Here is my Tri-tip recipe, AKA “Poison Juice”
Tri-tip is a cut from the sirloin on a tasty tasty moo-cow, just above the flank and in front of the round. When trimmed off, it has a triangular shape which is almost certainly the reason for the name. I’ve heard other names for it including “California steak”, probably because of it’s popularization in southern California in the 50’s and 60’s. Generally, the cut is 2-5lbs.
My Tri-tip tale begins over 30 years ago in the aforementioned southern California, San Diego specifically. I had a couple of drinking and surfing friends – and we were dirt poor. I mean poor as in I was stretching out food so I wouldn’t run out at the end of the month, or dropping out of college for a semester so I could work extra to save up some money. It was rare we could afford ‘good’ steak, but for some reason, probably being back near the ass and not well known even in So Cal, Tri-tip was relatively cheap. One of my surfing buddies introduced us to it; it was one of our favorite things after a morning session: nap in the late morning in the hammock after going out, start drinking in the early afternoon then throw a big old Tri-tip on the grill. It was a simple preparation – we’d put it in a zip-top bag, added some store bought Eye-Talian dressing and threw it in the fridge. Several times, we’d take our ‘marinading’ Tri-tip bag in a cheap-ass styrofoam cooler with some beer and walk down to Blacks Beach on a Friday night – it was inaccessible by car, so we would park up on the hill at UCSD and walk a closed path/dirt road down to the beach on a Friday or Saturday night, have an evening session, grill up our meat, sleep on the beach and wake up with the dawn for that beautiful glassy water you only get early in the morning before the wind kicks up. I have fond memories associated with Tri-tip.
As those times past and everyone moved on, I didn’t buy much Tri-tip; it was harder to find in the various places I moved to, there was no surfing, and I just let slide. I eventually moved back further west (not California, thank God), and rekindled my love of Tri-tip. I built on the base I remembered and ‘fancied’ it up a bit and ‘perfected’ the recipe, at least to the degree I can perfect something with my limited skills.
Oh, how did the moniker “Poison Juice” come about? That’s much more recent; for my *cough* 50th *cough* birthday, we met the guy who introduced me to Tri-tip along with his wife and a couple of other friends in San Diego for a weekend at the beach and to wander from brew pub to brew pub. One evening, I had the cooking honors and did my ‘perfected’ recipe. Now generally I just use the marinade as a drizzle over meat at serving time. My friend exclaimed “What that hell with that Poison Juice?!? Are you trying to kill us all?” I told his Alton Brown-ass to pipe down, sit down, and eat his fucking dinner. Sadly my plans were all for naught and everyone lived. Foiled again.
This is that ‘final’ recipe. A note on my definition of recipe – generally I don’t measure, things can be added or subtracted to your taste. Recipes are more guidelines to me!
Start chopping some vegetables. I’ll usually include several chilies, whatever looks good. In this instantiation, I used a medium Hatch, a Fresno, and weird little purple Chinese chili from the garden (jalapeno goes very well here). Add a generous portion garlic and some fresh ginger. The Hatch and Fresno are coarsely chopped, the small purple chili, garlic and ginger are very finely chopped. Coarse slice one whole onion. Cilantro is stemmed but not chopped. Obviously this is one place you can deviate by adding, deleting, or changing quantities. Depending, I’ll sometimes add fresh fruit here. My favorite is pomegranate, but I’ve used strawberries and blackberries in the past. None of them looked good or were reasonably priced at the store, so I stuck with the basics.
This Tri-tip was a big one and was a bargain at $4.99/lbs. The local supermarket has sales like this on Tri-tip once or twice a year; invariably they seem to be large cuts with lots fat – I like fat. On my meat.
The ingredient (left) and all chopped up (right)
Next is to prepare the marinade. The base is balsamic vinegar and olive oil. I’ll also usually add some Worcestershire sauce and/or a dash of Vietnamese fish sauce or pickle juice. If I’m feeling sweet and have some good honey, I’ll add a dash of that. As luck would have it, I happened to have a jar of excellent Minnesota honey obtained at some sort of harvest so, for this round of poison juice, the honey went in. So I’ll add the balsamic (maybe 1/2 cup? as I said, I don’t measure…), add the honey and Worcestershire/fish sauce/pickle juice (if using) and whisk to combine, basically until the honey dissolves, and add a generous portion of salt to taste. Now, while whisking continuously, drizzle in the olive oil until the sauce thickens a bit. Taste, adjust seasoning – salt, more balsamic, honey, etc – until you’re happy with the result. Add the finely chopped garlic, chili, and ginger and whisk it all up to combine.
