What did everyone cook today?
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glen It was funny I was getting ready to put hen on the grill and Man fire food was on tv.They were doing chicken with white sauce at Bob Gibsons and gave the recipe so I tried it
RON PARRISH Great timing, I used to see Chris Lilly all over BBQ TV but not so much lately
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lkrfletcher
Game hen with Alabama white sauce and a couple artichokes.I had never had white sauce before and decided to try it.Pretty tasty.RON PARRISH OK, what recipe did you use for the white sauce? You say the one you replicated was pretty good. Always looking for “new to me” thoughts. Thank you!!
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cdavis Yeah, you always adhere to what she also says. RIGHT??? I was just smiling along with you.
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RON PARRISH OK, what recipe did you use for the white sauce? You say the one you replicated was pretty good. Always looking for “new to me” thoughts. Thank you!!
zbigjeff
This is the one I had except used beer instead of water -
Homemade beer brats with onions and plain with homemade sauerkraut and mustard.
“A smooth sea never made a skilled sailor.”
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I did have a question though. These were a batch of brats that I had vac’d and froze before cooking. I thawed them and cooked in the liquid. The casings fell off all of them. Similarly last time I used a sous vide to cook them from frozen and I had issues with casings when grilling. (Mostly shrinkage and some peeling at ends). This was my first batch ever and I think I may have over stuffed them a bit but not sure if it could be something else. When I cooked them fresh initially I had no problems at all. I used 32mm fresh collagen casings.
“A smooth sea never made a skilled sailor.”
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I did have a question though. These were a batch of brats that I had vac’d and froze before cooking. I thawed them and cooked in the liquid. The casings fell off all of them. Similarly last time I used a sous vide to cook them from frozen and I had issues with casings when grilling. (Mostly shrinkage and some peeling at ends). This was my first batch ever and I think I may have over stuffed them a bit but not sure if it could be something else. When I cooked them fresh initially I had no problems at all. I used 32mm fresh collagen casings.
Surg Good question. Looks delicious by the way
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zbigjeff
This is the one I had except used beer instead of waterRON PARRISH Well, beer makes everything better. Thanks for detailing. I just smoked some chicken and will be making on Friday. I can taste the tang just reading the ingredients. Have to attend a burial tomorrow.
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RON PARRISH Well, beer makes everything better. Thanks for detailing. I just smoked some chicken and will be making on Friday. I can taste the tang just reading the ingredients. Have to attend a burial tomorrow.
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Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
RedJim64
Looking at this right at meal time doesn’t help. Looks wonderful! -
Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
RedJim64 BOOM POW!
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Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
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I did something quick cheep and easy chili cheese frys
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I did have a question though. These were a batch of brats that I had vac’d and froze before cooking. I thawed them and cooked in the liquid. The casings fell off all of them. Similarly last time I used a sous vide to cook them from frozen and I had issues with casings when grilling. (Mostly shrinkage and some peeling at ends). This was my first batch ever and I think I may have over stuffed them a bit but not sure if it could be something else. When I cooked them fresh initially I had no problems at all. I used 32mm fresh collagen casings.
Surg Did you allow them to dry before vac’d? My first batches did that and it was because the casings were not dried and the water just sat between the product and the casing. All other times, I let dry for 4 hours to overnight in the fridge and had no problems. Just an idea.
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Surg Did you allow them to dry before vac’d? My first batches did that and it was because the casings were not dried and the water just sat between the product and the casing. All other times, I let dry for 4 hours to overnight in the fridge and had no problems. Just an idea.
Home for a couple of days before we hit the road again. Used the slow cooker to make some jambalaya with rice on the side.
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Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
RedJim64 Man that looks great. Make my mouth water just looking at the picture. Good job.
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Surg Did you allow them to dry before vac’d? My first batches did that and it was because the casings were not dried and the water just sat between the product and the casing. All other times, I let dry for 4 hours to overnight in the fridge and had no problems. Just an idea.
zbigjeff you know that may have been it. I think I did seal them right away. Will try letting them dry more next time. THANKS!
“A smooth sea never made a skilled sailor.”
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zbigjeff you know that may have been it. I think I did seal them right away. Will try letting them dry more next time. THANKS!
Surg I’ve been forced to believe that patience is a virtue.
The drying process is even more important when using collagen casings. Helps them adhere to the meat mix. Good luck. -
God I love Shrimp, I usually make it a meal at least one night a week, often twice. Don’t even really care how it is cooked, great taste, consistency and it works well in so many things or just grilled by itself!
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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Rice Noodle Linguine with Shrimp. A gentle nod to SE Asia as I stirred in Oyster Sauce, Soy Sauce & Sesame Oil in about equal measures.
RedJim64 man that looks great
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