I also appreciated the realness at the end when you had extra and needed to figure how to use it. And the thought process on what would be best for the type of product be just running over to the Walton warehouse that the typical homeowner won't have access to.
I enjoyed it and thought it went pretty well. Like some others mentioned, it would be nice if Jonathon had a wireless headset microphone so he had more mobility and could still be heard. Should be easy enough.
Not sure how much planning or scripting is really required. Just pick a project and explain it as you go like today. The dialog all seemed to flow pretty naturally.
Glad you guys enjoyed it, I think that is pretty much going to be what we do when we are making things now. We will eventually have a large screen so I can see chats easier and we will sometimes have Patrick or John in there working behind the camera and sometimes no. What I can't figure out is how we will "plan" ones. Maybe I will do blog posts and include a typeform with some options for products? Ooooh or I can just make John do it....that sounds better to me! Then we will have some options occasionally but most of the time it will just be "hey, I have to make 20 lb of x or 50 lb of y we will live stream this" It will keep me on my best behavior if I know people are watching!
Also, I should point out that @PatrickB has been after me to do this fro well over a year but then @Austin recommended it once and I did it within a week. So, sorry to Patrick but still all the credit to Austin! I'm no fool, I know who signs the checks!
@jonathon said in [Topics for Meatgistics Livestream](/post/45439):
> I am going live while making Lebanon Bologna at waltonsinc.com/live
I missed the beginning of the livestream. Are those casing lined with some sort of seasoning?
@jonathon Nice job on the sweet bologna segment. Something for the future (yeah, I know you're growing): maybe a collar mic because you were out of range of the big mic a number of times. have a good rest of your day.
@herbcofood The people who say that they do not eat leftovers and continually eat at restaurants are blind to the fact that restaurants repurpose food from the prior day all the time. I just smile at those people and move on.
@herbcofood So many times it is because of improper storage, but for many, people just don't know how to reheat properly.
For Thanksgiving meals that I sell, and even a slab of ribs, people just don't know how to reheat them. I now print reheat instructions on almost everything. People still have questions.
Many people would just rather package, store, and then throw away. It keeps them from feeling guilty for wasting. LOL It is really sad how much food is wasted.
What's the old saying : "Stupid is as stupid does."
@herbcofood said in [Topics for Meatgistics Livestream](/post/44928):
> why haven’t you figured out how not to over cook?
It always surprises people when they come over that we don't have a microwave in our house. We haven't used one in so long that when we remodeled our kitchen we didn't even plan a place for one if we ever sold the house.
Nothing like people killing their food in the magic box.
@jonathon said in [Topics for Meatgistics Livestream](/post/44920):
> @Power-User @Regular-Contributors Does talking about food storage issues sounds exciting to everyone?
I think it's a good topic and important topic. Exciting? Not so much.
Topics could include:
Optimal freezer and refrig. storage temps for meat, poultry, and fish.
Shelf life for different fresh and processed products.
Best practices for wrapping and packaging.
How to utilize fresh products nearing end of shelf life into prepared (cooked) dishes that can be eaten or frozen.
@chef What bother's me the most are the people who "don't like" leftovers, which it would seem if you dislike them so much then why haven't you figured out how not to over cook? So many questions come to mind with how people just can toss perfectly good food in the trash. @processhead @Jonathon
@jonathon definitely agree with @processhead I actually teach that for a local group. It is amazing just how much food is wasted because of improper packaging and storage.
I also teach in that class what makes sense and how and when to get larger quantities to break down and store for economy.
@jonathon said in [Topics for Meatgistics Livestream](/post/43545):
> No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
I guess you'll have to make it up with double punishment for loosing the bet and I am sure @Austin would not disagree!! :orangehat:
@jonathon said in [Jon's great adventure that Austin gets to come along on](/post/43030):
> We’ve got a bet on heaviest fish and the most fish. Both will be settled on a futurre livestream !
No livestream this week guys, too many other things and we need to do another media thing and that is the only time that works for Both Austin and I. Sorry, as per usual, I will make it up to you guys with something the next time!
No question it is a fine knife. Weighing in at 3 pounds, I am sure it is intended for occasional use, chopping up a few chickens or racks of ribs. If I were working on a production line, I might choose a lighter weight tool if I had sling it for more than 30 minutes or so.
@jonathon This really is an impressive knife. Good reviews. I love the looks and nothing I have every used or seen is close to 3 pounds. The heaver knife would be perfect for chicken, ribs, porkchops, and many other things.
Just wondering, am I too concerned about country or origin? There are some items that just can't be helped, but should being made in America, or at least allies, matter?
Thursday (tomorrow) livestream will be a bit different and could possibly be the start of something new. We are going to be mostly discussing meat news on the podcast this week. I think it would be an interesting way to let you guys ask questions or give us your opinion on what is going on in the industry. We did this because I have a ton of stories for this week but we are a few weeks out on the podcast right now as we shot a few episodes during AAMP and if we dont talk about those stories then the stories wont be relevant by the time the podcast is released.
In nevada we can do most online but my wife's was going to expire during covid lock down and her online renewal was declined.