Now put the Tri-tip in a shallow pan add all the plants, and pour the sauce over everything. Rub it all into your meat to make everything is coated. Cover with plastic wrap and put it in the fridge for anywhere from 1-8 hours.
Marinade mixed on the right; meat and veggies coated and ready for to soak.
When you’re ready, preheat the grill, all burners going and get setup. Scrap the foliage off before inserting meat.
Put an initial sear on the Tri-tip. I start with the side with less fat down and build up a crust. How long depends on your grill – but I let it get pretty crusty. With one side done, I put it back in the marinade and re-coat the meat, then return to the grill with the fat side down and repeat – keep an eye out here – depending on how much fat your steak has, you might get some flare ups. When you have the fat side well seared, repeat the re-coat and turn off the burners on one side of the grill to set up for indirect heat. Return Tri-tip to the unlit side of the grill, making sure the fat side is up – it will baste the rest of the meat as it renders. At least that’s my theory. Depending on the size and thickness cook under indirect heat for something like 20-30 minutes. When the ‘texture’ seems about right I’ll go to an instant read – aim for about 110 at the very center. You will not cook Tri-tip evenly (unless you sous vide maybe) because the tip will get well done and the central thick part will be pretty raw in the middle if you have a real big one like this. The good thing is, for a big one, we aren’t eating the whole thing, so the more rare parts are ideal for leftovers. You can go to a higher temp if your not saving some or you prefer – spit – medium beef.
Searing side 1 – basting between sears – searing side 2
When you’re happy with your internal temp, remove and baste one more time and wrap for a rest. When the rest is over open carefully and add the juice that has accumulated from the rest back into the sauce. Here’s where the poison juice moniker comes in; I normally don’t reheat the juice, especially if I’m trying to kill my friends. I have started to re-heat – not because of any poison properties, but because I prefer the juice to be slightly warm- it tends to cool off in the dish before serving.
It’s resting – the sauce has been heated, no more poison – a couple of slices.
Slice it up – Best to cut against the grain, but that can be tough with Tri-tip since the muscle fibers tend to run in multiple directions. Put the slices on plate, spoon some veggies and sauce over, garnish with some fresh sliced green onions (and a sprinkle of pomegranate seeds if you’re using them). Serve with a beer or a cocktail of your choice.
Ready for service
Whatever you don’t finish, you put in the fridge and reheat later or use as a base for stir-fry or soup, or whatever.
Who gave you my family recipe?
Err, OK.
That’s what she said?
I thought it was Tres who likes fat on his meat.
The best thing about chubby girls- no matter what part you grab in the dark, it feels like it could be titty.
Why does a recipe from PutridMeat not inspire confidence?
Well, he has held onto this tri-tip for thirty years.
(Damn work interfering with my morning web activities…)
That moniker has it’s origins in team Quake, nothing to do with my cooking skills or the quality of my meat. Honest!
Yeah, the pics do your skills justice.
Thanks, Pud!
I love tri-tip. I was thrilled that pretty much every grocery store – including Costco – always have them in stock. I usually do a Santa Maria style rub, but I’m gonna try yours.
Slice it up – Best to cut against the grain, but that can be tough with Tri-tip since the muscle fibers tend to run in multiple directions.
This is a good video on slicing.
Damn, now I’m hungry!
I tend to do soy sauce based.
I had a friend share his take of just s&p before sear, then braise in heavy-duty foil with onion, basil, worcestershire and beer. You lightly sautee the onions and basil in oil while searing the tri-tip.
Some miso paste can also really bump up the marinade as an addition to soy sauce.
Agreed. And it mostly keeps forever.
1/2 Worcestershire, 1/2 Kikkoman Teriyaki.
Favourite no-brainer “go-to” marinade.
Add Cavender’s Greek Seasoning. That was my Fraternity’s “secret recipe.”
These euphemisms.
Nice alt-text.
Why eat anything but ribeye?
Because tenderloin exists?
Oh no you din’t!!
It’s on, girl!
When the fertilizer hits the ventilator and you’re lucky enough to barter for (or steal) a whole cow, you’ll want to know how to use every bit of its tissue that you can!
But I might not be able to get miso paste after the coming fall.
