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This is the site(which I guess is a blog-sorry) that I got most of my info from. But I see she has changed her method to take into account the total ratio of salt vs. cucumber & water weight. Initially the ratio was only the brine which is what I have always done...

Sounds like you have the process down mostly. You are going to have to play with the time and sample daily to get the product you want. Put them in the fridge when you are satisfied. And eat promptly within a few weeks. They will continue to slowly ferment even in the fridge. Eventually they...

@Temptd2 I followed an Instagram post from Mediteranian.diet.plan I can’t seem to find a recipe exactly like it but this one is close. https://www.lauramali.com/cod-en-papillote-greek-style/ I basically sliced tomatoes and red onion layered them on the bottom seasoned with s&p and oregano...

Saw a recipe for Greek Cod Al Papillote yesterday. Decided to give it a try with Haddock. Haddock on a bed of tomato & red onion, S&P, and oregano. Topped with sun dried tomato, kalamata olives, capers, and lemon, S&P, and thyme. I didn't mess with wrapping in parchment and opted for a covered...

I am happy with my first attempt at a sourdough bread. I had a hard time determining if it had risen enough when I got home. So I let it go another couple hours. I think it may have over proofed slightly. I had to make a ham, egg, & Swiss sandwich for breakfast. Yum!

Ask away. I have been fermenting pickles for 5 or 6 years. Mostly from the harvest of my garden over the summer. I usually do a 3.5% brine by weight and have done as high as 5%(5% just takes longer and is a slightly more salty product). I like a dill pickles so I add garlic, dill, peppercorn...

Looks good Hoppy2bmerry! I am attempting my first sourdough loaf tonight. I hope it doesn't overproof while I am at work today. 🤞

I saw on FB group a couple people mentioned backing the water down to 350mL. I will give the lower water % a try the next time and work my way up as my process improves. Thanks for the advice!

Thanks! Both my wife and I liked it. The sundried tomatoes pack alot of flavor. I will make it again.... occasionally(not the healthiest with the heavy cream and butter). But you gotta live once in awhile. This is the recipe I used. https://littlesunnykitchen.com/marry-me-chicken/

Kept seeing this recipe everywhere. Decided to give it a try. Marry Me Chicken.

3 gal Chocolate Coconut Imperial Stout 748.5 gallons

A couple months ago I attempted Vito’s Next level pizza dough and I ended up with a sticky, hard to work with dough. I may try it again with the knowledge I’ve gained. I have used a few refrigerated dough balls from the grocery store since. I’ve been messing around with sourdough since...

I don't think Utah Biodiesel still makes them. But their prices were similar. Here is one that was for sale in the Classifieds back in 2019 for the same price. Not sure if it ever sold. https://www.homebrewtalk.com/threads/sf-bay-area-new-utah-biodiesel-stainless-mesh-basket-175.667990/

We plan to do Corned Beef, Cabbage, Potatoes and Carrots in the crockpot Sunday. I always buy an extra corned beef to make pastrami with. Katz copycat recipe is my go-to. I am also trying my hand at sourdough pizza dough. I have a couple dough balls in the fridge doing their thing until...

I am not familiar with VWP cleaner. I had developed an infection(STA-1 gene) in my system from brewing with Saison yeast. It eventually over carbed several batches of bottled beer. Beer would be stable at bottling, but over a couple/few months in the bottles it would ferment further and I ended...

Yes the size of the sausage and how much sausage is in the smoker will effect the time. The last batch of kielbasa I did, I smoked at 160F for 5.5 hours. casings were 32mm in diamaeter and smoked about 5-6 pounds

I smoke mine at 160F or 165F until I hit 152F. These are the instructions I always follow. http://www.lets-make-sausage.com/meat-smoking-process.html

Very nice! I would love to have partaken in that event. Weyerbacher Quad is one of my favs. I want to try to clone it someday. I try to brew this Westvleteren 12 Clone each year as well. FWIW, I came across some recipe info awhile ago for Weyerbacher's Quad(quite different method), their...

At Thanksgiving my daughter was home from college and decided she wanted to start a sourdough starter from scratch. We tried a few things over the Christmas holiday, foccacia, sourdough bread and english muffins. All were decent but not great. I am learning that you need to get to know your...

^That is an interesting combination. May have to give that one a try