What did everyone cook today?
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twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
HerbcoFood
I often think of starting a small sausage / jerky food trailer when I retire again. Easiest way to get food license here in Colorado is a stainless steel kitchen. Easiest way to get that is a small trailer. Maybe some day. -
twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
HerbcoFood said in What did everyone cook today?:
twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
This for sure. I enjoy it as a hobby, taking it to a career I fear that I’d lose the passion/enjoyment.
Matt W.
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HerbcoFood said in What did everyone cook today?:
twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
This for sure. I enjoy it as a hobby, taking it to a career I fear that I’d lose the passion/enjoyment.
@matt-westerhaus When are you going to get Joe on here to brag about his BBQ contest wins?
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HerbcoFood said in What did everyone cook today?:
twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
This for sure. I enjoy it as a hobby, taking it to a career I fear that I’d lose the passion/enjoyment.
@matt-westerhaus Thanks for the YouTube link. Definitely bookmarked that post to use in the future. Happy wife ….
Agree with a hobby versus career thing. I’ve been listening to kitchen confidential on audiobook and it’s eye-opening with regards to the amount of work and effort required behind the scenes. -
HerbcoFood
I often think of starting a small sausage / jerky food trailer when I retire again. Easiest way to get food license here in Colorado is a stainless steel kitchen. Easiest way to get that is a small trailer. Maybe some day.lkrfletcher Yeah, if I ever decide to pull the trigger it will be a bbq trailer/food truck set up for ease of being mobile. I’d imagine I just start on random weekends when I have the time/want/energy to do it. But that is down the road.
One thing I have thought about doing is making a cookbook, but then again I have tried writing recipes and that can be a pain in the butt keeping up with it all.
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Tex_77 Ha, It probably wouldn’t take much to get him to brag a little!
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twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
HerbcoFood I’ve heard that same cry from people for years. I know what it takes to “make it” and it’s the same for me. Don’t want late nights and weekends. Many of my nights and weekends in the past were spent on soccer fields as an official. So, I’ve split time between that love and creating good tasting grub. There’s a reason that the restaurants are full. 98% don’t want to take the extra 5 mins and create something in their own home. I started creating at home because I ate at restaurants all over the world and determined that most are just “hohum”. Enjoy it as a hobby and the family and friends will stay close for sure.
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HerbcoFood I’ve heard that same cry from people for years. I know what it takes to “make it” and it’s the same for me. Don’t want late nights and weekends. Many of my nights and weekends in the past were spent on soccer fields as an official. So, I’ve split time between that love and creating good tasting grub. There’s a reason that the restaurants are full. 98% don’t want to take the extra 5 mins and create something in their own home. I started creating at home because I ate at restaurants all over the world and determined that most are just “hohum”. Enjoy it as a hobby and the family and friends will stay close for sure.
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RON PARRISH AND keeps you standing there all HOT and SATISFIED.
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RON PARRISH AND keeps you standing there all HOT and SATISFIED.
Keto bacon turkey cheeseburger.
Added the Walton’s garlic and onion patty mix into this turkey patty. Came out great. Served on Chaffles.
Life is a Garden - Dig it.
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Keto bacon turkey cheeseburger.
Added the Walton’s garlic and onion patty mix into this turkey patty. Came out great. Served on Chaffles.
Probably a strange meal from summer. All the talk about getting into food service as an occupation sent me down memory lane. My Mom ran a cafe for 30+ years. One
of my favorite dishes she made in the winter was goulash. Had a need for comfort food, and this did not disappoint. -
Probably a strange meal from summer. All the talk about getting into food service as an occupation sent me down memory lane. My Mom ran a cafe for 30+ years. One
of my favorite dishes she made in the winter was goulash. Had a need for comfort food, and this did not disappoint.wdaly that’s good stuff. Love it!
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Keto bacon turkey cheeseburger.
Added the Walton’s garlic and onion patty mix into this turkey patty. Came out great. Served on Chaffles.
lkrfletcher OK, what’s a chaffle?
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Probably a strange meal from summer. All the talk about getting into food service as an occupation sent me down memory lane. My Mom ran a cafe for 30+ years. One
of my favorite dishes she made in the winter was goulash. Had a need for comfort food, and this did not disappoint.wdaly Memory lane is always a good reason for anything. Glad you knocked it out of the park.
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T-bones from my dad’s American Dexter herd. Asparagus on the side.
After the kids get their portions, I add ground habanero to my steak.
My favorite steak method is cast iron sear on the stovetop then broil in the oven.
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Keto bacon turkey cheeseburger.
Added the Walton’s garlic and onion patty mix into this turkey patty. Came out great. Served on Chaffles.
lkrfletcher Why not? It’s some kind of bread. Brunch!
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lkrfletcher OK, what’s a chaffle?
zbigjeff Basically a cheese waffle. Half cheese half almond flour an egg. Mix together and put in mini waffle iron.
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HerbcoFood said in What did everyone cook today?:
twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
This for sure. I enjoy it as a hobby, taking it to a career I fear that I’d lose the passion/enjoyment.
I bought a few pork butts to make some brats and breakfast sausage. Life got in the way and they were approaching the sell by date, so in the smoker they went. I ended up with nearly 8 lbs of pulled meat that is awesome on its own. I just threw together SPG and some brown sugar as the rub and sprayed occasionally with apple juice. The fat cap in the pics were not splits from the heat, but they tore when I moved them for a final spritz of apple juice. What was a last minute smoke ended up some of the best pulled pork I’ve ever done. I gifted about half and will vac packed and freeze the rest.
“You never really die until you end up on the wall at a Cracker Barrel”
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zbigjeff Basically a cheese waffle. Half cheese half almond flour an egg. Mix together and put in mini waffle iron.
lkrfletcher I have to remember that the next time someone asks me about Keto. Actually, that sounds pretty darn tasty. Thanks for adding to my suggestion box for people.
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twilliams I get that from people from time to time of I should open up a place, this and that. The one thing is I don’t want to stop enjoying cooking as a hobby. Plus not working on the weekends along with long hours is also what I think about. In regards to MasterChef, I actually haven’t watched that show, I will look out for it. I do know some about cooking but it’s still very limited to what all is out there.
My local grocer H-E-B every year does a contest where you submit a video of your sauce, etc. and they pick a handful of people to showcase whatever they made in the store. For some it took off for them and others it hasn’t. I was going to submit something this past year but time go away from me and I didn’t do it.
HerbcoFood I will have to agree with you there about cooking. I have a younger brother who is an executive chef who is on the burn out track. He is often scheduled for time off but is more often than not called in to help put out fires. He is constantly dealing with budgets, personnel issues and answering reviews. He does cook and develop menu items but not as much as he had done in the past. While he still has passion for cooking he is dying from a 1000 paper cuts.
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