mrobisr said in St-Valentin’s Day: What special cooking did you do, I’ll go first!:
Dr_Pain Wow somehow I missed this, great job!
Thank you sir!!
What did everyone cook today?
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GWG8541 Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans Ohio last edited by
Dave in AZ looks great! Some of the best cultural experiences and learning I had while in the Marine Corps were in Okinawa and main land Japan.
"You never really die until you end up on the wall at a Cracker Barrel"
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Some fond memories of BC street and Whisper alley, lol. Yak a soba and Chicken on a stick walking back from the vill.
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Bob Stehlik Team Blue Traeger Canning Veteran Power User Regular Contributors Military Veterans Colorado last edited by Bob Stehlik
GWG8541 scottfletcher I was at Camp Schwab(Okinawa)and MCAS Iwakuni(Japan).Those back alley sake bars w/food were a real food & cultural experience. I loved every minute of it!
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Bob Stehlik Beautiful Orawan Beach, deluxe quonset huts right on the shores edge. People pay big bucks now for what we got for free…almost free. Loven every minute of it.
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wdaly Cast Iron Canning Green Mountain Grill Team Orange Masterbuilt Power User Military Veterans Regular Contributors Yearling Nebraska last edited by
Dave in AZ That looks great. It’s always fun to learn a little about other cultures.
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Dave in AZ Military Veterans Sous Vide Canning Traeger Power User Arizona Dry Cured Sausage Dry-Cured Expert last edited by Dave in AZ
Korean day! Sirloin bulgogi. Cucumber kimchee, cabbage kimchee. Sauteed garlic, rice, miso paste. -
Dave in AZ that looks great Dave for dinner I am getting leftovers roast beef wild rice and gravy warmed in the microwave
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Dave in AZ looks good
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran last edited by
Dave in AZ I could certainly go for some of that!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by Tex_77
Made 100#'s of brats today.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Tex_77 That’s LOTS of BRATS.
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Tex_77 I would like to no how you guys make a 100 pounds in a day that would take me all day then I would have to put them in the freezer over night and vacuum seal them the next day so not to crush them guess I just need more practice
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
gus4416 said in What did everyone cook today?:
Tex_77 I would like to no how you guys make a 100 pounds in a day that would take me all day then I would have to put them in the freezer over night and vacuum seal them the next day so not to crush them guess I just need more practice
I am guessing Tex_77 has a very efficient system.
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Dave in AZ Wonderful
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mrobisr Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors last edited by
Tex_77 A lot of fine dining there, looks great.
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processhead Power User Regular Contributors Smoker Build Expert Bowl Choppers Nebraska Veteran Team Camo last edited by
Tex_77 How many flavors?
Paul
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
gus4416 there were basically 3 of us. Grind, mix stuff, and someone twisting and bagging in-between batches.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas last edited by
processhead 4 flavors
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Tex_77 What’s your favorite?
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