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!!

Jonathon You should call them Stuffer Flusher “Eggs”traordinaire (a play on extraordinaire)

E4DE4ADB-4DF6-4DCF-8411-C42DE2BBDF7D.jpeg

Oh lawd! It happened to me more than once. You are 100% on this

bocephus a delicious fish when smoked or blackened!

I have a I phone but don’t really know all about it but hang in there you sound better every time you post I will keep praying for you and your family and I no you got this

cdavis said in Homemade bread recipe by Claude:

Dr_Pain as always thanks for a great looking recipe and instructions.

You are very welcomed. Love to share recipes with my meastgistic friends

Dr_Pain Chef I am a bit late to the table here after being offline for a good two weeks. Man that looks like good eating, spent 4 days around the Shreveport/Bossier City area eating some good local eats before my sabbatical. I learned lot from everyone here and you guys are helping me up my game. My chef brother is going to be surprised at the next brothers gathering.

Dr_Pain That was just bookmarked. The ingredients and instructions are just “tasty to the max”. It’s nice to see that you’re sitting in the saddle again.

Dr_Pain another good idea! Is that a Vacmaster Pro350? Have you had any problems with it? The first one I got the vacuum pump never came on and I returned it and got another one. It worked great for awhile. Now the pump still runs but there’s no vacuum. Any ideas if I’m doing something wrong? Now I’m back to using my old cheap FoodSaver, never have had any problems with it.

Dr_Pain Interesting, I am going to have to give this a try.

Chef said in TRIVIA: Can you identify the dish by its ingredient??:

Dr_Pain I need to take some pictures of my gumbo next week. Making 20 gallons for people for thanksgiving. I will make my roux in the oven and then add the vegetables.

Only doing 1/10th of that but I’m making a traditional roux. Sounds like a good ol fashion challenge

Dr_Pain Still not even done getting it all cut. Hopefully I can get the carcass processed tonight.

The first one didn’t go so well. She moved and the shot grazed her, then the sticking didn’t get the mainline so she didn’t get bled as quick as I would have liked. And the hoist setup I had failed as we began skinning. So there was more blood in the shoulders to trim and more hair on the hind to clean.

The second gilt was textbook. I didn’t even need to put feed or milk down to get her still, she just stood there staring at me. I had longer knife so I got the jugular right away. The pen was a little muddy and after the first we just wanted to get her processed as quick as possible so we didn’t save any blood…but we’ll try again next time.

gus4416 that would be AWESOME!! Thanks

HerbcoFood said in Ricotta Gnocchi (Gnudi) Basic Recipe by Claude:

Dr_Pain Reading that makes me want to have schnitzel now, thanks but no thanks…?

Heck Yea!! Let’s do it!!!

zbigjeff said in Chef vs Claude Battle …… to the Death!!!!:

Dr_Pain Gnocchi was used as a vehicle for the week as I grew up with many Italian immigrants. It all started on Thursday and they kept adding something cheap each day. On Friday, they would add fish caught on that day. Saturday would be meat scraps day (modern term i believe is awful). That’s where the dishes separated from making it in a pan or baked in the oven. The gnocchi up north would use parmesano regiano in the making of it because it was local. But, I can’t put my finger on a name for the dish.

I just love that story. A story of usage and necessity is found in many cultures. Down here they use to have Red Beans and Rice on Mondays because it was laundry day and they would use the starch from cooking the rice to starch their clothes (that’s before we added just the right amount of water to be absorbed by the rice)

YooperDog Thank you. I think Andrew did a terrific job & it was cheap & tasty. He did another several nights ago & he improves with every knead.

Surg That’s what I would call savory candy. It had to melt in your mouth.

YooperDog said in How was your Sunday!!:

Dr_Pain Coming down for oyster season, need to get a loaded up po’ boy. Well that and to see my niece.

Where are you going to be? If anywhere close to Lafayette then we could hit those poboys together 🙂

Dr_Pain that looks so good. I would love to taste it !!!

Chef Very hard work, I promise you, & most have no idea when they think they want to go in the restaurant business or worse.

Dr_Pain said in Walton review not showing pics?!?:

the big test is coming up this weekend.

Sounds like some foreshadowing. Can’t wait to see what temptations you’ll have for us

bocephus said in Meat Stuffer HACK!!!:

Dr_Pain I am going to have to order a set.

Couldn’t pass it up LOL!

via GIPHY

Dr_Pain - You will love it.

YooperDog said in Any cheesemaking hobbyist amongst you?:

Dr_Pain my foray has been into making mozzarella

Mozzarella is so rewarding. Citric acid and 30 minutes of actual work and bam you have a product

HerbcoFood looks like a great party 🥳. Enjoy

wdaly said in QUESTION: How do you handle the leftover mince in the stuffer???:

Dr_Pain I’ve taken a smaller stuffing tube, covered it in plastic wrap and used that to push the mince out of the original tube. Works pretty well with something you already have on hand.

I have done this as well. As you said it does work great!

Dr_Pain it looks great 👍.

I hog ring and if not tight enough re-twist and add second hog ring

YooperDog said in First time making Snack Sticks (pepperoni)!:

Dr_Pain for snack sticks I typically use prepackaged mixes. I think a strong favorite from Walton’s is Willies. For kabanos, a Polish snack stick, I use a recipe. There are others that I am playing around with, trying to find the right balance, e.g. hunter sticks.

Thanks for the suggestions!

Dr_Pain
This looks like a great recipe. I’ve never had boudin, didn’t know what to expect so it wasn’t on my short list. Your recipe makes it clear what the result is, and easy to imagine the flavors, so I am going to make this!

I do gumbo, jambalaya, red beans and rice all pretty often, so am excited to have this great go-to boudin recipe!

I also would use the pork stock I have around always, for the rice, and I always like browning the meat when cooking it for that great improved pork flavor, so I will use those 2 tips. As I make chicken liver pate often, I think I will really like this!
Thanks

Dr_Pain That will work. When I do smack sticks I cold smoke for about 3 to 4 hours then vacuum seal in bags and sous vide at 155 degrees for 2 1/2 hours. Then cool in an ice bath and unbag and let dry. Works great.