Bringing my A-game!
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Dr_Pain I agree with Ridley Acres . Just being able to cure the meat is artistic. Great job, and a bit of credit to your wife.
Chef said in Bringing my A-game!:
Dr_Pain I agree with Ridley Acres . Just being able to cure the meat is artistic. Great job, and a bit of credit to your wife.
Thank you sir! When two opinions converge there is no more arguing. I am the Claude Monet of Salami ROFLMAO!!! (At least I have the Claude right)
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It’s really weird, your photos are right side up in your post. When I click on them to get a better look they are upside down.
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It’s really weird, your photos are right side up in your post. When I click on them to get a better look they are upside down.
twilliams i noticed that too!
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!
For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!
Dr_Pain awesome. My wife and I are doing a charcuterie board for a Halloween party. Plan on adding all the cheesy props to make it spooky. We’ll see how it turns out.
Not sure if you post on any other Facebook groups but I’m pretty sure I used a picture similar to yours to try to convince my wife I need to buy a commercial freezer or similar to build a curing chamber.
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That looks awesome!!! I could easily skip dinner for a charcuterie board like that.
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!
For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!
Dr_Pain congrats to you and your wife that is one awesome looking tray and I think most of your pictures are very artistic. Congrats again
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It’s really weird, your photos are right side up in your post. When I click on them to get a better look they are upside down.
twilliams said in Bringing my A-game!:
It’s really weird, your photos are right side up in your post. When I click on them to get a better look they are upside down.
HAHAHA That is weird!!! I just tried it
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Dr_Pain awesome. My wife and I are doing a charcuterie board for a Halloween party. Plan on adding all the cheesy props to make it spooky. We’ll see how it turns out.
Not sure if you post on any other Facebook groups but I’m pretty sure I used a picture similar to yours to try to convince my wife I need to buy a commercial freezer or similar to build a curing chamber.Surg said in Bringing my A-game!:
Dr_Pain awesome. My wife and I are doing a charcuterie board for a Halloween party. Plan on adding all the cheesy props to make it spooky. We’ll see how it turns out.
Not sure if you post on any other Facebook groups but I’m pretty sure I used a picture similar to yours to try to convince my wife I need to buy a commercial freezer or similar to build a curing chamber.I have a few FB groups that I use to participate in but not sure if I ever posted the meat locker. I may but don’t remember it
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!
For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!
Dr_Pain that looks amazing. Im betting it tasted even better than it looked.
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You brought more then your “A” game to that party. Great looking sopprassata and nice work on the plating.
John Belvedere said in Bringing my A-game!:
You brought more then your “A” game to that party. Great looking sopprassata and nice work on the plating.
Thanks! I will pass along your compliments to the better half
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GWG8541 said in Bringing my A-game!:
Dr_Pain that looks amazing. Im betting it tasted even better than it looked.
Would it surprise you if I told you I did not eat but the condiments off the plate LOL!
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Mean Dean said in Bringing my A-game!:
Hey Doc, I’d eat that! Looks great!
Come visit! I’ll be glad to serve you some since you were instrumental in perfecting my knot making for those salamis
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Chef PapaSop ND Mike HerbcoFood processhead Jonathon Austin … and all the rest of you guys have challenged me to bring my A game, so despite not having much time this weekend I did manage to get my new Waltons 10" slicer and sliced that brand new home made sopprassata, which came out of my meat locker. Although I am pretty good at making stuff, I have no artistic capacity. I enrolled my wife to help me with creating a charcuterie appetizer for my sister-in-law’s birthday. Enjoy the post!
For those wondering, I did slice the meat and the extra sharp cheddar cheese with the slicer, and it was soooooo much fun!!!
Dr_Pain those are some nice looking cured meats. How long did it take to finish in the lock? Good motivation photo.
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Dr_Pain those are some nice looking cured meats. How long did it take to finish in the lock? Good motivation photo.
YooperDog said in Bringing my A-game!:
Dr_Pain those are some nice looking cured meats. How long did it take to finish in the lock? Good motivation photo.
Those sopprassetta went in the meat locker August 30th and came out last weekend. Basically 8 weeks +/-
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Dr_Pain DUDE that looks amazing! I would eat that till my stomach hurt, well done!
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I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
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’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
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Jonathon said in Bringing my A-game!:
I’d imagine there would be some interest in you putting your recipe for that in the User recipes section?
If there is enough interests, I have no problem adding it. I modelled the recipe after someone else’s recipe with very little changes (on my first try). Would that be considered plagiarism?
Dr_Pain I say heck no. If you found the recipe to begin with I think it’s fair game. I would definitely be interested to see how you made such beautiful meats. Would save me some money if I could learn how to do that myself. Then again I may pay for it in cardiology bills.
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