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  5. A Thankyou To a such a a Honorable Man

A Thankyou To a such a a Honorable Man

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  • johnsbrewhouseJ johnsbrewhouse

    Chef I see you shipped one here as well. They say it will arrive Monday, June 28. I’ll let you know how it comes through as well. It might be melted, we are expecting extremely hot weather up here this coming weekend for Washington. Suppose to be near 100 degrees. Has been 97 degrees the last two days, warmer than the Dallas area after talking to my brother down there.

    ChefC Offline
    ChefC Offline
    Chef
    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by Chef
    #6

    johnsbrewhouse Hope for the best. I’m really pulling for a bit earlier, Like Friday.

    If not, there is always a less hot season we have in Texas, like high of 80.

    Either way, we’ll learn more about shipping and if need be, can wait for Thanksgiving.

    GWG8541G 1 Reply Last reply
    1
    • ChefC Chef

      johnsbrewhouse Hope for the best. I’m really pulling for a bit earlier, Like Friday.

      If not, there is always a less hot season we have in Texas, like high of 80.

      Either way, we’ll learn more about shipping and if need be, can wait for Thanksgiving.

      GWG8541G Offline
      GWG8541G Offline
      GWG8541
      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
      wrote on last edited by
      #7

      Chef johnsbrewhouse nothing like warm Pecan Pie.

      “You never really die until you end up on the wall at a Cracker Barrel”

      johnsbrewhouseJ ChefC 2 Replies Last reply
      0
      • GWG8541G GWG8541

        Chef johnsbrewhouse nothing like warm Pecan Pie.

        johnsbrewhouseJ Offline
        johnsbrewhouseJ Offline
        johnsbrewhouse
        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
        wrote on last edited by
        #8

        GWG8541 Problem is we are suppose to have record highs on Saturday, Sunday and Monday. 100 degree’s plus, our normal temperature this time of year is 78 degree’s and the UPS truck will be roasting since they come here via the Southwest through Salt Lake City and then Idaho, and Eastern Oregon and they are all forecasted to be at 110-115 degrees plus.

        ChefC 1 Reply Last reply
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        • johnsbrewhouseJ johnsbrewhouse

          GWG8541 Problem is we are suppose to have record highs on Saturday, Sunday and Monday. 100 degree’s plus, our normal temperature this time of year is 78 degree’s and the UPS truck will be roasting since they come here via the Southwest through Salt Lake City and then Idaho, and Eastern Oregon and they are all forecasted to be at 110-115 degrees plus.

          ChefC Offline
          ChefC Offline
          Chef
          Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
          wrote on last edited by
          #9

          johnsbrewhouse We are well above temperature for this time of year. Predictions are in end of July and into August being in the 110 F range.

          I really want to move to Alaska. I would shelve snow any day over these extreme hot temperature.

          To both you and GWG8541 - if they don’t arrive in an eatable condition, I will reship a replacement in the Fall.

          I would guess that at worst, you could mix it all up and use it as a topping over ice cream. One must be willing to suffer… LOL

          YooperDogY johnsbrewhouseJ Joe HellJ 3 Replies Last reply
          1
          • GWG8541G GWG8541

            Chef johnsbrewhouse nothing like warm Pecan Pie.

            ChefC Offline
            ChefC Offline
            Chef
            Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
            wrote on last edited by
            #10

            GWG8541 Can’t disagree with the warm pie. With a big scoop of Blue Bell vanilla Ice Cream - Wow Heaven

            Only thing better than the pecan pie is my cashew pie. That is way over the top.

            GWG8541G 1 Reply Last reply
            0
            • ChefC Chef

              johnsbrewhouse We are well above temperature for this time of year. Predictions are in end of July and into August being in the 110 F range.

              I really want to move to Alaska. I would shelve snow any day over these extreme hot temperature.

              To both you and GWG8541 - if they don’t arrive in an eatable condition, I will reship a replacement in the Fall.

              I would guess that at worst, you could mix it all up and use it as a topping over ice cream. One must be willing to suffer… LOL

              YooperDogY Offline
              YooperDogY Offline
              YooperDog
              Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
              wrote on last edited by
              #11

              Chef we shovel up here 4-5 months, if we moved to AK I would shovel less too, but we could do some fishing and become better at smoking and cooking fish, lol. I have lived down your way and I could deal with the heat, just the tornadoes and hurricanes I can do without. My brother from TX comes up here in the summer and we head down his way to get some respite from winter. As my grandfather would say, it is always greener near the septic. I have lived all over the world and I am still looking for the perfect place, but I have narrowed it down to the US. I know it’s just banter, just having fun.

              1 Reply Last reply
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              • ChefC Chef

                johnsbrewhouse We are well above temperature for this time of year. Predictions are in end of July and into August being in the 110 F range.

                I really want to move to Alaska. I would shelve snow any day over these extreme hot temperature.

                To both you and GWG8541 - if they don’t arrive in an eatable condition, I will reship a replacement in the Fall.

