I've used all but mulberry.

They sure look good to me.

Good looking kraut guys!

Looks delicious!
Nice pics.
What camera do you use?

What a great way to start the day!

I use cast iron for about 90% of my cooking.

Nice looking sopy guys!








Bob

Nice color.









Bob

In the Charcuterie book by Ruhlman/Polcyn that I have on pages 63-64 "Herb-Brined Roasted Chicken or Turkey" it's 225 grams of salt per gallon of water.





Bob

There are several Linux distros that'll run completely in RAM. Most have a option when booting from a CD or pen drive to load the entire operating system into RAM. Even when installed to the hard drive, they're very fast because they're not bloated with a bunch of junk like Windows and Mac. List of ...

A poultry brine is the easiest brine in the world, all that you need to know is 1/2 a pound of salt per gallon of water which will give you a 21 degree brine, which is what's most often recommended for poultry. The Ruhlman/Polcyn poultry brine recipe is, in fact, a 21 degree brine. Here's more infor...

I'm extremely frugal! I refuse to pay more that $50 for a computer, and that's only when I've gotten $50 for the last one I had! LOL The machine I'm currently on is a Dell Dimension 2350 with just 1 GB of RAM that's 9 years old, but it's blazingly fast!!! Why? Because I run a small Linux distro, Tin...

Freshly smoked cheese is almost always harsh.
It's best to let it mellow for a week of two, preferably vacuum packed and refrigerated, of course.



Bob

I smoke skinned catfish filets on a piece of parchment with holes made from a paper hole punch.
It makes it much easier to handle the filets without them crumbling.
Serve right on the piece of parchment.



Bob

I forgot two of the most obvious, all-beef franks and summer sausage.





Bob

Brew sanitizer does work great on the crock itself, but the stone weights are porous so they need to be heat treated.



Bob