u/fuzzybear_cis

Made this Shokupan recipe it was delicious.

https://www.justonecookbook.com/japanese-milk-bread-shokupan/

Recently moved and unpacked a box and boom!

Tomorrow never dies was the first Bond movie I saw in theatres.

My photo dump!

This griddle is mighty powerful! The 4 cooking elements cooked this bacon in seconds. Made smash burgers on a weekday meal, I think it’s great.

Now how do I clean it? I let it cool down, then I used water and I scraped up a black film that develops. But it’s hard to get the edges.

Should I use something like a scrubbing sponge?

Found these on sale at local Costco in Canada so I decided to give it a try.

I used a mustard binder, salt pepper garlic and a light dusting of bad Byron’s butt rub.

I went 250 (KJC3) with the slo roller. didn’t touch it for 6hrs. Used 4 crown royal whiskey barrell chunks.

After temping consistently in different places at 209, it was probe tender everywhere. I then wrapped in 3 layers of aluminum paper, and rested in the oven (turned off) for like 3 more hrs.

The result was great! Juicy and nice smoky flavour, didn’t “fall off the bone” but they were very tender with just a bit of bite.

Hello! Got this Do Joe as a Xmas present and finally the weather warmed up enough to be outside cooking all day.

I was smoking some ribs and decided to give this a try after they were done.

I cleaned up the ash tray, filled up the basket with coal, opened both vents fully, in the meantime I mixed the dough for the pizza. The kj got it to about 550.

Then installed the Do Joe. Closed top vent, left bottom vent opened half way, it maintained a steady 550-600. I let the pizza stone get hot for about an hour while the dough proofed.

After an hour of proving, the pizza dough had doubled in size and was puffy. So I punched it a bit and divided it in two.

Loaded it up mozzarella cheese, pepperoni, tomato’s sauce and oregano.

The pizza came out great! I think my only complaint is that I feel like it doesn’t get hot enough up top to like char the pepperoni.

But it was a fun experiment. I will definitely use it again.

I used a recipe called Kenji’s same day pizza. Except I proofed only 1 hr. It was 26 C or 79 F inside my house yesterday so I thought i’d get away with a shorter ferment. I also gave the yeast a head start in some warm water and sugar for 10 minutes.

⁠- 500g A/P flour
• ⁠12.5g salt,
• ⁠2g yeast,
• ⁠5g sugar,
• ⁠300g water (90F)
• ⁠20g vegetable shortening or olive oil
• ⁠mixed until smooth in a stand mixer
• ⁠rested 30 minutes
• ⁠split into two balls
• ⁠proofed 3 hours at room temp
• ⁠stretched and baked.

I just flew from YYZ to LHR and Air Canada said I had 1 too many carry ons. I showed the GA my Cpap and they said that CPAP would have to be inside my personal item, or inside my carry on. I said that I had always flown with it in its original bag provided by the manufacturarer. They didn’t care and were insistent that i had 1 too many carry on items. (I had a small backpack, and a regular small rolling bag, and my cpap in the manufacturarer’s bag).

They pointed me to the website and it does state that medical equipment “are accepted as carry on baggage” it does not say anywhere that they do not count towards the limit.

This is a CPAP used for sleep apnea so according to the website does not need pre approval for use.

Just to clarify, this was an overnight flight so my intention was to use it in flight with my battery (it’s a small battery that fits the specs for being allowed in the cabin).

So I guess I’m wondering if perhaps it was never really exempted but some GA allow you to bring it in extra.

Any other CPAP users experience this?