Cheap Meals: Eating on a budget.

Dr.Retarded · Apr 25, 2024

Fogel said:
There are food production facilities that rent and help you proof of concept products. They're usually associated with schools/colleges. We had one in Jersey run by one of our trainers called Rutgers Food Innovation center. They had an entire process line that could produce most items on a small/medium scale, and would literally rent out production time to various start ups until they finalized the production process and either move it to their own plant or find a comanufacturer. Likewise, we're a Co-man so we produce items already R&D'd, for example we do items for Rich's, Trader Joe's, etc that they don't have capacity to produce in their own plants.

Do you still have to jump through the FDA hoops if maybe you're already purchasing pre-approved cuts of meat from another purveyor? All it is is using pork butts or pork picnic, various aromatics, and dried spices, and then cryo packing after a brining period. That's literally all it would be. Basically just putting the marinade together prepping it and letting it sit before shipping. Hell you could freeze them I'm supposed to selling them fresh, but I guess you'd want to get fresh butts in that haven't already been Frozen.

What do people have to do if they want to sell spice blends her similar dry goods? Do they still have to jump through similar hoops?

Fogel · Apr 25, 2024

Dr.Retarded said:
Do you still have to jump through the FDA hoops if maybe you're already purchasing pre-approved cuts of meat from another purveyor? All it is is using pork butts or pork picnic, various aromatics, and dried spices, and then cryo packing after a brining period.

Why do people have to do if they want to sell spice blends her similar dry goods?

Meat is USDA, and yes, anytime meat is handled, it has to go through the USDA inspection process. So even though we purchase meat from a USDA approved/inspected plant, once we handle/process it again, it needs its own USDA inspection before we can ship/sell it.

Dr.Retarded · Apr 25, 2024

Fogel said:
Meat is USDA, and yes, anytime meat is handled, it has to go through the USDA inspection process. So even though we purchase meat from a USDA approved/inspected plant, once we handle/process it again, it needs its own USDA inspection before we can ship/sell it.

Is it periodic inspections or is it a one-time deal like you do with the department of health when say opening up a restaurant or something? Typically though you get your department of health inspection at least annually, or I guess random if a complaint is lodged against your place of business.

Fogel · Apr 25, 2024

Dr.Retarded said:
Is it periodic inspections or is it a one-time deal like you do with the department of health when say opening up a restaurant or something? Typically though you get your department of health inspection at least annually, or I guess random if a complaint is lodged against your place of business.

USDA is every production. They have to inspect before production begins to confirm sanitation, we call this the pre-op inspection. Then they'll either stay the whole production or go to a different plant depending on their schedule/coverage levels, but you have to assume they'll be there the whole time. We even have to give them their own office and parking space.

For spices, that is FDA. You have to register bi-annually and get the initial state food safety inspection. From there, they'll inspect on a frequency based on risk, low risk usually being every 2-3 years for a 1-3 day audit. You'll find your customers will have more requirements than FDA, especially if you want one of the big boys like HEB. They usually require SQF level standards, which you can find here:

Home

With over 12,000 certified sites in 40 countries, SQFI's mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, applied across all industry sectors, and valued by all stakeholders.

www.sqfi.com

Dr.Retarded · Apr 25, 2024

Fogel said:
USDA is every production. They have to inspect before production begins to confirm sanitation, we call this the pre-op inspection. Then they'll either stay the whole production or go to a different plant depending on their schedule/coverage levels, but you have to assume they'll be there the whole time. We even have to give them their own office and parking space.

