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The Cooking Thread


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Tom's last day at Morrisons so a steak supper with smashed garlic tates and salad! I wonder who will do all the silly jobs that were necessary but no one else could be bothered, who will open the shop or shut it down, do the legal stuff beyond his pay grade, tackle the shop lifters and shopping terrorists, be decent to the staff who needed it but strong agin the many divs? Your loss Morrisons....17367927915756466625504223075106.thumb.jpg.c0bada77280350f8bf878be8d096c6f9.jpg

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Tom went in to retail straight from school, started as weekend help. Working every available hour to buy then tune his 1st car, a Legacy estate with 385 on a dyno! Ended up being able to do every job in the store and many above his pay grade! Worked in other stores that gave him a breadth of experience within retail to know it backwards! But, the hours are long, the shifts relentless, the pay poor and the iniquities of dealing with drop dead staff, the daily battle with shop lifters, chancers and piss poor managerial back up and support! This was his tenth Christmas and New Year with no real time off. He has a load of drag racing to compete in over in the states and that takes money, which doesn't happen in retail, no matter how hard you work! In fact, it seems that the harder you work, the more capable you are, the less the rewards and the more pressure to make the shop do well!

 

The beef was excellent, as was the smashed roast tates, peppercorn sauce out of a packet wasn't bad either!

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If you do those social media things, TB Racing, Napshack, Drag and Drive, Sick Week, Death Week, Bad Apple Racing are few of things......

 

His efforts, trials and tribulations have lead to being featured in some of the Racing podcasts etc. He blagged a night out with some top people from American  motorsport and associated press, YouTube stars etc the other year and was on a social night, boozing, feeding and indoor cart Racing with Finnegan, Frieburger, Indy racers and drag car racers and he did admin for Morrisons!

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20250115_115645.thumb.jpg.85e58f0d6b3a4bbe114fb68fe36647c0.jpg

 

I had to kill a pair of roosters on Sunday, they were nice birds so as a mark of respect I'm trying to use as much as possible. I didn't have time to pluck them unfortunately, they were skinned, so whole roasted bird is out of the question. But the breasts have been frozen individually, all 4 legs were sat simmering in a curry overnight, and I'm about to flake the meat off the bones. The carcasses were roasted then simmered for stock, with all the spare meat flaked off to be used. We had udon noodle miso soup with cock stock and shredded bird last night, I'm making a leek and potato soup with cock stock now (not quite cockaleekie, which is rice-based) for the kids' lunch, and for my first lunch (I tend to have two on days I'm not working) I've just had a rooster kebab, with spicy pickles and garlic sauce and whathaveyou.

 

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Thank you, roosters, for the precious gift of your lives, so that we might eat. You are cherished and appreciated. 

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