What did everyone cook today?
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RafterW The real question is what did you take those pics with?! Was that with that setting that narrows the depth of focus but makes things super crisp?
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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RafterW The real question is what did you take those pics with?! Was that with that setting that narrows the depth of focus but makes things super crisp?
Jonathon I think that may be the food setting on his phone camera.
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Tex_77 Jonathon Yes it is a trick with some newer iPhones. You can use the portrait mode, which lets you adjust the f stop (aperture). It is not actually making physical changes to the lens, but instead is some processing trickery within the phone, designed to mimic the aperture control that you have on dslr cameras. I believe mine is an iPhone 11.
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Dr_Pain Now that sounds good with a grilled cheese, I have a recipe for tomato soup that my Dad gave to me that I love to make on cold days with a grilled cheese.
bocephus said in What did everyone cook today?:
Dr_Pain Now that sounds good with a grilled cheese, I have a recipe for tomato soup that my Dad gave to me that I love to make on cold days with a grilled cheese.
I paired the two the other day with one of my homemade cheddar that matured 3 months. Talk about good
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26# of pork butt cut up and ready to grind. I vac sealed using the Walton’s Fresh Vac Sealer Jonathon
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ND Mike before you ask the butts were on sale for $1.50
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Another taco night lastnight. Tacos de carne deshebrada. My boy only has a few teeth, so he got the “deconstructed version” He had all the fixings and ate it all. It amazes me how much a toddler can put down!
RafterW that void in their stomach gets larger as the grow. Never figured about where our boys put it all. When our parents took us out to eat it was a buffet place typically, thirteen of us, eight boys and our dad. We would put a hurt on that buffet, no one went to the salad bar.
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Had a need to process aged cherry and roma tomatoes. So, I roasted 3 lbs of tomatoes, red pepper, carrots, onions and celery with the normal herbs of basil, oregano, thyme, s&p and 5 cloves of garlic. Used another tool (Vitamix) to puree all materials. Just had to accompany this soup with a grilled cheese sandwich.
zbigjeff What I created was pretty darn good. But, added 2 items that took the tomato soup over the top. Added a dollop of sour cream and a drizzle of Sherry. All I can say is try it and you will be rewarded.
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Tex_77 That’s a steal. What a find.
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Tex_77 that is cheap as H E L L!
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26# of pork butt cut up and ready to grind. I vac sealed using the Walton’s Fresh Vac Sealer Jonathon
Tex_77 that vac sealer is a little workhorse isn’t it? I love mine. I thought about ordering another one to leave at our hunting cabin!
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Tex_77 that vac sealer is a little workhorse isn’t it? I love mine. I thought about ordering another one to leave at our hunting cabin!
ND Mike Yes, it seems to be quite the beast, and an upgrade from Foodsaver Vac Sealer.
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
johnsbrewhouse That’s a great way to start your morning off. Made my mouth water.
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johnsbrewhouse That’s a great way to start your morning off. Made my mouth water.
wdaly Needed a little warm up food. Was a little cool here in the NW this morning, not nearly as cool as it can be in Nebraska. We were at 23 degrees this morning and only at 29 degree’s now, but at least the sun is out and no fog.
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
johnsbrewhouse looks great. I love biscuits and gravy
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
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johnsbrewhouse my wife likes sage in her breakfast sausage so I got the 1504 from Walton’s she says it is very good I did 25 pounds of it half in sheep casings and the other half bulk for biscuits and gravy
gus4416 My wife can’t have the red pepper spice, her stomach will rebel. We’ll see how she does today, she said she was ok with today’s batch of Holly with the extra sage I added even with the pepper bite. She tells me she doesn’t know what sage tastes like but lived in Georgia for quite a few years and uses poultry seasoning like its going out of style.
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Biscuits and gravy this morning. Used the sausage I made yesterday using the Holly Regular Pork Sausage with extra Sage added. The wife tolerates the spice level better on the Holly better than others, but wants more sage. May order the #1504 CSX and see how she likes that one.
johnsbrewhouse do you make your own white sauce or do you use packaged gravy mix?
hey vegetarians, my food poops on your food!
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johnsbrewhouse do you make your own white sauce or do you use packaged gravy mix?
kyle Everything from scratch. Add flour to the sausage once it is cooked, then cook it for a bit, then add cream and milk and thicken, season to taste. Easy as pie.
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