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    midtown - Indian Territory

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  1. Kerry Vincent has asked if I would help out during the 2018 Oklahoma Sugar Arts Show. Of course I said yes. So excited. I realize that it will probably a LOT of work. Heck, I even am even forgoing the KCBS Bikes, Blues and BBQ event this year. Was not a hard decision. The work that the cake artists put out is truly amazing. Besides being totally blown away every year by the wedding cakes, the kids cakes are so great. All of this goes down the last weekend of September here at the Tulsa State Fair. And you can maybe get a chance to see our new city park. http://www.oklahomasugarartists.com/
  2. Went to the garden after an intense rain storm just now and pulled an ear of corn. Discovered that it was starting to smut. Dang. Now I'm afraid to pull any more ears in hopes that it does the magic huitlacoche dang.
  3. Just pulled a banana pudding cheesecake out of the oven to cool before finishing. A nice use of way over-ripe bananas. Next time I plan on making my own vanilla wafers.
  4. A very real and interested newbie here. I have never baked a loaf of bread that I though was interesting. I saw a recipe for creating a homemade starter a couple of weeks ago. I really have no idea what I am doing. I went for it. My memories of the best breads in my history is the loaves the bakeries in Tampa used to leave for the Cuban Sandwich places, I was in college and we would occasionally wander around Ybor city and help ourselves, we were so bad. Then in the mid to late 70s when I lived in San Francisco the Larabaru guy left bread for the day in the morning. Sometimes it was even still warm. Needless to say, 3 staff and a lb of butter stopped for this we called it breakfast. So my experiences with bread making pretty much is some incredible bread memories and very little experience. I have started creating a starter over the last week. What do I do next. I have about 2 cups of starter, remember this started as an experiment so can I actually bake a loaf of bread that I enjoy. What I have now is this sort of medium thick mass, how do I use it? The starter is in the fridge, do I feed it and immediately put it back in the fridge? Unfortunately where I live there is no incredible bread bakery. There are now a few patisseries that make acceptable bread but I want to make it my self dang it. I have made loaf bread and i have experimented with the no-knead bread but they are boring. Give me some direction. I will be busy with steak judging this weekend but next week, my calendar is clear.
  5. How about some gazpacho, cooling and if you need meat, add some steamed shrimp right as you dish it up. Sometimes I cut some fresh vegies and serve with hummus. Some tabbouleh topped with grilled chicken from the store. I'm with you on the heat, it has been hot and muggy here. My garden is starting to suffer and so am I. Another idea, how about a charcuterie plate with some pickled vegies on the side.
  6. joiei

    cheese slicers

    For just thin slices I use my cheese plane. If I want to get a bit fancy and have some Tete de Moine or Petit Basque I break out the girolle.
  7. finally remembered to take the cell phone to the garden. In order, 1. meet George, he really seems to love dill. Go for it little dude. 2. an over view of my 4x5 1/2 foot space. 3. Brandywines for fresh fall production. 4. Oh My Gosh, is that what I think it is? Silks on one of the corn plants? Will I really have homegrown corn on the cob sometime this summer? I'm so excited. I'll be out there shaking that corn every morning. Meet George,
  8. I have enough dill and parsley to share with the feeders. A fellow gardener in the community has let his mint go to flower and the bees are enjoying their buffet. The horn worms I throw into the koi pond right next to the garden for the fishes. Tomato report, the plants I bought are just slow. The volunteers that just came up and I moved to one area are going to town, mostly yellow sungolds I hope. I planted some brandywine starts today for fall harvest. Before planting I did some amending to about 6 inches deep with what was labeled growing soil. The area is mostly dark clay type soil and gets hard as concrete. About the only thing that seems to thrive in that soil is thai basil. The peas are starting to bloom.
  9. joiei

    Breakfast! 2018

    THis morning I toasted some sourdough slices and topped them with fresh pesto and sliced tomatoes fresh from the garden. So good that I will be slacking off on the avocado toast and going with Pesto toast for a while.
  10. My heart goes out for your problem.
  11. joiei

    Hardee's & Carl's Jr. part ways

    The Carl's here has biscuits, most likely the best breakfast fast foods in this area. McDonalds biscuits are all made in advance by Bama Pies and just reheated. The Whataburger biscuits are also just reheated. The ones with hatch chilies must be really good when fresh. The Carl's seem to be made from scratch.
  12. joiei

    Hardee's & Carl's Jr. part ways

    Where I live we only have Carl's. When I lived in the Bay Area there was Carl's and the reputation was not that good. My first experience with Hardee's was their store in the mid-60s on Eglin Parkway in Fort Walton Beach, FL. Great Burgers for the uninitiated. Jumping over the time machine, my step-dad went to the local Hardee's every morning for his free cup of coffee and to hang out with all the other old farts in Milton, FL. Now when the family gets together one event that is not missed by anyone is the Bill Walters Memorial Breakfast at the Hardee's. When he was in the later stages of Alzheimer we would take him through the drive in, it made his day. We all miss our dad. He would of probably just laughed at the sex burgers.
  13. Have you ever tried freestufftimes.com? I down load my kindle from there.
  14. Time to make a blueberry pie.