bear the bear
Is a real bear
In saying that, I am an adherent to the "Sam the Cooking Guy "method of flipping protein (every minute or so)
Crumbs alone don't make something a schnitzel. It's got to be flat.super simple GF chicken schnitzel.
Let's be adult about this and call it meat or dead stuff.Remember don't overwork your meat....
In saying that, I am an adherent to the "Sam the Cooking Guy "method of flipping protein (every minute or so)
Cable ties?Not cooked but ... Pork shoulder hanging since August.
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Pepperoni made today.
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YesCable ties?
Hanging in one of these.Where are you hanging your pork shoulder @indica?
Are the cable ties food grade?
I don't see why not, it has penecillin in it, but I suspect you don't want say blue cheese mould in there with meat... perhaps seperate ones?@indica do you think you could age cheese in your device?
This isn't my field but I would guess because the mould on the meat and cheese would be feeding on different things they wouldn't transfer. Wether you want your salumi smelling of ripe cheese is another question.that pork looks tops!
I don't see why not, it has penecillin in it, but I suspect you don't want say blue cheese mould in there with meat... perhaps seperate ones?
A roast pork in our house is a 2 night affair...Roast dinner the first, Bahn Mi on the second.......the 2nd night is usually the highlightI had 2 hours today between getting home from a ride and work, so I roasted some pork. In my haste I cut a few lines a little deep. It was stuffed with hot mustard, garlic, oregano, and fennel seeds, salt, and pepper corns.
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@indica do you think you could age cheese in your device?
O know I have purchased cheese with cured sausage in it and cured sausage with cheese in it, and often mix the 2 together...but I'm not sure I want the overlap!This isn't my field but I would guess because the mould on the meat and cheese would be feeding on different things they wouldn't transfer. Wether you want your salumi smelling of ripe cheese is another question.
I've got a pretty full house (of 1) and that piece was 1.5kg, so is good for about 3 days I think. Though between 2 meals of it yesterday and breakfast this morning, I'm not as confident as I was putting it in the oven.A roast pork in our house is a 2 night affair...Roast dinner the first, Bahn Mi on the second.......the 2nd night is usually the highlight
Better pump up your shocks to accommodate this planned upsizing.O know I have purchased cheese with cured sausage in it and cured sausage with cheese in it, and often mix the 2 together...but I'm not sure I want the overlap!
I've got a pretty full house (of 1) and that piece was 1.5kg, so is good for about 3 days I think. Though between 2 meals of it yesterday and breakfast this morning, I'm not as confident as I was putting it in the oven.
I'm already running them pretty stiff! Rear shock on one bike is at maximum air!!! I may need to look into these internal spacers people are talking about...and it's protein, so obviously is just making me super strong. I won't even need to work out and I'll have abbs.Better pump up your shocks to accommodate this planned upsizing.
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Lots and lots of abs.I'm already running them pretty stiff! Rear shock on one bike is at maximum air!!! I may need to look into these internal spacers people are talking about...and it's protein, so obviously is just making me super strong. I won't even need to work out and I'll have abbs.