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So far 100 gallons of gravy, 100 pounds of vegetarian stuffing, 100 pounds of sausage and chestnut stuffing, 16 gallons of cranberry sauce, 250 pounds of turkey breast... Tomorrow will be giant batches of Brussels sprouts, green beans, sweet potatoes, macaroni and cheese. Working large batch...

Lots of huge Hen of the Woods here. Been finding some hedgehogs and oysters as well. We had a good summer for chanterelles too.

In please!

Barry's crazy cherry are my go to small tomato. They grow in bunches of up to 100. Very sweet, thinner skin than so many cherry tomatoes. They are yellow. White currant tomatoes are the only sweeter ones I've tasted and they are tiny. I've grown about 100 varieties of heirloom tomatoes over the...

Cold smoked for about 4-6 hours after a generous salting and savory rub. Then in a vacuum sealed bag and cooked sous vide at about 148 degrees for 36 hours. Finished in a hot oven for about 10 minutes to get a good bark/sear. It's so tender and juicy this way, never dry at all. I make brisket in...

I have about 6 plants worth of fresh centennial hops that are ripe and ready to pick. Due to some life changes I won't be able to utilize them this year. Free to anyone willing to come pick them up. I live in Ypsilanti, Michigan. PM me if you're interested. I'd love to see them get a good home.

Well I have had a visit from my mother. She did give me money from a lawyer and said she would give me more if I needed it to make sure I get as much time with my kids as possible, which is really what I want here. I need to be able to have a home the kids can feel at home in too. My biggest...

My wife seems to be living in a delusional world. I've given up my career and took a night job to pay for things and still allow me to watch the kids. I've let her career flourish while I maintained the house and cared for kids. I wasnt best husband at times, I admit that. She seems to think...

Well in the middle of my therapy session this evening, which I do by video conference, a knock on the door. You've been served! Of course while she's out if town, just like when she left and didnt come back when we were first separated. I feel stupid to have been blindsided again. I trusted her...

Thanks for all the advice. We have kept things civil through the last 3 months. The last week I've been on vacation visiting my family with my 3 kids. My wife has been visiting her aunt in Malibu while we've been here. I've been put in a budget. She says all the money she has spent she earned...

Here's a NEIPA, came out great, and a CAP, also pretty good. I may not brew for quite some time after about 10 years at it. I think I've become quite a decent brewer. My wife and kids moved put about 3 months ago. I was blindsided. She has not asked for divorce, but doesn't seem to want to...

All hooked up to gas at the same pressure? If so it will take just as long as one would. You will just use 4 times the gas.

Yes I keep my starter without feeding for months at a time in the fridge. I have gone over 4 months before. The only issue is it takes a little longer to get going after that long. A side note, starter will be more sour with less feeding, favoring bacteria. They will favor yeast and be less sour...

Refrigerate it. I let mine go months in the fridge. I've let it go over 4 months before without feeding. It just takes an extra day of feeding wake up and get going. I've been keeping it that way for about 10 years now.

Let the dough come up to near room temp. I wouldn't punch it down again if it were me. If you like big airy open crumb bread you want to preserve those bubbles in the dough. Punching dough down evens out all the holes. Higher hydration rate is great for bigger holes in dough. Usually use 63-65%...

Standard aluminum baking pans are used everywhere in the industry. They are shiny new, but soon take on a dull appearance. They cook more quickly and brown more evenly than glass or ceramic or the dark non stick pans. Best for bread, cakes, muffin tins, sheet trays, you name it.

I can't tell the difference between a couple of grams in a 1000 g ball of dough with my bare hands. That's more what I am trying to say. I don't think many people out there that could. There are many things like this in the cooking world, things that were learned from experience, but now have...

I like to take lean doughs, those with no added fat to 205-210 on an instant read thermometer. I don't buy into the whole, " the dough changes with the humidity," thing very much. Most people keep their flour covered and the amount of moisture that dough will pick up from the air will be very...

I used to wprk as a cook at Grizzly Peak, a local Ann Arbor brew pub. Our head brewer was Ron Jeffries, who went on to start Jolly Pumpkin Artisan Ales. His sours are world famous now, but back then he made a hell of a variety of everything else. Shift beers at the end of the night got me...

The the pub I used to work at had an all EKG British ipa on cask. It was and still is an excellent beer. It had great hop flavor. Too bad I don't have the recipe. I don't think I could mimic the cask though. At any rate it was my favorite beer of theirs.