Carlton Supporters Club

Social Club => Blah-Blah Bar => Topic started by: LP on April 06, 2020, 03:46:28 pm

Title: Price Gouging - Covid Style
Post by: LP on April 06, 2020, 03:46:28 pm
I thought we could keep a lookout for deals or fire off warnings to people as required if we had a thread. There are innumerable good deals going down, as well as many dodgy operators.

My first one is the local freight companies, all are now gouging people because of COVID. Some have hiked prices by as much as 300%, at a time when wages are being subsidized by the government and fuel prices are at a low not seen for many years. It's criminal behavior.
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 06, 2020, 07:29:34 pm
Too the mongrels selling hand sanitiser at ridiculous prices, pull your farken heads in, its Un-Australian.
Title: Re: Price Gouging - Covid Style
Post by: LP on April 07, 2020, 07:46:56 am
I appreciate some of this can be explained away due to the loss of airline services, some things are hazardous or perishable freight and the availability to ship it is reduced, by it's not carte-blanche! At the moment ethanol is being turned into handsanitiser at 6000% markup, a $1000 IBC 100 Proof container is turned into a $60,000 IBC 62% Proof handsanitiser. One joint down our way is even getting the Fed wage subsidy to do it, FFS! Keep in mind, ethanol is historically cheaper than petrol, but you can't run it in your car because it detonates before ignition timing!

You'd expect the baddies will gouge and get out before repercussions hit, and they will eventually get hit as the Feds try to recovery misappropriated funds and taxes(alcohol is a good example).

Another prime example is food basics, raw ingredients, pet supplies. None of it is in short supply, in fact the opposite, there is a short term glut. Supermarkets are gouging some items horrendously, flour is a great example, you can pretty much buy the good stuff off your local baker for 1/2 the price supermarkets are now charging.

Some things are being price smashed, lamb, lower than it's been per-kilo for years, but just weeks ago they were claiming the national flock was decimated by fires and prices would sky-rocket. Now Supermarkets $19/kg, local butchers $14/kg. wtf? I appreciate region to region price differences, but that $5/kg variance is one suburb.

Be smart people, things have changed and will keep changing!
Title: Re: Price Gouging - Covid Style
Post by: ElwoodBlues1 on April 07, 2020, 10:28:56 am
I appreciate some of this can be explained away due to the loss of airline services, some things are hazardous or perishable freight and the availability to ship it is reduced, by it's not carte-blanche! At the moment ethanol is being turned into handsanitiser at 6000% markup, a $1000 IBC 100 Proof container is turned into a $60,000 IBC 62% Proof handsanitiser. One joint down our way is even getting the Fed wage subsidy to do it, FFS! Keep in mind, ethanol is historically cheaper than petrol, but you can't run it in your car because it detonates before ignition timing!

You 'd expect the baddies will gouge and get out before repercussions hit, and they will eventually hit as the Feds try to recovery misappropriated funds and taxes(alcohol is a good example).

Another prime example is food basics, raw ingredients, pet supplies. None of it is in short supply, in fact the opposite, there is a short term glut. Supermarkets are gouging some items horrendously, flour is a great example, you can pretty much buy the good stuff off your local baker for 1/2 the price supermarkets are now charging.

Some things are being price smashed, lamb, lower than it's been per-kilo for years, but just weeks ago they were claiming the national flock was decimated by fires and prices would sky-rocket. Now Supermarkets $19/kg, local butchers $14/kg. wtf? I appreciate region to region price differences, but that $5/kg variance is one suburb.

Be smart people, things have changed and will keep changing!

Online Butchers are going @$60-80kg for Scotch Fillet etc......😒
Title: Re: Price Gouging - Covid Style
Post by: LP on April 07, 2020, 11:04:09 am
Online Butchers are going @$60-80kg for Scotch Fillet etc......😒

I didn't realise we have a cattle shortage, they must have all been exported to China with the billion masks!  ::)

In the meantime;
Quote
Dangerfield said it was important the AFL set the right example for the rest of the community
Doing it tough they are, setting the example for all society by taking what equates to about an 8% annual pay cut!

