I like this time at night on HBT

[beaksnbeer]

Yeah I guess, but just barely. Of course the one I had wouldn't run unless it was plugged in.
Horrible winter that year. Got over two feet of snow in about 24 hrs at one point. Winter sucks.

This one has a gravity feed mounted on the wall with a timer and 12v battery to run the auger. Several years back we used an old stationary bike a treadmill motor and a power reg so they can charge batteries using human power. He's trying to get completely off grid but is harder if you don't have a ton of disposable cash. Somewhere I have stashed a spare cog and chain to run my mill off my road bike.(just in case)

 

[Leadgolem]

 

[Leadgolem]

So, today I replaced two double panel windows that were broken with single panes of poly-carbonate. I removed the old panels. Cut a new poly-carbonate panel that was 32x54". Then siliconed that over the old aluminum window frame. Then placed pre-drilled 1x3 stock over the outside of the frame. Screwed that in place to hold everything together.

I like the new single panel window much more then the old double panel ones. It took me a few minutes of looking at them to figure out why. The double panel windows have an aluminum frame section that bisects the window. It's right at eye level, so it feels closed off with them there. The single poly-carbonate window panel has no such piece at eye level, so it feels open. The new single panel windows won't open of course, and the double panel ones will. That isn't really a problem though. There are 8 windows on my back patio, and I only need to replace 1 more.

The last one is going to be a PITA. It was broken, so the old resident put a poly carbonate panel in instead. The problem being that they didn't take the aluminum framed glass panel out first. The mechanism that lets you release the panels so you can remove them is now trapped between the aluminum frame and the poly-carbonate panel. In order to re-do this in a way I would like I'm going to have to remove the old poly-carbonate panel first. Then the glass panels. Then install a new poly-carbonate panel. I might be able to re-use the one that's there, I'm not sure yet. The old busted window also has metal HVAC tape all over it. Between the glass and the poly-carbonate. It looks like garbage. That's a project of another weekend though.

Certain other people kept bugging me while I was trying to work too. So, I started drinking about 3 hours ago. Right after I finished the two windows I wanted to get done today. I started with some diet Mt Dew and a double shot of vodka. I've been downing that 15.5% back-sweetened and carbed cider since then. Yeah, life seems much better now...

 

[Leadgolem]

Oh, I also baked the focaccia. Topping was butter, garlic, and parmesan. I have to say, that doesn't taste anything like any of the other bread recipes I've got. Not even close. I enjoyed it greatly! It was a little to much dough for the pan I used. It's a non-stick cookie sheet. It's a little smaller then a true half sheet. I'll probably cut the recipe in half the next time I make it. It's a lot of bread for the pan, or two people for that matter.

Even with an oiled non-stick baking sheet it stuck a little bit. Not bad though.

My Mother is funny. She kept comparing it to sourdough. Yeah, it's not even close to sourdough. I guess she was talking about the texture. It's a little chewy. Nicely so, I think.

EDIT: It ended up about 1 1/2 inches high. I did dimple the whole pan before baking.

 

[beaksnbeer]

I want to see the mill its hooked up to

 

[beaksnbeer]

Oh, I also baked the focaccia. Topping was butter, garlic, and parmesan. I have to say, that doesn't taste anything like any of the other bread recipes I've got. Not even close. I enjoyed it greatly! It was a little to much dough for the pan I used. It's a non-stick cookie sheet. It's a little smaller then a true half sheet. I'll probably cut the recipe in half the next time I make it. It's a lot of bread for the pan, or two people for that matter.

Even with an oiled non-stick baking sheet it stuck a little bit. Not bad though.

My Mother is funny. She kept comparing it to sourdough. Yeah, it's not even close to sourdough. I guess she was talking about the texture. It's a little chewy. Nicely so, I think.

EDIT: It ended up about 1 1/2 inches high. I did dimple the whole pan before baking.

Breadsticks

 

[bottlebomber]

Looks great, LG. I would probably use parchment on the bottom to make it really not stick.

 

[Leadgolem]

Looks great, LG. I would probably use parchment on the bottom to make it really not stick.

That's a good idea. The non-stick coating on this is probably geared toward fat rather then carbohydrates.

