Episode 492: Completely Tolerable

Now, Steve, do

you

have a food association to start off today?

I'm sure I do.

I made a list and I know that it's a very short list, but I know I haven't.

That's the wrong thing.

I haven't.

We haven't exhausted it yet.

While you look, I can start.

I'll

start this.

Yeah.

So it's been a couple of weeks since we last spoke.

And in that time, my family went out of town to go camping.

And I was thinking about this because of that.

I was prepared for them to be out of town, which anybody who knows me knows that that means that I had some ribeyes on hand.

And again, this is really, it comes down to when you're a chef, when you're a working chef, when you're a cook, what do you do at home? Do you cook elaborate meals for yourself or not? And for me, it goes back and forth.

But for the most part, if I'm not, I'm not going to impress myself.

So if I'm not impressing someone else, there's no reason for me to go out of my way when I'm cooking.

But I will, when my family is out of town, indulge in something that if I was buying four ribeyes, especially these days, be really expensive.

But I'll buy one for myself, or in this case, they were gone for the entire weekend.

I'll buy three for myself.

And there's a grocery store not far from me now that has a really rad butcher shop area because they just renovated the whole grocery store.

And I was able to get a Slagle Farms bone-in ribeye, which was awesome.

But the ribeye is not the association.