What did everyone cook today?
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detter22 We’ve done some stuff with FedEx when necessary and that has been no better, if anything worse probably. USPS is the other option and that is looked at from time to time and we’ve gone down that road a little. I’m honestly not sure where we are with that, we did a test run a few months back and had some issues. I’ll see if we can get Austin to talk about during the live stream on Monday.
Jonathon They are both the same, independent as hell and their management seems to answer to no one. That’s one reason Amazon started their own deliveries. I personally have been using USPS for my smaller items, they are much cheaper and reliable and my packages don’t look like the Samsonite gorilla handled it.
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erich52 I didn’t use a specific recipe but off the top of my head it was about one lb of English muffin croutons, 3 1/2 cups chilled Turkey stock mixed with one egg, approximately a cup and a half of chopped celery that I sautéed with one stick of butter for a few minutes. (I would normally also add onion or garlic but since I was using a sweet onion sausage I saw no need.) I combined all of the ingredients with 1 1/2 lbs browned sausage, a generous pinch of salt and pepper and a handful of chopped parsley and about a tablespoon each of fresh thyme, rosemary and sage. I used a buttered 9x13 casserole and baked at 350 for about 35 minutes covered with foil then baked an additional 10-15 to crisp up the top.
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erich52 I didn’t use a specific recipe but off the top of my head it was about one lb of English muffin croutons, 3 1/2 cups chilled Turkey stock mixed with one egg, approximately a cup and a half of chopped celery that I sautéed with one stick of butter for a few minutes. (I would normally also add onion or garlic but since I was using a sweet onion sausage I saw no need.) I combined all of the ingredients with 1 1/2 lbs browned sausage, a generous pinch of salt and pepper and a handful of chopped parsley and about a tablespoon each of fresh thyme, rosemary and sage. I used a buttered 9x13 casserole and baked at 350 for about 35 minutes covered with foil then baked an additional 10-15 to crisp up the top.
Joe Hell i will give that a go for Christmas! Thanks!
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I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
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I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
PapaSop
$.99 is a pretty common deal where I am. -
I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
PapaSop looks like you have your work cut out for you !
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A little prime rib at the folks, perfect med. rare.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I bought a ribeye roast the other day that was discounted 70% because there was a defect with the ribs where they had a strange twist at the end of them…okay, why not just cut them out and get 5 2" thick ribeyes (with an awesome fat cap) for $30 like I did? Sometimes the “butchers” at grocery stores will price something stupidley!
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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I bought a ribeye roast the other day that was discounted 70% because there was a defect with the ribs where they had a strange twist at the end of them…okay, why not just cut them out and get 5 2" thick ribeyes (with an awesome fat cap) for $30 like I did? Sometimes the “butchers” at grocery stores will price something stupidley!
Jonathon
I went to buy some 93% lean beef for some jerky. I cannot believe the price. Its gonna have to wait a bit. -
Just finished processing 3 deer, much of which is now sausage (as will more become later on in the year). I mixed up 25 lbs of cured & smoked Polish along with 25 lbs of summer sausage. I used high temp cheddar in half of the summer. A bit of the summer “extras” got stuffed into 19mm sticks casings. It all came out amazing.
I’ve gotta give a big “thank you” to the Meatgistics community as well as Austin & Jon for all of the excellent information. Last year’s summer sausage was easily the worst I’ve ever made: crumbly, water-logged, wrinkly… I did everything wrong. After spending hours pouring over posts and videos here, I produced my best-ever sausages. It’s only been a couple days and a lot of it has disappeared already!
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Made four pies today, 2 pumpkin, one pecan and one walnut. A batch of yeast rolls, put the turkey in the brine and put it outside in natures cooler. Forgot about making a pan of corn bread for the wife to make stuffing with too. Then bitched at UPS because they can’t seem to do anything right anymore. I don’t know who is worse the or FedEx, glad Amazon is shipping their own stuff now.
johnsbrewhouse I am with you & it is amazing how things have changed over the years. I used to brag about FEDEX 30 years ago when we were in a different location. Then we got here & it was a completely different story & not good either. I liked DHL a lot, but they did not last very long around here. Then UPS came around again & they improved, but have now gone down hill a bit. I think it boils down to the drivers assigned to your area. It seems like the individual drivers seem to make the difference & the supervisors blow with the wind.
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johnsbrewhouse I am with you & it is amazing how things have changed over the years. I used to brag about FEDEX 30 years ago when we were in a different location. Then we got here & it was a completely different story & not good either. I liked DHL a lot, but they did not last very long around here. Then UPS came around again & they improved, but have now gone down hill a bit. I think it boils down to the drivers assigned to your area. It seems like the individual drivers seem to make the difference & the supervisors blow with the wind.
calldoctoday Problem is, we have no assigned driver any more. UPS management seem to like to keep the applecart upset. I had a package return for Amazon that was just picked up here on Friday after sitting for 6 days after they said they would pick it up and four calls to their C/S. Finally trapped the driver who had the tag in his vehicle and forgot about it. Then they came again on Saturday with two tags to pick up the same package. Same tracking number, that’s how well their system works and their IT people program.
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calldoctoday Problem is, we have no assigned driver any more. UPS management seem to like to keep the applecart upset. I had a package return for Amazon that was just picked up here on Friday after sitting for 6 days after they said they would pick it up and four calls to their C/S. Finally trapped the driver who had the tag in his vehicle and forgot about it. Then they came again on Saturday with two tags to pick up the same package. Same tracking number, that’s how well their system works and their IT people program.
johnsbrewhouse I understand, been there & done it before. I wish you had no idea, but don’t get me started.
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if you combine fed ex and ups you will have fed up !
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smoked deer cube steaks
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I know we talked pork prices in another topic but not sure where. I’ll just drop this here because I’m still in shock.
The cheapest I’ve ever seen this stores butts were 2.39. Wish I had a bigger freezer.
PapaSop Sorry to hear that. Case price here (about 75#) is $1.29.
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calldoctoday Problem is, we have no assigned driver any more. UPS management seem to like to keep the applecart upset. I had a package return for Amazon that was just picked up here on Friday after sitting for 6 days after they said they would pick it up and four calls to their C/S. Finally trapped the driver who had the tag in his vehicle and forgot about it. Then they came again on Saturday with two tags to pick up the same package. Same tracking number, that’s how well their system works and their IT people program.
johnsbrewhouse You can’t fix stupid and the drivers here don’t care sh%& about what you get. Tracking info is wrong and peoples systems don’t seem to work well…if at all. Had issues here but a quick email to the guys and I suddenly have all kind of emails. They really do care and want it right.
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johnsbrewhouse You can’t fix stupid and the drivers here don’t care sh%& about what you get. Tracking info is wrong and peoples systems don’t seem to work well…if at all. Had issues here but a quick email to the guys and I suddenly have all kind of emails. They really do care and want it right.
@Fat-Bob my problem is the customer service both email and phone is offshore and they haven’t got a clue about the problem. They rely on a notebook with ques to answer questions. I asked to talk to a US rep and was told to call the same number I had just called. They really don’t want to play that game, I don’t play fair when it comes to making a point and getting it across.
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johnsbrewhouse So, how do you fix that? My thought is you have two call centers, one overseas that handles day to day questions but then you need a smaller call center/team here in the US that is more empowered to fix specific issues.
Kodak did something like this when I worked there and it worked pretty well
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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