I still have a little bit of the pull pork left, so tonight I'm making my famous enchilasagna. It's just an easy way to make enchiladas where I layer it like making lasagna, except with corn tortillas, green enchilada sauce, cheese, salsa and cream cheese mixture and meat. An enchilada casserole, if...

My butt came out great. 8 hours at 250° on the smoker and wrapped at 165° internal and continued to 203° internal. I should have showed the meaty other side, but the bark look so good on this side. 20220821_194149.jpg Let it cool an hour and shredded it. I never add sauce to the pulled pork because ...

I put this bone in pork shoulder on the pellet smoker this morning. The fam is coming over for dinner. The grand kiddo's love my mac and cheese, so I'll make a big pan of it, extra cheesy. Cole slaw and pasta salad for the adults. Trying something different from the typical BBQ sauce onion pickle va...

ujnhunter wrote: ↑

Tue Aug 09, 2022 6:49 am

BLT killing it today with the posts.

I posted that at 9pm, so I was probably fdrinked. CR caught where I might want to live in Oregano. So yeah, fdrinked.

Thanks for resurrecting this dead thread BLT!! Electric cars you say? Well, you've got to get the power from somewhere. Yes. My electric car is arriving in 4-6 weeks. It will be powered almost entirely by my home solar. When I go on longer trips I can top up at charging stations which will be predo...

TL:DR Replying to OP. I'd stay in California! It's expensive and people that I don't politically agree with are leaving in droves. Sure we'll lose a seat, but worth it! I'm not effected financially, live in paradise most of the year and we have IN&out! P.S. I might feel differently when I retire...

Well this is a nice surprise. Let's hope they turn up something incriminating and not give trump more fodder for the cult. FBI search at Trump’s Mar-a-Lago home tied to classified material, sources say https://www.msn.com/en-us/news/politics/trump-says-his-mar-a-lago-home-was-raided-by-large-group-o...

Yeah, I know Old Joe isn't a progressive, he's a centrist with the majority of America in his best interest 'i feel'. But it's fun to trigger the rightie cult.

Paco Del Stinko wrote: ↑

Mon Aug 08, 2022 6:42 pm

R.I.P. Olivia Newton John. Lots of good songs, performances. Fucking cancer, man.

Yep, only 72. Such a great talent. R.I.P.

Oh, got it. Yeah, I heard that from some cooking show once and it stuck in my head. Something about mass produced breads and snacks made from wheat flour finish rising or fermenting in your gut or something like that. I think it's more realistic that the bloating issues some people have is from the ...

True, I don't know why I mentioned gluten. I meant to say better digestion, which is true. Although I've read that protein does breakdown with longer fermentation, which may be why they say the longer fermentation makes it more digestible.(?) I don't know, I'm no rocket proctologist. Just things I'v...

I love good bread! And for those that aren't eating bread because of gluten or digestion, try cold fermentation. It ferments naturally instead of in your gut.

That's true. My sourdough starter was started about 6 months ago. At first I had to do around a week of feeding to get it established. Then as I used some for my poolish, I'd just add more flour and water. Then I read the old method so you don't have to do weekly feeding is just add a lot of flour o...

My baguettes from left over pizza dough usually once it gets to around 8 days of cold fermentation. I've heard it can go longer, but I've never let it get older than that because they say when you see gray specs in the dough, that's the yeast that has died and won't rise. The one thing I do know is ...

Ah yeah baking steels are essential for good crust. I have a large cast-iron one that I use, and i keep it in the oven because it also raises the thermal mass which helps the temperature to stay steady. Me too. It allows you to check on your baking and regain temp quick. Also, my old pizza stone wo...

I usually do the boring approach of letting the dough fridge-proof for a day or two, preheat the oven as hot as possible with a baking steel on the bottom rack, put some flour and cornmeal on the pizza peel, assemble the pizza on the peel, then bake the pizza for 9-10 minutes. Someday I want a wood...

What’s your pizza method? I like the “brown the bottom on the stovetop then add sauce and toppings then broil the top to brown it and melt the cheese” method. Yeah, the stove top in cast iron works pretty dang good. I've tried it pre and post crust crisp and it works about the same. I started using...

After watching The Bear about a Chicago Italian beef sangwich shop, I got curious. What's Italian beef and why is it so iconic in Chicago? So I researched it and followed the recipe. They use rear cuts of beef, like top/bottom round and sirloin. Basically the leanest cut which are the toughest cut. ...