After hours Processstream
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Jonathon Maybe next time you could find someone who will stay behind and help keep feeding you beers like you do the grinder…
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Jonathon Maybe next time you could find someone who will stay behind and help keep feeding you beers like you do the grinder…
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Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
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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Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
Jonathon
Sounds perfect. Works for me. Might miss the first but, you’ll understand.
Week long fishing trip to northern Minnesota. Hope I can post some fish pics.
No TV, no Wi-Fi. Can hear the Loons calling me now.
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Jonathon
Sounds perfect. Works for me. Might miss the first but, you’ll understand.
Week long fishing trip to northern Minnesota. Hope I can post some fish pics.
No TV, no Wi-Fi. Can hear the Loons calling me now.PapaSop have a great trip and send us some pictures.
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Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
Jonathon Looking forward to it. Subject doesn’t matter. I learn something new everytime I tune in to you guys.
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Jonathon
Sounds perfect. Works for me. Might miss the first but, you’ll understand.
Week long fishing trip to northern Minnesota. Hope I can post some fish pics.
No TV, no Wi-Fi. Can hear the Loons calling me now.PapaSop I will be heading to MN in July, maybe some fishing but more of an annual family get together. Good luck on your fishing, should be good weather.
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Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
Jonathon make an Italian dish using some bulk Italian sausage
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Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
Jonathon this sounds like a solid plan. Wednesdays work good. I will get to watch this one and the following Saturday I fly to Alaska for a fishing trip with guys I played college football with.
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Tex_77 Red Sauce with Sausage? ND Mike watch out for bears or this might be your last! PapaSop totally get it, have fun!
For drinks…wine goes well with red sauce but I dont like Red Wine all that much…so…Whiskey?
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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Jonathon you could make a vodka sauce
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Tex_77 I mean I could but…I dont like them all that much. Tastes vaguely of potatoes.
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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Jonathon maybe a testing of which potatoe makes the best mashed potatoes?
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Jonathon At least you work at a place whose motto is: Everything But The Meat you would be in trouble if it was everything but the vegetables. Between you not liking potatoes and Austin liking cheap pizza and Vienna Sausage I am not sure about you two.
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Jonathon there is actually a fly in I could do where you are fishing right next to brown bears!
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Tex_77 Reds first and yellow gold 2nd.
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Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
Jonathon said in After hours Processstream:
Okay, so, I am on the schedule for this upcoming Wednesday the 8th. I will have a podcast that afternoon and then right into this but I still think Wednesday is the best day of the week to do it on, so the 2nd Wednesday of each month?
What do we want to make/drink? Fresh brat with some flair, or do we want to go off the sausage-making thing and make a dish that incorporates something we already made?
Is there a time of the day so I may be able to schedule my time better??
Subject “Mak’in BACON!!” All sorts and ways to add this and/or to add that, and how. Slow it down in the presentation, please. University goes a bit fast for some of us to absorb.
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Everyone be ready I confirmed Jonathon is going to show everyone how he makes pasta sauce from a jar.
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Tex_77 You will be hearing from my lawyers soon good sir! Yeah, we are going to be using some sausage we have already made up and we will be making a red sauce from scratch. We will be using the Italian Cudighi Sausage as the meat and drinking Weller whiskey!
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 briefly saw tonight’s script. #2 was twist lid open…? But I could be mistaken.
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