What did everyone cook today?
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calldoctoday I was describing this to my wife and she said “oh, that’s meditation, you’re meditating” and I scoffed, but upon further review, I think she is right. Keeping my hands busy with a task they have done so many times that I hardly need to think about it and my mind is free to wander, not worry just wander!
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TexLaw Okay, I’m a fan. The Farinata came out great and no sticking. I did cook it in my Primo. Temperature was about 560 to 570 F. I did use Phase for this first trial and had no sticking. Will be making this often. Thank you for sharing this.
Chef I’m glad it came out well! That is one heck of a pan you have there!
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calldoctoday I was describing this to my wife and she said “oh, that’s meditation, you’re meditating” and I scoffed, but upon further review, I think she is right. Keeping my hands busy with a task they have done so many times that I hardly need to think about it and my mind is free to wander, not worry just wander!
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calldoctoday I was describing this to my wife and she said “oh, that’s meditation, you’re meditating” and I scoffed, but upon further review, I think she is right. Keeping my hands busy with a task they have done so many times that I hardly need to think about it and my mind is free to wander, not worry just wander!
Jonathon I am laughing now!
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Jonathon I am laughing now!
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Cleaning out the freezer the other day I found a glorious 2 lb., heavily marbled rib steak. I reversed seated at 225 in the oven for about 45 minutes then seared it on the grill.
Joe Hell Now that is a real steak, well short of a good Porterhouse! But heck, I probably had too many Porterhouses over the years, look at me now.
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My favorite steak, just ahead of a rib eye
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Joe Hell Now that is a real steak, well short of a good Porterhouse! But heck, I probably had too many Porterhouses over the years, look at me now.
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calldoctoday We’ve been cutting some glorious porterhouse steaks this week!
Joe Hell I’ll take a porterhouse steak any day of the week. My #1 cut for steak.
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First time in a long time I cooked up just one St. Louis rack of ribs. Normally cooking 3-4 racks at a time, no company for a week. Even grilled up some corn.
I think I am going to talk with my butcher about getting some beef ribs, it’s been awhile since I had some of those.
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I am doing bacon today, but I need some one to tell me how to post a picture.
drbrown35801 You have to go down and click on “reply,” rather than use the “quick reply.” You also have to make sure that the pic is under a certain size (I don’t remember what that is). If it’s too large, just use a photo editor to resize.
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It was time to run some bacon. I am probably goi g to be forced into a brick and mortar so here we go.
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drbrown35801 You Got It! That out to be some mighty fine bacon for a bacon makin day.
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Technically not me and not “cook” but it was my wife and they were baked. Delicious cookies with fruity pebbles and/or lucky charms and they are magically delicious!
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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Technically not me and not “cook” but it was my wife and they were baked. Delicious cookies with fruity pebbles and/or lucky charms and they are magically delicious!
Jonathon looks like the folks are in for a treat. Your wife must have been busy baking.
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Technically not me and not “cook” but it was my wife and they were baked. Delicious cookies with fruity pebbles and/or lucky charms and they are magically delicious!
Jonathon Go Gobble em up!
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