OK all you Glib home brewer foodies – we need a post on how to make miso!
No idea.
Doing a quick search, it looks like soybeans, water, salt, and time.
Homemade Miso
The issue is the starter – Kome Koji
My wife (Japanese) made some and forgot about it. I don’t know what recipe she used; her friends had a miso making get together a couple years ago.
She was going to throw it out, but I tasted it, and it is some of the best miso I’ve had.
Meat grinders can cover a lot of that.
That’s my plan. If the apocalypse does come along, I’ll probably be using it to make chipmunk tacos.
I wonder how many chipmunk pelts it would take to make a coat.
See yesterdays article on our “freed” mink here in Ohio….
Because most parts of the cow are tasty-tasty?
At the risk of being ostracized, I don’t actually like rib-eye so much. Don’t get me wrong, I won’t pass on it, but I find that most cuts have too much connective tissue and your get very uneven cooking from the different muscle groups. Steak wise, New York strip cut to 1.5″ + is the best. In my opinion. Which is generally speaking correct.
Agree. NY strip is the best overall.
You misspelled porterhouse.
I see you agree. You get the strip + a nice fillet. Though also a bit hard to get even cooking unless you sous vide or take it off the bone for the grill. But the bone makes a great base for stock once you save up a few of them.
Never had a problem grilling it with the bone.
High heat for about 90 seconds on each side and then move it to the side of the charcoal and slowly finish it to med rare.
I always tend to get the tenderloin overcooked relative to the parts of the strip adjacent to the bone. And the edges of the strip overdone relative to the parts adjacent to the bone. If I’m doing a porterhouse, I’ll usually sous vide or reverse sear (‘cook’ in oven set to 220 ‘Merican degrees for 20 minutes or so – works best with a thick cut – before grilling on a jet engine of a grill to get the grill marks and browning) or trim it off the bone and cook the fillet and strip separately (with the fillet going on for a much shorter time).
I see nothing wrong with this opinion.
Me neither. When I am splurging on cow, I tend to look for NY strip.
This would be why the French don’t generally butcher cuts of meat to produce finished product which cuts across multiple muscle groups. They like to isolate each muscle and butcher ’em separately; more consistent prep/cooking. Really opened my eyes to what was possible when I went to France the first time and ate their “standard” cuts.
There is not a cut I don’t like.
Except liver.
Agreed on the New York strip. Now I’m thinking about a striploin roast instead of prime rib for Thanksgiving. I hadn’t even considered that.
Not a fan of ribeye myself. It isn’t bad, but I would prefer a New York Strip or even a Sirloin (or, duh, a tenderloin).
That big clumpy fat in a ribeye is a turnoff.
I can’t even with this…
Good point about leftovers – nothing like a good tri-tip, egg and cheese burrito for breakfast.
Oh man…. *Homer drool*
Sounds good. Whenever I go to IHOP I usually get their tri-tip steak breakfast, where the steak is sauteed with onions and mushrooms and served with eggs and hash-browns, which is a great breakfast.
Now I’m all hungry.
No kidding.
The opposite of Weds noons.
That looks tasty. Too much work, for me.
I’m on team Brooks.
Yeah my steak recipe generally consists of salt and pepper.
BBQ rub or Montreal steak seasoning is the fancier (and tastier) version of that.
Tri-tip specifically comes from the Central Coast of California and was developed during Spanish rule of the area. It is the Central part of Santa Maria style BBQ, which is the greatest BBQ style yet developed. None of that brisket or ribs crap, just beef of the best cut over an open flame.
And, yes, I am from the area.
Tri-tip specifically comes from the Central Coast of California – otherwise it is just sparkling steak
nice
***orson welles clappin***
Citation needed
He can’t because it is wrong. If pork isn’t the meat being discussed, it can’t possibly be the best BBQ style.
And as a shout out to any Owensboro glibs, mutton is in the discussion (but still behind pork).
We’ve had several new BBQ places pop up, and each are going with a different style. It’s wonderful.
So far, my favorite is still Mabel’s. However, the one I find myself at most frequently is Proof.
I welcome any and all barbeque styles (I even dig that mustard based one)…into my belly.
*dreams about Mongolian BBQ*
For me, it’s a hard pass on Alabama white BBQ. But I’m willing to try any of the others (such as the Owensboro mutton) that I haven’t had yet.
