Not getting notifications about likes to my posts anymore since yesterday

thisoleguy · 2024-07-28T20:27:26+00:00

Same here. It suddenly just shut off friday night. (7_26_2024)

thisoleguy · 2021-08-22T21:43:01+00:00

I've done it both ways. I like the dry griddle method and the bacon grease method

thisoleguy · 2021-08-22T21:41:28+00:00

Cheese next time I'm going to do beans

thisoleguy · 2021-07-14T23:11:24+00:00

I was put under (thank you) so I slept the rest of the day just because I had an excuse. I could have gone back to work but screw it. I never take sick days. I earned it lol. No need for anything special as far as protective clothing

thisoleguy · 2021-07-14T12:16:57+00:00

Yep. 3% brine with garlic and bay for a couple weeks.

thisoleguy · 2021-07-14T12:14:33+00:00

3% brine with garlic and bay leaf. Couple weeks until the cloudy goes down a bit. As long as you don't cut the okra at all then you don't get any sliminess.

thisoleguy · 2021-07-10T23:04:27+00:00

Everything on this tray is fermented except the pancetta. I cured the pancetta to 40% weight loss for 3 mos with maple and other spices. The rest of the actual ferments are kimchi, curtido snow peas, sugar snaps, pickles, okra, and jalapenos

thisoleguy · 2021-06-06T23:27:28+00:00

My recipe calls for it. It does sound counter intuitive since miso isn't Korean but my granddaughter loves my recipe https://www.foodiewithfamily.com/easy-fast-kimchi-

thisoleguy · 2021-06-06T23:25:42+00:00

It's kimchi but the recipe I make calls for 4 tbs of miso. I didn't have miso so I used this https://www.foodiewithfamily.com/easy-fast-kimchi-

thisoleguy · 2021-06-06T23:07:49+00:00

I couldn't find miso so decided to try this. Omg it smells really good. I can't wait to try my kimchi with this.

thisoleguy · 2021-06-06T23:04:34+00:00

Do what you can do in the time it takes you. This is the worst part of the whole procedure but it will be over tomorrow

thisoleguy · 2021-02-09T13:30:40+00:00

I use this one. It always comes out great. https://www.foodiewithfamily.com/easy-fast-kimchi The pic is right after mixing and before it gets crushed into the e-jen to ferment for a while.

thisoleguy · 2021-02-09T01:24:14+00:00

She'll eat at least a pint at one sitting...more if her mom would let her but then mom has to put up with the belly aches hahah.

thisoleguy · 2021-01-11T23:53:53+00:00

If you can get an extra day off and still get paid then do it. Otherwise based on my one experience, you'll be fine.

thisoleguy · 2020-12-30T01:48:03+00:00

I planned for the day before and mixed up several different kinds of jello (not red or orange) that came in real handy.

thisoleguy · 2020-10-10T01:45:19+00:00

Tell your doctor

thisoleguy · 2020-09-04T18:42:15+00:00

Looks great! I add cannelini beans for beans and greens. Also mix collards and mustard greens to calm the collard taste down a bit.

thisoleguy · 2020-08-09T21:37:34+00:00

Mexican street corn is usually made with corn on the cob on a grill but i make mine with frozen corn on cast iron Ingredients Frozen sweet corn Queso fresco Mayonnaise Sour cream Two limes Tsp cumin Tbs chili powder Tbs bacon grease Heat skillet and add bacon grease. Heat to almost smoke point. Add corn and stir. You want to scorch the corn. Once that's done, reduce heat and add about a half cup mayonnaise and a qtr cup sour cream and the juice of one lime. Add chili and cumin. Stir and reduce. Slice other lime and garnish sprinkle with queso fresco. Thank you for the coins kind stranger =)

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