Jonathon that is the way the Agave works, no impact on glycemic index. With the changes in the gut, I have lost certain base proteins and chemicals that process foods. Pro-biotics are a daily friend along with supplements that remove excess sugar from my system I take just before my meals. It is really weird, because you crave the sugar, you eat the source, and if you over do it you feel sick. Sugar in cured products don’t seem to react the same, since there is a reaction when heated with other products, such as salts. I use brown sugar and maple sugars, more than white when I cure my meats. I will have to try vegetable glycerin. Looks to be made from palm, coconut or soy. Thanks.
What’s for lunch today?
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I had a roasted garlic and honeynut squash soup with broccoli and homemade crostini, a meatloaf brat and bacon wrapped meatballs. The the shop lately we have been combining the sausage that doesn’t make it into casing with an equal amount of ground beef, eggs and breadcrumbs for a take and bake meatloaf. They have gone over really well. This week I figured I would stuff the meatloaf into casing. Who doesn’t like a meatloaf sandwich? I had just enough leftover after stuffing today to make a few meatballs too. I cooked these on the pit boss and glazed with a quick made bbq sauce. Everything turned out great!
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Joe Hell
Well then…that looks great! Love meatloaf sandwiches. -
Joe Hell …I had a package of snack sticks for lunch today, not as good! What;s the soup? Lentil?
Whoops, you said bread in first sentence!
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Jonathon The soup was pretty easy. I just roasted the squash with garlic and onions until they started to brown then transferred to a small stock pot and added chicken stock, a dash of heavy cream and hit it with a stick blender. I brought to a boil and added already cooked chopped broccoli. Once in the bowl I added a drizzling of the cream, some hazelnut oil and toasted pepitas.
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Joe Hell have you ever made stuffed meatloaf with the center filled with stuffing or mashed potatoes or other different things ?
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craigrice I have stuffed mac n cheese inside of meatloaf before. But it’s also homemade Mac n cheese that really cheesy. You have to make sure that you really seal the top cavity so the Mac n cheese doesn’t ooze out until you cut into it.
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craigrice I haven’t but I was joking yesterday at the shop that I’m going to do a batch of meatloaf soon and I’ll stuff each one with a ‘mystery’ sausage of my choosing. Lol
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I’ve rolled out the meatloaf and spread grated mozzarella, then rolled it up and crushed the ends. We call it pizza meatloaf.
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jwscott I’d eat that!!!
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Joe that looks amazing, I thought I could cook until you started posting all of your dishes…
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AdamCA He makes me feel inadequate daily, I tried to get Austin to ban him but he said no…Just kidding, obviously we love you here Joe! But…don’t move to Kansas!
1Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon ha! I’m just a guy who likes food! I’m off to the sausages mines. Today is Merguez and something vegetarian.
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