*eyeroll*
There is no “best” BBQ. There is only the BBQ “I like best”.
but given my taste is superior, the one I like best is the best
I’m afraid you’ve started from a false premise.
I agree, I haven’t found a style that I dislike and I’m not sure I have a 100% favorite.
Heard a chef talking about mashed potato styles and he said the only ones that are wrong are the ones that think there is only one good way.
Same applies to BBQ.
Narrator: Every style of BBQ is the best BBQ style.
So you are saying Santa Maria BBQ is the Hawaiian pizza of BBQ.
“some people, you, just cain’t reach…”
Today class, we will learn the difference between grilling and barbequing.
I believe I’m safe on the OT. The UK has decided to tax itself to prosperity.
U.K. Unveils Largest Tax Increases and Spending Cuts in a Decade
Chancellor Jeremy Hunt announced £55 billion, equivalent to around $66 billion, of spending cuts and tax increases over the next five years, – i wonder how much of this will actually materialize
i wonder how much of this will actually materialize
Is this multiple choice?
Tax increases? All of the above.
Spending cuts? None of the above.
tax increase yes, revenue increase…?
It appears we may have miscalculated ever so slightly.
55 gigapounds is their largest? What a piddly little economy they have.
The cuts are always in the future
far higher energy prices from the war in Ukraine – right
The U.K. Office for Budget Responsibility, an independent fiscal watchdog … The research group, funded by the government – lol
Top.Men!
a comment that struck me was along the lines people who make 150k per year will only pay 12k more in taxes…. Only? that is almost 10% of income, more than 10% of what is left.
in a cuntry [sic] with a bloated inefficient healthcare system, bloated inefficient welfare system, ridiculous house prices, regulations, immigrants of the kind you don’t want, where rape gangs are ignored but people are arrested for tweets. what a shithole. Also what kind of a fucking conservative government is this?
The kind the system wants.
English conservatives, no fucking.
It seems they’ve been downhill ever since they kicked Thatcher out.
Sounds good, PM.
Mrs F cooks, I eat. I’ve learned not to complain or comment, unless it’s in a positive direction.
“It’s just the way I like it”
Thanks!
When’s the next harvest? I’m down to 1/3 of jar!
I know I’m in the minority, but I always tell my wife the truth.
If I always mindlessly tell her it’s good, she never knows when I really like something.
Also, if I don’t like it, I don’t want her to make it again.
Plus, it’s important to let her know when she screws up, it keeps her in line.
if you still have a wife it must be working
A sensitive woman would never have dated me long.
It hepls that she is an amazing cook, so my complaints are rare.
It also “hepls” that I am an amazing typist.
I believe you said she was from Okinawa. I’m not a fan of bitter vegetables at all.
Chanpurū
Yes or no?
It’s good, but not with goya.
Once we were visiting Oki for 2 weeks and lived with her grandma.
She made us tofu chanpuru for breakfast EVERY DAY. It was good, but it was EVERY DAY.
My MIL told her that she shouldn’t do that because we had gotten tired of it.
Grandma’s response “They eat it, they can’t be too tired of it”.
Narrator: We were very tired of it, but were too polite to not eat what she made us.
I might give a version without the goya a shot.
My wife makes it with tofu and pork.
It’s plain, but very good.
If I say the meal was ok, all hell breaks loose for a minute or two.
If I always mindlessly tell her it’s good, she never knows when I really like something.
I’m sort of lucky that way. My wife is a former personal chef.
My wife is a current personal chef.
For me.
The UK has decided to tax itself to prosperity.
It’ll work this time!
I just missed my lunch because I was hustling to my connecting flight to Chicago.
Should not have read this.
I was not aware Kamala Harris was Asian.
her black half should push her asian half in front of a subway…. to much?
Part Indian (call center, not casino).
I wasn’t putting that together as the others were eastern. Good point!
Kamala: Asia is a large place.
Also, as a place, Asia is large.
As we talk about large places, Asia is one of them.
… on the Earth. The Earth is what is called a planet.
Ever since “oriental” fell out of favor as an acceptable term there has been confusion when referencing people from Asia, since it is so big and there is so much difference between the many cultures across the continent. Technically Jews are “Asian”, but no one ever means people with ancestry from the Middle East when they say Asian. And pre-Turkish Anatolians have the best claim to the term in any case, since that was the original “Asia”.
Aren’t they and a good deal of Turkish people largely ethnically Greek to one degree or another?
