Used to be a chemist and engineer in the petrochemical industry. Went and trained and became an executive chef. I love to make sausage and cured meats, but am self taught and enjoying all the info and wanting to ramp up this part of my business.
Hi all. Had a seafood buffet Tuesday and did an ice carving as the center piece. Had fresh smoked salmon, crab legs, shrimp, fried catfish and charbroiled oyster. This gave me the chance to do an ice sculpture which I haven’t done in a few years. A feast for those who like seafood. 
I hate wedding cakes, but you take whatever work you can get these days. Groom is an electrician so wanted a specialized
cake bride just wanted WOW factor.
Wishing all the Meatgistics family a happy and safe 4th of July.
And to all of the men and women who are part of the Meatgistics family who have served our country, I want to thank you for your service. Your efforts help to protect what our founding fathers built.
As both a chemist, engineer and chef, I only use mineral oil or silicon grease for any food application. All natural oils break down and, depending on the application, can leave an off taste to the food in contact. Both are inexpensive and just good to keep it on hand.
Sausage stuffers anr not just for sausage anymore. I regularly use mine for Manicotti and Cannoli. Made Cannoli this morning for 40 People
can’t cure meat, smoke, grill, or stuff sausage without the required amount of alcohol !
Been busy for a few days Chicken and Beef fajitas for 400!! !
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Austin Jonathon A large part of my career I was in quality control and product improvement and development. The quality giants always stated that exceeding customer requirements was a wast of time, efforts and money. I always disagreed with that perspective. In our world today, understating and over providing is so welcomed. I know that Walton’s is more than just the two of you, it involves a team. The management is doing something right. While the community is important here, the foundation is what maintains a consistent level of product and service. Wouldn’t it be amazing that we all, as a society, treat others the way Walton’s treats their customers. A sincerer thank you to you two, the Walton’s team, and all in the community that makes this such a special place.
This is what I do for a living. Cook. I know my food is great, I offer the best service and anyone with a complaint frankly I just don’t worry about it. I always give myself plenty of time, never in a rush and as TexLaw states, surround yourself with positive people. Cooking and feeding others is a great gift, embrace it as a gift that you give others. Breaking bread with friends and family is one of the most precious things we can do. The only thing I am very conscious of is keeping things consistent. Once I have a recipe people enjoy, I maintain that recipe very precisely. The day I stress over cooking is the day I go to my grave. LOL
sometimes simple is good enough. Grilled hamburgers today, but did make my homemade sourdough buns along with a chocolate cream pie for dessert.
Departing Contestant Must be talking politics LOL
Okay, this is chef mode. Now, after using Excalibur seasonings for a few recipes, I think they are very sound recipes and overall a good product. First thing in culinary training is that you never use products with salt; one always wants to maintain the level of salt and blends do not allow you to do that. Has there ever been any discussion about Excalibur producing a basic line of seasonings that do not contain salt and allows for the user to use the level he/she determines. This would allow for a lower or higher base seasonings without throwing off the salt level. Inquiring minds want to know…
mikemikemike That looks fantastic. What was the base unit you started with?
Joe Hell Thanks, Have seen some people state that with things like onions, and such you can’t freeze them. I’m wanting to make about 60 pounds of the green onion sausage and 60 pounds of the sweet onion sausage this week. Got a good deal on pork!
Joe Hell Good morning Joe, I am thinking about making another batch of the green onion sausage. Wanted to do a larger batch and wondering if your sweet onion sausage freezes well, thinking that if that recipe freezes, then the green onion recipe should freeze as well,
Thanks
calldoctoday Just looking over some older post. Can anyone tell the type fig from the leaf or fruit? Would love to know just what type they are.
Tex_77 That looks great. Going to put your recipe on the user’s recipes?
