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I do it in parts then quick roast to brown.

21oz today, a variety. 225.7 lbs 1.31lb ------------ 227.01 LB total

Nice :)

Focaccia last night. Onions, Rosemary and Olive oil on the base, Caraway Fife flour 75% hydration.

I found 2% the best and is the least processed so it congeals better, can always add cream to make it richer, I would add 18% cream when making cheese. Calcium is essential to add.

Awesome!

Maybe the grinding gears are worn. I found the Bodum plunger gives the best coffee, dont have to worry about grounds.

27oz today, Honduras, Ethiopian, Costa Rica.

I would grind them down to rough coffee size.

Filling chicken, onions, mushrooms, peppers.

Nice looking variety.

The Columbian Supremo Decaf Swiss water is awesome, buy it at 5lb at a time.

Mine is finally drained, now to add the cucumber and herbs.

No idea when the last time I bought from them, more then two decades.

Nice!! love Gorgonzola, haven't made any in very long time.

I used to do Yogurt and now I do Keffir, I let it go a bit till it separates then use cheese cloth to drain and make Tzatziki . This mornings progress.

Mmm, nice, love mushrooms :)

My fermented sauces I find are fine left out on the table, if its cooked then it has to be in the fridge, The natural enzymes like in sauerkraut keep the bad stuff in check.

Ive done a few and got some Sriracha going right now, another one in a couple days. ------------------------------------------------------------------------- Sriracha peppers 800gr (red and green) Garlic four large cloves ACV natural 1/2 cup Kefir whey 1/2cup salt 1tbsp sugar 1tbsp water 900mls

lol. Garden Sweet Pie Pumpkin. Filling, cheddar on the sides, veg goulash type cook(tomato, sweet heat peppers, beetroot, chickpeas) in the center. Cooked in PC for 15 min.