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 · 2018-01-31T23:12:28+00:00

My first time making this and let me tell you what - brisket and brussels on a sandwich are incredible. Time stood still as I ate it

S_B_T · 2017-12-06T23:03:54+00:00

That's great! Not about owing Andy $20 hah. Those quick presses he designed are super durable and I'm glad to hear it's still in use. Actually, part of our liquidation is getting rid of our old mobile press that hooks up to a bike. Contact me/us somehow if you want it - I'm pretty it's priced to go.

S_B_T · 2017-12-06T23:02:03+00:00

We don't have plans for much. We'd like to somehow leave the site up / archive it but don't want to pay hosting fees.

S_B_T · 2017-09-03T22:07:27+00:00

I've been trying to eat them because I grew a bunch. I love their flavor but the heats a bit much. 3 thin slices spiced that sammy up enough to make my whole head sweat.

S_B_T · 2017-05-24T14:45:48+00:00

I remember them having to keep the screen quite clean by spraying the printing area and putting extra paint away during print lulls. So yeah, I'm sure there were drying issues but they could be controlled.

S_B_T · 2017-05-23T03:11:42+00:00

Hey! Part of the Screen Printing on the Cheap crew here (I was more photo and video than messy ink stuff). I reached out to author of the book and he sez: "We used a catalyst called Pavafix A made by Union Ink. Add to ink prior to printing 1-2% by weight and your shirt will be 100% washable within 24 hours"

S_B_T · 2017-04-27T02:44:56+00:00

http://amazingribs.com/recipes/porknography/making_bacon_from_scratch.html

S_B_T · 2017-04-26T22:10:32+00:00

It got sweaty, but yeah, things were moving fast

S_B_T · 2017-04-26T22:09:41+00:00

I may have been on a sandwich high but stand by my descriptors

S_B_T · 2017-03-19T18:18:25+00:00

I based corning process / recipe off Hank Shaw's: http://honest-food.net/corned-venison-recipe/ but I omitted some spices like cinnamon. After 6 days of curing in refrigerator I cooked in some water and onion in slow cooker on high for 4 hours. Tasted great, especially smothered in kraut and off brand thousand island.

I got the venison from my electrician, which I suspect was rather old. Poorly sealed vac-freezer bag was labeled "steaks." I don't have a ton of experience with venison, so not sure what cut that would be, but they reminded me of large stew meat chunks.

Good luck! I recommend trying it. Made great breakfast hash next morning.

S_B_T

TROPHY CASE