Some call me eccentric, others call me eclectic. Old reprobate, lover of dogs (especially German Shepherds), excellent cook (or so I am told) and bread baker, and I love to eat. That’s probably why I’d be round if I was six inches shorter.
Some call me eccentric, others call me eclectic. Old reprobate, lover of dogs (especially German Shepherds), excellent cook (or so I am told) and bread baker, and I love to eat. That’s probably why I’d be round if I was six inches shorter.
Beam me up, Jim.
The only monster in this horror tale truly is the human brain.
She was a level headed dancer on her way to alcohol.
I was just a soldier on my way to Montreal...
Perverted aubergine
Earl is wise doggo. Boop that snoot for me
P.S. is she Staffordshire Terrier?
Awww. What was wrong with the fur baby? NM, I wish a speedy recovery. Pls give many, many scritches w/ much love.
Hey! It's tres amigos!
I'm one of them! Can't eat it but love to cook/bake.
Thank you! Happy Thanksgiving
Puppy!
Next up is punkin pie made w/ fresh punkin!
(And, Yes people, I know how to spell pumpkin)
That's beside the point. I'm not their fan boy, just don't have time/patience thos week to make caramel.
Living in cattle and goat country, I know what you mean. Brisket used to be a fav for smoking but I can't justify the cost now that there's only 2 of us in the house. And I DO love smoked turkey! I just lacked the confidence for smoking turkey on a kettle grill.
I noticed part of the wings and thighs were under done so they ended up in the soup pot. Breast meat and legs got cooked to perfection. Tender, moist, and tasty!
Seems like there are a lot of gifted people out there who can look at a picture of smoked meat and somehow determine "dry as a bone." They must be like my wife... thinking it makes it so.
Additionally, i used a meat thermometer to check breast and thigh temps.
My bite was moist, and tender. Tasted slightly salty and reminded me of smoked ham.
A fair estimate is 20 hours at 250°F. The charcoal snake technique I used stopped burning at least 4 times and sometimes I wouldn't notice.
I googled "smoking vs grilling on a Weber kettle." Then I followed their general procedure.
This Bird is practice. Imma slice it, divvy it up, repackage and freeze it. It'll make a bunch of lunches and dinners.
I'm no expert but this culture hasn't been fed for about 4 months... and that large jar, I used 2 Tbsp of the old culture in that to get it going. About freezing, dry some active culture on plastic wrap or parchment paper, pulverize it when dry, and stick it in a Zip Lock then freeze it. It's always good to have a back-up.
You should spread the starter culture thinly on plastic wrap or parchment paper and dry it before freezing. It's good to have these back-up cultures in case something goes terribly wrong with your main starter culture.
Once I had a pecan pie recipe that had a whole lot less of the super sweet custard in most pecan pies. I loved it. And then I lost it. Me sad.
Loosely defined, it's a cookie bar made of nuts plus and covered in powdered sugar.
Sorry. No brains here. (Interpret that however you want).
Agreed!
I dunnknow. It's the spelling my mother's mother used.
Whoa
Didja see Lincoln, too?
Caliche. Caliche road. Caliche parking lot. Caliche in the $600 vacuum cleaner...