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  5. A Thankyou To a such a a Honorable Man

A Thankyou To a such a a Honorable Man

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  • ChefC Chef

    GWG8541 Can’t disagree with the warm pie. With a big scoop of Blue Bell vanilla Ice Cream - Wow Heaven

    Only thing better than the pecan pie is my cashew pie. That is way over the top.

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #18

    Chef guess what I had for lunch. The pie arrived at 1215 and couldn’t have been better timing. The wife and I had just finished packing the camper and were getting ready for lunch, when this beautiful pie arrived. It was in great shape considering the UPS guy left the box on its side. Chef, I make a chocolate bourbon pecan pie, which I love, but this pie blows it away. The wife is not a bourbon drinker, but she really liked the pie. Its hard to get the bourbon amount just right so it doesn’t overpower the pie, but you have nailed it. I can definitely see why you wanted to stick with the Weller Antique. Thanks for sharing!
    20210625_122734.jpg 20210625_122849.jpg

    “You never really die until you end up on the wall at a Cracker Barrel”

    ChefC 1 Reply Last reply
    3
    • GWG8541G GWG8541

      Chef guess what I had for lunch. The pie arrived at 1215 and couldn’t have been better timing. The wife and I had just finished packing the camper and were getting ready for lunch, when this beautiful pie arrived. It was in great shape considering the UPS guy left the box on its side. Chef, I make a chocolate bourbon pecan pie, which I love, but this pie blows it away. The wife is not a bourbon drinker, but she really liked the pie. Its hard to get the bourbon amount just right so it doesn’t overpower the pie, but you have nailed it. I can definitely see why you wanted to stick with the Weller Antique. Thanks for sharing!
      20210625_122734.jpg 20210625_122849.jpg

      ChefC Offline
      ChefC Offline
      Chef
      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
      wrote on last edited by Chef
      #19

      GWG8541 I am so happy that it arrived in that good of shape. Weller really makes the difference.

      And even with the moderate temperatures for you, it even came warmed up.

      Now I need to wait for information about the Winner of Name That Beast!. johnsbrewhouse lives in Washington and he experiencing some very hot weather.

      johnsbrewhouseJ 1 Reply Last reply
      0
      • ChefC Chef

        GWG8541 I am so happy that it arrived in that good of shape. Weller really makes the difference.

        And even with the moderate temperatures for you, it even came warmed up.

        Now I need to wait for information about the Winner of Name That Beast!. johnsbrewhouse lives in Washington and he experiencing some very hot weather.

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by
        #20

        Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

        craigriceC ChefC 3 Replies Last reply
        1
        • johnsbrewhouseJ johnsbrewhouse

          Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

          craigriceC Offline
          craigriceC Offline
          craigrice
          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
          wrote on last edited by
          #21

          johnsbrewhouse growing up where I did on a farm we had hickory nuts and walnuts , elderberry’s, blackberries ,and strawberries a plum tree and a pear tree

          ChefC johnsbrewhouseJ 2 Replies Last reply
          0
          • johnsbrewhouseJ johnsbrewhouse

            Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

            ChefC Offline
            ChefC Offline
            Chef
            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
            wrote on last edited by
            #22

            johnsbrewhouse Walnuts sound great.

            3792ab22-9284-4510-a4a1-255db49037c0-image.png

            This is my chocolate walnut roulade. No way I could ship it, but if you ever come near Houston we can turn those walnuts into this.

            johnsbrewhouseJ 1 Reply Last reply
            1
            • craigriceC craigrice

              johnsbrewhouse growing up where I did on a farm we had hickory nuts and walnuts , elderberry’s, blackberries ,and strawberries a plum tree and a pear tree

              ChefC Offline
              ChefC Offline
              Chef
              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
              wrote on last edited by
              #23

              craigrice I love pears. Planted 2 Asian pears trees and 2 Keefer pears.

              I have quite a few Keefer and a few Asian. I’ll eat the Asian pears, but with the Keefer - Pear preserve and Pear Pie. I like pear pie better than apple myself.

              Also have a very old pecan tree on my property, I get a few gallons of nuts each year, at least after the squirrels get their share.

              1 Reply Last reply
              0
              • craigriceC craigrice

                johnsbrewhouse growing up where I did on a farm we had hickory nuts and walnuts , elderberry’s, blackberries ,and strawberries a plum tree and a pear tree

                johnsbrewhouseJ Offline
                johnsbrewhouseJ Offline
                johnsbrewhouse
                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                wrote on last edited by
                #24

                craigrice I have 2 Asian pears, 10 Apples, 2 Cherry, 1 Walnut and an maybe Almond. We also have wild hazelnut trees by the creek. We have trouble up here with Apple Maggot, so most of the apples aren’t much good for eating. We do have two Cosmic Crisp trees, they are only available in Washington right now and one is going to produce this year be it only a couple of apples.

