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  5. What did everyone cook today?

What did everyone cook today?

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  • ChefC Chef

    scott farm impressive. are those fresh eggs in the background?

    S Offline
    S Offline
    scott farm
    Dry Cured Sausage Canning Team Blue Sous Vide
    wrote on last edited by
    #1834

    Chef you are correct

    1 Reply Last reply
    0
    • JonathonJ Offline
      JonathonJ Offline
      Jonathon
      Team Blue Admin Walton's Employee Power User
      wrote on last edited by
      #1835

      johnsbrewhouse Great cause https://www.guidedogsofamerica.org/

      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

      1 Reply Last reply
      1
      • johnsbrewhouseJ johnsbrewhouse

        Chef We had lots of good entries. We’ll know the results on Monday night. Win, lose or draw, everything went to a good cause.

        ChefC Offline
        ChefC Offline
        Chef
        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
        wrote on last edited by
        #1836

        johnsbrewhouse Please keep us posted when you get the results.

        johnsbrewhouseJ 1 Reply Last reply
        1
        • C calldoctoday

          zbigjeff Well, I cannot say I lost any weight, but I have been doing this a long, long time, so maybe it makes no difference now. I could stand to loose a few though. Yes, I am with you an the going out part. We very rarely every even go out & if we do, we want something local, special (I don’t mean uppity), interesting, & typically no chains.

          zbigjeffZ Offline
          zbigjeffZ Offline
          zbigjeff
          Sous Vide Team Blue Power User Regular Contributors Cast Iron
          wrote on last edited by
          #1837

          calldoctoday The reason most people eat out a lot is because they don’t know how to create and/or don’t want to bother with it. Those people were totally frustrated with the isolation this year. I viewed them in the warehouse stores and food chains buying up all the completely finished food products. It was hilarious. I’ve always advised when asked that decent to gourmet is about 5-10 mins extra. Keep up the cause my friend. Oh, btw, you’re correct on the “uppity”. More than half of the extremely special foods in restaurants are done at the “local” places that don’t require a coat and tie.

          S C 2 Replies Last reply
          3
          • zbigjeffZ zbigjeff

            calldoctoday The reason most people eat out a lot is because they don’t know how to create and/or don’t want to bother with it. Those people were totally frustrated with the isolation this year. I viewed them in the warehouse stores and food chains buying up all the completely finished food products. It was hilarious. I’ve always advised when asked that decent to gourmet is about 5-10 mins extra. Keep up the cause my friend. Oh, btw, you’re correct on the “uppity”. More than half of the extremely special foods in restaurants are done at the “local” places that don’t require a coat and tie.

            S Offline
            S Offline
            scott farm
            Dry Cured Sausage Canning Team Blue Sous Vide
            wrote on last edited by
            #1838

            zbigjeff careful. “Uppity” was deemed racist

            zbigjeffZ ChefC C 3 Replies Last reply
            2
            • S scott farm

              zbigjeff careful. “Uppity” was deemed racist

              zbigjeffZ Offline
              zbigjeffZ Offline
              zbigjeff
              Sous Vide Team Blue Power User Regular Contributors Cast Iron
              wrote on last edited by
              #1839

              scott farm Yes, SIR! But, that was wasted on someone who’s sarcastic and doesn’t really care about the “meltables” that haven’t taken their regiment of capsules to keep their mind straight.

              S 1 Reply Last reply
              0
              • zbigjeffZ zbigjeff

                scott farm Yes, SIR! But, that was wasted on someone who’s sarcastic and doesn’t really care about the “meltables” that haven’t taken their regiment of capsules to keep their mind straight.

                S Offline
                S Offline
                scott farm
                Dry Cured Sausage Canning Team Blue Sous Vide
                wrote on last edited by
                #1840

                zbigjeff I only knew about it because we were having a discussion about where random words/phrases actually came from one day and it was on a list if common phrases not known to be racist.

                zbigjeffZ 1 Reply Last reply
                1
                • S scott farm

                  zbigjeff I only knew about it because we were having a discussion about where random words/phrases actually came from one day and it was on a list if common phrases not known to be racist.

                  zbigjeffZ Offline
                  zbigjeffZ Offline
                  zbigjeff
                  Sous Vide Team Blue Power User Regular Contributors Cast Iron
                  wrote on last edited by
                  #1841

                  scott farm People are just making “crap” up just to get their say in life (15 mins of fame makes them “feel” better). Only the deranged come up with these obscure stuff. Like baby it’s cold outside. I see those lists and just have to smile at them. Like: 99% of people would ever come up with most of them and “feel” offended.

                  1 Reply Last reply
                  0
                  • S scott farm

                    zbigjeff careful. “Uppity” was deemed racist

                    ChefC Offline
                    ChefC Offline
                    Chef
                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                    wrote on last edited by
                    #1842

                    scott farm zbigjeff wife and I just call them the beautiful people, She deals a lot in her position as principal. The beautiful people seem to be quite entitled. Is that racist or just observant?

                    zbigjeffZ 1 Reply Last reply
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                    • ChefC Chef

                      scott farm zbigjeff wife and I just call them the beautiful people, She deals a lot in her position as principal. The beautiful people seem to be quite entitled. Is that racist or just observant?

                      zbigjeffZ Offline
                      zbigjeffZ Offline
                      zbigjeff
                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                      wrote on last edited by
                      #1843

                      Chef Yes, the beautiful people have been led to believe “they are entitled”. I also believe the word “racist” has been hijacked as anyone who doesn’t believe their deranged logic is THAT. Oh, don’t approach them with logic because they will definitely have a meltdown and blame everyone else but themselves for being a self inflicted bipolar individual. No facts on their side. Just a “feeling”.