For spices, that is FDA. You have to register bi-annually and get the initial state food safety inspection. From there, they'll inspect on a frequency based on risk, low risk usually being every 2-3 years for a 1-3 day audit. You'll find your customers will have more requirements than FDA, especially if you want one of the big boys like HEB. They usually require SQF level standards, which you can find here:

Home

With over 12,000 certified sites in 40 countries, SQFI's mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, applied across all industry sectors, and valued by all stakeholders.

www.sqfi.com

Hehe, I read that as square foot level standards like you need a big enough building or something. I just worked with restaurants in construction in the past but never an actual food product producer. Part of the times when I do work different businesses I end up chit-chatting the owners and just getting an idea of exactly what they do at their place in business, and I guess that's one type of industry I've not had the opportunity to learn more about.

I appreciate you at least answering my questions. It's just something I've thought about on occasions, and wondered how feasible or profitable it might be, I'm just whatever headaches might be included. And I guess the government doesn't make anything easy though.

Fogel · Apr 25, 2024

Dr.Retarded said:
Hehe, I read that as square foot level standards like you need a big enough building or something. I just worked with restaurants in construction in the past but never an actual food product producer. Part of the times when I do work different businesses I end up chit-chatting the owners and just getting an idea of exactly what they do at their place in business, and I guess that's one type of industry I've not had the opportunity to learn more about.

I appreciate you at least answering my questions. It's just something I've thought about on occasions, and wondered how feasible or profitable it might be, I'm just whatever headaches might be included. And I guess the government doesn't make anything easy though.

Between the government and the large corporation level food industries, you're right. Though I find the large corps to be more annoying/demanding than the FDA. Luckily the biggest we've really dealt with has been Rich's and they're the most laid back of the bunch. Walmart for example is a nightmare with their requirements.

Dr.Retarded · Apr 25, 2024

Fogel said:
Between the government and the large corporation level food industries, you're right. Though I find the large corps to be more annoying/demanding than the FDA. Luckily the biggest we've really dealt with has been Rich's and they're the most laid back of the bunch. Walmart for example is a nightmare with their requirements.

Is there anything stopping somebody from just selling whatever at a farmer's market, or to maybe a local restaurant or food truck, or is that depending upon where you live? I've bought wild game from one of our farmers markets that used to be here before kungflu from a lady who basically just had stuff packed away in a cooler, and she was out there pretty much every weekend. I doubt she was doing anything to follow regulations. Look like it was a pretty homegrown operation.

Was that illegal I don't really know, nor really cared. Another lots of people that make their own salsa and such, but I'm not quite sure if they're getting some sort of government approval before they pervey their product.

Fogel · Apr 25, 2024

Dr.Retarded said:
Is there anything stopping somebody from just selling whatever at a farmer's market, or to maybe a local restaurant or food truck, or is that depending upon where you live? I've bought wild game from one of our farmers markets that used to be here before kungflu from a lady who basically just had stuff packed away in a cooler, and she was out there pretty much every weekend. I doubt she was doing anything to follow regulations. Look like it was a pretty homegrown operation.

Was that illegal I don't really know, nor really cared. Another lots of people that make their own salsa and such, but I'm not quite sure if they're getting some sort of government approval before they pervey their product.

Anything small scale like that which doesn't cross state lines would be whatever your local regulations are. Technically you'd still fall under FDA but you'll be well under their radar. If you're curious about FDA regs, the relevant CFR is CFR 21 Subchapter B

Federal Register :: Request Access

www.ecfr.gov

Sludig · Apr 25, 2024

Khane said:
I do work from home but this is unattended cooking. I use a Dutch oven but you can easily crockpot this while at work

I mean I'm gone for almost 11 hours at a time. Don't really trust that. Though I was mainly referring to seemed like a few 2-3 hour stints beyond one long one

Control · Apr 25, 2024

Fogel said:
USDA is every production. They have to inspect before production begins to confirm sanitation, we call this the pre-op inspection. Then they'll either stay the whole production or go to a different plant depending on their schedule/coverage levels, but you have to assume they'll be there the whole time. We even have to give them their own office and parking space.

