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  1. LoydB

    Culatello 2022 is done....THE REVEAL!!

    Man, that came out great. I wish I lived near you :)
  2. LoydB

    Culatello 2022 is done....THE REVEAL!!

    Can't believe this has been two years. Very excited.
  3. LoydB

    Here we go …. This will be the next thing that’s banned

    In Texas at least, you have to scan your driver's license for a purchase. There used to be crews whose only job was to go into pharmacies and buy everything with ephedrine off the shelves where it would then be handed to whatever outlaw biker gang they affiliated with.
  4. LoydB

    Five pound wheel of parmesan, see you in a year

    And now it's a year... https://www.smokingmeatforums.com/threads/cracked-open-a-one-year-old-parmesan-last-night.328930/
  5. LoydB

    Cracked open a one year old parmesan last night

    It spent the first 9 months unsealed. When it started getting some blue on the outside that wasn't brushing off very well, I sealed it for the last 3 months. Thanks! Yeah, that's what I usually do with rock-hard rind. This one (probably from the 3 months vac seal) is completely edible. Thank...
  6. LoydB

    Round Two Heading For Tampa Area (Cat 5)

    Our niece & family are about an hour north of Miami. There were tornadoes near, but they are fine and remarkably still have power.
  7. LoydB

    Cracked open a one year old parmesan last night

    Thank you! Thanks! I'm immediately planning my next wheel. I'm thinking every nine months. https://www.webstaurantstore.com/garde-stainless-steel-small-cheese-blocker/181CHEESBLKW.html Thanks! Thank you. It's obviously drier than the interior, but it's still completely edible. It aged...
  8. LoydB

    Cracked open a one year old parmesan last night

    This came out exactly how I was hoping. Creamy texture with a nutty flavor. We grated some on pasta last night, it was delicious, but it tastes so good on its own I may just use it on boards. Just a shade under five pounds.
  9. LoydB

    Mexican Flavored Pulled Pork

    That looks great. If you have a Latino grocery store nearby you can find real sour oranges and it will take it to the next level. I've made it with fresh and with the bottled stuff, and there's no comparison.
  10. LoydB

    Calling all Bread Makers!

    I've never done a 100% Einkorn loaf. It works best for me in 25%-30% of a grain bill. My favorite is 10% rye, 20% Einkorn and the rest hard red or white wheat.
  11. LoydB

    Ibores Goat Cheese finished

    Thanks! At least once a week during the aging, I added more olive oil and paprika and rubbed it in really well to inhibit the mold. If I had left it alone, it would be covered. Whether or not that would be too much is a good question.
  12. LoydB

    Ibores-style goat cheese with smoked hot paprika

    https://www.smokingmeatforums.com/threads/ibores-goat-cheese-finished.328603/
  13. LoydB

    Ibores Goat Cheese finished

    Thanks! Thank you. Thanks. Thank you! Appreciated! Thanks!
  14. LoydB

    Tonight's Board...

    Looks great. I still have some of that lemon salami, I need to bust it out.
  15. LoydB

    Ibores-style goat cheese with smoked hot paprika

    It turned out great. Still seems short though.
  16. LoydB

    Ibores Goat Cheese finished

    I wish goat milk was not so ridiculously expensive. This turned out great. Scraped off the thick coating of pepper flakes and here we are. It's just hot enough to know it's there, but not hot enough to override the taste of the actual cheese. Before scrape: After:
  17. LoydB

    high end dual fuel ranges

    We have this one, and it's the best unit I've ever owned. The 20K BTU burner with a wok grate is the hottest I can get by code indoors. While the outdoor 160K is nice (and much more of a true wok experience), it sucks in the summer...
  18. LoydB

    Smoking Texas Sausage

    Ok, you #$!@$! tease, link to the spice pack please. :)
  19. LoydB

    Bresaola and case-hardening

    I prefer mine at 40%, then vac seal for a couple of weeks to EQ. It looks good though (and yeah, a slicer would be better, particularly at 30%). Is it really chewy at that thickness?
  20. LoydB

    And I Thought I Had All the Gadgets

    This is a solution looking for a problem.
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