bocephus I have found that many people who do not like grits had some that either was not the right type or cooked incorrectly.

I had people drive a good ways for the grits I made for Sunday Brunch.

I only use Quaker Old Fashion Grits. 1 Part grits to 5 parts water, salt to taste and about 2 tablespoons butter per 1/4 cup of uncooked grits. Bring to a boil and then let simmer for about 25 minutes, stirring to keep it from clumping.

Kroger’s on line, and Walmart’s in southern stores carry it. Kroger’s on line will ship for free with a $35.00 order, it’s only about $2.00 each so I just order it when I need it along with some items that are hard to fine.

pepperettes I make a lot of Italian sausage and I do not think that citric acid would make for a good flavor profile. I suggest sticking with a dry red wine or a small amount of red wine vinegar if you are looking for a more acidic taste.

Hi Guys. Starting a sourdough from scratch can be hit or miss and can vary all over the place in terms of flavor. I maintain 2 starters that I use for different types of breads and a few recipes that I combine both.

I believe that the best way to begin a sourdough starter is to get either a live starter from someone, or a dried starter. A dry starter will take about 7 to 10 days to be ready to bake. It is very easy to develop a starter from a dry state. Starters have even been revived from ancient pyramids.

I would be happy to send a dry starter along with instructions to begin a live culture to anyone who would like. Just send me your address.

I usually bake about 2 - 3 times a week. Can have a dry culture ready to mail in about 3 days. I make about 20 types of sourdough breads and buns along with pancakes and waffles. It is good to have several recipes, both for the starter as well as for the spent starter. You will always have more than enough.

Anyone that has a specific recipe they are interested in, just say so. I may have one that will work and would be happy to post.

Dr_Pain that goes for not only early detection, but to place faith in Him where all things are possible.

Well guys, another years has past. For many, it’s good reddens 2021. For others, hopeful for 2022. Regardless, let’s cherish the good we are blessed with.

Happy New Years Walton’s Community. May this year bring us health, happiness, and good fortune to all. God Bless America and every member of this group.

Merry Christmas to all. May we all receive in our hearts the greatest gift given to mankind.

“Praise the Lord, all nations! Extol him, all peoples! For great is his steadfast love toward us, and the faithfulness of the Lord endures forever. Praise the Lord!” – Psalm 117

May you have the gladness of Christmas which is hope;
The spirit of Christmas which is peace;
The heart of Christmas which is love.

Have a safe, peaceful, and enjoyable day with friends and family,
Chef

GWG8541 Great verse.

Ridley Acres He’s recovering, but needs a lot of rest and down time. He has been through a lot ad looking at a year or so for a total recovery.

zbigjeff When I posted that I had it available for this Saturday, It all got sold. Guess I need to make a larger batch.

I am serious that Dr_Pain 's recipe is the best boudin I have ever had. In fact, I don’t like most boudin, but this recipe is perfect.

Guess I’m going to owe Dr_Pain royalties . LOL

Jonathon Do your suppliers have a smoked dyed casing available? Just need it in the 32 - 35 range. Having problems finding it. Thanks

Well, today was Boudin day. Made 30 pounds of regular Boudin, and 25 pounds of spicy today.

Used Dr_Pain 's recipe for the Boudin, and added serrano peppers for the spicy.

Both came out GREAT
Thanks, Dr_Pain

Austin Beautiful. Thanks for sharing the picture. I’ll state now that I need more grandchildren.

After seeing just what our prayers and concerns were for Dr_Pain, I’m thinking that some sort of Benevolence source would be appropriate.

Jonathon Is there any way we could set up an account or fund for those facing issues in the future?

HerbcoFood Good Point! Likely very correct.

gus4416 Thanks. Sometimes small things can go a long way!

Jonathon Just talked with him. Doing much better.

Just got the chance to actually talk with Claude this afternoon. While still tired, he is doing much better. His brother came down from Canada and is taking good care of him, including a much modified diet (for now).

He is in great spirits and, while he road to recovery is going to be long, he is looking forward to returning to a full life, including Meatgistics.

Claude did go through many very difficult moments and has several hurdles to go through in the future.

Several people have asked about an address to send cards and such and he can be reached at:

Claude Tremblay
114 Rio Ridge
Lafayette, LA 70508

At this time the support is a major part in his recover, so any card or note will mean much to him.

He would like to express his thanks for the prayers and support from this Meatgistics community. He is deeply touch by the friendship you have expressed.

Please continue prayers for Claude and his wife, Liz. Their journey will be long, but with God’s grace and your support, I am confident that he will be himself soon.

zbigjeff Well said. There are those who just don’t think the way I do. So be it. Anyone that excludes law enforcement would not have my business.

keend0 that is so interesting. Any particular spice you can suggest that might have a similar flavor?

MAD KK I have had great results with the Holly regular with just about 10% Holly 110-C

It is about the only pre blend that I regularly use as is.

As far as Jimmy Dean, YES MSG is a big part of their package, and keend0 How do you know with 100% certainty that there is no sage? The only way thus far that I have developed a recipe similar to Jimmy Dean is with a touch of ground sage. interested if it does not.