What's your next Meat Project?
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I could listen to them folk talk all day long.
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I could listen to them folk talk all day long.
Ridley Acres I think you hit the nail on the head when you said listen. I moved to Louisiana 26 years ago and I still can’t understand some of them, but I do enjoy listening to them because they are so entertaining
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Ridley Acres I think you hit the nail on the head when you said listen. I moved to Louisiana 26 years ago and I still can’t understand some of them, but I do enjoy listening to them because they are so entertaining
Dr_Pain I have the same feelings toward Patois/Jamaican Creole
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Dr_Pain I have the same feelings toward Patois/Jamaican Creole
Ridley Acres Because I am French I am definitely attracted to creole, patois or any variance from West Africa or Dominican Republic. I can only do it for a little while because my brain starts cramping because I try so hard to understand
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Looking good
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About to grind out the meat for 5 pounds of habanero barbecue and 10 pounds of mandarin teriyaki snack sticks. Every time I prep for this kind of thing with the saran wrap I can’t help but feel like Dexter.“A smooth sea never made a skilled sailor.”
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About to grind out the meat for 5 pounds of habanero barbecue and 10 pounds of mandarin teriyaki snack sticks. Every time I prep for this kind of thing with the saran wrap I can’t help but feel like Dexter.Surg That’s the training you have had, it’s got to be sterile.
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I get the same feeling. We were watching a Dexter marathon while I was making jerky. Had the entire kitchen island wrapped. Boy clean up was a breeze
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Smoking some cheese tonight
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Grimpuppy that is a good looking batch is it colby jack ?
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Grimpuppy thats going to be tasty stuff.
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Emptied the meat locker tonight and portioned my salamis. Check my vacuum sealer hacks I’ll be posting for some interesting experiments
And obviously putting my 10” Walton slicer that Jonathon ”made me” buy through its pace
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Pivodog those look tasty
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Pivodog what cut of meat do you have there
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Yes, colby jack
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Emptied the meat locker tonight and portioned my salamis. Check my vacuum sealer hacks I’ll be posting for some interesting experiments
And obviously putting my 10” Walton slicer that Jonathon ”made me” buy through its pace
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