Something tells me my price gouging commentary is focused on the wrong things!  >:(
Title: Re: Price Gouging - Covid Style
Post by: capcom on April 07, 2020, 11:46:26 am
Plenty of geelong players to hate.  Milburn was my #1 ... but this mangy dog?  
Title: Re: Price Gouging - Covid Style
Post by: Professer E on April 07, 2020, 12:39:43 pm
Re-watch that game carefully.  Milburn's wasn't the only dog act.    Our ruck that day - Mark Porter I think - gets kicked while on the ground chasing a ball on the deck.  The Geelong player just indiscriminately sinks the slipper in.

Makes me see red how flogs like Whateley continue to bag out the crowd for that day,  but I blame the umpires for not stepping in and dealing with things.   They lost control through their inaction.

What did Milburn think was going to happen...jump into a bloke - a crowd favourite - totally open trying to mark with his elbow raised.  Can't remember the sanction but it should have been 10 weeks.
Title: Re: Price Gouging - Covid Style
Post by: capcom on April 07, 2020, 12:48:50 pm
Three matches Prof
Title: Re: Price Gouging - Covid Style
Post by: LP on April 07, 2020, 01:30:10 pm
Here Tis for anyone with fading memories of the Handbaggers in full Handbagging mode!

https://www.youtube.com/watch?v=jXrRX0PbvyY
Mensch and Kilpatrick were also runners up for dog of the day!

Kilpatrick was a real dog act, Porter was sitting on the ground and Kilpatrick gave him a hip and shoulder to the face.

Mensch give Kouta a gutless blindside left hook.
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 07, 2020, 01:44:03 pm
Online Butchers are going @$60-80kg for Scotch Fillet etc......😒
They wont get my money. Aldi ($29/ kg) and Coles scotch fillet is awesome value and very good quality (thus far). I am not suggesting for a moment its the BEST scotch fillet I have had, but its damn good, I have had a lot worse from supposed quality butchers.
PS Scotch Fillet and Rib Eye are my two faves.
Title: Re: Price Gouging - Covid Style
Post by: capcom on April 07, 2020, 02:31:25 pm
They wont get my money. Aldi ($29/ kg) and Coles scotch fillet is awesome value and very good quality (thus far). I am not suggesting for a moment its the BEST scotch fillet I have had, but its damn good, I have had a lot worse from supposed quality butchers.
PS Scotch Fillet and Rib Eye are my two faves.

With a peppercorn sauce and a good glass of beer :)
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 07, 2020, 02:58:35 pm
With a peppercorn sauce and a good glass of beer :)
Like it but to be honest, prefer no sauces, just the meat BBQ properly with a big Aussie SA Shiraz or Cab.
Title: Re: Price Gouging - Covid Style
Post by: Professer E on April 07, 2020, 03:07:47 pm
Yep,  that was the incident I vaguely remember.  Glen Kilpatrick, what a gutless cnut, epitomises that period of their history. 

Milburn clapping the crowd, then pooing himself.  What a quality individual.
Title: Re: Price Gouging - Covid Style
Post by: Baggers on April 07, 2020, 06:28:47 pm
They wont get my money. Aldi ($29/ kg) and Coles scotch fillet is awesome value and very good quality (thus far). I am not suggesting for a moment its the BEST scotch fillet I have had, but its damn good, I have had a lot worse from supposed quality butchers.
PS Scotch Fillet and Rib Eye are my two faves.

Same page, GTC, same page. Lucky here on the Island with two bloody ripper butchers... one is out the back of Cowes, they grow and slaughter their own beasts - the Dobe loves his brisket bones! The other butcher is in the Woolies complex and gets plenty of business because Woolies steaks are shizen. He gets King Island rib eye and scotch fillet.

