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Way to suck up to the judge Grant... sheesh!    *nice krausen* :drunk:

Another bbq potato and pulled pork, and a classic tomato sauce, fresh tomato, basil, red onion, mozzarella and bocconcini  cheese to finish.  Left overs galore!  

Oh and Grant, big thank you for the peel recommendation, it works a treat!

Pizza one down, more in the oven.   Homemade bbq sauce and passatta base, pre roasted potatoes, fresh rosemary, red onion, and diced pulled pork, with mozerella.  The recipe rocks! 

Nice work D3!  Really good looking bread.  Post a pic of the inside if you get a chance.  

Good Morning America!! 

So along with the super peel, I picked up a copy of Flour, Water, Salt, Yeast - the fundamentals of artisan bread and pizza by Ken Forkish.  Trying his poolish pizza dough this evening, with the poolish made last night, pics to come.  I have learnt a lot over the last couple of days readying...

Big batch of ferment underway.  1.5kg goats and aji amarillo, 3 white onions and 8 cloves Argentinian garlic (sweeter than regular) with a 3.5% brine and probiotics to kick start the action.  6 weeks to wait...     

Awesome, good to see you are bringing in the weight at the end of the season too.  Great haul! 

Carolina reapers available in the supermarket that has just changed hands. $2.80 for 3 pods. Will take a picture next time I am in there

Me too, no pics though - too busy doing other things... just about to dry rub another pork butt, sort the kitchen, make pizza dough for tomorrow night and crack another beer! 

I may ask myself was it worth it? I may ask myself why I used big grow bags? And I may ask myself if the smoke and ferment are good? And I know that I will do it again!!!!!   DRINK!

Man that was a lot of de-seeding...  Making a goat pepper and aji amarillo hot wing sauce, added the tabasco to freezer, and about to smoke the rest before dehydrating.  

It's hard to drink more than 2 cornys of a single style before you want something else.  I must admit I have been supplementing my oatmeal stout with a few shop boughts... But a fresh belgian pale ale I can easily smash through 2 kegs before looking elsewhere.     I have a 20 gallon pot for my...

Sure are. 

Did not think I would get the last flush of pods off before the frosts, but hey, go climate change, right?!    2.4kg for a weekly pick is just awesome.  Still lots of green pods on the plants, but not sure they will ripen in time.  

Insulating makes sense, and I hadn't considered it.  I have some polystyrene panels with foil on one side that I used to insulate the aviary a couple of years ago, I can easily use those and grab a few more to keep the heat in around the sides and then bubble wrap the roof.  Heating is the...

Mate that is awesome work, I can't wait to see these mature, they are still pretty young plants.  I have a kit 4x4m greenhouse to build, this is certainly motivation.  How low does it drop there?  We get down to -7c a couple of times each winter, not sure that I can do a full winter grow here.  

    Not quite, part time - 3 days per week..