What's For Dinner Tonight?

[Norritt]

yum

[lsturbointeg]

I'll post pictures tomorrow when it's on the grill. Smells fricken" amazing

[The Libertine]

Originally Posted by lsturbointeg

I'll post pictures tomorrow when it's on the grill. Smells fricken" amazing

Looks to be awesome! Enjoy!

[UncleWede]

Son decided he wants to be a sushi chef. I'm full

A big juicy steak!

[lsturbointeg]

Here we go!

[Dog Face Pony Soldier]

Some prime beef filets in the sous vide at 131 degrees for 2 hours; then seared with a torch.

Really impressed with the results of searing with a torch rather than a cast iron skillet. I don't think a steak can be more evenly cooked edge to edge. No smoky apartment either!

Smoked Bourbon Burgers waiting to go pick up my new to me 09 335d

[Yugo]

Ribs

[lsturbointeg]

[King Rudi]

Originally Posted by lsturbointeg

That White Distilled Vinegar literally came from our facility. Last of the bottles you'll see like that. Skinny gallons coming to a shelf near you very soon. Our R&D team found that we could get more product on the shelves by making the bottles taller and skinnier. You may go on about your day now. BTW, that looked delicious!

[Nuckle]

Chicken

[PoorLurker]

Originally Posted by Now_Rudi

That White Distilled Vinegar literally came from our facility. Last of the bottles you'll see like that. Skinny gallons coming to a shelf near you very soon. Our R&D team found that we could get more product on the shelves by making the bottles taller and skinnier. You may go on about your day now. BTW, that looked delicious!

You work at Walmart? That there was a great value of education.


I'd love to sit in on the meeting regarding bottle size. I wonder how long it went from that size to the new taller skinnier. How many renditions did it take to settle on the newest size.

I wish there was a show that showed the thinking process behind stuff like this.

Or a show on industrial engineering

[lsturbointeg]

Originally Posted by Now_Rudi

That White Distilled Vinegar literally came from our facility. Last of the bottles you'll see like that. Skinny gallons coming to a shelf near you very soon. Our R&D team found that we could get more product on the shelves by making the bottles taller and skinnier. You may go on about your day now. BTW, that looked delicious!

well damn every time I pick up a jug i'll think of you i'll even mention to the wifey that the container is going to get a face lift

[King Rudi]

Originally Posted by PoorLurker

You work at Walmart? That there was a great value of education.


I'd love to sit in on the meeting regarding bottle size. I wonder how long it went from that size to the new taller skinnier. How many renditions did it take to settle on the newest size.

I wish there was a show that showed the thinking process behind stuff like this.

Or a show on industrial engineering

@ the Great Value of education. I do not work for Wal-Mart. I work for a 200 year old Japanese food manufacturing company. Not to drop names but 2 of the companies that we own rhyme with Bagu and Rertolli. We make the white distilled vinegar and bottle it for Wal-Mart; we also make variations of mustard, cooking sherry, red wine vinegar and apple-cider vinegar. Yes, it is true that many of the products stocked on grocery store shelves are the same product with different containers and labels on them. If you buy mustard that isn't French's or Heinz there is a great likelihood that it came from the facility that I work in. Side note: we do have a Wal-Mart auditor on-site today. They are a very quirky company to have as a customer. The standards they hold us to make up for a great number of our company policies.

Tons of R&D went into the skinnier bottles. First, test bottle molds are created from our bottle supplier. Once the design is approved by Wal-Mart, it is then ran through rigorous production testing for mil thickness, leakage, capping, heat tests and structural integrity. Each of these are incredibly important. At the same time this is going on, the company that we purchase our filler valves from are in the process of designing valves that are able to fill each bottle at an optimum speed to ensure production efficiency. Once the bottles and valves meet this criteria, we then do ship tests. This is to ensure that the bottles can structurally support the weight of the stack patterns required to fill truck loads of our product. If the weight of the bottles stacked on top of the bottles of the base layer crush the base layer bottles, the process starts all over again. The boxes that the cases of product are shipped in are key here also. The corrugate is not solely responsible for the weight management/distribution, the bottles themselves play a big part in this. The amount of test loads that make it to the distribution centers, where the bottles or boxes have collapsed and resulted in unusable product is very costly; considering the cost of manufacturing the product/employee labor, price of containers, corrugate pricing, freight costs and ultimately loss of product. Eventually through trial and error, we are successful in finding the all the right tolerances of each individual variable in the equation from filling of the bottles until the bottle makes it to the shelf. Once we are good to go in all these areas, then stores in selected test markets are used to track sales of these bottles compared to the regular sized gallons. At the end of the day, the more bottles we can fit on a shelf, the more vinegar we can sell, the less work it is to keep shelves stocked, the less money we spend on freight etc. All from making a bottle just a little taller and more narrow.

[tcphoto]

I have no idea but I do know that I'll finish with a little something from a photo shoot today.

[lsturbointeg]

Originally Posted by tcphoto

I have no idea but I do know that I'll finish with a little something from a photo shoot today.

Good lord that looks good dammit!

