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Could use some heat in the garage. Thanks Inkbird!

Super deal here. The Jaded chiller or the Norcal flase bottom costs more than that alone.

Heavy frosts hit here in PA this week, 3 nights in a row. I didn't have time to go out and do a final harvest due to heavy rains over the weekend. Time to clean her out. :(

I like chicken, spinach, mushroom and onion on white pizza

That is the recipe I use. Makes better kimchi than you find in the grocery store. And you can adjust the heat by how much gochugaru you use. I like 3-4 TBS. Make sure your salt is iodine free and your water is chlorine free. And you do need to rinse the salt off. I use a colander.

Limes can be more acidic than lemons. Many salsas have lime juice as part of the recipe. Just my 2 cents. I actually water bath can my salsa recipe using lime juice to up the acidity

I like the reuben idea. You could add smoked cream cheese to the brisket, it might save you from actually smoking the pierogi. My aunt and cousin make pierogi often. They did some steak and cheese pierogi last year that turned out nice(with onion an jalepeno). I gotta say cabbage/sauerkraut or...

We are seeing some monthly shipments of Lawsons to Southern PA. I do enjoy SOS

Those Peirogi look like the real deal. Great job. Nice to see someone do something other than potato and cheese. Love cabbage pierogi!

That reuben pizza looks and sounds amazing. I love sauerkraut on pizza

I have an abundant amount of habaneros and thai peppers. Any ideas for using them up? I've made 2 hot sauces, salsa, dehydrated some, and gave some away. I still have a bunch!

Happy with my pool thermometer. Worked fine all summer. Nice to know what the pool temp is from in the house.

I started my entire garden from seeds this year and ordered them all from Baker Creek. Every variety germanated. I need to start a couple weeks earlier though. I started the seeds in early March but especially the pepper plant were very slow to produce. I've got tons of peppers at the moment...

I was smoking a couple pork butts Saturday and decided to give in to the hype of smoking cream cheese. I basically scored the top of a block regular Philadelphia cream cheese., sprinkled on some good rub, put it in an aluminum pan sprayed with pam and smoked it at 200F for 2 hours. Let me say...

I fought an issue like this after using Saison yeasts. But the mild bleach solutions solved the problems. Did you soak everything in the bleach solution or replace?(i.e. tubing, transfer valves, racking arm/siphon, starter flask, bottling bucket, etc.)

Never saw those pusher lids on the site. Very clever Jay!

My grandparents were Polish. So this is a familiar meal for me as well.

I never heard of cowboy candy til last week. Curious to see how it turns out for you.

Good point. Better to cure for a couple days too long than not enough.

^Beautiful!