                I would guess that at worst, you could mix it all up and use it as a topping over ice cream. One must be willing to suffer… LOL

                johnsbrewhouseJ Offline
                johnsbrewhouseJ Offline
                johnsbrewhouse
                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                wrote on last edited by
                #12

                Chef Been to Alaska, lived there for 3 years when I was young, right after the earthquake 65-69. Nice place, mosquitos as big as planes and tons of them in the summer. Best place I really loved living was Hawaii, I can take the bit of heat and humidity there with the tropical breezes.

                1 Reply Last reply
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                • ChefC Chef

                  Need to thank GWG8541 for extending such an extension friendship.

                  image0.jpeg

                  Beautiful music. Weller Red Antique it not an option in this part of Texas. GWG8541 was kind enough to send me this. From this I can make the best pecan pies in this section of the universe.

                  image0.jpeg

                  GWG8541 on the way as soon as it cools.

                  Thank you Brother.

                  Joe HellJ Offline
                  Joe HellJ Offline
                  Joe Hell
                  Team Blue
                  wrote on last edited by
                  #13

                  Chef Thats some good stuff! I was privileged today to score two of these…one for me, the other fir a cherished friend!

                  DDE858F0-3591-4D9A-8D5C-D6134B052224.jpeg

                  Better Living Through BBQ!

                  ChefC GWG8541G 2 Replies Last reply
                  2
                  • ChefC Chef

                    johnsbrewhouse We are well above temperature for this time of year. Predictions are in end of July and into August being in the 110 F range.

                    I really want to move to Alaska. I would shelve snow any day over these extreme hot temperature.

                    To both you and GWG8541 - if they don’t arrive in an eatable condition, I will reship a replacement in the Fall.

                    I would guess that at worst, you could mix it all up and use it as a topping over ice cream. One must be willing to suffer… LOL

                    Joe HellJ Offline
                    Joe HellJ Offline
                    Joe Hell
                    Team Blue
                    wrote on last edited by
                    #14

                    Chef We are looking at 7-10 days next week in that temp zone. Well above average. We have 9 days straight of WELL above 100 starting Sunday. I’m so grateful I work in a refrigerated environment!

                    Better Living Through BBQ!

                    johnsbrewhouseJ 1 Reply Last reply
                    2
                    • Joe HellJ Joe Hell

                      Chef We are looking at 7-10 days next week in that temp zone. Well above average. We have 9 days straight of WELL above 100 starting Sunday. I’m so grateful I work in a refrigerated environment!

                      johnsbrewhouseJ Offline
                      johnsbrewhouseJ Offline
                      johnsbrewhouse
                      Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                      wrote on last edited by
                      #15

                      Joe Hell Stay cool over there Joe, I was in Spokane last weekend and it was just getting warm there. Not looking forward to this weekend. My sister lives in Pendleton, so I know what you are in for.

                      1 Reply Last reply
                      1
                      • Joe HellJ Joe Hell

                        Chef Thats some good stuff! I was privileged today to score two of these…one for me, the other fir a cherished friend!

                        DDE858F0-3591-4D9A-8D5C-D6134B052224.jpeg

                        ChefC Offline
                        ChefC Offline
                        Chef
                        Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                        wrote on last edited by
                        #16

                        Joe Hell Is that a new label? I’ve never seen that one before, only the green and the antique red ones.

                        1 Reply Last reply
                        0
                        • Joe HellJ Joe Hell

                          Chef Thats some good stuff! I was privileged today to score two of these…one for me, the other fir a cherished friend!

                          DDE858F0-3591-4D9A-8D5C-D6134B052224.jpeg

                          GWG8541G Offline
                          GWG8541G Offline
                          GWG8541
                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                          wrote on last edited by
                          #17

                          Joe Hell thats a great one there. I haven’t seen one around here in a while. I had a friend gift me a green label a few weeks ago, but the blue label is a unicorn right now.

                          “You never really die until you end up on the wall at a Cracker Barrel”

                          1 Reply Last reply
                          0
                          • ChefC Chef

                            GWG8541 Can’t disagree with the warm pie. With a big scoop of Blue Bell vanilla Ice Cream - Wow Heaven

                            Only thing better than the pecan pie is my cashew pie. That is way over the top.

                            GWG8541G Offline
                            GWG8541G Offline
                            GWG8541
                            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                            wrote on last edited by
                            #18

                            Chef guess what I had for lunch. The pie arrived at 1215 and couldn’t have been better timing. The wife and I had just finished packing the camper and were getting ready for lunch, when this beautiful pie arrived. It was in great shape considering the UPS guy left the box on its side. Chef, I make a chocolate bourbon pecan pie, which I love, but this pie blows it away. The wife is not a bourbon drinker, but she really liked the pie. Its hard to get the bourbon amount just right so it doesn’t overpower the pie, but you have nailed it. I can definitely see why you wanted to stick with the Weller Antique. Thanks for sharing!
                            20210625_122734.jpg 20210625_122849.jpg

                            “You never really die until you end up on the wall at a Cracker Barrel”