Yes, but they don’t like to admit it. The Turks from central Asia didn’t exterminate their conquests, who far outnumbered them, but subjugated and assimilated them, so most Turks today are predominantly of Greek and Anatolian ancestry and not actual Turkic ancestry.
I am unsure I can get the cut in Romania but the marinade I probably can do though I rarely add oil to steak
I’ve seen it called “Santa Maria Steak”, “Newport Steak”, “bottom sirloin butt”… I don’t know what most processors do with it, one would hope you’d find it marketed as a roast at least. I hope it doesn’t end up as hamburger! Just look for the distinctive shape.
I don’t generally use oil – or any marinade for that matter – on steak; here, it forms an emulsion and lets it coat and stay on all the ingredients since it’s not submerged. If I remember, I’ll flip it once in the middle of the ‘soak’.
anyway looks good… I can ask but those names mean nothing in Romania 🙂
Need a meat cutting chart, though part of the problem may be it’s butchered differently. There are a couple of common Euro cuts that are essentially unavailable here in the exact same form.
Equivalencies:
Tri-tip 185C
Weises Stück/Hüftspitze
Rabillo de Cadera
Aiguillette rumsteak
Tail (Point) of the Rump/Rump Skirt
Pezzo Bianco/Punta di scamone
Folha de alcatra
Дельтовидная мышца незачищенная тазобедренного отруба
Found it I think
Coada chiulotei
https://premiumbeef.ro/magazin/varful-chiulotei-tri-tip/
nice
Contemplating rumsteak as a recipe. Marinate in dark rum, add seasoning, cook.
What do you do with that part of the cow?
Does it just get ground up?
no idea. it may be part of a bigger slab of beef or ground. here the tenderloin is consider the premier cut of beef
I was not aware Kamala Harris was Asian.
California is a Pacific Rim nation.
If we are counting countries with a Pacific coast as “Asia-Pacific”, I wonder why Mexico, Chile, etc. aren’t there.
Because the pacific coast needs to be their East coast. That means the Commifornia Republic is out.
Running out the clock
Now that Republicans have won the House, attention has turned to a battle underway within the GOP caucus for the chairmanship of the Ways and Means Committee, a coveted position leading Congress’ powerful tax-writing panel.
Three Republicans — Reps. Jason Smith, of Missouri, Vern Buchanan, of Florida, and Adrian Smith, of Nebraska — are openly vying for the post, which will be decided by party leaders. None is a clear favorite, and the committee’s current top Republican, retiring Rep. Kevin Brady, of Texas, has not endorsed anyone.
But while the contest for chair is still up in the air, one thing is certain: The next likely chairman of the Ways and Means Committee will drop the panel’s long-running effort to obtain former President Donald Trump’s tax returns.
Oh, no! Now we’ll never get to see that 1099 from Putin.
effort to obtain former President Donald Trump’s tax returns
Dealing with the real issues. Never mind that nearly every pol in DC is as slimy and corrupt as they come.
Buchanan, currently the No. 2 Republican on the committee, told CNBC if he were chairman he would drop the request for Trump’s tax returns because it raised concerns about individual privacy and IRS independence.
“Washington should not be in the business of using the IRS as a political tool,” Buchanan said Wednesday in an email to CNBC.
Stop it. You’re killing me.
I think we can safely say Buchanan won’t get the nod, then. Because the GOP establishment desperately wants to be rid of Trump, so . . . .
Global warming gonna get you if you don’t watch out
Parts of New York state are getting walloped Thursday by a snowstorm that could shut down roads and paralyze cities for days.
“This event will have the very real potential to produce a paralyzing snowfall that could be measured in feet for the Buffalo and Watertown metro areas,” the National Weather Service in Buffalo said.
The ferocious lake-effect snowstorm started Wednesday and is expected to cause treacherous road conditions at least through the end of the week.
Visibility will drop to near zero at times and roadways will be covered with snow making travel hazardous to nearly impossible,” the National Weather Service said.
Bundle up, GlibsGulchers.
They probably won’t get much snow, as they’re mostly out of harm’s way.
It shut down some roads on the east side today here, and may be causing issues for the Browns-Bills game on Sunday.
They’ve never dealt with lake-effect snow before?
At least 42 inches of snow are projected to pile up in Buffalo between Thursday evening and Sunday morning, forecasters said.
Areas downwind of lakes Erie and Ontario could get hit with thunder and lightning on top of the snowfall.
