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I thought I'd revive this thread now that it's almost the end of the season........... :shocked:         Most of these plants were wintered over by cuttings indoors last winter.  Cuttings were rooted in water and re-cut from November through April....never potting up in soil until planting...

  It all starts with the dough...     and the other shit​....stuff...... :lol:   Ingredients:  Dill, Calabrian Chili's, Oregano, Shallot, Capers, Calabrian Infused Chili Oil, Tuna in Olice Oil, Dough, Spicy Prosciutto Spread, Goat Cheese and Ghost Pepper Pickles.     24 hr ferment in the...

    Nice work on the bread....that's a large loaf, I like the open crumb in the last few photos, it has that "Ciabatta' appearance.   Loose doughs can be sticky..tricky to work with. When making a round loaf you can use a wooden banneton and simply flip the dough onto the baking stone, clothe or...

    Cool !,.... but you may want to follow the book for the work flow procedure.   Since you're using bread flower (King Arthur or similar) which is both higher in protein and gluten you'll have to knead the dough longer. Use the stand mixer if you have one. I dump the water in then the starter...

  Hey Rairdog,   Here's the basic Baguette recipe that will give you 4 shorter 250g or a couple larger twin French size loafs.   Keep in mind I always keep a container of flour (50/50 mix of T55/T80 or in US standards AP/White Whole Wheat) handy on the counter for feeding my SD Culture. The...

Next month is when I'll start making the jellies and mustards, although I'm willing to try out your recipe as I'm up to the top of my head in Scotch Bonnets this year and the apple season is here.

    Homerun............Touchdown........................your Goal !   nice pie !   and no Tiffen 21 Filter needed for that sunset effect........... :P

  The BGE (Big Green Egg) doesn't care whether you stand them up, tilt'em or lie the food flat...once that lid gets shut and the temp gets regulated (225 F) . It will keep at that temp for hrs,,,,,,in my case 2 hrs for the 2.25"  green curried bone-in pork chops, sweet potatoes and the last few...

I have a friend at the French mkt here, although they don't sell the flour he's able to get it for me with no shipping cost.....favor for a favor.     French flours are the best hard wheat milled available for bread and clearly beat   most of the best mills here.....Canada also has some premium...

  oldsalty...good for you ! Homemade pizza can be .....as good as it gets....with the right technique, ingredients and equipment.   I started back in the 70's at the original Giordano's which has the  claim to fame for their stuffed deepdish pizza..........heck we didn't make it back then.... :P...

  Thanks Terry !     I have to get the pizza fix at least once a week even if it's bought and delivered to my local brew stop.

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  Good choice.....I have to actually stash some away before somebody in my household does a number on it..................................... :beer:   Breakfast pizza.....Crushed Tomatoes, Black Refried Beans, Habanero Jack Cheese, sliced Jalapenos, Eggs     Baked at 700 F in BGE for 2 min.  ...

That's crazy good !

  Stanislaus milled San Marzano Tomatoes, fresh Mozzarella Cheese.....roasted Bolivan Yellow Hot Peppers.    

  After an overnight rain, this mornings pepper pickin'in was a snap.........literally   mostly Scotch Bonnets and a mix of superhots........13 gal total. 

...more tomorrow...

    Bring'em on !...............................................actually, just bring'em over....I'll be in Kahana in a few weeks.......... :P

  It's all about the Bonnet...and in this case it's the Bahamian Orange Scotch Bonnet. There's only two members here growing this one,  that would be me and Brent (Fade to Black) from the Bahama's that sent me the seeds a few yrs back. I've been growing this one for 3 seasons now and it's a...