Topics for Meatgistics Livestream
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Jonathon This really is an impressive knife. Good reviews. I love the looks and nothing I have every used or seen is close to 3 pounds. The heaver knife would be perfect for chicken, ribs, porkchops, and many other things.
Just wondering, am I too concerned about country or origin? There are some items that just can’t be helped, but should being made in America, or at least allies, matter?
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No question it is a fine knife. Weighing in at 3 pounds, I am sure it is intended for occasional use, chopping up a few chickens or racks of ribs. If I were working on a production line, I might choose a lighter weight tool if I had sling it for more than 30 minutes or so.
Paul
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No question it is a fine knife. Weighing in at 3 pounds, I am sure it is intended for occasional use, chopping up a few chickens or racks of ribs. If I were working on a production line, I might choose a lighter weight tool if I had sling it for more than 30 minutes or so.
processhead When I do chicken for larger event, I typically do from about 20 to 40 chickens. Different from an 8 hour shift for sure.
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Tex_77 hahahaha!!!
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No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
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 - WOW! Now that’s a Knife!
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No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
Jonathon said in Topics for Meatgistics Livestream:
No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
I guess you’ll have to make it up with double punishment for loosing the bet and I am sure Austin would not disagree!!
Jonathon said in Jon's great adventure that Austin gets to come along on:
We’ve got a bet on heaviest fish and the most fish. Both will be settled on a futurre livestream !
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
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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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon are you talking about Gamma Lids for preppers or better vac packing and freezing
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon I’d be interested in maximizing storage of eggs, chicken, and pork
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon Icould see that as very helpful
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon said in Topics for Meatgistics Livestream:
Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
I think it’s a good topic and important topic. Exciting? Not so much.
Topics could include:
Optimal freezer and refrig. storage temps for meat, poultry, and fish.
Shelf life for different fresh and processed products.
Best practices for wrapping and packaging.
How to utilize fresh products nearing end of shelf life into prepared (cooked) dishes that can be eaten or frozen.
Container systems.
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon definitely agree with processhead I actually teach that for a local group. It is amazing just how much food is wasted because of improper packaging and storage.
I also teach in that class what makes sense and how and when to get larger quantities to break down and store for economy.
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Jonathon definitely agree with processhead I actually teach that for a local group. It is amazing just how much food is wasted because of improper packaging and storage.
I also teach in that class what makes sense and how and when to get larger quantities to break down and store for economy.
Chef What bother’s me the most are the people who “don’t like” leftovers, which it would seem if you dislike them so much then why haven’t you figured out how not to over cook? So many questions come to mind with how people just can toss perfectly good food in the trash. processhead Jonathon
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No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
Jonathon always a topic that many people can learn something from. Go for it.
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Chef What bother’s me the most are the people who “don’t like” leftovers, which it would seem if you dislike them so much then why haven’t you figured out how not to over cook? So many questions come to mind with how people just can toss perfectly good food in the trash. processhead Jonathon
HerbcoFood said in Topics for Meatgistics Livestream:
why haven’t you figured out how not to over cook?
It always surprises people when they come over that we don’t have a microwave in our house. We haven’t used one in so long that when we remodeled our kitchen we didn’t even plan a place for one if we ever sold the house.
Nothing like people killing their food in the magic box.
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Chef What bother’s me the most are the people who “don’t like” leftovers, which it would seem if you dislike them so much then why haven’t you figured out how not to over cook? So many questions come to mind with how people just can toss perfectly good food in the trash. processhead Jonathon
HerbcoFood So many times it is because of improper storage, but for many, people just don’t know how to reheat properly.
For Thanksgiving meals that I sell, and even a slab of ribs, people just don’t know how to reheat them. I now print reheat instructions on almost everything. People still have questions.
Many people would just rather package, store, and then throw away. It keeps them from feeling guilty for wasting. LOL It is really sad how much food is wasted.
What’s the old saying : “Stupid is as stupid does.”
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon yep I think that is a good idea.
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I would like to see that. Including safety vacuum packing food and what not to pac. Maybe even the packing materials and when to use things like o2 absorbers etc.
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Chef What bother’s me the most are the people who “don’t like” leftovers, which it would seem if you dislike them so much then why haven’t you figured out how not to over cook? So many questions come to mind with how people just can toss perfectly good food in the trash. processhead Jonathon
HerbcoFood The people who say that they do not eat leftovers and continually eat at restaurants are blind to the fact that restaurants repurpose food from the prior day all the time. I just smile at those people and move on.
I have the power!!!
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