For spices, that is FDA. You have to register bi-annually and get the initial state food safety inspection. From there, they'll inspect on a frequency based on risk, low risk usually being every 2-3 years for a 1-3 day audit. You'll find your customers will have more requirements than FDA, especially if you want one of the big boys like HEB. They usually require SQF level standards, which you can find here:

Home

With over 12,000 certified sites in 40 countries, SQFI's mission is to deliver consistent, globally recognized food safety and quality certification programs based on sound scientific principles, applied across all industry sectors, and valued by all stakeholders.

www.sqfi.com

Dr.Retarded said:
Is there anything stopping somebody from just selling whatever at a farmer's market, or to maybe a local restaurant or food truck, or is that depending upon where you live? I've bought wild game from one of our farmers markets that used to be here before kungflu from a lady who basically just had stuff packed away in a cooler, and she was out there pretty much every weekend. I doubt she was doing anything to follow regulations. Look like it was a pretty homegrown operation.

Was that illegal I don't really know, nor really cared. Another lots of people that make their own salsa and such, but I'm not quite sure if they're getting some sort of government approval before they pervey their product.

I would guess there are production facilities that will make whatever to your specifications so that you don't have to directly deal with regulations/facilities etc? Pricier I also assume, but might be an easier way to get started once you've proven out your concept at a small level (could maybe do that with a food truck or renting off-hours commercial kitchens from a church or similar).

Khane · Apr 25, 2024

Sludig said:
I mean I'm gone for almost 11 hours at a time. Don't really trust that. Though I was mainly referring to seemed like a few 2-3 hour stints beyond one long one

That sort of schedule is kind of what slow cookers were made for. Set it to cook on low for 8 hours, when its done it just goes into warming mode to keep it warm until you get home.

The reheating method the next day isn't necessary, it's just a bit better than doing it the night before and then microwave heating it the next day. The same way that dry brining a steak for 6-24 hours before cooking is better than just cooking a steak as is. Gonna be good either way, just a bit better.

Throw the meat in before you go to work. When you get home take the meat out, pull it, cook the rice and stir it in, eat, put the leftovers in the fridge. Those big, fatty cuts of meat tend to be the easiest meal makers simply because you just let it cook, and if you're gone all day you aren't getting tortured by the delicious smell for hours before it's ready like I am.

Dr.Retarded · Apr 25, 2024

Control said:
I would guess there are production facilities that will make whatever to your specifications so that you don't have to directly deal with regulations/facilities etc? Pricier I also assume, but might be an easier way to get started once you've proven out your concept at a small level (could maybe do that with a food truck or renting off-hours commercial kitchens from a church or similar).

It's kind of what I was wondering. Start small, build up a reputation that way you can at least have a backbone to try to sell the product, and maybe hook up with a restaurant or food truck, etc. You could make it a collaboration or whatever the hell, guess just depends upon what relationships you can court.

I'm not necessarily opposed to sharing a business idea was somebody reliable, but my original thought was to try to do it by myself that way I've got total control, but again I don't have any experience whatsoever with food production.

I just always wondered if I could actually break into the industry somehow, and making tasty porchetta that might be affordable for people could be an option, and wouldn't require me opening a restaurant or something. Could easily train people to make the product, I'm in as long as you can secure buyers, maybe make a decent living decent.
Again it's just an idea I've been kicking around for a long time.

I mean come on, who wouldn't want to buy a Dr.Retarded's Porchetta! Sure to make every family meal a shit show...

Fogel · Apr 25, 2024

Control said:
I would guess there are production facilities that will make whatever to your specifications so that you don't have to directly deal with regulations/facilities etc? Pricier I also assume, but might be an easier way to get started once you've proven out your concept at a small level (could maybe do that with a food truck or renting off-hours commercial kitchens from a church or similar).