                            ChefC 1 Reply Last reply
                            3
                            • GWG8541G GWG8541

                              Chef guess what I had for lunch. The pie arrived at 1215 and couldn’t have been better timing. The wife and I had just finished packing the camper and were getting ready for lunch, when this beautiful pie arrived. It was in great shape considering the UPS guy left the box on its side. Chef, I make a chocolate bourbon pecan pie, which I love, but this pie blows it away. The wife is not a bourbon drinker, but she really liked the pie. Its hard to get the bourbon amount just right so it doesn’t overpower the pie, but you have nailed it. I can definitely see why you wanted to stick with the Weller Antique. Thanks for sharing!
                              20210625_122734.jpg 20210625_122849.jpg

                              ChefC Offline
                              ChefC Offline
                              Chef
                              Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                              wrote on last edited by Chef
                              #19

                              GWG8541 I am so happy that it arrived in that good of shape. Weller really makes the difference.

                              And even with the moderate temperatures for you, it even came warmed up.

                              Now I need to wait for information about the Winner of Name That Beast!. johnsbrewhouse lives in Washington and he experiencing some very hot weather.

                              johnsbrewhouseJ 1 Reply Last reply
                              0
                              • ChefC Chef

                                GWG8541 I am so happy that it arrived in that good of shape. Weller really makes the difference.

                                And even with the moderate temperatures for you, it even came warmed up.

                                Now I need to wait for information about the Winner of Name That Beast!. johnsbrewhouse lives in Washington and he experiencing some very hot weather.

                                johnsbrewhouseJ Offline
                                johnsbrewhouseJ Offline
                                johnsbrewhouse
                                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                wrote on last edited by
                                #20

                                Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

                                craigriceC ChefC 3 Replies Last reply
                                1
                                • johnsbrewhouseJ johnsbrewhouse

                                  Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

                                  craigriceC Offline
                                  craigriceC Offline
                                  craigrice
                                  Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                  wrote on last edited by
                                  #21

                                  johnsbrewhouse growing up where I did on a farm we had hickory nuts and walnuts , elderberry’s, blackberries ,and strawberries a plum tree and a pear tree

                                  ChefC johnsbrewhouseJ 2 Replies Last reply
                                  0
                                  • johnsbrewhouseJ johnsbrewhouse

                                    Chef Mine won’t be here until late Monday. It was in Salt Lake City this morning which is almost 900 miles away, so it will hit the local hub Saturday night and sit until Monday for delivery. We don’t get our UPS until after 5PM since we are rural. Our hottest day is suppose to be Monday, they are now saying 106-108 degrees. I will have something for your efforts as well. We have a large Walnut tree that puts out about 20 gallons of Walnuts in the shell. We shelled and vacuum sealed this last batch. If you would like 3 lbs. of shelled walnuts they will come your way.

                                    ChefC Offline
                                    ChefC Offline
                                    Chef
                                    Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                    wrote on last edited by
                                    #22

                                    johnsbrewhouse Walnuts sound great.

                                    3792ab22-9284-4510-a4a1-255db49037c0-image.png

                                    This is my chocolate walnut roulade. No way I could ship it, but if you ever come near Houston we can turn those walnuts into this.

                                    johnsbrewhouseJ 1 Reply Last reply
                                    1
                                    • craigriceC craigrice

                                      johnsbrewhouse growing up where I did on a farm we had hickory nuts and walnuts , elderberry’s, blackberries ,and strawberries a plum tree and a pear tree

                                      ChefC Offline
                                      ChefC Offline
                                      Chef
                                      Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
                                      wrote on last edited by
                                      #23

                                      craigrice I love pears. Planted 2 Asian pears trees and 2 Keefer pears.

                                      I have quite a few Keefer and a few Asian. I’ll eat the Asian pears, but with the Keefer - Pear preserve and Pear Pie. I like pear pie better than apple myself.

                                      Also have a very old pecan tree on my property, I get a few gallons of nuts each year, at least after the squirrels get their share.

                                      1 Reply Last reply
                                      0
                                      • craigriceC craigrice

                                        johnsbrewhouse growing up where I did on a farm we had hickory nuts and walnuts , elderberry’s, blackberries ,and strawberries a plum tree and a pear tree

                                        johnsbrewhouseJ Offline
                                        johnsbrewhouseJ Offline
                                        johnsbrewhouse
                                        Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                        wrote on last edited by
                                        #24

                                        craigrice I have 2 Asian pears, 10 Apples, 2 Cherry, 1 Walnut and an maybe Almond. We also have wild hazelnut trees by the creek. We have trouble up here with Apple Maggot, so most of the apples aren’t much good for eating. We do have two Cosmic Crisp trees, they are only available in Washington right now and one is going to produce this year be it only a couple of apples.

                                        1 Reply Last reply
                                        2
                                        • craigriceC Offline
                                          craigriceC Offline
                                          craigrice
                                          Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
                                          wrote on last edited by
                                          #25

                                          the neighboring farmers wife would make a grape pie I have never tried to made one but they were good

                                          ChefC 1 Reply Last reply
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