Found out her name on her soc. Sec. Was still in her married name and they couldnt renew until the names matched. She said well go back to her previously used name. Nope cant do it w/o a divorce decree. Called Soc. Sec. In Feb still closed for covid no idea when they would open. Still trying to get her license fixed dang them
@nd-mike said in [Topics for Meatgistics Livestream](/post/41678):
> @jonathon I hate going to the DMV.
Agreed. However, last month my 16 yr old daughter bought her first car and our DMV in WI is not performing title services in the office yet so we were instructed to do it online. Which would have been fine, except, since she is a minor, and the sole owner, the title application had to be signed by her parent or guardian giving consent to purchase...which had to be notarized. And then we had to mail it in and wait for the temp plate to come before she could drive it. Fortunately they were able to email a copy of the temp plate for us to print out so she only had to wait 7 days to drive her car. So instead of contaminating the one DMV with our germs, we contaminated the DMV before we got turned away and the notary, and the main DMV office and postal system with the envelope that we licked the glue with!
FYI, the reason I have to go instead of being able to do it online is because I do not have an eye exam in the last 16 months. I tried marking that I did but then the computer told me they would be waiting while they confirmed that with my Dr.,....I dont have a Dr cause I don't like them! I did the math and it has been 312 months since I last had an eye exam from a Dr.
@bocephus Apparently Kansas is now all by appointment so it takes like 10 minutes at most! DMV finally getting their S together!
@jonathon I did see that earlier this week, I will order it once I get back from vacation next week. I am pretty excited to try it as I prefer the heat to some from a dry rub rather than a messy sauce.
@HerbcoFood Sorry, I never updated everyone on, it is https://www.waltonsinc.com/nashville-hot-seasoning
And, sorry but today we are going to not do a live stream. Just too much going on that NEEDS to be handled. Sorry guys, I will make it up next week with something special for the live stream!
@jonathon The other day you had cooked those chicken tenders with the Nashville Hot seasoning, you mentioned you were going to make it available on the website that day. I have noticed you still haven't made it available to purchase.
@jonathon had a big problem a few days ago. It has not been resolved yet. Checked today. Tried to sign in for the give away. No access to half of the site.
Switched fm ms edge to chrome. Worked The site was blocking the ms edge extensions. That was the auto feedback I received fm the site.
Hey guys, FYI i am not 100% on a liovestream today. waltonsinc.com is having an issue with the configurable products and not allowing people to add those to their carts. If we can get it fixed in the next little bit we will be good to go, if not I am probably going to postpone it.
We are going to go live in 45 minutes. I am going to be sitting behind the computer and (hopefully) sharing my screen so everyone will be able to see what I am seeing. Not enough room back here for me and Patrick so I will be driving the equipment....see how that goes!
It would be very effective if the site automatically generated an email or notification to the site administrator for a virtual grip & grin..... As such a Trusted Mentor gp (vetted select members) could be formed, and notified of new members for a welcome: They could just say "Hey, got questions, ask me... been there"
Hey guys https://meatgistics.waltonsinc.com/topic/3831/meatgistics-website is a post where people were asking for osrt of a rundown of the website during a video/livestream. I am thinking we will do both, a dedicated video so we can send it to new users when they register (thanks @Chef ) and a livestream so if there are things I am saying that are unlcear we can get some feedback on it right away
Thats the "puppy" he had the first of his 2 knee surgeries a few weeks ago and that is much better for him than the cone, he just 100% gives up when you put the cone on him, won't walk or do anything. It made me laugh and my image was freaking me out badly!
Okay, another thing, I tested something and it works so from now on we will be adding an option to the giveaway where subscribing to the podcast will be worth an entry. ...however since I am still "testing" it I made it worth 3 points, so go get your free 3 points!
@chef said in [Topics for Meatgistics Livestream](/post/36403):
> @jonathon Okay, just why did you put the cone of same on that beautiful pup?
I noticed he picked out a blue cone for his dog. Coincidence? I don't think so.
Hey guys, sorry I missed today's livestream, I had to do a makeup podcast. I am going to make it up to you guys next Thursday with something we don't normally do on these livestreams, I am going to do a pretty large giveaway for something we have in the test kitchen that we don't use anymore. If you listen to the podcast we release on Monday you might have a good idea what it is!
@Jonathon I really enjoyed the livestream. I like that you guys give out freebies but I would watch them all even if you didn't. I like the content and I really like it when you and @Austin get off topic and talk about whatever. That is genuine and how most of us are. Those ribs and wings look fantastic!
Sorry I didn't take more pics, these are the wings and the ribs. Honestly the holy regular ribs were good but not great, the Chipotle lime sweet rub (which i did manage to get up on the site and in sale) ones were way better
lol its not going to be long, I dont imagine we will have a large audience but it should be fun. I made small sliders of a few of the patties, so ill talk about those, how they taste and how they are different from normal seasonings. Then we will go over how I season and make my ribs normally, and one experiment I am doing and then finally will be the wings. I am going to be doing this solo so i WILL DEMAND forgiveness for cleanliness, there simply isnt a good option for perfect sanitation while doing this
We are going to try going live today from my house at 1 pm. I'm going to be talking about some of the patty mixes, how I make wings on my smoker and maybe a repurposed seasoning for ribs as well as a new seasoning for ribs that I freaking love! Be patient though, I've not done this from home yet so we will see how it goes!