Wondering if these bottles are safe to use before I buy empty bottles on Amazon which seems like a waste. These were the specific ones I was looking at
I really have no idea what I’m doing but I like to experiment. It’s a bit wonky and shredded cheddar would’ve been smarter than cubed. The bottom got burned and I know what I need to change next time if I try it again but all things considered it was surprisingly delicious when I tasted a small piece. Last pic shows my set up with two pans on either side I filled with some boiling water.
500g bread flour
350g filtered water
10g sea salt
110g starter
~ 150g cheddar chunks (should’ve shredded)
~ 80g of pickled jalapeño roughly chopped and dried with paper towel.
Mixed flour and water and sat for 30 mins.
Incorporated starter and salt and let sit for 30 mins.
4 stretch and folds spaced 30 mins apart.( Added cheese and Jalapenos on second stretch and fold.)
Put in glass bowl covered into fermentation station. (Was about 72F)
Rose super slow and realized I added cold cheese and jalapeños straight from the fridge which slowed things down.
Pre-shaped and sat on counter 30 mins
Final shape and sat for 1 then into fridge for 24hrs
Baked 20 mins covered, 15 uncovered.
Took the easy route for marinade and mixed a few flavors of Bachans I had in the fridge with some maple syrup and chili crisp. Came out pretty good.
Hi all, forgive me as I'm not super technical when it comes to wifi but I'll do my best to explain what I have and what I need help with. I have an Orbi RBR750. One router, with 2 satellites. I have 1g internet coming in the house almost every thing in the house is on wifi including all the lights, pool equipment, smoker outside... everything. The Orbi has become a nightmare. Every time we lose power even for a minute the network goes out and nothing reconnects, then the start of hitting reset and building the network again. the first few times was easy, typed in the network name and everything reconnected but for some reason that stopped happening. Now nothing connects or I can't even recreate the network. Most recently lost power for 3 hours, took 2 days of resetting and rebuilding the network and it finally worked but one satellite won't connect. After all the troubleshooting I could find as a last resort I unplugged the router for 30 seconds.......30 seconds. Now it won't let me recreate the network. It's frustrating and I'm done. I want to replace this POS so I can recreate the printer scene from Office Space. I have roughly 3k sq ft house. 2.5-3 floors. 1/2 acre and I want wifi everywhere. I previously mounted a satellite in a waterproof housing by the pool and can either recreate that or if there's an option for an outdoor satellite it would be great. One router with an inside satellite and one outside satellite seemed to give me seamless coverage so that should be good but I need something easy to deal with and secure. Looking for under $1k if possible. Any help would be appreciated.
I made started curtido and some rainbow carrots. The liquid from the curtido hasn’t quite covered. Not sure if I should wait another day or add some brine to cover? Also got a pineapple for Tepache but it’s not ripe yet.
I've made a few basic ferments but looking for a few easy recipes to put in jars and get started. What is your #1 or #2 favorite easy ferment (please include a recipe/process). Thanks.
Been wanting to try for a while but have been physically unable. Got up the energy to mix up my hobbies and bake on the smoker. Doesn’t taste smokey but it was fun.
Used the smoker to bake sourdough. I’ve wanted to do this for a while and finally was able to. It doesn’t have any smoky flavor, next time I’ll try baking uncovered the whole time and see. Anyone else try something like this or just different on the smoker?
I started making sourdough in December last year and had to take a hiatus for a bit so my starter sat untouched in the fridge for 4 months and this is my first bake a month later. Decided to do it on my smoker for science. Loaf came out slightly wonky but not bad. I took a photo of each step for my records so I attached them if anyone is curious and attached my notes below.
500g bread flour
350g filtered water
10g sea salt
100g starter
Mixed flour and water and sat for 30 mins.
Incorporated starter and salt and let sit for 30 mins.
4 stretch and fold (plus a little Rubaud) spaced 30 mins apart.
Put in glass bowl covered into fermentation station. (Was about 73F)
After about 6 hours it rose and responded to poke test.
Pre-shaped and sat on counter 30 mins
Final shape and sat for 1-1.5hrs while smoker came to temp (450F)
Baked 20 mins covered, 15 uncovered.
Looking for feedback, pros and cons. Does it slide around? I have a prestige 500 so if you have the same grill, which size did you buy and would you load a pic? Thanks in advance
I only use hardwood lump charcoal, it gets hot as hell. In 20 years I’ve replaced the grate and table(it’s a performer model) and clean once in a while. I have a pellet grill and a natural gas but the kettle just cooks different.
Pellet tube, schmellet tube. Amirite? Looking for more smoke flavor so I took a loaf tin and poked holes. Added a small pellet tube and some charcoal then put a chunk on top. I had nothing cooking because I was afraid the chunk could ignite into a flame and cause that side of the meat to overcook. It looks like it smoldered but I need to do it again and check on it frequently and maybe monitor temps. Anyone try this?
First 2 pics were before. Started at 16lbs. Got 1lb of straight fat that I’ll render down during the cook and a little over 3lbs of mixed that I’ll freeze and might get a grinder for burgers. Let me know how the trim looks and where I can improve.
Light on ferments at the moment but now that I set this up I can start adding. It’s a hotel pan with a seed germination mat in it and a cooling rack over that so it jars don’t make direct contact and if there are spills it’s contained in the hotel pan. Also good place for sourdough starter.
I’m having a BBQ Memorial Day but due to kids sports won’t be around the day before or until a couple hours before guests arrive. I’m planning on doing a pulled pork and possibly pulled chickens on my smoker. I sous vide regularly but never used it for to reheat this much food for guests that I want to taste fresh. Has anyone done this before? Do I pull the meats ahead of time or reheat them whole and then pull? Any experience would be appreciated.
I’m having a BBQ Memorial Day but due to kids sports won’t be around the day before or until a couple hours before guests arrive. I’m planning on doing a pulled pork and possibly pulled chickens. My oven sucks and can’t hold a low temp. I have a sous vide machine that I was thinking might work. Anyone pull this off and how? Do I pull the pork and chicken a head of time and warm in a sous vide? Do I cook 2 days ahead and just warm it whole in the oven before guests arrive (I’m afraid that will dry everything out). Any advice is appreciated.
I'm considering getting the griddle for my Prestige 500 but wanted some feedback from anyone who's using it. Mainly, how does it perform? Do you feel it's similar to a stand alone griddle? Do you leave it on the grill or swap back and forth. Any rust issues with it especially if leaving on? Thanks