Dave W

To make pellets into sawdust for smoking, get the pellets thoroughly wet, then allow them to dry completely. Et voila.

The actual process is exceedingly simple: heat plus fuel plus oxygen will produce the combustion you need. If you can limit the heat or the oxygen you can control the amount of smoke and its qualities. Unlimited inputs of the above will produce a fire which is of course undesirable.

Build a smoke generator that's portable then you can use it in your chamber, in your outside smoker or in a cardboard box. You don't want to have the generator affixed to your curing chamber since you may need flexibility to apply smoke to something while your chamber is occupied with an unsmoked product drying.

I like the addition of curry powder to a butternut and green apple soup. It's pretty 2005-ish in food trends though.

I make my toor dal pretty soupy, does that count? It's always a smash hit around my house mustard seed, cumin, fenugreek seed onion garlic ginger peeled roasted green chilis tomato paste cayenne and turmeric, fenugreek leaves water red lentils vinegar, salt Surely you can figure out the rest?

It's fully tarnished no doubt but it still cooks fine.

I like my copper bottomed revereware pan, it's clad with steel inside though. I typically cook either in the pressure cooker (stainless clad) or bare cast iron, and rarely in the anodized aluminum or enameled cast iron.

As a general rule of thumb I'd divide braising time by 3 to achieve the at-high-pressure cooking time. So, skinless chicken breasts can pressure cook in about 5 minutes, thighs in about 10-11 minutes, brisket/pork belly in an hour, etc etc. Better to undershoot and finish with an open pot than to cook it to death.

It's really just stupid how much easier it is in a PC. I can't believe I made open pot subboiling pots of stock for so many years.

5% salt with a pinch white pepper. Pellicle. 4-8h Cold smoke. I used apple chips in my smoke generator here because it was the only chips I had. Usually alder wood. The apple is good though.

Well at least I made the lox!

I make boules by pre-shaping with a quick 4 corner tuck, then flip, bench rest, then flip and fold in the 4 new corners, then flip seam down and gather under with your hands once or twice just so the top of the ball is taut before proofing.

Bell, guajillo and burpee "hot mix" peppers. They get another 10 weeks to grow in the greenhouse before planting out or I may just leave em in there all summer.

This is the second extraction from the same chickens. Some water added this time.

Schmaltz my world up.

This is the essence of 6 chicken carcasses and leg bones that I roasted first. Added the juice from the roasting pan but not the coagulated proteins. No water added. 90 minutes high pressure natural release.

I built something very similar however not with a viewing window and powered by a large aquarium air pump and I agree, it works wonderfully.

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I thought I was gonna bake something else for once but then 24 hours later I had a levain bread from FWSY yet again... No regrets!

For some household colds, a simple chicken and vegetable soup tonight

The flooring is oak boards with a gray stain. Weed patch ie lawn and veg garden is directly out the window over the sink. In the context of colorado weed if I were so inclined there are plenty of other people growing that.

It wasn't a horror story really we did two bathrooms too, although when working on the framing I did overhear the carpenter saying that the place's previous frameup was a "horror show"

Oh and that original kitchen peninsula ^^ was constructed out of stained plywood fascia with a counter made of shellaced 2x4 boards that were laid in a mildly U-shaped concave/boat pattern I guess to prevent spills. But who knows?

Before After Added pantry storage and permanent buffet Fridge and floors Guest starring levain. This was a massive undertaking as we had to add a structural support beam in the middle of the room where the previous owner had removed a load bearing wall and rigged something hanging from the rafters by steel straps instead of pulling a permit and doing it properly. Established January 2014. Induction hotplate and pressure cooker kept us well fed for the 100 days it took. Can't say I ever want to wash dishes in the bathtub again.

Nice étouffée Shelby I like mine with a nice dark roux too.