just a bunch of hot rocks in the ground.
they also think anything is good in an imu which i disagree with. people put their thanksgiving turkeys in with the pig.
24hour cooked turkey is dry as fuck and just cause ‘its in an imu!’ doenst make it better
also fuck cabbage
Now I feel like an absolute amateur with my little piece of meat and tiny pot 
Looks absolutely awesome!!! Hope you enjoyed it
dont worry, i couldnt pull it off myself.
but they cant pull off a decent cheesecake to save their life either…
so i got that going for me
That whole hog looks so good! It’s been too long since I’ve attended that sort of feast.
I made some brothy shrimp situation tonight with navy beans, leeks, artichokes, lemon, and lots of parsley and dill. I dunked a crusty baguette in the there and it was good.
nice! I so want a good smoker to make nice brisket this summer by the pool.
Look into smoking on the Weber kettles. Very affordable base models. Use a mix of quality charcoal and wood chunks (not chips). Tons of videos on YT. As long as you buy a smaller brisket, maybe not above 12 pounds, and after you trim it, should be okay.
That’s all I use right now. But, yeah, I’d love a larger offset smoker too.
cool I am thinking of saving up for an American made heavy duty Yoder smoker like this over a made in china traeger pellet grill
A first attempt at making crumpets.
I followed a James Beard recipe which called for half milk, half water. The YouTube shit I looked up called for just water.
Dough was stodgy and air didn’t pass through it right so the correct texture was not achieved. They were kind of…cake-y on the inside. I poured them too full also, so I had to split them to get in the toaster, which is wrong for crumpets. Once cut in half and toasted though, they had no problem at all with soaking up the appropriately shocking amount of butter and ate kind of like a toasted pancake.
A pretty delicious failure that I learned a bunch from.
Oh, Beards recipe also called for letting the batter double in size proofing and then add baking soda dissolved in water, mixing thoroughly and then allowing to rise back to double size. YouTube vids did not seem to do this, and they used baking powder from the start…
I’m going to try again w different recipe and compare. Crumpet making tips appreciated…
I will also definitely turn the heat down on the cast irons as I feel these took on too much color to survive a decent toast.
Starting to get a hang on this ramen business. Best yet but the last one was prettier. Straight chickenbroth with sichuan tare. Alot better flow so I even had time to chill the pig to slice it thinner. Tasted really pro. Alkaline noodles was better also.
Those crumpets look pretty good to me and your recipe sounds good and in keeping with how I’ve made them before. I wonder if they were just a bit thick to rise properly. What flour did you use?
Very tempted to make some for brunch tomorrow now!
Also, never contributed to this thread despite always popping in and reading, so I’ll put this pic of pommes Anna that I tried making the other day. Stuck to the pan and came apart a bit but was delicious anyway (hope I’ve resized the photo correctly!)
Looks great! My food usually taste better than it looks!
Last night we splurged and picked up Tuna steaks!
Made honey glazed carrots and roasted potatoes! No pic! Family was restless and destroyed it before the phone was out!
Those are beautiful potatoes! Nice first post, and please continue.
I’m working on my second batch of crumpets as we speak, so I will update
King Arthur All purpose organic red wheat
Smoked Madame Jeanette, galangal and lemongrass fermented hot sauce. I used olive wood this time, cold smoked for 2.5 hrs.
I like to make too much, give bottles to friends, get the bottles back, then do it all again
I think this will be a three week ferment
That’s the best compliment of all!
Currently in Japan, travelling in the Kansai region so access to Wagyu beef and highly marbled beef piece is way more easier. Funny experiment: French toast made in the fat of the cooked strip of beef. It was earthy but almost none of the beef flavor cut through the sugar. The caramel had a different texture and taste but still sweet.