Also totally agree, no sauces, flame or bbq grilled - natural juices. Drool.

But I always remember my manners and provide a plate of ice cubes and lawn clippings for any vegans.
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 07, 2020, 08:17:52 pm
Same page, GTC, same page. Lucky here on the Island with two bloody ripper butchers... one is out the back of Cowes, they grow and slaughter their own beasts - the Dobe loves his brisket bones! The other butcher is in the Woolies complex and gets plenty of business because Woolies steaks are shizen. He gets King Island rib eye and scotch fillet.

Also totally agree, no sauces, flame or bbq grilled - natural juices. Drool.

But I always remember my manners and provide a plate of ice cubes and lawn clippings for any vegans.
Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.
Title: Re: Price Gouging - Covid Style
Post by: cookie2 on April 07, 2020, 08:55:47 pm
I like to marinate my rib eye in a little oil, soy and garlic before cooking on a very hot grill. Rare to med rare. Serve with roquette salad and a big shiraz.
Title: Re: Price Gouging - Covid Style
Post by: LP on April 08, 2020, 07:54:45 am
Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.
Pat dry and salt a few minutes before while you've got it coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak, they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

I'm not against sauces, peppercorn, garlic butter, but sometimes the steak must be the star not the seasoning.

I love an earthy Oz Shiraz, Cab Sav, Merlot from areas like the Pyrenees, Heathcote regions are favourites but others are good as well. Really we are dead lucky here in OZ, most regions are all good. Imported Bordeaux, Nebbiolo, Barolo, Chianti Classico but not a big Burgundy fan. Love the bubbly as well, Tassie makes some fine bubbles. Good one to find at the moment is from Brown Brothers - Sparkling Pinot Noir, Chardonnay & Pinot Meunier NV - for about $20 so affordable, classic grape mix, and not dissimilar to Bille Carte Salmon that is $65/75. I've not found Limited Release Sparkling Blanc de Noir 2015 Beer, I'm a Pale Ale fan, always will be but it puts gout on turbocharge! crap, I like pretty much everything so this post might never end!

Anyone do the Sous Vide style slow cook, then finish in the same style in a pan. Work associate swears by it, the Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 08, 2020, 08:04:02 am
Salt a few minutes before while you've got in coming up to room temperature, also oil the steak not the pan, helps the crust develop. I find I can salt most meats before cooking as it helps a crust develop, steak, roasts, burgers, etc., etc.. Rib Eye, room temperature, lightly salted, olive oil rub, hot heavy pan, towards the end of cooking add a knob of full salt butter in the pan and baste with the de-glazed pan drippings for the last minute or so. If you're cooking for yourself and like pepper this is also the best time to crack some kernels over the steak they become fragrant in the heat. Rest at least 5 ~ 10 minutes then serve. Might not be the healthiest way to eat steak but something has got to kill you!

Or Sous Vide style slow cook, then finish in the same style in a pan. The Sous Vide style stuff is much easier to get it cooked through and still tender for people who like medium/medium-rare.
Pan? BBQ only mate
Title: Re: Price Gouging - Covid Style
Post by: LP on April 08, 2020, 09:39:42 am
Pan? BBQ only mate
I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 08, 2020, 02:14:44 pm
I think for pan, grill or griddle the same basic method can apply, I don't think there is right or wrong just what gives you a result, although some may argue there are some don'ts.

The basting techniques do change, you might need to transfer to a hot plate or pan for the last few seconds to get the best of a salty butter baste. I've watched chefs doing this in some flash steak restaurants and it works for them so I'll just copy.

One thing that I think people underestimate is the resting period, and resting methods, I've seen resting done open air, fully sealed under foil and even in a very low oven(80°C). It makes a huge difference when it's done right.