 

[TNGabe]

Oh, I also baked the focaccia. Topping was butter, garlic, and parmesan. I have to say, that doesn't taste anything like any of the other bread recipes I've got. Not even close. I enjoyed it greatly! It was a little to much dough for the pan I used. It's a non-stick cookie sheet. It's a little smaller then a true half sheet. I'll probably cut the recipe in half the next time I make it. It's a lot of bread for the pan, or two people for that matter.

Even with an oiled non-stick baking sheet it stuck a little bit. Not bad though.

My Mother is funny. She kept comparing it to sourdough. Yeah, it's not even close to sourdough. I guess she was talking about the texture. It's a little chewy. Nicely so, I think.

EDIT: It ended up about 1 1/2 inches high. I did dimple the whole pan before baking.

Give your mom some credit! It's closer to sourdough than most bread, the poolish and the cold retard both deveop flavors more similar to sourdough than store bought bread tends to be.

Also, I can eat a pan of that by myself in under 24 hrs! That's only 4 sandwiches.

Restaurant supply stores are your friend. Half sheets are about 4 bucks a piece and you can get a lifetime supply of Qbake sheets for what a few rolls of the crap parchment at the grocery cost. I don't use parchment for focaccia though. More developed dough and touch more oil will help.

 

[Leadgolem]

Give your mom some credit! It's closer to sourdough than most bread, the poolish and the cold retard both develop flavors more similar to sourdough than store bought bread tends to be.

Also, I can eat a pan of that by myself in under 24 hrs! That's only 4 sandwiches.

Restaurant supply stores are your friend. Half sheets are about 4 bucks a piece and you can get a lifetime supply of Qbake sheets for what a few rolls of the crap parchment at the grocery cost. I don't use parchment for focaccia though. More developed dough and touch more oil will help.

Oh, I do. She makes some good bread all by herself. I suppose it's just that to me sourdough means noticeable acetic acid. So I would never describe the flavor that way.

Wow, you eat a lot more bread then I do. It usually takes me about 2 weeks to eat a loaf of bread... Unless it's really good. Then it's more like 3 days.

I actually shop a Sam's club on a regular basis already. They do some restaurant supply, and I know they have half baking sheets for cheap. I was just thinking that the non-stick coating would help with the sticky dough.

 

[troy2000]

Give your mom some credit! It's closer to sourdough than most bread, the poolish and the cold retard both deveop flavors more similar to sourdough than store bought bread tends to be.

Also, I can eat a pan of that by myself in under 24 hrs! That's only 4 sandwiches.

Restaurant supply stores are your friend. Half sheets are about 4 bucks a piece and you can get a lifetime supply of Qbake sheets for what a few rolls of the crap parchment at the grocery cost. I don't use parchment for focaccia though. More developed dough and touch more oil will help.

When I make foccacia, I use a simple dough of water, flour, salt, yeast and just a bit of sugar to help start the yeast; enough for one normal loaf of bread. I mix half the flour with the rest of the ingredients, cover the bowl, and leave at least a few hours, until the mooshy mix (there's a fancy name for it I can't remember) rises and falls. If I think about it early enough, I'll do that the day before baking.

Then I mix the rest of the flour in, knead the dough until it isn't sticky, pat it or roll it out to cover half an oiled cookie pan, cover it with cling wrap or tent it with foil, and let it rise. After that I punch it down with my fingertips, spreading it out so it covers the entire pan,and is dimpled all over.

I keep a jar of olive oil with minced garlic and Italian seasoning in the cupboard. I cover the focaccia with that, making sure to get some of the garlic and herbs on it; let it rise again, and bake it in a 400* F oven.

And yes, it has a bit of sourdough taste to it - probably because I let the first mix of dough rise and fall.

 

[Leadgolem]

Hmm, maybe I won't have any trouble eating the focaccia. It's even better after it's completely cooled then it was warm.

 

[Leadgolem]

I just popped a double dose of melatonin. I need to head off to sleep before I start rambling about things that I'd wish I hadn't in the morning.

 

[Stauffbier]

All this bread talk has me wanting to make my spent grain pizza and spent grain raisin bread!

