What did everyone cook today?
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Chef Well, the truth of the matter is that if I were to hang it up, then I would have more to do around the place & other projects & goals than I have working, at least for a while. I probably have at least three months of projects & maintenance alone around the place that I am behind on & since I am soooooo oooo oo …
much slower these days than I used to be (I have not figured that out yet, but it does bother me as it is not just a little bit, it is a LOT) it might be at least six months. In the mean time, I am sure I could become aware of a few more things & then maybe do some non work traveling & visiting other cultures.calldoctoday I’m right there with you. I know I have more to do than I have time left on this earth. One of the strangest thing is that God keeps moving the ground further and further away…
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calldoctoday I’m right there with you. I know I have more to do than I have time left on this earth. One of the strangest thing is that God keeps moving the ground further and further away…
Chef Maybe there is a reason for all that after all, a method to the madness of it all! I truly wonder some days.
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Tex_77 Don’t forget to save dem bones & smoke em or roast em to make some wonderful pork bone broth.
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cdavis I’ve made that brat with fresh and cooked ingredients. I’ve found that partially cooking the cabbage and carrot shreds seems to help with the texture. The sliced carrots came from a can of pickled jalapeños that I used on a sausage (merguez) that only needed the peppers. There was a decent amount of red onion and a small amount of purple cabbage that I chose to leave raw because cooking removes the color. It’s all about the presentation! I wish I could give specifics on amounts but so often when I come up with a brat it’s simply by eye. The first batch sold out so quick so I had to make another! The photo shows the cabbage that was sautéed in bacon grease (because bacon grease) and finished with a splash of mushroom soy sauce, green and red onion and purple cabbage. I started with 33 lbs of pork and the final weight for the batch was 46-ish. Be sure to mix until you just start to see signs of binding/protein extraction and everything should come together fine.
Joe Hell Thank you sir. I’m definitely trying this. Everything you send pictures of looks awesome. Thanks again and keep up the good work.
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Pivodog That looks very nice, just about too nice! Good Job.
calldoctoday thank you !
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calldoctoday thank you !
Pivodog You are very welcome. Keep up the good work!
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Grilled a flank steak for supper last. Seasoned with bourbon smoked salt and gaucho rub. I grilled it on my PK 360 over B&B Oak briquettes. Served it with a rustic chimichurri.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Grilled a flank steak for supper last. Seasoned with bourbon smoked salt and gaucho rub. I grilled it on my PK 360 over B&B Oak briquettes. Served it with a rustic chimichurri.
Tex_77 Looks perfect. Very Nice!
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This was all me, wife had nothing to do with it at all…
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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Jonathon i don’t believe you…
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Tex_77 That is because you are not stupid.
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Jonathon too much orange on it to be you.
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What did everyone cook today? -
Fresh Pacific cod fried in lime batter with Jalapeno,onion,tomato,cilantro,and lime Pico,avacado,lettuce and red taco sauce on a flour tortilla.Steven Winscot let’s hear about this lime batter!
With a fresh strawberry salad topped with an orange chili vinaigrette.Hello! It looks like you're interested in this conversation, but you don't have an account yet.
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