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Discussion in 'Southeast, The Lair of the Dragon - The Blue Ridge' started by bloochdog, Jan 9, 2010.
Present company excluded.
Reminds me of a song...:d
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The wife and I were out for a ride yesterday, up and over the mountain on 33 we went. Got to the bottom, and decided to hit El Paso for some grub.
Saw someone with a moose sticker turning out of Skyline drive, and then treated them to a ridiculous dance at the stop light at the exit because I was feeling the music coming out of my helmet speakers...
So, who was it, fess up, and just how damn ridiculous did the dance look? We were the two with the Just married licence plate surrounds in case my absurd dance does not ring a bell :)
That would be Banshee and Me. We caught a little of your bike boogie looking good. We liked the " just married" lic frame.
Just finished a loop up to Mimslyn Inn for brunch and down skyline back home.
A last minute decision to pick up oil and brake fluid for an impromptu tech day resulted in running back and forth on 340 like a couple of yahoos.
How was El Paso?
El Paso was good times, had seen the place many times but never stopped but knew we had stumbled on a good place when I saw the Herder and BWDR stickers in the window on the way in.
But tell me more of this Brunch spot, need a good place to catch a good meal next weekend before I head to VA beach/Suffolk for a week of training and no bike time unless I trek with the DRZ (considering it). Sunday Brunch only or Saturday too? Good foods?
Mimslyn Inn. Is very good. The dining room is posh for duel sport standards food is pretty good. Eggs to order three or four entrees. Comes with champagne mimosas. 15 bucks. Call for reservations to sit immediately or maybe wait 10 min. 10am to 2.
So here is what we took away from Polyface Farm.
Beautiful ribeye steaks. Much darker and leaner than corn fed beef.
I find that any steaks you intend to eat in a day or two should be removed from the package right away and allow to sit on a rack, uncovered in fridge. Let it reach room temp before cooking. All I did was salt and pepper an hour before then baste with olive oil and some minced garlic.
On grill in its final cooking minutes with a little shallot herb butter.
I like to sear on all side quickly first thing then five and a half minutes on each side for med. it tends to be better slightly undercooked . Do not overlook grass fed beef. I also don't subscribe to the notion of only flipping once. Flip it a few times get it nice and branded that adds to the flavor IMO . Butter on last flip. Tent in foil for 3 min plus plate and eat.. Yum.
The flavor of a ribeye with the texture of NY strip..
I love it! When I was growing up on a farm in Brunswick County VA, eating free range, grass fed anything was called "we're too poor to go to the grocery store". Now people pay extra to eat like poor people. If we only knew back then people would pay extra for that! We cut our own beef, hung our own hams, made our own bacon, ground our own sausage.....
Today we could sell that bacon for $10 a pound to city dwellers and call it Brunswick Boutique Brand Bacon or something, who knew?
It is a shame it has come to this. Cows should not eat corn in the first place. We have been conditioned to accept fat meat. It is doubly shameful that we get gouged for organic food.
My family did their share of farming in Suffolk, and Carolina . My mother picked cotton and looped tobacco with the best of them too. I grew up thinking that everybody got free meal tickets at school and drank powdered milk.
Can you still get the grassed meats from your farm?
Without getting into the weeds about raising and feeding cows/hogs/poultry for profit, it really is much more expensive and WAY less efficient to be "organic", and as such, more expensive. I find the words organic and sustainable at odds with each other in this context.
Oh, even "grass fed" beef from these organic outfits are more than likely fed corn. They have to eat in the winter when the grass doesn't grow you know. Hay isn't the most nutritious thing in the world, so farmers supplement with corn silage or something similar.
I just wanted to share my wonderful gastronomical experience. it was delicious. I think if we all eat less but eat a better quality meat .Organic foods do not have to be much more expensive.
No, the farm was sold years ago, we only own the house and orchard now, it it will be sold in a matter of days. It's really heartbreaking to know my son won't have the opportunity to suffer heat exhaustion in the top of a tobacco barn on Labor Day, won't know that you're supposed to pull calves on Christmas morning (none of this silly Santa nonsense), wont spend thanksgiving tying tobacco in the pack house, plant peas on St Patty's day, bale hay on Independence Day....
Come to think of it, maybe my son might enjoy a holiday or two
Life on a farm is real work that is for sure. I am not up to the task. It is hard to rethink ethical farming when a lot of good land is now housing developments and industrial complexes . Small farms do not seem to have a chance to turn profits without turning to the factory farm model .
I wish you well in the sale. Orchard still producing?
You will see the days of small farms again, the current farming system of thousands of acres of artificially produced monoculture crops is unsustainable.....
I hope so.. We should do a group ride and buy to Polyface one day.
Count me in then let me know when if a ride there ends with having a proper steak on my plate that looks like your picture.
IN...I won't go into growing up on farms with an outhouse in Michigan...cold seat in the winter...I love to eat healthy animals...
Right .. But the GOV. is trying to pass a bill that makes it Illegal; for small home and private farms and gardens !!!
I like my beef corn fed, but I prefer more marbling and less lean. 'Sides, the more corn that we feed to my dinner, the less corn will end up in my gas tank.
Bloochy blooch, you going to Morton's on the 13th for the open house?
Having been raised in Norfolk ,I never had to farm properly save the small veg gardens my grands tended. I did catch quite a few fish and crabs in the summer, corned the spot for winter. Farmers have to be tough mothers.
I liked the marbling too , but my tastes are changing.
I'll try to make it up.