 

[Leadgolem]

 

[troy2000]

I'm just getting off work; when I get home to my laptop maybe I'll post a picture of a focaccia I cooked on the grill ,a couple of months ago.

 

[troy2000]

I just popped a double dose of melatonin. I need to head off to sleep before I start rambling about things that I'd wish I hadn't in the morning.

I don't need melatonin for that...

 

[Leadgolem]

I don't need melatonin for that...

For the sleep part I mean.

 

[Leadgolem]

Hmm, melatonin passed peak and I'm still awake. That sucks.

 

[brewingmeister]

Time to break out the everclear.

 

[troy2000]

Here's that grilled focaccia I mentioned earlier. On top of my usual infused olive oil, I added onions and fresh rosemary.

 

[bottlebomber]

I just popped a double dose of melatonin. I need to head off to sleep before I start rambling about things that I'd wish I hadn't in the morning.

Double dose, so for you like 100mg? I just took some too, only 2mg but there's a bunch of other stuff in it as well, Passion flower, fish oil, hops, valerian, ashwaganda.

Here's that grilled focaccia I mentioned earlier. On top of my usual infused olive oil, I added onions and fresh rosemary. http://s32.photobucket.com/user/troybytheriver/media/Focaccia009_zps3b38a383.jpg.html

looks awesome, even after the third post I don't know why, but I've never made focaccia. Which is strange, because it's easy to make from what I've heard and hard to find good stuff. There's a place in Marin that makes it with olives, garlic cloves, and slices of lemon on top. It's really good.

 

[LabRatBrewer]

Man, I should bake some bread.

So, I pulled my perfectly pouring baby ipa out of my keezer to chill an irish red. The baby ipa was taken off the gas. Over an hour it probably warmed a couple degrees, but then it poured pure foam. Was it likely the shaking in pulling it out, or the temp change?

 

[Stauffbier]

Man, I should bake some bread.

So, I pulled my perfectly pouring baby ipa out of my keezer to chill an irish red. The baby ipa was taken off the gas. Over an hour it probably warmed a couple degrees, but then it poured pure foam. Was it likely the shaking in pulling it out, or the temp change?

I'd vote on temp..

I'm drinking this years hard apple cider. Yeah I jumped the gun on pasteurizing, so it isn't very well carbed. It's not still either. It's more like "sparkly" I guess. I actually don't mind it this way, with that said. I'm still perfecting the process of pasteurizing, so I'll dial it in eventually.

 

[LabRatBrewer]

I'd vote on temp..

I'm drinking this years hard apple cider. Yeah I jumped the gun on pasteurizing, so it isn't very well carbed. It's not still either. It's more like "sparkly" I guess. I actually don't mind it this way, with that said. I'm still perfecting the process of pasteurizing, so I'll dial it in eventually.

I like the spooky keezer

 

[Stauffbier]

I like the spooky keezer

Thanks! Have to accessorize!

 

[LabRatBrewer]

Thanks! Have to accessorize!

I look forward to seeing the christmas version

 

[Stauffbier]

I look forward to seeing the christmas version

There will definitely be lights involved!

 

[Dan]

No particular reason to post this.. found it on YouTube while looking for something I didn't find.

Here's a Dean Martin roast. I'm amazed I recognize so many of the faces.. Dean Martin, of course, Don Richols, Jimmy Stewart, John Wayne, Howard Cossell, Rich Little, Joe Namoth, come to mind.

ha ha

 

[troy2000]

Double dose, so for you like 100mg? I just took some too, only 2mg but there's a bunch of other stuff in it as well, Passion flower, fish oil, hops, valerian, ashwaganda.
looks awesome, even after the third post I don't know why, but I've never made focaccia. Which is strange, because it's easy to make from what I've heard and hard to find good stuff. There's a place in Marin that makes it with olives, garlic cloves, and slices of lemon on top. It's really good.

Deleted two of them. My internet connection was screwing up, and wasn't showing they had posted. The little icon just kept on spinning, and spinning, and spinning....

My focaccia comes out of the oven crispy. After it cools off and sets for a while, it becomes chewy. If a piece happens to survive overnight in cling wrap or a plastic bag, it gets surprisingly soft.

Hot or cold, I smear butter on it. If I'd stop doing that, it would be a downright healthy bread....