Sweet. I hope OMWC posts some pics of himself on the roof with the snowblower.
*Confession: I have no idea how far Alfredville is from Buffalo.
I like fat. On my meat.
I thought we were talking about tri-tip, not Tres tip.
Oh, bravo. Much better than mine.
I prefer to grill this cut with nothing added. You know, just the tri-tip.
Daily Quordle 297
4️⃣6️⃣
7️⃣5️⃣
Fire up the popcorn poppers – Pelosi is stepping down from leadership.
And further speaking of popcorn consumption…
Biden request to avoid FBI testimony denied.
Here’s a preview:
“I plead the fifth.”
“I don’t recall”
“There was no intent to do that”
I think ron is on track, except I doubt the FBI official will plead the Fifth. No need, really, when you are willing to lie and evade without fear of consequence.
Legal question: So, let’s say in 2024, we get a conservative prez who really is interested in reforming the FBI. If the FBI is called before congress for oversight hearings, and they claim they can’t discuss something cuz it’s part of an open/ongoing investigation, such as the Hunter laptop forever “investigation”, could the prez not order the FBI to talk despite this reason/excuse?
There is a reason for Executive Session. But then the media whores miss out on their performances for the camera.
Ah, ok. Thanks. So there is a method to get at the truth, but the truth is not the goal.
“If Chan played no role in the suppression of the Hunter Biden laptop story, then such information will be made clear in his deposition,” Doughty wrote.”
Sounds a lot like “if he did nothing wrong he has nothing to hide.” Ha ha /muntz
Pelosi is stepping down from leadership.
Please welcome Speaker Ocasio Cortez.
She doesn’t have the chops to even be a lower level ‘leader’.
Looks tasty!
Carried over from morning links, JI says:
“Only slightly more annoying is the pretending that the Rs are going to actually change anything.”
Establishment Rs, no. MAGA (or whatever you want to call them) Rs, or some other faction, maybe. But we’ll never know as long as our elections are fundamentally insecure and wide open for corruption.
That’s the equivalent of proggies thinking they can run the whole Dem party. They aren’t a majority, even of just the party, let alone the country as a whole. Politics is compromise, and being compromised. Anything else is just a bit part.
Muh Surplus!
California not long ago was reveling in a record budget surplus. Now the Legislature’s fiscal analysts are projecting a $25 billion deficit next fiscal year as tax revenues decline.
The nonpartisan agency on Wednesday put the Capitol on alert by recommending state lawmakers cut spending when they reconvene in January — and even hold back some already-budgeted funding in order to avoid the shortfall.
The starker outlook poses a new set of challenges for Democratic Gov. Gavin Newsom after years of flush budgets buoyed by a booming stock market and thriving tech sector. And advocates who scored massive victories over two years of skyrocketing surpluses are now worried the money will dry up.
“Last year, it was really fun to be in Sacramento,” Christopher Thornberg, a forecasting expert who has advised the state controller’s and treasurer’s offices, said in an interview. “Everyone was trying to figure out how much money they could spend. This year, not so much.”
Warning signs have been flashing for months. Tax revenues have fallen short of projections every month this fiscal year, and layoffs at marquee tech companies like Lyft, Meta and Twitter have heightened economic pessimism throughout the state. Several economists said the contractions in tech, while unlikely to have an outsize effect on California’s economy, could signal an impending slowdown.
Our best. Our brightest.
Start buying lottery tickets.
The natural effects of extremely progressive tax rates. Somehow people never grasp that high incomes can drop.
Everyone was trying to figure out how much money they could spend.
These people need to have the words “It’s not your fucking money!” Tattooed on them.
“No, Fuck you, cut spending” would also be acceptable.
Wasn’t the “surplus” the result of covid money from FedGov?
Same deal here in New York, which was functionally bankrupt before the covid monies.
Which is part of why certain Team Blue governors kept the covid panic going.
“The chances that the Federal Reserve can tame inflation without inducing a recession are narrow,” analysts wrote.
They also recommended paring back spending rather than dipping into reserves to balance the budget — “something we will consider,” said Assembly Budget Chair Phil Ting (D-San Francisco) in an interview Wednesday.
“But at the end of the day,” he said, “if we feel we are going into a tougher economic climate, that’s what the reserve is there for.”
Cut spending? Are you nuts?
You will be shocked that VW once again has regulatory issues.
