What did everyone cook today?

[zbigjeff]

GWG8541 Just an “add on”. Normal-regular-general social media groups-sites users love being “faceless”. The only social medias that really work for me are the cooking and sausage making sites. People on those cooking-etc sites love to show off and bring variety to the table to inspire others. Have pushed many on those cooking-etc sites on Facebook to the Walton’s site and they are loving it.

[JoeB]

zbigjeff Well i agree, but I’ve found out by observation that the Left brain people appear to be logical and the right brain are the creative, some times drama queens’. Just my thoughts. It is somewhat apparent by the predominate hand. Right for left brain and Left for right brain. This is not the standing rule… Just my observation.

[zbigjeff]

JoeB I just chuckled at your right/left brain statement because I thought: Where does that place me in the world? All because I’m ambidextrous or more pointed: I must be all screwed UP.

[JoeB]

zbigjeff Chuckles, for i am also Ambidextrous, but i do have a predominant right hand. Screwed up we are. Or do we have the best of both worlds… Or the worst.

[Chef]

JoeB Looks great. Glad you liked it. Made me hungry for a good Italian sausage sandwich with sauce and mozzarella cheese. Now I know what I’m having for dinner.

Did notice you added MSG, what were your thoughts about that?

Got to ask, are you using a program for your recipes? I love the format. Would like to convert all my recipes to a format that great.

[zbigjeff]

JoeB We live again in a parallel universe. Some people ask and just shake their head when I just tell them why I was smiling. Don’t really care that it’s not good for them because it was good for me. Keep it up.

[zbigjeff]

JoeB There’s one thing for sure: We do make others just shake their head slowly sometimes. All my good buds have gotten real good at converting what I say so they understand it in their minds. I’m just smiling again.

[JoeB]

Chef I like msg, i think it got a bad reputation by some that didn’t understand it’s value. That being said, my recipes are a xlm excel template that i got many years ago fm a college prof. It’s much more than you see. It has a base recipe card, input for number of servings, and will even cost out your batch vs profit. I only use the base and portion side of the template for the math and base all my recipes on a 1 kilogram start point. This way if i have 9kg of pork i just enter the 1kg amount x’s 9, as you can see in the upper right corner. In the lower left corner you will see the author’s name. If you want i will send you a copy of the template… Joe

[JoeB]

zbigjeff Got that… One of my great replies to people that give me a hard time is: Look, I’m an old man don’t give me a hard time… I got nothing to lose here. .

[Chef]

JoeB I would love a copy of the template. I’ve reached an age where the kids want to insure all the recipes are written down. Since most are a larger volume, the scaling feature would be fantastic.

I would guess it would need to be sent as an attachment. Chef@chefraoul.com.

Thanks.

[zbigjeff]

JoeB I built a number of small office systems using excel when people didn’t want to pay the price of a package. Some had up to 100 different tabs. Would like to see your recipe conversion in excel format. It sounds very interesting and pretty high level.

[JoeB]

Chef Got it, it also works in reverse. If you have a 60lb recipe you can add make 0.1x and it works to break it down to 6lbs

[JoeB]

zbigjeff Will send you a copy, but now im told to mow the lawn… Will take care of the delivery soon

[zbigjeff]

JoeB Love YOUR approach (re: nothing to lose). If you don’t mind, here’s my email for the excel file of the conversion chart. jeffzabuk@zoominternet.net It sounds like something right up my alley.

[calldoctoday]

JoeB Make that two. I have been hand writing mine for years & asking Margaret to record them on some sort of computer media like Word for Windows or something, but she says she needs a program & I just have not gotten to the point that I can sit down & do it myself. Too far behind on everything. Your template may be just the trick, but I have about 3-400 pages at least thus far. I do not experiment as much as I used to & come up with new ones, so that makes that part easier at least, since I am just about sticking to what I have finally gotten to work about right.

[JoeB]

calldoctoday Got it… Will do. Send me your email if you want the Template… click on my profile for mine. Joe

[calldoctoday]

JoeB Thank you, I really appreciate it. Gotta get outa here now though & hit the road for another assignment as I am running about two hours late. Walked out for a little sunshine with one of my son’s before leaving & saw what the storms did to the garden yesterday. Could not handle that & had to get to work trying to save it, so now I am late.

Thanks again.

[GWG8541]

JoeB thanks again, it looks like a winner. I’ve got kimichi in the fridge that my son made. I may have to make some soon and have a feast.

[GWG8541]

Made a batch of Willie’s with cheese last night and vac packed them this morning. While I had the grinder out yesterday, I made fresh breakfast sausage and cooked some for breakfast today and froze about 4 lbs. Its hard to beat 99 cents a lb. breakfast meat.

[johnsbrewhouse]

Made a five pound batch of sweet teriyaki jerky from sliced bottom round. Started it yesterday and then put it in the convention oven today. First batch out, second one in. Going to have to watch myself, sampling is hard to stay away from. The wife decided she likes this one, says it’s needs to be tenderized for her though. Means more for me.