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  1. LoydB

    Double Soup Char Siu & Chard Ramen

    • LoydB
    • Thread
    • Replies: 11
    • Forum: Pork
  2. LoydB

    Unwrapping a clothbound cheddar cheese

    First layer of cloth. Dealing with the second layer of cloth. All cloth gone. Scraping it down to the rind with a knife. Ready to cut. Time to eat!
  3. LoydB

    Six month cheddars - clothbound vs vac sealed

    I popped open two six-month old cheddars last week - one was vac sealed the whole time (left), the other was clothbound for a natural rind (right). The vac sealed one is creamier (unsurprising, higher moisture) and has a very mellow flavor. The clothbound is drier, with good tyrosine crystal...
  4. LoydB

    Two more loaves with fresh-milled wheat

    Yesterday’s breads
  5. LoydB

    First two loaves of 2024

    Fresh milled hard white wheat sourdough.
  6. LoydB

    Five pound wheel of port-infused cheddar

    We liked this so much last year that I'm making a bigger wheel this year. Four gallons of raw milk plus a bottle of Warrior Porto Reserve.
  7. LoydB

    Seven pound Asiago for 18 months+ aging

    I loved the Asiago wheel that I opened up after a year, so made a new wheel that I'll age 18 months+. This used six gallons of raw cow's milk and ended up just a shade over seven pounds.
  8. LoydB

    NYE - Sous vide tritip w/ wild mushrooms and a cream demiglace

    We gave up on going out for NYE years ago. Instead, we do steaks at the house and immediately go to bed at 12:01 :)
  9. LoydB

    Pork Shoulder weekend

    I haven't posted much the last month - work & travel have eaten all my time. Finally getting a break here for a couple of weeks, I did a pork shoulder yesterday that's primarily broken down for the freezer now for quick meals. This one was rubbed with Hardcore Carnivore and smoked for around 15...
    • LoydB
    • Thread
    • Replies: 5
    • Forum: Pork
  10. LoydB

    Norfolk area recommendations?

    We are heading to Norfolk to see our nephew graduate from USCG Bosun’s Mate school. Anyone have some good food recs? Doesn’t have to be bbq, and fancy is ok too. Thanks!
  11. LoydB

    Gouda wheel - six months of aging

    Apparently I never did a "making of" thread for this. It is a perfect Gouda, creamy and slightly sweet. Six months in the cave.
  12. LoydB

    Yet another Piacentinu Ennese

    This has turned into one of our favorites, this is the third time I've made it. It's brining now.
  13. LoydB

    Clothbound Cheddar - Three months along

    Getting nice and moldy...
  14. LoydB

    Homemade Charcuterie & Cheese Trays from Thursday

    Starting at noon clockwise - Calibrian Summer Sausage, Coppa, cold-smoked spicy Coppa, Shichimi Bresaola, Lonzino, Lemon & Pistachio Salami, cold-smoked Speck in the center. Starting with the very runny Camembert at 7 on the cheese plate, then Saffron & Peppercorn, Walnut & Grand Marnier...
  15. LoydB

    Early morning cooking Thanksgiving thread

    Shout out to all the cooks who can’t sleep in. I’m getting a cup of coffee and then getting to it.
  16. LoydB

    Sweet Gouda - 7.5# from 6 gallons of raw milk

    It's easy to tell the cows are no longer dealing with Texas heat stress. This summer, a six gallon batch was yielding about 5.5#. This one was 7.5#. It's in the brine now, then will dry for awhile before heading into the cave to develop a natural rind. I'm planning on at least one year of aging.
  17. LoydB

    Brisket w/ corn pudding using three homemade cheeses

    The Cheeses: Chaource, one year old Vacchino Romano, 14-month old Cheddar The brisket: The last leftovers from a flat that I did a few months ago. It's been vac sealed in the deep freeze, and sous vide warmed it up and kept it juicy. So the corn pudding is fluffy and delicious, but will only be...
    • LoydB
    • Thread
    • Replies: 5
    • Forum: Beef
  18. LoydB

    French Chaource - great beginners cheese, only takes two weeks

    This only took one gallon of milk, doesn't require a press and it's ready in two weeks. The only down side of it as your first cheese is that you need three different cultures - an aromatic meso culture (I used Flora Danica), and two surface mold cultures (Penicillium Candidum and Geotrichum...
  19. LoydB

    Two months of mold growth - cloth-bound cheddar

    Coming along nicely.
  20. LoydB

    Smoked Sous Vide Turkey Breast w/ Maple Dill Carrots, Crispy Skin & Pan Gravy

    My mom broke her shoulder a couple of months ago, so Thanksgiving will be at our place this year. This is my test run of sous vide turkey breast. Brined, cooked for 2h 45m at 146 degrees F, shock cooled down in the sous vide bag, then patted dry, rubbed and smoked for 90 minutes @ 270 degrees F.
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