Recent content by Hockeydudde

The burnt ends for the pot luck turned out great. Can't take pictures at work so no plates shots. Did finally cook the skin on part. Got a great crunch on the skin. Meat was tender and juicy.

Ready for the braise (and freezer for the chunk)

@Brokenhandle I took your advice, but took me a while to sneak away for a B-doubleE-doubleR-U-N. Been rolling at 250.

Thanks all! Went with option one. Also removed the skin on one of the 1/3 bellies and it's also on the smoker. The other 1/3 belly is skin on and will dry in the fridge. Will try to do a crispy skin Chinese style this week.

Was planning a pork belly cook, got it cut up and seasoned before realizing my skinless pork belly is not skinless. Plan was: 1.33 pork belly, cut up into cubes and seasoned for pork belly burnt ends. Was going to smoke till ready for braise then fridge. In the morning put in the crock pot for...

Tried this on our gluten free pizzas this weekend, which tend to stick bad. Worked great. And everyone preferred the flavor to corn meal, which is what we previously used. Great tip!

Thanks for the good laugh.

Just checked out the Amazon ones @chef k-dude posted. They are 50% of right now. Grabbed two packs.

Good suggestions so far. Don't start with mozzarella, that's my tip. You can make paneer with things already in your kitchen and eat it next day. Queso fresco or farmers cheese are the next step. Eat next day, but you'll need a mold, culture and renet (and ideally a cheese press).

This is the one I have. https://behmor.com/

I never stopped. Still roasting a lb at a time in my Behmor. It's paid for itself several times over. Good coffee around here is $17 to $22 a lb, so it saves me $10 a lb roasted. My biggest gripe with the Behmor is the roast time. Takes at least 20 minutes so you lose some flavor on light roasts...

Interesting. I suspect the higher salinity of finished cheese means there is less osmotic pressure, that combined with the cooler temp probably slows the issues that can be caused.

You sound like you'll fit in around here, lol. Welcome! I'm sure many folks would love to see your puck mold and process when you have a chance.

I'm a bit confused. Cheese is commonly brined during making but you have to bea bit careful to balance the calcium and pH, otherwise your cheese will crack, dissolve or turn to goo. I'm puzzled that this simple brine doesn't cause serious defect in the cheese. Maybe because it's kept in the...

A few years ago when Bosch weren't available, we went with a Beko. It does a good job, dries better than Bosch (I believe it does have powered dry). I've only seen them at our local appliance warehouse, but I'd recommend looking into them. Can't remember the price, but it was cheaper than Bosch.