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  1. LoydB

    Smoked home made Gouda

    That Gouda looks great. I just popped a 13-month old one as well, I may try smoking some while it's still cold smoke weather.
  2. LoydB

    I know several of you have messed up spines as well.

    I've been very happy that Austin has had almost zero winter weather. I will also say that I'm very happy with the wind synth.
  3. LoydB

    Ohio St. vs. Texas St.

    I want to punch Sark in the throat. First and goal at the one? Put Arch in. Instead, you saw what we got...
  4. LoydB

    Test taste on first time salami

    That looks great!
  5. LoydB

    Hello from Cherokee, Texas

    Howdy from Austin. Welcome aboard.
  6. LoydB

    Porkstrami for the new year

    Thanks! Thanks! I used up the last of the chipotles I had on hand for sausage, time to make new ones. I'll PM you the links, I got bitched at for posting non-SMF links last time I did it. I had never used this dry rub recipe before, so I wanted to make sure we like it.
  7. LoydB

    Porkstrami for the new year

    This is my first try at Porkstrami. I'm really happy with how it came out, and it's pretty easy. Served with homemade rye bread milled from...
  8. LoydB

    Fresh Milled Sourdough Loaf's

    That's great oven spring for 100% home milled. Nice job!
  9. LoydB

    Shaved pastrami

    That looks great. I'm smoking a porkstrami today, same rub.
  10. LoydB

    Twelve pounds of 2guys Brisket & Chipotle Sausage

    Thank you! I used cotija cheese from a local Mexican grocery store. I hesitate to use the time- and money-intensive cheese I make as a buried background flavor. I do use it for pizza though. Thanks! That first taste was a very 'wtf have I done?' moment. Thank you...
  11. LoydB

    Twelve pounds of 2guys Brisket & Chipotle Sausage

    This sausage has been a journey. I first made it several weeks ago, and screwed up the math on the salt. I ended up with about 13 pounds of way too salty sausage (this is why you fry some up before casing...). I divided the mix into two portions, vac sealed, and put in the freezer. Cut to this...
  12. LoydB

    What Cookbook Software to use?

    Same. I love it.
  13. LoydB

    What Cookbook Software to use?

    Paprika can successfully download recipes from sites like Epicurious where they obscure everything without a login. So, the recipe has to be on the page, but it doesn't necessarily have to be visible.
  14. LoydB

    What Cookbook Software to use?

    Paprika. I'm up to around 1700 recipes in mine now, it has a fantastic browser input. It has ended up being our main calendar as well.
  15. LoydB

    Seven pound Asiago for 18 months+ aging

    It gets cold enough to cold smoke for about 45 minutes a year. Ok, not quite that bad. We're not huge smoked cheese fans. I'll occasionally do a block of cheddar or gouda for a party, but it's not regular. https://cheesemaking.com/ Vegetable-based rennet is more bitter than animal rennet...
  16. LoydB

    Seven pound Asiago for 18 months+ aging

    I missed like, all the replies on this one :( Thanks! Make stuff that is ready quickly while you wait out the long ones. And once you get a bunch queued up, you're good. I've only made a couple of wheels in the last six months because my stash has filled up. Thank you. Thanks...
  17. LoydB

    Paprika Recipe Manager 3 on Sale

    I'm up to 1700 recipes now, I love this app.
  18. LoydB

    What can I do with these thin beef ribs?

    Stock.
  19. LoydB

    Ibores Goat Cheese finished

    Thanks! It is a great rabbit hole. I spent a year or so going really hard, and now I have an epic cheese stash aging away.
  20. LoydB

    My 1st Sourdough Bread

    Great looking loaf. I always let cool for 60-90 minutes before slicing. Longer if I've managed to bake before the previous loaf is completely gone :)
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