                1 Reply Last reply
                2
                • craigriceC Offline
                  craigriceC Offline
                  craigrice
                  Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                  wrote on last edited by
                  #25

                  the neighboring farmers wife would make a grape pie I have never tried to made one but they were good

                  ChefC 1 Reply Last reply
                  1
                  • craigriceC craigrice

                    the neighboring farmers wife would make a grape pie I have never tried to made one but they were good

                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by
                    #26

                    craigrice Never heard of that. Sounds interesting. I need to do some research. I’m not too far from harvesting grapes.

                    1 Reply Last reply
                    1
                    • craigriceC Offline
                      craigriceC Offline
                      craigrice
                      Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                      wrote on last edited by
                      #27

                      I would assume that it would be like any other fruit pie but the seasoning is unknown

                      1 Reply Last reply
                      0
                      • ChefC Chef

                        johnsbrewhouse Walnuts sound great.

                        3792ab22-9284-4510-a4a1-255db49037c0-image.png

                        This is my chocolate walnut roulade. No way I could ship it, but if you ever come near Houston we can turn those walnuts into this.

                        johnsbrewhouseJ Offline
                        johnsbrewhouseJ Offline
                        johnsbrewhouse
                        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                        wrote on last edited by
                        #28

                        Chef Hey Chef the pie arrived today. UPS decided not to deliver it yesterday after it was out for delivery. The driver was probably told to go back due to the extreme heat in the afternoon. It was between 108-110 degrees and my area is the end of the route. The pie survived, a little melted, but it’s in the refrigerator now setting back up. I know my dogs know the was something to eat in the box, they are all over it and me looking for a handout. I have some tomorrow once it cooled down. Thanks again. Here’s a picture with it still in the plastic wrap.
                        John
                        Chief Pecan Pie.JPG

                        1 Reply Last reply
                        2
                        • johnsbrewhouseJ johnsbrewhouse

                          Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

                          ChefC Offline
                          ChefC Offline
                          Chef
                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                          wrote on last edited by
                          #29

                          johnsbrewhouse A very special thanks. I got the walnuts. looks great.

                          I decided with some of them, I will be making baklava. Either tomorrow or Monday.

                          This groups have such wonderful members. We may be spread out throughout the nation, but I haven’t seen the kindness of people like I have seen on Meatgistics.

                          Thanks again.

                          johnsbrewhouseJ B 2 Replies Last reply
                          5
                          • ChefC Chef

                            johnsbrewhouse A very special thanks. I got the walnuts. looks great.

                            I decided with some of them, I will be making baklava. Either tomorrow or Monday.

                            This groups have such wonderful members. We may be spread out throughout the nation, but I haven’t seen the kindness of people like I have seen on Meatgistics.

                            Thanks again.

                            johnsbrewhouseJ Offline
                            johnsbrewhouseJ Offline
                            johnsbrewhouse
                            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                            wrote on last edited by
                            #30

                            Chef This is what we are about. Here is what my walnut tree looks like this year, looks like a bigger crop this year and bigger walnuts which is unusual since we had frost in mid-May.IMG_0141.JPG

                            1 Reply Last reply
                            0
                            • ChefC Chef

                              johnsbrewhouse A very special thanks. I got the walnuts. looks great.

                              I decided with some of them, I will be making baklava. Either tomorrow or Monday.

                              This groups have such wonderful members. We may be spread out throughout the nation, but I haven’t seen the kindness of people like I have seen on Meatgistics.

                              Thanks again.

                              B Offline
                              B Offline
                              bocephus
                              Team Orange Power User Canning Masterbuilt Veteran
                              wrote on last edited by
                              #31

                              Chef I agree chef, I have never experienced a group that wants to help so much and no one is critical or sarcastic. Just some good clean fun between the colors.

                              ChefC 1 Reply Last reply
                              1
                              • B bocephus

                                Chef I agree chef, I have never experienced a group that wants to help so much and no one is critical or sarcastic. Just some good clean fun between the colors.

                                ChefC Offline
                                ChefC Offline
                                Chef
                                Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                wrote on last edited by
                                #32

                                bocephus I am so happy that I have grown to be able to accept extreme differences such as the orange team. LOL

                                B 1 Reply Last reply
                                0
                                • ChefC Chef

                                  bocephus I am so happy that I have grown to be able to accept extreme differences such as the orange team. LOL

                                  B Offline
                                  B Offline
                                  bocephus
                                  Team Orange Power User Canning Masterbuilt Veteran
                                  wrote on last edited by
                                  #33

                                  Chef You should not only accept it but you should join the orange team.

                                  1 Reply Last reply
                                  0

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