qrn

This is the key to doing it properly....Need to keep it "floating" on the cornmeal. (it does not take a lot , you just need to keep it floating/loose...never fails here... Bud

Found a couple of country ham shanks today in the freezer, gonna make em with some great northerns..good cold weather food... Bud

TGY brewed in my vacuum mug,(then poured into my regular mug)Three times.. Bud

A local industrial supply house that cut it to 14" square and 1/4" thick..(fits my oven, must measure yours before ordering..Try the yellow pages and call around and see if you can find someone who will cut "to size" steel plate. Think it only cost $15... Bud

Cast iron doesn't absorb moisture, so it isn't exactly ideal for dough. People who use metal report great results. A stone doesn't actually absorb moisture; nothing absorbs moisture when it's above the boiling point. Any water that comes in contact with the oven deck (stone, metal, or whatever) flashes off as steam instantly. A stone is just the traditional way getting a lot of thermal mass. A chunk of iron could have at least as much, with the advantage of higher conductivity. This could get you a quick cook and char on the crust at somewhat lower temperatures than a stone. And it could improve cooking in smaller ovens or grills where you don't have much temperature differential between the deck and the top of the oven. That is the key to using a steel plate, the conductivity is much greater than a stone, and replicates the "brick oven " thing much better, Mine goes on the bottom shelf of the oven and is closer to the heating element, and therefor gets much hotter than the oven max temp (550º) Bud

If you have ever drained your hot water tank,you are aware of all the "stuff" that comes out, you could be cooking your pasta in that "stuff" Bud

Preferment---- 600 g high gluten flour 600g H2O.. 1tsp active dry yeast. Combine and let sit at room temp or lower , for 12 to 24 hours… Dough, Preferment 150 g H20 500 g medium gluten flour (AP is OK) To preferment add, 150 g h20. and mix until smooth , add 15 g salt, mix a few seconds more. Add 500 g medium gluten flour and roughly mix together.by hand. Let sit for 20 minutes. Mix with mixer and dough hook for 8 minutes… if necessary, add h20 or flour so dough is proper consistency…cover bowl and let sit for first rise until doubled… Form 2 loaves,and let sit on parchment , on pizza peel for final rise until ready to bake… Pre heat oven to 415º Place cast iron fry pan on rack below rack you are going to bake on,that has a baking stone. When loaves have risen suitably, slash, and spray with water until very wet. Slide loaves onto stone and add one cup of hot water to cast iron pan. Bake until suitably brown . let cool and either freeze in large plastic bags or use… Bud .

This is completly true...I could not survive without the trusty scale. charcuterie, bakeing, brining, I even weigh burger patties so they all come out/cook the same....only problem arises when giving others recipes... Good article!!! Bud

That s great! I just looked ,and I have a bunch of Kodachrome Ectachrome and Kodacolor in 120 and 35 that I had forgotten about...Gonna have to drag out the Linhoff and stuff ,and take some real pictures! Bud

might try google , I think there are ozone generators that commericial "smell removal" folks use,,, you close up the room and let it run for a while, there are people who do that sort of stuff for a living, so you might have your insurance guy give you the name of a local adjuster and he may be able to either tell you, or give you someone who does it.. Bud

I have been using Genovese basil for years, and the way I do it, is to take the leaves off the plants in the fall and put them in a food processor and add olive oil and roughly chop them into a very coarse mixture.(Don't over chop, IE. blend),, Then take said mixture/pulp, and put it in ice cube trays and freeze...When frozen,, vac pack said cubes,, and back to the freezer...I have used them, even after 2 years in the freezer on pizza,,pasta etc and they were still as flavorful as when packed... Got a great crop going this year , almost ready to pack... Bud

I take my dough from freezer and let thaw and rise,(as described in above post) 5 hours or so. then flour counter and cut bag from it(it was already in the basic shape , albiet thicker, in the bag..Then by hand form it to about a 13or14 inch size on the granite counter. then put a very light layer of corn meal on the wooden pizza paddle...put the finished dough on it, and shake it a bit to make sure its not stuck, Make up the pie and then shake it again, several times, to make sure its not stuck,,,The shake is a very small, quick shake to keep it loose... before going in the oven push a small ridge around the outside edge to keep stuff from melting off the edge, and making a mess..spray the edge with a bit of olive oil so it will brown.. then off to the 14" steel plate that has been pre heated on the bottom rack and is about 700º (in a 550º oven). it takes the very quick, small shake to to keep the pie "floating" on the corn meal when you put it on the steel,, I use such a small amount of meal that it does not get all over the oven and make a mess... Bud

The store here has some nice, real big, fresh,(not frozen) Ducks, and if you ask the meat guys you can get nice, big pieces of pork belly for pancetta and bacon... BUD,

You can calculate the amount of nitrite and nitrite in Instacure to make it interchangeable (assuming the salt levels will work...you will probably have to reduce the amount of plain salt... Bud

Will this solve the problem that butter, these days does not "brown" like it did in the "old"days, because the solid content is lower??? I have tried adding buttermilk and cream to try and replicate the old stuff but to no avail...Will try this however Bud

I agree on the easy off/lye,,,I wonder if it would affect the nonstick material or just dissolve the baked on stuff??? Bud

That was the reason for my original sub title on the original post ,that they took off,,, "Duck!Incoming" was a reference to the heresy that I am suggesting......LOL!!! It seems to make My morning tea ritual lots easier to do...and makes the TGY much easier to do on a daily basis... Bud

I was using a garden variety porcelain tea pot,and the cup I used after was an ordinary large(20+oz) glazed mug... Since the interior of the "thermos" mug is stainless, I dont think there should be any effect on the tea flavors from the ss...The real benefit, I think is the time saved in heating things up to maintain temps.. For later steeps it seems to save even more time/effort Bud

i've thought about trying something like that ... maybe a huge cast iron griddle. makes a lot of sense. ← That would also probably work fine..There are industrial supply companies that will cut you a suitable size chunk for your oven for not a lot of money... Bud

I have Pizza stones, but I only use 'em for baking bread, I do pizza on a 1/4" thick steel plate...I set the oven for the usual(max) 550º, with it on the bottom rack.(closest to the heating element) I load the pizza just after the oven reaches 550º...At that moment the plate is close to 700º.. The heat transfer from steel is much, much greater than stone, so I get very crisp crust in a short time.and the top layer is just getting brown... Bud

I have been drinking a ti kwan yin for a while and started brewing it in a pot heated with hot water, etc, and then went to a large mug/cup also heated beforehand..and then transfering to my drinking cup.. .While rooting around in the kitchen I found a mug that was about 20 0z. It is a stainless steel"thermos" style thing. I found that I could pour the hot water over the TKY, in the mug, and let it brew for the alotted time with almost no temp change, and then put a mesh basket in the top of it and pour the resulting liquid into my drinking cup...The leaves stayed in the "thermos" thing and were re steeped as needed... This saved much time heating the pot or cup to maintain temps... Just thought I would mention this in case someone else had one of these "thermos type mugs around.... Bud

Andi,I was not reading this thread all along, but found your recipe/method, in a site search. I made a batch 4 or 5 months ago and it was a magnum opus recipe!!!!I had been trying to make edible mustard since the early 80's and had given up....Thanks for "THE" mustard recipe...Great work...Thanks!!! Bud

jeeze... that is some strange stuff...Mine is old and my pals is 6 or 7 years old...They are great units, but looks like the current situation is not anything anyone would want to be involved with.... Bud

the Kamado Which is the original design, that BGE copied, is a much better unit. I have an old one and really like it, a pal has a newer one that is amazing.. Bud