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Pear preserves with ginger.A partial to eat, one for the shelf, one for the state fair competition...if I can get registered by the 15th...operation with just my left arm, following rotator cuff surgery...and I'm right handed. Made these last week, just before the surgery.

Coffee flan for dessert tonight.

Aaaand I have a torn rotator cuff. I'm going back to bed. Surgery to follow. Guess I won't be picking muscadines this year.

I've switched to lining my sheet pans and cake pans with parchment for a few years now. Wish I had started using it decades ago.

Tamales. I used my homemade hot dog chili as the filling...it's basically ground beef and chili powder. Then a little commercially made mole sauce. Going to try banana leaves, for an easier wrap, next time.

My Dad's Rolls. Closest thing I've found to them are Parker House Rolls. Not sure of the origin, but they're good...butter, jam, gravy...good with everything.

I don't know the answer to most of your questions, but I have a couple of thoughts. Recipes I've seen and what I've followed, is to strain out the solids after 2-4 days, and let the liquid continue to ferment to your taste preference. I would not try to use already fermented pineapple. That...

You mean "open air" vs air lock? I wouldn't think so. You might get some more/different critters doing the fermentation without the airlock, but that might not be a good thing. Tepache is more forgiving than beer, but I just don't trust it...probably just paranoid.

Mine did fine with the airlock...Made me feel a *little* better.

I found that tepache was simple and interesting...And there are a lot of differing opinions on some of the details. I think the thread is a good read-through. You see some experiments and tweaks. To answer the scoby question, no, there is no scoby. I have, however, gotten a covering that I...

Sorry...hadn't been on in awhile...life has been hectic and haven't brewed in a long time. Spending less time forum hopping and writing, but I did look up the recipe I used and I'm including a link to it. They were good...definitely worth it. I haven't done them since, but will when I have time...

Homemade hotdog and hamburger buns. First time making these...They're good. Hearty. Two dogs and I was full! I tried cutting the hot dog buns both regular and splitting the top...Have to admit, I liked the top split. It was much more stable on the plate.

Awesome! Congratulations and enjoy having babies for the holidays!

Happy birthday, Gavin! Another day at the beach for me... coffee, breakfast casserole...maybe a nap.

So sorry for your loss! My father in law had Alzheimer's, but we thought was in pretty good physical shape, considering. He collapsed and died November 1st. This is our first Thanksgiving without him...still taking time to process. My Father turns 90 in January and Mom is 85. Kind of on pins and...

Yeah...got too much beer in bottles and haven't been happy with results lately...and life gets in the way creative cooking and writing. But I'm still around!

Cured with sugar, salt, brown sugar, fresh dill and black pepper. Wrapped and weighted for about 24 hours, rinsed briefly. No heat, no smoke. Here's the recipe I followed, but I skipped the vodka and added a couple of tablespoons brown sugar. I also checked it after 24 hours and it was done. If...

Homemade wild sockeye salmon gravlax, cream cheese, shaved onion, tomato slice, toasted everything bagel. Amazing.

Sister in Law spotted a persimmon tree dropping fruit and being ignored on the edge of the property where my Father in Law was recently moved into a nursing home. I went to check it out and actually found three trees...but only got a handful of fruit. Problems with wild persimmons: 1) they are...

Love chicken thighs...just got a big package on sale. I haven't decided what to do with them yet. Arroz con Pollo last night. Been lazy about photos lately. Marinating a couple of t-bones for tomorrow...rosemary stems, dried porcini mushroom, juniper berries, olive oil, red wine vinegar, garlic...