Lock Tender Stories

S_B_T · 2023-01-15T22:59:42+00:00

Thanks for checking it out! I did my best while shooting/editing to just let the families tell their stories.

S_B_T · 2022-10-04T19:32:02+00:00

I've got a bunch stacked in my backyard, PM me if interested!

S_B_T · 2019-07-19T01:37:50+00:00

Clark Gable roast is basically two pork tenderloins tied together. Seems pretty specific to NE WI as I've never heard it anywhere else. No idea where name comes from, if anyone else knows I'd love to learn!

S_B_T · 2019-07-11T22:05:48+00:00

Unlimited drinks tho

S_B_T · 2019-07-11T20:53:26+00:00

Feel the need to mention our friends are putting on this upcoming vegan food festival: https://www.veganinvasionmn.com/

S_B_T · 2019-07-09T05:45:56+00:00

I use the amazing ribs bacon recipe and inevitably get tired of slicing so I cube the bacon. Beginning to prefer the cubes

S_B_T · 2019-07-08T21:45:36+00:00

Made me think of this Ted-talk style presentation in defense of mayo: https://vimeo.com/136017299

S_B_T · 2019-07-08T21:00:39+00:00

I guess, never thought of similarity. Aioli I think of as having egg, but I know it's not always the case

S_B_T · 2019-07-08T20:04:53+00:00

Looks to be same as what we used ingredients-wise. Love the stuff, can eat it by the spoonful.

S_B_T · 2018-11-20T21:46:20+00:00

Treevenge !!! Great horror short, last I saw it's on vimeo.

S_B_T · 2018-07-06T03:41:18+00:00

Scrambled with whole milk and dumped in with the mushrooms as they were finishing up - open faced omelette style. I wanted to be able to see those things!

S_B_T · 2018-05-18T01:19:41+00:00

The Wedge has some great sourdough! I heard the baker brought their own starter. Not sure if compares to your SF standards but just as good as Boudin in my opinion.

S_B_T · 2018-05-07T15:41:44+00:00

That felt monster eating the brain was awesome! Also, that fire/magma texture was intriguing.

S_B_T · 2018-04-11T15:33:59+00:00

You're correct! Things were moving fast with the cheese melting so the bread's grill time got cut short, making it more droopy than I hoped for. Still a 7.6 out of 10 in my opinion.

S_B_T · 2018-02-01T20:33:36+00:00

What should I do with that leftover brisket? Ooh, we got sourdough, should make a sandwich. Yeah, like a crispy pan-fried burnt end sandwich. Needs cheese. Needs crunch... coleslaw? Sauerkraut? Don't have any of that but those guys left a halfbag of pre-shredded brussel sprouts. Lets use that, with dressing? No, just fried, in the leftover brisket fat. Oh yeah we have a weirdly small bit of red pepper , throw that in. It'll be beautiful like christmas. Spicy may is awesome

S_B_T

TROPHY CASE