Search results

I usually make crackers or thin crust pizza like Yooper does. For crackers you mix 1TBS of butter with 100g of starter. Spread it out on parchment paper, top with salt or everything bagel seasoning. Bake at 375F for 5 minutes, take out and score with a pizza cutter into bite sized crackers, and...

Well that is inspiring! Beautiful! I need to give pork shanks a try soon.

:yes: Always on the lookout for a good barleywine recipe. May give this a try later in the year.

I started baking my potatoes like this all the time. Takes half the time and I like the crust that forms from the potato being on the baking sheet.:thumbsup:

I smoked pastrami as well over the week-end. I forgot to take pics. I do always soak the store bought corned beef overnight. I got jacked though. Weighed my 2 corned beefs because they didn't feel right. One was spot on at 3.75#. The other said it weighed 4.3# and it weighed 2.5#. Glad I only...

5 gal Curmudgeon Clone 541 + 5 = 546

Off Topic.... Bailey Mountain Brewer, I just realized you are in Duncannon, near the Red Rabit. LOL! We drive by there on our way to Williamsport, PA from Greencastle. Small World! Carry on.

Those look yummy. 😋 I have been wanting to attempt pretzels. Processes similar to bagels if I remember correctly

Guess I needed to be more patient. Brad from BYO just reached out and asked me to clear my cache, log out and try again. That seemed to work, I now have access again. It now shows my subscription has access until 11/26/25 instead of 3/1/25. Strange!?!?

I had a yearly subscription to the printed magazines. I realize they stopped the print and everyone was transitioned to the online subscription(not thrilled about it). I have been making it a point to get on occasionally to check out recipes and the most recent issue. I logged in last night and...

I saw someone online using clear plastic berry containers as mini greenhouses to start seedlings. Genius! :yes:

When I did mine I just spread a thin layer on parchment and set it out at room teemp for a day to dry. 80-86F would speed the process if you need to and would be a safe range. You can also use a fan to help speed the process as well.

I have had 2 Foodsavers over the years. First one was a lower end model and eventually died. I have a higher end model now but I struggle with foods that are wet(i.e. summer corn). Honestly I think it is the cheap bags/rolls that I bought from amazon. I never had that issue with Foodsaver bags...

Gave the dutch oven a workout today. Made some sourdough bread and added some spent grains for the first time. May need to cut back the water some next time or bake it 5 minutes longer. Still tasted good. Just moist. Then for dinner I made Bigos(Hunters Stew) Not the same recipe I used last...

^I need to attempt a Reuben pizza. Love me a good Reuben! Do you use thousand island for the sauce? I made a cheese and a pepperoni and mushroom in my Blackstone pizza oven. Cheese was gone before I got to take a pic. First time using the Blackstone in 35F. Took about 40 min to get to 600F

Yeah, I did the bun and poke a hole method. I'll have to try the pro method and see which I like better.

Made sourdough bagels for the first time this weekend. I m happy with how they turned out. Really easy. I need to practice my shaping skills some. Ha ha!

Almost looks like goulash. Just has corn instead of tomato.

How do the doughballs hold up vacuum sealed in the freezer. I have tried the deli container method and they hold up well for 3-4 weeks. After that they don't seem rise as much.

I might be late to the party. But I fought what I think was an STA-1 gene infection in my system from brewing Saisons. Every brew would ferment fine and be stable for a couple weeks. Then after bottling, it would ferment further in the bottle another few points. Caused a few bottle bombs. Beers...