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I also want to try discard bagels. That will be next

I made some cheez-its from sourdough starter disgard last week. It was 100g of discard mixed with 1TBS of butter and then I added some shredded cheese to it. Mixed and then spread thin on some parchment paper on a baking sheet. Baked at 425F for 5 Minutes, cut into squares with a pizza cutter...

I have a RecTec RT-590 and I have no complaints and it can get up to 500+F. I held off buying it for a year and bought a new Weber gas grill during Covid though. Because I read that pellet smokers took longer to get up to high temps(500F+) and used a lot of pellets at those high temps. I use my...

^Gotta start somewhere

Well I forgot to take a pic of my leftover short rib! DOH! Never fails! Last night I tried a recipe for Bang Bang Chicken. It turned out good but was too spicy for my wife. I cut back the mayo in the sauce. I am guessing if I would have put the correct amount in it would have been milder. I...

I always pick up a second corned beef at St. Patricks day to make pastrami. I got tired of moving it around fridge so I decided to smoke it this week end. I hated to run the smoker for just that tiny piece of corned beef, so I decided to smoke some beef short ribs I had in the freezer from the...

This is the recipe I've been using for years. Kimchi turns out really good. I use about 3-4 TBS of Gochugaru and ferment for about 3 or 4 days. Be careful of the size of your head of cabbage. Last batch I made, I had a huge(over 3 pounds) head of cabbage and it turned out a little bland. I...

Thank for the gallery. Nice to have the examples in one spot.

^Thanks for the feedback Hoppy2bmerry! Tried to compare it to results I've seen online. No complaints here though and it held up nicely for nearly a week.

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