Just as promised

Posted on February 16, 2014 by Fred Stiening

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K&W emailed me today’s menu as promised. It looks like a big okra day. They also wished me a blessed day.

They also have white and chocolate milk, which isn’t listed.

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20 Responses to Just as promised

  1. Parrott says:
    February 16, 2014 at 1:24 pm

    Awesome. I usually say , ‘Have a good one’ when departing a gas station or local convenience store. But I always like the older folks who say ‘Have a blessed day’ !
    Its cool.
    Parrott,

  2. CC1s121LrBGT says:
    February 16, 2014 at 3:06 pm

    Okra ? Win free! 🙂

  3. Parrott says:
    February 16, 2014 at 7:03 pm

    Yeah, we should really should figure out how to get Art a gift certificate for K&W cafeteria. Since he doesn’t want money from us for his website.
    parrott

  4. Parrott says:
    February 16, 2014 at 7:54 pm

    Check out this video of a Hormel plant tour in 1965. The steaks look good.
    Maybe this is where K&W gets their choice cuts of beef ?

    http://www.youtube.com/watch?feature=player_embedded&v=_-6gnFO11JY

    It shows how Bacon is made and how the hides are processed. Spam, Hotdogs, pigs feet, its all here!
    No illegal Aliens were used in the making of this video, or hotdog. LOL
    Parrott

    • Art Stone says:
      February 16, 2014 at 9:53 pm

      They’re very old school. My pal from Chicago was curious who their food wholesaler is. I said they probably do their own own purchasing without a wholesaler. Most of their stuff is made from scratch. The lemon cake I had seemed like it may have not been made there – it seemed too perfect the way the icing was on, etc…. Probably some things are made in a central kitchen and distributed on trucks they operate. I was considering applying for a dishwasher job if employees get a discount 😉

    • Art Stone says:
      February 16, 2014 at 10:27 pm

      What happened to Mr Rugg’s fasionable hat? Did it wind up as Dinty Moore Stew?

      I’m a sucker for industrial films. It also makes me glad I wasn’t born to be the woman who has to straighten the weiners.

      • Parrott says:
        February 17, 2014 at 11:48 am

        Yeah, there were no ‘Juggalos’ in that plant ! Hope the hat didn’t end up in the stew. I always liked the Dinty Moore beef stew, I didn’t know it was cooked in the can. The spices for the hot dogs was wild, just dump a bag in while mixing.

        The Chicago Great Western train at the beginning with the Alco RS-1, I believe, was a bonus. They didn’t cut or spray the weeds, LOL

        Back in 1998 I had to travel to a large ‘Jelly and Preserves’ maker plant in Memphis TN. They bought some software from the company I work for and I went and helped installed it. I drove I81 and 40 straight there.
        Interesting how they make jelly, its made with juices from railroad tank cars. They are spotted beside the plant and hook a hose to it and draw what they need in the recipe until empty.
        No two batches are the same and are always adjusting the recipe, but the end product is the same.
        Sometimes they have to cook the ingredients longer, lets say if the strawberries are a little over ripe or under ripe. And add more sugar or pectin, or less for some. Its a cool process, not much human interaction like the meat was in this video.
        They draw a lot of samples to make sure their is no bacteria. Best smelling plant I was ever in.
        parrott

        • Art Stone says:
          February 17, 2014 at 12:14 pm

          That’s true of most (all?) canned stuff. By cooking it in the can, there is no possibility of bacteria surviving inside the can. It’s not much different than grandma and her glass canning jars with Kerr lids.

          The video reinforced what I had already noticed. The beef is the most expensive ingredient in the beef stew and it would be difficult to maintain accurate consistency of the product – so the beef is put into the can first and weighed, and the vegetables put on top.

          Another recent video I watched was showing a system that accurately scans salmon fillets and uses computer driven cutters to create salmon packages with precise weights.

          They used the term of minimizing “giveaway”. If you sell a product with a uniform weight – say 10.5 oz and a package comes out with only 10.48 ozs, you’re in a lot of trouble. So you might put 10.55 ozs in each container just to be sure no package falls below what it says on the label – the overage that makes up the safety margin between the stated weight and the actual weight is the giveaway.

    • Art Stone says:
      February 17, 2014 at 10:36 am

      Weiner, not hot dog.

      My strongest reaction was – where could I get a cool leather sofa with the actual coloration of the Black and white cow.

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