Topics for Meatgistics Livestream
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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.
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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.”
Chef Amen to the lazy people who don’t know how to reheat. I think that thar internet is still out there somewhere to search for “reheat x”. Not toooooo tough.
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
Jonathon it would definitely be worth doing. There are many good suggestions so far on this thread and I’m sure us old dogs could learn a few new tricks.
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Power-User Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
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I think the topic is a good idea why make so many things if you cant keep them in storage for long term use ?
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Jonathon sounds like a great topic with lots of opportunities to explore.
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I am going live while making Lebanon Bologna at waltonsinc.com/live
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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I am going live while making Lebanon Bologna at waltonsinc.com/live
Jonathon Nice job on the sweet bologna segment. Something for the future (yeah, I know you’re growing): maybe a collar mic because you were out of range of the big mic a number of times. have a good rest of your day.
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I am going live while making Lebanon Bologna at waltonsinc.com/live
Jonathon said in Topics for Meatgistics Livestream:
I am going live while making Lebanon Bologna at waltonsinc.com/live
I missed the beginning of the livestream. Are those casing lined with some sort of seasoning?
Paul
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Jonathon said in Topics for Meatgistics Livestream:
I am going live while making Lebanon Bologna at waltonsinc.com/live
I missed the beginning of the livestream. Are those casing lined with some sort of seasoning?
processhead Yes, pepper, pepper and garlic, paprika and one called gyro I think.
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I am going live while making Lebanon Bologna at waltonsinc.com/live
Jonathon Nice job, always enjoy watching you work. Was the stuffer the 11 lb with the small plate?
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Jonathon said in Topics for Meatgistics Livestream:
I am going live while making Lebanon Bologna at waltonsinc.com/live
I missed the beginning of the livestream. Are those casing lined with some sort of seasoning?
processhead All three were seasoned. One was with pepper flakes, another was paprika and the 3rd was I think black pepper.
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I enjoyed the processing livestream.
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I like the idea of the pre-seasoned casings. Interesting
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I appreciated the stream.
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I enjoyed it.
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