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  1. LoydB

    What Is Something You could Not Live Without In The Kitchen?

    Skipping the obvious power & water, my chamber vac sealer is without a doubt my most-used kitchen appliance (behind the stove/sink/fridge of course). Meal prep, perfectly heating leftovers, long-term storage without freezer burn, etc.
  2. LoydB

    My first Coppa...

    No prob. I generally do that with all whole that I'm collagen wrapping, particularly if I'm using collagen sheets.
  3. LoydB

    My first Coppa...

    Do you have a vacuum sealer? If so, poke a few holes in the casing where there's a bubble, stick it in a bag and vac seal it. Leave in fridge overnight, remove from bag, it should be nicely adhered.
  4. LoydB

    One-year old Gruyere

    I'm like 50/50 if I'd live long enough to age a wheel for 14 years at this point :)
  5. LoydB

    Extruded pasta from last night

    Recipe 100% Semola flour 39% water 1% olive oil Mix 3x in chamber of extruder, 10m rest, then extrude. Boil for 6-8 minutes depending on how much bite you want. And to pre-answer the question: https://www.amazon.com/gp/product/B0CB9DJL71/ and...
  6. LoydB

    Extruded pasta from last night

    I've fallen in love with my pasta extruder + brass dies. These were from last night, they grab sauce so well.
  7. LoydB

    Enabler alert - 1000 count 4 mil nitrile gloves $25

    I'm about halfway through the case of black ones you pointed us toward last time. I love them.
  8. LoydB

    My first Coppa...

    I've done that recipe three times, it's my favorite whole muscle cure. Good luck!
  9. LoydB

    One-year old Gruyere

    Thanks! Other than a few weeks vac sealed because my curing fridge was out, it's all natural. 55 degrees 85% RH. Thanks! Thank you. Thanks for the feedback, glad you like them.
  10. LoydB

    Rotisserie pork burnt ends

    So good. That's one of my favorite things to do with pork belly, it's so easy and delicious. I throw in a couple of halved onions coated in olive oil and just let it spin.
  11. LoydB

    One-year old Gruyere

    Popped this open. If I want the tyrosine to go all the way to the core, apparently I'm going to need to go longer than one year. It's delicious, but I was really after the crunchy goodness.
  12. LoydB

    Grilled Cheese Part Deux

    Everything you have done here looks great. I've never done haloumi, this has inspired me.
  13. LoydB

    Episode VI: Return of the Grilled Cheese

    Yeah, I'd eat that. Nice.
  14. LoydB

    Belly prices

    Over double that from a local organic farmer, it's crazy. The only cut that is still cheap here is bone-in pork butt.
  15. LoydB

    Port-infused cheddar @ 5 months

    I shoot for 83%-88% in my chamber. The problem is that if you don't notice your humidifier is out of water for more than 24 hours some cracks may appear. At that point, I pretty much have to seal.
  16. LoydB

    Port-infused cheddar @ 5 months

    Thanks y'all! Thanks! Absolutely. I increased the pressing weight over the first time I made it, and there were still some knitting problems on the edges. Next time I'll do the initial heavy presses in a 90 degree environment and see if that helps.
  17. LoydB

    Video games?

    I'm really enjoying Dave the Diver.
  18. LoydB

    Port-infused cheddar @ 5 months

    This is another one that has gone into the regular rotation. Right at five months age.
  19. LoydB

    BBQ Grilled Cheese

    Bro.
  20. LoydB

    White Stilton with Dried Cherries

    This one was devoured long ago, apparently I never updated the thread.
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