Martin Fisher

Removing the seeds and the placenta will make a difference in the heat but the pickling process itself won't do much to tame them. What you have is quite a bit different than the trademarked PeppaDews.

As long as it's quality and it tastes great why should you have to emphasize the grossly over-used "baked fresh daily" non-sense or make some awkward statement to explain that it's a couple days old??? Let the food do the talking.

Same here.

That's good advice!

I wholeheartedly agree.

Pretty simple...usually Screwball cake with either vanilla or peanut butter frosting.

To sell more screens...it keeps customers coming back.

Gotta have.....Cast iron skillet baked onion bagel, hickory nut and apple dressing, Savory oyster bread pudding and Riesling.

I can sure see why...in short..... the Searzall isn't meant to be used with any torch other than what the manufacturer recommends...that should be enough. Some other reasons why...someone will undoubtedly lay the screaming hot thing down somewhere that they shouldn't. On top of that.....the BTUs don't match that of the higher end torches.....the burn tube isn't the correct size...it's not momentary like the high-end torches....see the video above. Why not use the correct torch for the job and avoid disappointment and risk? Seems like a no-brainer to me.

No, that torch is not compatible.

There are techniques to significantly increase your chances of creating an acceptable indigenous starter. See this post.... http://www.smokingmeatforums.com/t/136752/sourdough-starter#post_939398

Nothing in spam, I check it every day.

Here's the new set-up video for whose who have not yet seen it......

No email for me yet.

Yes, of course...that's why active yeast is used in baking and nutritional yeast is used to flavor other foods.

It's my understanding that they're being shipped from Amazon distribution centers all over the US.

All are the same species but different strains. I guess you could buy some cake yeast, kill it, and incorporate it into other foods to see how you like it.

Are you happy with it?

Of course it can!!!! Spike is a seasoning which contains nutritional yeast as a flavoring. And don't forget Vegemite and the like.

In other words, PSI (pounds per square inch) is what really matters. You need to know the mechanical advantage. Mechanical advantage is usually expressed as 2:1, 3:1, 4;1 etc. it's the distance from where you hang your weight to the pivot point, divided by the distance from the pivot point to where the presser arm (that applies the weight to your cheese mold) is attached. In other words 4:1 mechanical advantage would mean that for every one pound of weight you hang at the end of the lever equals four pounds at the end of the presser arm.

I thoroughly agree with you.

That's a pretty good article but for a few misconceptions. I grew Tom Thumb and Strawberry heirloom popcorn for many years...as well as a few others. The flavor is definitely MUCH better than the flavor of the puffy, voluminous hybrids.

The only thing on that list that I keep in the fridge is cukes. Fish Sauce, or most fish sauce, is right at the the saturation point so salt crystals can easily form when it's in the fridge.

It's actually been around a couple years. Just $80 more buys an immersion circulator.

General categories with a misc. category at the end. Arranged favorite (or most used) to least favorite (or least used) in each category. That's what works best for me.