                      1 Reply Last reply
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                      • Joe HellJ Joe Hell

                        Last night was all about the beef ribs. We sell a ton of ribeyes but no one wants the the ribs. Dummies. Lol.

                        ACDE1019-CA99-4196-8933-F04090550FBD.jpeg 6A213818-B699-40A6-9B9E-D1EBC12B7096.jpeg

                        E Offline
                        E Offline
                        erich52
                        Team Blue Big Green Egg Traeger Regular Contributors
                        wrote on last edited by
                        #1844

                        Joe Hell yes that is good stuff there. Have a hard time finding the big beef ribs here.

                        1 Reply Last reply
                        0
                        • zbigjeffZ zbigjeff

                          calldoctoday The reason most people eat out a lot is because they don’t know how to create and/or don’t want to bother with it. Those people were totally frustrated with the isolation this year. I viewed them in the warehouse stores and food chains buying up all the completely finished food products. It was hilarious. I’ve always advised when asked that decent to gourmet is about 5-10 mins extra. Keep up the cause my friend. Oh, btw, you’re correct on the “uppity”. More than half of the extremely special foods in restaurants are done at the “local” places that don’t require a coat and tie.

                          C Offline
                          C Offline
                          calldoctoday
                          Team Blue Power User Regular Contributors
                          wrote on last edited by
                          #1845

                          zbigjeff I am with you, but don’t get me started tonight!

                          1 Reply Last reply
                          1
                          • S scott farm

                            zbigjeff careful. “Uppity” was deemed racist

                            C Offline
                            C Offline
                            calldoctoday
                            Team Blue Power User Regular Contributors
                            wrote on last edited by
                            #1846

                            scott farm Uh Oh!

                            1 Reply Last reply
                            1
                            • PapaSopP Offline
                              PapaSopP Offline
                              PapaSop
                              Team Orange Power User Veteran
                              wrote on last edited by
                              #1847

                              It may be a repeat but who cares… T bone and a few shrimp.
                              PXL_20201007_001314305_copy_756x1344.jpg PXL_20201007_001535495_copy_756x1344.jpg

                              Sprinkeled some of the Ultimate steak seasoning on the shrimp. Yep, it works. Awesome!

                              lkrfletcherL Joe HellJ ChefC 3 Replies Last reply
                              3
                              • PapaSopP PapaSop

                                It may be a repeat but who cares… T bone and a few shrimp.
                                PXL_20201007_001314305_copy_756x1344.jpg PXL_20201007_001535495_copy_756x1344.jpg

                                Sprinkeled some of the Ultimate steak seasoning on the shrimp. Yep, it works. Awesome!

                                lkrfletcherL Offline
                                lkrfletcherL Offline
                                lkrfletcher
                                Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                wrote on last edited by
                                #1848

                                PapaSop
                                Looks so good. Your killin me. Awesome 👍

                                Life is a Garden - Dig it.

                                1 Reply Last reply
                                2
                                • ChefC Chef

                                  johnsbrewhouse Please keep us posted when you get the results.

                                  johnsbrewhouseJ Offline
                                  johnsbrewhouseJ Offline
                                  johnsbrewhouse
                                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                  wrote on last edited by
                                  #1849

                                  Chef Got 3rd Best of Show on my entries. That was brisket and ribs. Did feel to bad with the showing, donated my gift card back to Guide Dogs of America. Got a nice cutting board and plaque I think. Missed the presentation online since I had to have an emergency stint placed in my kidney Monday.

                                  lkrfletcherL ChefC C 4 Replies Last reply
                                  4
                                  • johnsbrewhouseJ johnsbrewhouse

                                    Chef Got 3rd Best of Show on my entries. That was brisket and ribs. Did feel to bad with the showing, donated my gift card back to Guide Dogs of America. Got a nice cutting board and plaque I think. Missed the presentation online since I had to have an emergency stint placed in my kidney Monday.

                                    lkrfletcherL Offline
                                    lkrfletcherL Offline
                                    lkrfletcher
                                    Sous Vide Canning PK100 Team Blue Power User Regular Contributors Veteran
                                    wrote on last edited by
                                    #1850

                                    johnsbrewhouse

                                    Your a winner in our eyes. Well done

                                    Life is a Garden - Dig it.

                                    1 Reply Last reply
                                    0
                                    • PapaSopP PapaSop

                                      It may be a repeat but who cares… T bone and a few shrimp.
                                      PXL_20201007_001314305_copy_756x1344.jpg PXL_20201007_001535495_copy_756x1344.jpg

                                      Sprinkeled some of the Ultimate steak seasoning on the shrimp. Yep, it works. Awesome!

                                      Joe HellJ Offline
                                      Joe HellJ Offline
                                      Joe Hell
                                      Team Blue
                                      wrote on last edited by
                                      #1851

                                      PapaSop heck yeah!

                                      Better Living Through BBQ!

                                      1 Reply Last reply
                                      1
                                      • JonathonJ Offline
                                        JonathonJ Offline
                                        Jonathon
                                        Team Blue Admin Walton's Employee Power User
                                        wrote on last edited by
                                        #1852

                                        PapaSop Shrimp and Steak, Mmmmm so good

                                        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

                                        1 Reply Last reply
                                        1
                                        • PapaSopP PapaSop

                                          It may be a repeat but who cares… T bone and a few shrimp.
                                          PXL_20201007_001314305_copy_756x1344.jpg PXL_20201007_001535495_copy_756x1344.jpg

                                          Sprinkeled some of the Ultimate steak seasoning on the shrimp. Yep, it works. Awesome!

                                          ChefC Offline
                                          ChefC Offline
                                          Chef
                                          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                          wrote on last edited by
                                          #1853

                                          PapaSop Shrimp and steak can’t get any better than that.

                                          1 Reply Last reply
                                          1

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