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Greetings and Welcome to The 405 Coffee Break with O.K. Solberg
New episodes tend to air over the local KMMR radio station @ 5 minutes past 4PM each M-F. And have been doing so, nearly every week since Sept 2018.
I'm D.J. Rasmussen, O.K.s friend since junior high, possibly your neighbor & this websites maintainer, whom strives to get each episode's show notes written, the transcript proofed and the audio posted to the internet within a few hours of that days KMMR air time. NOTE: recently been publishing most new releases by 4:30PM.
Thanks for visiting and I hope you enjoy the time we can spend together.
I wanna again welcome you to The 405 Coffee Break. Guys, get you a cup of coffee, glass iced tea, bottle of water. Very nice day. Not too hot. Let's see what's happening.
OK Solberg:I called Chandel myself, today's price. Spring wheat 14 protein $5.50 a bushel. $5.50 and now we talk about a 550lb steer calf all the way from $5 to $5.50. Five fifty keeps showing up. And a 100lb fat lamb in Billings $3.32 a pound. But, guys, there's more, much more.
OK Solberg:You know. You know, don't you? That it isn't the story that you tell, but how you tell the story. I've known and thought about that often. For example, you can take, well, what sounds like a boring subject and make it interesting. Yeah. You know? Yeah. It's not the story that you tell, but how you tell the story.
OK Solberg:You know what I mean? Like, what you say is the map, how you say it is the journey. Or you can put another way. We could say the idea is a seed. The telling is the delicate blossom. Here, I'll give you an example. Let's think of a topic, any topic. In fact, maybe a topic that doesn't sound that interesting. Like, let's say, well, maybe pineapple. I've heard people say, I'll never touch it or even I don't like pineapple.
OK Solberg:And you think an episode about pineapple is gonna be boring boring. Yada yada yada and blah blah blah. But sit up and pay attention. The word pineapple comes from early European explorers who thought the fruit resembled a pine cone, and they called it an apple. So therefore, it became a pine cone apple.
OK Solberg:Did you realize that pine cones float? Yes. They sure do, and they're loaded with vitamin c. So if you have to abandon ship, throw all the pineapples overboard, and you can let them float next to your lifeboat without waiting down the boat. And when they rescue you, you'll be happy to know you won't have scurvy, which is a seafaring ailment due to the lack of vitamin c.
OK Solberg:Did you realize each pineapple begins as dozens to hundreds of individual flowers growing around a central stalk? Yes. After pollination, each flower produces a small fruit, and all of those tiny fruits fuse together into the one pineapple. I bet you didn't know that. Just like the one you buy at the grocery store.
OK Solberg:In fact, a mature pineapple can be made up of from a 100 to 200 individual flowers joined together. A pineapple is essentially a whole bouquet of flowers that decided to become lunch. Long before chemists isolated bromelain in the 1890's cooks in tropical regions were already using pineapple with meat because they observed that the fruit mysteriously softened tough cuts.
OK Solberg:Scientists later discovered that these cooks had unknowingly been harnessing one of nature's most powerful protein digesting enzymes. So to me, the biggest advantage of pineapple other than its delicious tastiness is that it tenderizes meat.
OK Solberg:Did you know that? If you've been paying attention to my opening reports, you know that cattle prices are at an all time high. Yet believe you me, there are still some cuts that are tough even if the meat cost you an arm and a leg. And guys, I grew up eating tough meat. I do not like tough meat.
OK Solberg:When you chew for three full minutes and you have something that resembles a wad of chewed up celery, that isn't my idea of high class eating. I despise tough meat. Hey. No problem. Marinate it in a pineapple brine.
OK Solberg:But listen up. Sit up and listen. Don't do this very long. Remember what professionals say. When using fresh pineapple, think in minutes, not days. Do not marinate any cut of meat in fresh pineapple for more than a couple of hours. If you go too long, guess what? It works so well that the meat gets mushy, and you'll have to throw it out to old Fido.
OK Solberg:So here's my nickels worth of free advice. Go check your meat locker, pull out a tough cut, go to Albertsons and get a fresh pineapple, and check out pineapple as a meat tenderizer. But do not let it soak too long.
OK Solberg:Oh, and don't try it with canned pineapple because it won't work because in the processing of the canned pineapple, they heat the pineapple and that kills the enzymes. Yep. This program was brought to you by I saw an open can of pineapple this morning, and I said, I think that's a story.
OK Solberg:Now listen to the bible verse that I find so very fitting for this episode. It's from Proverbs 25 verse 15. With patience, a ruler may be persuaded, and a soft tongue will break a bone. Again, Proverbs 25:15
OK Solberg:Pineapple will tenderize a tough cut of meat. A soft word will tenderize a tough customer.
OK Solberg:So until next time, as you go out there, remember now, don't be bitter.