[UncleWede]

Originally Posted by lsturbointeg

Good lord that looks good dammit!

apple or peach would be my preference

[Rmtt]

Originally Posted by Now_Rudi

@ the Great Value of education. I do not work for Wal-Mart. I work for a 200 year old Japanese food manufacturing company. Not to drop names but 2 of the companies that we own rhyme with Bagu and Rertolli. We make the white distilled vinegar and bottle it for Wal-Mart; we also make variations of mustard, cooking sherry, red wine vinegar and apple-cider vinegar. Yes, it is true that many of the products stocked on grocery store shelves are the same product with different containers and labels on them. If you buy mustard that isn't French's or Heinz there is a great likelihood that it came from the facility that I work in. Side note: we do have a Wal-Mart auditor on-site today. They are a very quirky company to have as a customer. The standards they hold us to make up for a great number of our company policies.

Tons of R&D went into the skinnier bottles. First, test bottle molds are created from our bottle supplier. Once the design is approved by Wal-Mart, it is then ran through rigorous production testing for mil thickness, leakage, capping, heat tests and structural integrity. Each of these are incredibly important. At the same time this is going on, the company that we purchase our filler valves from are in the process of designing valves that are able to fill each bottle at an optimum speed to ensure production efficiency. Once the bottles and valves meet this criteria, we then do ship tests. This is to ensure that the bottles can structurally support the weight of the stack patterns required to fill truck loads of our product. If the weight of the bottles stacked on top of the bottles of the base layer crush the base layer bottles, the process starts all over again. The boxes that the cases of product are shipped in are key here also. The corrugate is not solely responsible for the weight management/distribution, the bottles themselves play a big part in this. The amount of test loads that make it to the distribution centers, where the bottles or boxes have collapsed and resulted in unusable product is very costly; considering the cost of manufacturing the product/employee labor, price of containers, corrugate pricing, freight costs and ultimately loss of product. Eventually through trial and error, we are successful in finding the all the right tolerances of each individual variable in the equation from filling of the bottles until the bottle makes it to the shelf. Once we are good to go in all these areas, then stores in selected test markets are used to track sales of these bottles compared to the regular sized gallons. At the end of the day, the more bottles we can fit on a shelf, the more vinegar we can sell, the less work it is to keep shelves stocked, the less money we spend on freight etc. All from making a bottle just a little taller and more narrow.

Too bad you guys don't own Huy Fong Sriracha Sauce! I would be having to hit you up for some favors. I eat much hotter peppers, but I love that stuff on anything. My SIL typically buys me a case each Christmas, but I go through it in about 2 months.

Right now I have some Bhut jolokia (Ghost Chili) and Carolina Reaper Salsa I'm working my way through!

[King Rudi]

Originally Posted by Rmtt

Too bad you guys don't own Huy Fong Sriracha Sauce! I would be having to hit you up for some favors. I eat much hotter peppers, but I love that stuff on anything. My SIL typically buys me a case each Christmas, but I go through it in about 2 months.

Right now I have some Bhut jolokia (Ghost Chili) and Carolina Reaper Salsa I'm working my way through!

If we still made the South West Style Mustard (I won't say who the customer is/was) I'd send you some of that stuff. I hate mustard and I put that stuff on everything for the first 2 years I worked here. If we had a label issue or misprint on our coders, it was nothing short of a feeding frenzy between the employees as to who got to take how many bottles. I used to have to keep a secret stash for particular vendors.

Very familiar with the Bhut Jolokia. A friend of mine used to grow them and bring me a bag every so often. Love making omelettes with them. My only issue with them is accidentally getting the juice on your fingers and then rubbing your eyes or nose inadvertently.....this and passing them once the body has decided it's time for them to exit......YOWZA!

Interesting fact: The Bhut Jolokia is native to India, where workers will snack on them throughout the hot days to cool themselves off.

I've only had a Carolina Reaper once. It was at that time that I realized although I like spicy things, I no longer need the sensation that my face is burning from the inside out.

[Rmtt]

Originally Posted by Now_Rudi

If we still made the South West Style Mustard (I won't say who the customer is/was) I'd send you some of that stuff. I hate mustard and I put that stuff on everything for the first 2 years I worked here. If we had a label issue or misprint on our coders, it was nothing short of a feeding frenzy between the employees as to who got to take how many bottles. I used to have to keep a secret stash for particular vendors.

Very familiar with the Bhut Jolokia. A friend of mine used to grow them and bring me a bag every so often. Love making omelettes with them. My only issue with them is accidentally getting the juice on your fingers and then rubbing your eyes or nose inadvertently.....this and passing them once the body has decided it's time for them to exit......YOWZA!

Interesting fact: The Bhut Jolokia is native to India, where workers will snack on them throughout the hot days to cool themselves off.

I've only had a Carolina Reaper once. It was at that time that I realized although I like spicy things, I no longer need the sensation that my face is burning from the inside out.

I've also read that they use it as a deterrent to keep elephants out of their food plots!!

[King Rudi]

Originally Posted by Rmtt

I've also read that they use it as a deterrent to keep elephants out of their food plots!!

I can definitely see that! I learned after the first time cooking with them: 1.) Always wear rubber gloves when cutting them, 2.) Make DAMN sure that if you are handling them, and you haven't worn gloves, to wash your hands TWICE before going to the bathroom and 3.) Do not attempt to remove an eyelash from your significant others eye without washing your hands first. (I felt so bad for her! She instantly started screaming and stomping around like someone lit her on fire)

I also recommend to ensure that your hands are extremely clean before getting frisky with the wife or girlfriend after. This was the second time she screamed and threw a fit that day......and not in a good way.