'd think curbside would cut down on labor and save time.
order coming friday night, 6-8pm. we're doing our part

 

40 lbs?!
Dang! You could have tacos for the rest of the year!
.

 

Never heard using pork belly on tacos. The previous case was 4 halves of pork belly (two pigs) and 50 lbs in a box before. This time, there were only three and a total of 40 lbs. After skinned and trimmed, the total is more like 30lb. It takes 10 days to cure them, and I smoke them for 4-24 hours. After finished and packaged, we do give away quite a bit to our friends and family. It lasts less than 6 months for us.

 

I don't do cooking. In fact if I stand in our kitchen more than a few seconds, my wife gets annoyed with me. LOL So, my role is to just cure and smoke pork belly and grow vegetable.

That being said, my wife is a great cook. She can make almost any dish served in any restaurant, provided she can get ingredients and a recipe. Some of dishes she serves on our table using pork belly includes, authentic (emphasis here that they are not fusion style ) Thai pad pak kana moo krob (Crispy Pork Belly Stir Fry With Chinese Kale), Filipino adobo (hot and sour) chicken and pork belly, and Japanese kakuni (Simmered Pork belly) with Daikon Radish. They are all so good. But, it's good to have cured bacon as an ingredient for many other dishes she prepares.

 

Used to live in that town(Rosenbregers dairy also used to be there, and they were still selling milk in returnable glass bottles at the time), and I've done micro testing at their plant.

 

I had to look it up. Hatfield Quality Meats - Wikipedia
Didn't know they came from PA. We use to source pork from a local farm (whole pig), but could never get consistent supply when we needed. Most of pork cuts, we can get from local super markets, but fresh pork belly is never available. Initially, we sourced fresh pork belly at China town and Korean supermarkets in Boston area, but they are very expensive and too far away. After some contacting, one local meat store was able to special order them for us. The catch is, I have to order a case minimum. That's 40-50 lb of fresh unskinned pork belly, but at about 1/3 of the price of what I have to pay at China town (and no long driving required).

 

Coronavirus: Toilet paper might be in short supply (again) – Orange County Register

 

Nop. Bacon is a cured and smoked pork belly. If it is just cured but not smoked, then it is called salt pork.