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Need suggestions for podcast segment

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  • JonathonJ Jonathon

    Lol, we are going to be doing a social media poll with some of these options. I added Bacardi 151 to the options because I want to make Austin take a liquid steak shot, it is Worcestershire sauce and 151! TexLaw thanks for that, I already called a local liquor store and they have that mallort stuff. I think this is going to end up being a rotating bottle. “festive flavored” alone scares me and something in Gin doesn’t agree with me, I become a fart less friendly person when I drink it!

    Tex_77 I tired to tell Austin we needed to make a “studio bar” to go with our studio kitchen!

    TexLawT Offline
    TexLawT Offline
    TexLaw
    Team Orange PK100 Sous Vide Power User
    wrote on last edited by
    #27

    Jonathon said in Need suggestions for podcast segment:

    Gin doesn’t agree with me, I become a fart less friendly person when I drink it!

    I’m pretty sure your “fart” was a typo, but it certainly is appropriate for Brussels sprout flavored gin.

    ? 1 Reply Last reply
    0
    • JonathonJ Jonathon

      Lol, we are going to be doing a social media poll with some of these options. I added Bacardi 151 to the options because I want to make Austin take a liquid steak shot, it is Worcestershire sauce and 151! TexLaw thanks for that, I already called a local liquor store and they have that mallort stuff. I think this is going to end up being a rotating bottle. “festive flavored” alone scares me and something in Gin doesn’t agree with me, I become a fart less friendly person when I drink it!

      Tex_77 I tired to tell Austin we needed to make a “studio bar” to go with our studio kitchen!

      Tex_77T Offline
      Tex_77T Offline
      Tex_77
      Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator
      wrote on last edited by
      #28

      Jonathon I don’t know why you wouldn’t have a bar in your break room.

      Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks

      ChefC 1 Reply Last reply
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      • JonathonJ Offline
        JonathonJ Offline
        Jonathon
        Team Blue Admin Walton's Employee Power User
        wrote on last edited by
        #29

        TexLaw lol, yes *far

        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

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        • Tex_77T Tex_77

          Jonathon I don’t know why you wouldn’t have a bar in your break room.

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #30

          Tex_77 I thought a bar was standard for any break room! in fact, mandatory. How else could it be called a break room. (learned that from the Italian chemical plants that had bars on the processing plant property)

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          • TexLawT TexLaw

            Jonathon said in Need suggestions for podcast segment:

            Gin doesn’t agree with me, I become a fart less friendly person when I drink it!

            I’m pretty sure your “fart” was a typo, but it certainly is appropriate for Brussels sprout flavored gin.

            ? Offline
            ? Offline
            A Former User
            wrote on last edited by
            #31

            TexLaw said in Need suggestions for podcast segment:

            Jonathon said in Need suggestions for podcast segment:

            Gin doesn’t agree with me, I become a fart less friendly person when I drink it!

            I’m pretty sure your “fart” was a typo, but it certainly is appropriate for Brussels sprout flavored gin.

            I tend to be that way when I get into the whiskey. I have fun but I guarantee nobody else does. lol

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            • JonathonJ Offline
              JonathonJ Offline
              Jonathon
              Team Blue Admin Walton's Employee Power User
              wrote on last edited by Jonathon
              #32

              TexLaw You sir, are an evil man! We went ahead and tried the jeppson’s malort and my good lord is that stuff disgusting! However, it DID add a decent level of humor to the podcast. That will be out next Monday!

              Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

              TexLawT 1 Reply Last reply
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              • JonathonJ Jonathon

                TexLaw You sir, are an evil man! We went ahead and tried the jeppson’s malort and my good lord is that stuff disgusting! However, it DID add a decent level of humor to the podcast. That will be out next Monday!

                TexLawT Offline
                TexLawT Offline
                TexLaw
                Team Orange PK100 Sous Vide Power User
                wrote on last edited by
                #33

                Jonathon I’m flattered! I can hardly wait to watch it!

                ? 1 Reply Last reply
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                • TexLawT TexLaw

                  Jonathon I’m flattered! I can hardly wait to watch it!

                  ? Offline
                  ? Offline
                  A Former User
                  wrote on last edited by
                  #34

                  TexLaw said in Need suggestions for podcast segment:

                  Jonathon I’m flattered! I can hardly wait to watch it!

                  When. where? I never hear about them till they’re over. lol I’d love to see their face when the Malort hits the lips.

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                  • JonathonJ Offline
                    JonathonJ Offline
                    Jonathon
                    Team Blue Admin Walton's Employee Power User
                    wrote on last edited by
                    #35

                    @Fat-Bob This is a podcast, not a livestream and can be listened to at any time once it has been posted. You can listen by clicking the play button in the podcast post (https://meatgistics.waltonsinc.com/category/53/podcast) or you can get it where you listen to any other podcast like here https://podcasts.apple.com/us/podcast/meatgistics-podcast-from-animal-to-edible/id1512068930 The one we are talking about with the Jeppson Malort won’t be out until next week on Monday.

                    Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                    1 Reply Last reply
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                    • ? Offline
                      ? Offline
                      A Former User
                      wrote on last edited by
                      #36

                      Got it, thanks Jon!

                      1 Reply Last reply
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                      • JonathonJ Offline
                        JonathonJ Offline
                        Jonathon
                        Team Blue Admin Walton's Employee Power User
                        wrote on last edited by
                        #37

                        https://jeppsonsmalort.weebly.com/store/p10/Be_A_Sport_Drink_Malört_T-shirt.html I am going to buy this for Austin for Christmas. After you see the podast that will come out next Monday you will understand more!

                        Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself

                        TexLawT 1 Reply Last reply
                        1
                        • JonathonJ Jonathon

                          https://jeppsonsmalort.weebly.com/store/p10/Be_A_Sport_Drink_Malört_T-shirt.html I am going to buy this for Austin for Christmas. After you see the podast that will come out next Monday you will understand more!

                          TexLawT Offline
                          TexLawT Offline
                          TexLaw
                          Team Orange PK100 Sous Vide Power User
                          wrote on last edited by
                          #38

                          Jonathon I love it!

                          I cannot recall the last time I said this, but I’m looking forward to Monday!

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