Bringing my A-game!
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Dr_Pain those are some nice looking cured meats. How long did it take to finish in the lock? Good motivation photo.
YooperDog said in Bringing my A-game!:
Dr_Pain those are some nice looking cured meats. How long did it take to finish in the lock? Good motivation photo.
Those sopprassetta went in the meat locker August 30th and came out last weekend. Basically 8 weeks +/-
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Dr_Pain DUDE that looks amazing! I would eat that till my stomach hurt, well done!
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I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
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’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
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Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
Dr_Pain I say heck no. If you found the recipe to begin with I think it’s fair game. I would definitely be interested to see how you made such beautiful meats. Would save me some money if I could learn how to do that myself. Then again I may pay for it in cardiology bills.
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Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
Dr_Pain I really like charcuterie boards. They’re hard to find around here and I can’t seem to make a decent one. Even though I love aged meats, I’m not brave enough to try it, but your pictures are tempting me.
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Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
Dr_Pain I think almost all recipes come from a recipe that someone found and modified it to the way they like things. If you look through a lot of the comments on recipes you will see that different cultures made a lot of the same things but called it something else with a few changes to ingredients that they had available.
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Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
Dr_Pain I dare say all recipes came from somewhere you make some changes and make it yours. Even a base recipe becomes yours when you add that special ingredient. I give credit from where I started but realize everyone has their own spin and give them credit for their work. Those look great, how much weight did they lose while waiting for their ultimate destination?
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!
For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!
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Dr_Pain I say heck no. If you found the recipe to begin with I think it’s fair game. I would definitely be interested to see how you made such beautiful meats. Would save me some money if I could learn how to do that myself. Then again I may pay for it in cardiology bills.
Surg said in Bringing my A-game!:
Dr_Pain I say heck no. If you found the recipe to begin with I think it’s fair game. I would definitely be interested to see how you made such beautiful meats. Would save me some money if I could learn how to do that myself. Then again I may pay for it in cardiology bills.
bocephus said in Bringing my A-game!:
Dr_Pain I think almost all recipes come from a recipe that someone found and modified it to the way they like things. If you look through a lot of the comments on recipes you will see that different cultures made a lot of the same things but called it something else with a few changes to ingredients that they had available.
YooperDog said in Bringing my A-game!:
Dr_Pain I dare say all recipes came from somewhere you make some changes and make it yours. Even a base recipe becomes yours when you add that special ingredient. I give credit from where I started but realize everyone has their own spin and give them credit for their work. Those look great, how much weight did they lose while waiting for their ultimate destination?
Ok, you guys have spoken… I did make some minor alterations to the seasoning but I don’t believe it to be enough to make it mine. I will share the recipe as I tweaked it and what I would do differently as soon as I have a minute.
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Dr_Pain I really like charcuterie boards. They’re hard to find around here and I can’t seem to make a decent one. Even though I love aged meats, I’m not brave enough to try it, but your pictures are tempting me.
wdaly said in Bringing my A-game!:
Dr_Pain I really like charcuterie boards. They’re hard to find around here and I can’t seem to make a decent one. Even though I love aged meats, I’m not brave enough to try it, but your pictures are tempting me.
You got this man! A few tools, a little knowledge and some patience. That’s all!
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Dr_Pain Feel free to give them credit but its not like you’re getting paid for it, no plagiarism in my mind
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Time for a wellness check on Dr_Pain! Must have been busy selling a house…any updates?
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Dr_Pain as you know, the regulars here have been praying for your recovery and also for your family while you have been ill. When you are able to make it back online, you’ve got some catching up to do… But take it easy for now!
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!
For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!
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