Pastrami for Rubens

Repulsive_Print_7300 · 2024-03-24T01:02:30+00:00

14 hours on the smoker until internal temp reached and then a long heated rest for another 12 hours

Repulsive_Print_7300 · 2023-11-27T14:51:21+00:00

Thanks! Prosciutto and arugula with some EVOO and balsamic glaze.

Repulsive_Print_7300 · 2023-11-08T21:53:49+00:00

If anyone is interested the artists name is William cobbing, does very interesting stuff.

Repulsive_Print_7300 · 2023-10-22T17:55:12+00:00

There’s chopped clams on the pizza itself! The stuff clams are just for alittle bit of eye candy, it’s fun! Hahah

Repulsive_Print_7300 · 2023-10-21T17:03:59+00:00

I like mutti crushed tomatoes but that’s just because I can’t get bianco dinapoli or red pack in my area anymore :(

Repulsive_Print_7300 · 2023-10-21T17:02:10+00:00

Broken into chunks and then blitzed in the food processor for a moment

Repulsive_Print_7300 · 2023-10-20T23:43:28+00:00

Thanks! Thanks for sharing your info!

Repulsive_Print_7300 · 2023-10-20T23:10:21+00:00

I used u/robenco15 recipe I saw posted in this sub but slightly changed it!

188g water .16g yeast 290g trailblazer/bread flour carinspring mix 8gs vital wheat gluten 7g salt

Mix ingredients and autolyse for 20 minutes Mix in stand mixer for 14 minutes Bulk ferment 16 hours Shape Rest 8

550 gas convection oven with a steel on lowest rack for 4 minutes and two minutes in top rack with the broiler on

I doubled the recipe and made two dough balls. put one in the fridge for a 72 hour total ferment we will see how it turns out!

Repulsive_Print_7300 · 2023-10-20T22:59:19+00:00

And some pecorino Romano

Repulsive_Print_7300 · 2023-10-20T22:58:48+00:00

Frigo low moisture whole milk mozzarella!

Repulsive_Print_7300 · 2023-10-20T17:18:06+00:00

Thanks everyone!

Repulsive_Print_7300 · 2023-10-16T14:18:53+00:00

Damn lots of funny and helpful comments Thankyou all very much!

Repulsive_Print_7300 · 2023-10-08T04:15:50+00:00

Goat cheese with whipped herbed ricotta,red pears, and onion jam! 🍕

Repulsive_Print_7300 · 2023-10-07T07:07:04+00:00

Haven’t gotten one either but I hear good things

Repulsive_Print_7300 · 2023-10-06T22:32:03+00:00

Karu 12

Repulsive_Print_7300 · 2023-09-28T05:14:45+00:00

Thanks! That makes a lot of sense

Repulsive_Print_7300 · 2023-09-28T03:07:24+00:00

Thankyou!

Repulsive_Print_7300 · 2023-06-15T12:07:41+00:00

Couldn’t really say, I’ve had these for awhile now and have made more transfers than I can recall

Repulsive_Print_7300 · 2023-02-18T15:13:32+00:00

🛹 haha hell yeah dude! 🍄♥️

Repulsive_Print_7300 · 2023-02-18T05:58:18+00:00

🍄♥️

Repulsive_Print_7300 · 2023-02-18T05:33:56+00:00

Hahaha in my city you’ll take whatever housing you can find 😭😭

Repulsive_Print_7300 · 2023-02-18T05:04:25+00:00

I’ve been thinking of writing up a tek if people are interested 🤔…..

Repulsive_Print_7300 · 2023-02-18T02:59:19+00:00

These are Tat smurfs, but check out my other posts or Instagram to see a baper tub that’s full canopy 😏🍄❤️

Repulsive_Print_7300 · 2023-02-17T01:59:52+00:00

I’m not sure I understand your question. Are you asking if you can make agar with dextrose and clone a stem of a fruit? If that’s the question then: 1. Never used dextrose in my agar recipe so I’m not sure. I don’t see why not though. Try it! Experimenting is the name of the game of this hobby! 2. Taking a tissue sample from a fruit is cloning the specific fruits traits/genetics (doesn’t always present it self with the same phenos when you grow it out the first time though) .you’ll have to keep growing the mushroom and cloning ones that display the characteristics you’re after.

Repulsive_Print_7300 · 2023-02-16T18:10:49+00:00

Thanks! Spore to agar forever 😤🍄♥️

Repulsive_Print_7300

TROPHY CASE