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Recent content by mosparky
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I also don't like to kil just to kill and prefer to eat what I kill. But yote's are a different matter. I figure if the State (Missouri ) has a 11 1/2 month season with no limits, there's a reason. TOO damn many. They now into the target of opportunity category for me.
Great points on the bread oven !! I really had not even considered any of them. I will now.
I do have 2 silicon bread slings. When getting started with the starter I thought I would soon be making bread. After looking at the options and prices of the slings, I thought it was a no-brainer. They...
No kidding on the Bread Oven prices. I just looked them up and prices are all over the place. Then we get into size and shapes and it gets mind boggling. I'll stick with the 6 Qt enameled Lodge for now, but some of the pricing entices me to just do it and have it on hand when I want it. (like a...
Those loaves are nothing less than inspirational.
Rick has been a huge help to me building a starter and then nursing it back to health after I abused the crap out of it (twice). That stuff really is hard to completely kill. Eventually, I'll find time and energy to take the next step and...
I'm guilty of using box mix Gumbo myself. I used to use Tony Cachere's but found Zatarans to be just as good for half the price. I like to add about a pound of boneless/skinlesss chicken thighs(cut-up) pound of andouille and a pound of 100-150 count tail off shrimp and of course some frozen...
Knives and slicers each have their place. Seldom do they overlap.
For jerky slices, a slicer is the way to go. You can rely on the butch/clerk at the store or buy your own slicer. With the store sliced, you are subject to the person slicing it's interpretation of how thick you want it. I know...
May depend some on where you freeze it. Refrigerator freezers tend to only run a little below 32 deg. Stand alone deep freezers run a bit below 0 deg. Things tend to keep longer in the deep freeze.
Courious how this will efffectr prices here in the midwest. Seems all the crawfish we have available here are frozen and imported from Vietnam of all places.
Makes me wonder, why the "F" do we need to import crawfish of all things, from VIETNAM of all places !! :emoji_rage: I better stop there...
Dang that's cool !
What a couple you make, not many people bake their own bread these days (a few dabble and quit very few embrace it as a way of life)
Even fewer attempt quilting. Only a few of them tackle anything beyond a baby quilt.
That looks like a project she can be proud of, right there...