Porsche Will Pay Some Owners $1,100 to Settle Over Bogus MPG Claims
Minimal injury maximum class action attorney cash.
So I just got back from donating blood to the Red Cross and have an interesting story to tell. They asked the default questions, asked for clarification on some answers from my rapid pass, then checked pulse, blood pressure, blood iron content, temperature, and then, before asking me to sign the consent, asked another question about my Kung Flu vaccination status. I told them I had only taken the first 2 shots. I was then asked from who. I said Pfizer before I asked the lady what gives. This nice lady that had been real jovial and chatty with me till then, went dead silent. Seeing I was waiting for an answer, she told me there was nothing to worry about. I pointed out that when I donated some 10 weeks ago I was asked if I had taken the clot shot, but not asked which one specifically, and they wouldn’t ask and note this in my donation info if it didn’t matter. She told me they had just been asked to start tracking that but she couldn’t disclose anything else for obvious privacy reasons.
I thought this whole thing was interesting… Has anyone else here had that experience?
I continue not to be sorry that my blood is pure.
#metoo
👆👆👆
#mefour
Same.
#metoo
She told me they had just been asked to start tracking that but she couldn’t disclose anything else for obvious privacy reasons.
The privacy reasons for not disclosing why they have started tracking the vax are not at all obvious to me. Whose privacy, exactly, is being protected? Not the donor’s, that’s for sure (although that’s what you are invited to believe).
Yeah that sets off my bullshit-o-meter too.
Clearly they are finding some weird markers. They need to protect the privacy of the manufacturers, so as to keep the money train rolling.
Keep in mind these are generally volunteers.
https://www.redcrossblood.org/donate-blood/dlp/coronavirus–covid-19–and-blood-donation.html
Still doesn’t explain the sudden change in attitude however.
In my case, they went from asking about vaccination status to not asking at all the last two times I gave blood.
Mmmmmmmmmmmm meat
My in-laws are coming in tonight for the weekend. While I genuinely like both of them they both “avoid red meat” most of the time, and marinade their ribeye in soy sauce and cook it to medium well when they do partake. I am not going to waste good beef on them this weekend.
Do a pork tenderloin or something. Cheap and easy.
Just like pistoffnick!
Funny enough pork chops were one of the discussed things on the menu! It’s a bit of a bummer for me because I love using company as an excuse to sear some bone-in ribeyes. *sigh*
Salmon- the other pink meat.
/Ill see myself out
I continue not to be sorry that my blood is pure.
I, too.
Me, three.
Whose privacy, exactly, is being protected?
None of your beeswax, Nosey Parker.
Hey Putrid! Were you around about this time? https://www.youtube.com/watch?v=tSvBi705Y7I
Isnt Rick Rockwell the colossal D-Bag that took part in “Marry a Multimillionaire” with Darva Conger?
Yes.
Larry Himmel was funny though.
Darva was hungry for her 15-minutes, and slored herself out appropriately. Even feigning how much she didn’t want attention to the point Matt Lauer made fun of her. Then he prolly banged her.
She had great b0bs tho, according to her Playboy shoot.
I would have guessed this.
Heh. Yep, ’86 through ’95. What, I took my time with undergrad!
S cool, ese. 👍
Justice.
She shouldn’t have served three minutes, though.
That age-restricted content crap is getting annoying. Elon! Cut it out!
Spoiler for those of us who don’t twit, please?
Mom loses 7 yo daughter to psycho. Psycho confesses. Mom smuggles pistol into courtroom, calmly fires 8 shots, hitting psycho 7 times.
Serves three years.
Thanks! Confesses to…?
“I confess, given the chance, I’d shoot the fucker again.”
Murdering a 7 year old little girl.
Thanks again. Was unsure about “loses” – was thinking custody, not ultimate loss. 😢
And in the video of it, she shoots him LIKE A BOSS.
I’m talkin’ – like she’s Clint Eastwood and she’s already asked him if he feels lucky (punk?).
Or she’s Charles Bronson in one of his revenge porn classics from the 70s.
One handed, no flinching, just 8 blams.
I don’t mind admitting that I was aroused.
I cant view it cause I dont TWAT, but to me that seems like a lot of time. Where was any courtroom security?
Or did they hire DC Capitol cops for the job ?
I don’t think they tried very hard to stop her.
That part struck me, too. They don’t tackle her, or anything of the kind.
They just pull her arm down and say something like, “What are you doing?”
“Killing a demon. What are you doing?”