Only downside to using co-mans is if its low volume. They either won't bite or you'll be at the bottom of the list for production time. We hate change overs and low runners

Siliconemelons · Apr 28, 2024

Wasn’t there some Amish dude that had the usda or fda throw away all his food and starve his family and others because he processed his own meat

Lanx · Apr 28, 2024

Siliconemelons said:
Wasn’t there some Amish dude that had the usda or fda throw away all his food and starve his family and others because he processed his own meat

i believe it was b/c he sold raw eggnog "across state lines" but he could do it in pa just fine

Pennsylvania ag officials search Miller Organic Farm for the source of Shiga-toxins

This time, the Pennsylvania Department of Agriculture executed a duly issued search warrant on Amos Miller and Miller’s Organic Farm. The state’s

www.foodsafetynews.com

(this has been on going for like 3 years)

Dr.Retarded · Apr 29, 2024

Siliconemelons said:
Wasn’t there some Amish dude that had the usda or fda throw away all his food and starve his family and others because he processed his own meat

I remember seeing something about, just not where. FDA came in to there little meat processing building and pulled out all the cryo-vacced cuts of whatever they had onsite. If I'm not mistaken they were selling it to neighbors and other local individuals in the community, but weren't getting stamping / approval. I think they have been doing it for quite a while until Big Daddy government got wind of it.

Somebody may be posted about it in the politics thread a number of months ago or something.

Sludig · May 13, 2024

Fried meatballs first attempt in an hour. Had 2lbs of burger to use, tried dropping in some bacon fat since I didn't have veal/pork. Ended up a bit thicker than I wanted. Long day and hunching my neck over( I wish I had a 5 foot counter to prep on) I abandoned trying to learn to make hush puppies as well.

Gavinmad · May 13, 2024

Sludig said:
Long day and hunching my neck over( I wish I had a 5 foot counter to prep on) I abandoned trying to learn to make hush puppies as well.

Have you tried working at the kitchen table sitting in a chair instead of standing at the counter? Could even go so far as to wheel in an office chair to get your working surface at the exact height you want.

Sludig · May 13, 2024

Gavinmad said:
Have you tried working at the kitchen table sitting in a chair instead of standing at the counter? Could even go so far as to wheel in an office chair to get your working surface at the exact height you want.

Tall enough counter without dedicated bar stools I doubt it would work, I should probably think about kitchen table some more, wife usually has it buried in bullshit. Just tall guy problems, my back surgery has been great, but been kinda noticing neck stuff creeping up more might be my next failure.

Burns · May 14, 2024

An adjustable office/shop stool might work but I generally need to stand to work a knife well because sitting at a table brings the cutting board up too high, where my elbow is at the wrong angle for it. Also for an office chair, the arm rests might be in the way.

Depending on how much room you have, you could build a small rolling island/butchers block that is as tall as you want it to be. You could easily justify the costs (probably) if you are already getting hit with back surgery and neck issues. Something like this, but taller and wider might be feasible to build yourself (edit: more at the bottom):

2024-05-14 06.25.35 butcherblockco.com 46aa013f3ea3.png

Otherwise get a commercial dish rack and set it upside down to work on. You could even epoxy some rubber strips to it, to keep it from sliding around, if that becomes an issue:

2024-05-14 06.13.30 www.google.com f34ecb6bc552.png

Edit: Found a nice enough looking DYI. Looks like it's using Kee Klamps and aluminum railing, but you could use cheaper black iron pipe and coat it with Flood to prevent rusting (there are also proper ways to paint the pipes).

2024-05-14 06.35.32 www.google.com e9ba2017488d.png

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Cheap Meals: Eating on a budget.

Dr.Retarded

Fogel

Mr. Poopybutthole

Dr.Retarded

Fogel

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Dr.Retarded

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Fogel

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Dr.Retarded

Fogel

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Federal Register :: Request Access

Sludig

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Control

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Khane

Got something right about marriage

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Siliconemelons

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Lanx

Pennsylvania ag officials search Miller Organic Farm for the source of Shiga-toxins

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Sludig

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Gavinmad

Mr. Poopybutthole

Sludig

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Burns

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