I've another mate who does a backwards Sous Vide style, he flash chars the outside in one of those ceramic egg type barbecues, then puts the Rib Eye into a low oven to finish for a set period depending on who wants rare, medium-rare or medium. It works very very well because the uniformity of the result, from edge to center, is perfect and all have a nice crust.
Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.
We have digressed a fair bit from the original topic, apologies.
Title: Re: Price Gouging - Covid Style
Post by: LP on April 08, 2020, 02:25:48 pm
Interesting. I always rest the meat for a while to be a room temperature. I also was told you should rest the cooked meat for the same amount of time that you cooked it. I saw an interesting technique for cooking a 15-20mm thick scotch fillet. Its basically cooked on a hot grill for 90 sec, rotate 90 deg, cook for another 90 sec, flip. cook for 90 sec, rotate 90 deg and cook for another 90 sec. Comes up a treat at medium/. Close the bbq hood in between rotations and flips.
We have digressed a fair bit from the original topic, apologies.
Digress maybe, but if you are getting gouged on something it's wise not to waste it! ;D

I've used that technique too and agree it works well for thicker cuts, I tried it on an open hot plate and it didn't work so well, maybe having the lid is critical to maintain the heat. I eventually gave up on the method, because I found the problem was I' would get distracted and then stuff would get overcooked.
Title: Re: Price Gouging - Covid Style
Post by: Baggers on April 08, 2020, 05:44:30 pm
Question: Salt raw pre BBQ or after? I have always been a salt after man. On a recent trip to France, one of Mrs G2C's cousins is a chef (they have a small meat restaurant chain) and so I asked him. He says salt before definitely. Brings out the juices during cooking, I was told the opposite (drys it out). I have been doing it since and is 100% better.

I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
Title: Re: Price Gouging - Covid Style
Post by: ElwoodBlues1 on April 08, 2020, 06:05:45 pm
I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...
Title: Re: Price Gouging - Covid Style
Post by: Baggers on April 08, 2020, 06:36:07 pm
I like my Scotch Fillet and any steak well cooked, virtually impossible to get a well cooked steak at any restaurant these days, they look at you like you are some ancient cave man wanting it well cooked.
Last one I had at the pub was meant to be well cooked but on cutting was dripping with blood, it might as well been alive on the plate...

You and my sister would get along brilliantly, she always asks for 'well done' and is looked at as if she'd just peed on the floor.

Her husband is in the wholesale food business and is a great cook himself, and often brings home amazing cuts of meat. Let's just say when my sister asks for a beautifully marbled eye fillet to be 'brown' throughout he rolls his eyes and then teases the crap out of her.
Title: Re: Price Gouging - Covid Style
Post by: Gointocarlton on April 08, 2020, 07:54:07 pm
I do both... as I love salt (though always unrefined sea salt & herb salt)! Salt it beforehand and let it sit for half an hour before grilling... then if needed a dash more salt. Funny really as today I went to my butcher mate in the Woolies complex and he had some of the best, really well marbled, scotch fillet you can imagine. Tonight... yum.

I use the rotation method and end up with a really tender, medium leaning ever so slightly to rare, steak. Pink but not running blood!

I'm going to experiment with some liquid smoke soon... love hickory smoke/flavour.
From memory, the guy who showed me this method said the BBQ want to be around 180 deg with hood down. With the 90/90/90/90 sec = 360 sec total, let it sit for the same amount of time. I use one of the those insulated preheated warmer pots to let it sit in. The best Jerry, the best.
Title: Re: Price Gouging - Covid Style
Post by: Tragic on April 09, 2020, 04:24:54 pm
you b@st@rds are making me hungry.
almost as thirsty as these pretzels are making me.
Title: Re: Price Gouging - Covid Style
Post by: Baggers on April 10, 2020, 11:01:28 am
you b@st@rds are making me hungry.
almost as thirsty as these pretzels are making me.

Hahaha... likewise, so I had a ripper steak for lunch yesterday. And... yep, a handful of pretzels!!!! Love pretzels, the kind you can only get from the International section in Woolies... long with real rock/sea salt. Mmm...  😉  😁

Lunch today? Pies!!