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I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelWell, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow
XL BGE, MM, Things to flip meat over and stuff
Wife, 3 kids, 5 dogs, 4 cats, 12 chickens, 2 goats, 2 pigs.
“Honey, we bought a farm.”
But, PM me your address, and I'd be happy to send some your way when we butcher our next hog. I'm not parting with any of my current stash.
I still miss her pancakes though, and have not been able to replicate them consistently either.
I tried learning from my mom and her sisters, but they really blow at directions as they don't measure. They have a huge bowl of flour, and it's all by feel after that (oh, a hand full of lard/Crisco, some buttermilk, yada, yada). They just roll them by hand (no spreading and cutting). I just couldn't get that down. I suck at life.
Thomasville, NC
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Any road will take you there if you don't know where you're going.
Terry
Rockwall, TXLarge BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed location
Hog killing time was a party in my youth. Smokey Mountain Oysters were a delicacy.
Found this link that looks helpful with its step by step photos.
http://chickensintheroad.com/cooking/make-your-own-lard/
Thanks, bud. I really do appreciate it!!
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelWe may never buy English Muffins again!!!
ENGLISH MUFFINS
1 cup scalded milk (hot, almost to the point of boiling)
2 T sugar
1/2 tsp of salt
1/2 stick of butter (4 T)
Scald milk and mix in the rest and let cool.
Mix in separate bowl:
1 cup of warm water
1 pkg yeast ( 2 1/4 tsp)
Let yeast sit until it blooms.
5-1/2 cups flour
Once the milk mixture has cooled and the yeast has bloomed, mix everything in heavy duty mixer and knead with dough hook for 10 mins.
Place kneaded dough into greased bowl to rise until doubled.
Roll dough out to about ½” thick or so. Cut with round cutter (approximately 3” in diameter, or smaller if you desire). Brush with melted butter and sprinkle with corn meal on both sides; place on parchment** lined cookie sheet for second rising. Cover with plastic wrap and let rise again for 30-40 minutes. They will not double but will puff up and expand somewhat.
Pan fry in cast iron or griddle pan, medium heat, approximately 5-8 minutes per side (golden brown). If they are thicker, they will take longer. The tops s/b golden but the middles opaque. Test one for doneness in the middle; if they are done on the outside but not the inside, lower the heat and cook longer.
Remove from heat; cool and fork split.
**Note: it is easier to slide the raised EM dough (2nd proof) on to the griddle if you place the cut out pieces onto parchment squares (about 3.5x3.5-ish)
Clarification : table or kosher salt? And I’m assuming you used unsalted butter?
i may try a sourdough version. Thanks again.
Thats pretty much the way we make lard from our pig fat. And the cracklins are fantastic on just about anything.
Be careful when following the masses. Sometimes the M is silent.
The Grocery Cart
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX