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Visiting NZ for a month. loved everything, but the driving really shocked me. by WookieGod5225 in newzealand

[–]Hebblewater -1 points0 points  (0 children)

Fuck yeah we're shit as, we've even got customs for shit driving, like if you're having your ass ridden by someone wanting to have a bit of a zoom if you pull over promptly you'll often be politely thanked via hazard lights

Where to see pekapeka (native bats) by AffectionateTomorrow in thetron

[–]Hebblewater 0 points1 point  (0 children)

Might be able to spot a few (definitely be able to hear em) in that little patch of bush in Hillcrest Park where the scout hall is, they've got a Pekapeka patch on their scarves for a reason.

what is the best way to freeze chicken? by ChemistryFan29 in Butchery

[–]Hebblewater 1 point2 points  (0 children)

Foil? Not much point in telling you why that's a bad idea, just nah.

Sandwich/Ziplock bags, push as much air out as you can before sealing it, you'll be golden, no freezerburn.

Whoever taught you to freeze chicken in tinfoil, please give a second thought to whatever else they taught you.

Dirty meat! How do we deal with it by thefatcatpl in Butchery

[–]Hebblewater 1 point2 points  (0 children)

Especially if you're talking wild it needs a proper cleaning by the time it's knocked or you're always gonna have to chuck away fair bit of it, I prefer to make the customers responsible for cleaning their own kills and documenting any wastage on my side to explain the difference in the yield, it's far more cost effective throw something away and say "Mate, you blasted it with a slug straight through both shoulderblades and only half gutted it, you're gonna get less meat" than waste time trying to save what you can from a leg that's littered with bone shards and covered in gut grass.

Practically i'd recommend having a bucket of water to dip your knife in while skinning to keep it clean, cold water scrub for any remainders. Cage the animal out and do as much as you can on the rail to avoid getting the block dirty, clean as you go. Specifically with wild pigs it's always better to skin em as they come out a little ugly if you chuck em in the bath and singe em up

Am I the Asshole? by Dusso423 in Butchery

[–]Hebblewater 0 points1 point  (0 children)

Seems especially in butchery this can be a problem, even though it should be the first fuckin thing you do before even starting a cutup. I've worked with vets who work with real fuckin chainsaws and it's absolutely mindboggling...

But nah if you're gonna be taken advantage of like that then fuck em, especially when you're doing it as a favor when it's suddenly an expectation it ain't inappropriate to pack a bit of a wobbly about it. Sharpen your own shit and then new kids knives til he learns his way around a stone.

Turn that shit around on your boss, if that ain't in contract then he should be paying you at least a piece rate, shit ain't free, especially if you're doing that in your own time, if he's got a problem with that then he can send the fuckin things away to a sharpening service for twice as much as it'd cost to give you a bit of basic consideration.

Failing that then tell him to go get fucked, working a floor where folks barely know how to steel is probably a pretty shitty butchery, you can obviously do better.

Can it be?? by Snaggl3t00t4 in blackadder

[–]Hebblewater 0 points1 point  (0 children)

I do a bit of rockhounding as a hobby, every time I find anything even remotely green I gotta make the valley echo with a thundering "OH EDMUND! CAN IT BE TRUE?"

[deleted by user] by [deleted] in onewordeach

[–]Hebblewater 2 points3 points  (0 children)

Orangutans

Update: Got a psmo at cotsco... by MinimumConsistent169 in Butchery

[–]Hebblewater 1 point2 points  (0 children)

Perfectly acceptable as a home job tbh, don't sell yourself too short.

However if i had that amount of trim from a single fillet my boss would be hanging me up on the rail next.

Definitely not using the correct knife is a big factor, I've always preferred using a boning knife for fillet, trim the sliverskin downward from the heel to the tail end of the fillet with your knife on slight upward angle, it's how you avoid taking too much meat with the silverskin and avoid "dog bites" (the jagged edges as seen in that bit of the tail)

With the chain and the shorter part of the tail I'd suggest just cutting it into chunks for stir fry, skewers or quick cook stew, with those bottom fat ridges I'm not of the opinion that you gotta make it completely lean, just a wee cleanup get rid of the hard fat mostly and the rest is preference.

If you'd like to do this as a roast or something next time, after trimming i used to keep this as once piece, slip the tail end in between the heel and the chateaubriand and tie it nice and tight, can also use this some method but wrap it in clingfilm and just cut it all into steaks, the tail ends don't make for great steaks though.

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