Recent content by Oldskewl

Looks tasty! We had the same on Saturday. I had canned some tomatoes the week prior and had 2 jars that didnt seal. So I thought I'd use them to make a batch of Chili. Made a loaf of sourdough to enjoy with it as well(Only 10% wheat for me).

Those chicken thighs look delicious. Care to share the seasoning/marinade for those?

I usually smoke 2 or 3 butts at a time, using the same philosphy. Just takes an extra 10-15 minutes to prepare and shred.

Would you mind sharing your brine for these peppers? My peppers this year are not producing many flowers/peppers. Weird. We had a dry spring and a long stretch of wettness in early summer. Now we are back dryness.

1949 + 2.5 gal of Riwaka, Nelson, Citra Hazy IPA = 1951.5 gal

^I have been making various versions of pickles over the past 3 weeks(fermented, fridge pickles and pasturized at 180F). Cucumbers are going nuts this year. I was too tired to start a batch late last night so I canned a batch this morning before heading to work. I forgot to add the dill. DOH...

^ I have been wanting to try either a chicken crust or a cottage cheese/parmesan crust. But I had the gut feeling nothing would compare to a chewy, fermented, doughy crust.

Those resemble my favorite cookie growing and to this day. Cowboy cookies! It is like an oatmeal choc chip cookie. Even the Betty Crocker bag cookie version is excellent.

First time making sourdough bread in a loaf pan. Turned out good. I covered with another loaf pan for 25 minutes and then uncovered for 20 minutes. Forgot to take a pic of the crumb. Very forgiving method. I feel I may have over-fermented a bit. Still turned out good.

^That looks top notch there

I made some heavy duty tomato cages yesterday out of cattle panels. They turned out nice. I struggle most years with them toppling over at the end of the season using store bought cages. I think these will do the job. Each panel makes 1 1/2 cages. I found the idea on instructables last year...

Same here. It has been in the 60s and low 70s. Today it is supposed to approach 90F. I planted my garden 3 weeks ago. It has not grown much. Your plants look further along than mine.

^ I agree. I have been adding a parial leaf to my pickles for years. Seems to help keep them crisp. The roots add nice flavor as well. I have learned that digging them up in the Spring is easier than at the end of the season. The ground is just softer.

I really need to start remembering to take pics. Fajitas on the Blackstone Sunday and smoked a pork butt overnight for pulled pork Monday. All turned out delicious.

Peteinno, thanks for posting that chart. I looked up a few examples of temps with starter ratios and it is within an hour or so of my experiences. Obviously these times will vary based on the health of your starter.