What did everyone cook today?
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calldoctoday No one did a drive by spicing at my house out of either love or hate!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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gChart lol, I used to take snow, add tang to it and eat it like crazy, we called them snow cones and they were amazing…sadly we don’t get enough snow in KS to do that also…I try not to act like I am 5 sometimes for the benefit of my wife, the neighbors already have enough questions about how I act!
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gChart lol, I used to take snow, add tang to it and eat it like crazy, we called them snow cones and they were amazing…sadly we don’t get enough snow in KS to do that also…I try not to act like I am 5 sometimes for the benefit of my wife, the neighbors already have enough questions about how I act!
Jonathon When I was a kid at one of the places we lived, it snowed every year. We used to make what we called snow cream with snow, vanilla, & sugar. That was delicious too! Of course, we also never had to carry a jug when fishing, just a dipper cup & could drink delicious water straight out of the lake or river at some locations.
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calldoctoday No one did a drive by spicing at my house out of either love or hate!
Jonathon I just don’t know what to say. You need a good spicing!
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calldoctoday No one did a drive by spicing at my house out of either love or hate!
Jonathon they are probably all busy boxing your things up!
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Tex_77 That’s not nice!
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Tex_77 That’s not nice!
Been awhile since I made bacon, so…
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I cooked a 5 gallon batch of beer today. Does that count?
Here is a picture of the fermenter with the yeast just added to the freshly brewed German Alt wort.
Here is the electric brewing equipment: Hot liquor tank on the upper left, control panel on the wall, mash/lauter tun in the middle, and boil kettle on the right.
Here are a couple of fermenters with finished beer, being transferred into kegs.
Here is the dispensing and consumption area which I refer to as the wall of beer. Looks like I need to do some tidying up.
Paul
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Very nice setup!
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Thanks. It is mostly home designed and built. It is another one of my hobbies.
Paul
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Thanks. It is mostly home designed and built. It is another one of my hobbies.
processhead i like your grain mill in the picture , have you ever tried to run it with an electric drill ?
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processhead i like your grain mill in the picture , have you ever tried to run it with an electric drill ?
craigrice said in What did everyone cook today?:
processhead i like your grain mill in the picture , have you ever tried to run it with an electric drill ?
I just got that grain mill a few days ago. I had been using an ancient corona mill that I got about 15 years ago when I started all grain brewing. It was ok, and I made a lot of great batches with it but I borrowed a buddy’s two-roller mill a week ago and that sold me on them. I ordered one the next day.
I ran the old mill with a drill and I run the new one the same way. I limit my hand cranking to sausage stuffers. When I made the particle board platform for it, I put the shelf on it just so the drill had some place to rest.
The roller mill gives a more uniform crush than I could ever get from the old corona mill. -
Finished my first maple bacon slab. OMG the meat and flavor were so fresh. 12 days in the brine made the perfect slab. Smoked with apple chips for 5 hours 4 steps and 165 degrees. Sliced and frozen for later. Yum
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Finished my first maple bacon slab. OMG the meat and flavor were so fresh. 12 days in the brine made the perfect slab. Smoked with apple chips for 5 hours 4 steps and 165 degrees. Sliced and frozen for later. Yum
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Your uncle should be pleased.
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I cooked a 5 gallon batch of beer today. Does that count?
Here is a picture of the fermenter with the yeast just added to the freshly brewed German Alt wort.
Here is the electric brewing equipment: Hot liquor tank on the upper left, control panel on the wall, mash/lauter tun in the middle, and boil kettle on the right.
Here are a couple of fermenters with finished beer, being transferred into kegs.
Here is the dispensing and consumption area which I refer to as the wall of beer. Looks like I need to do some tidying up.
processhead
Like a mad scientist’s lab. Luv it
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Beer brats on the Primo.
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Wings on the Primo.
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This was a skirt I made with mycampchef yesterday. It was ultimate steak and roast with extra black pepper. Unreal tenderness
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