Message from @Deleted User

Discord ID: 399630310184189955


2017-12-30 01:29:10 UTC  

Yeah bro, Bison is good, there are a few farms out where I grew up. I'm surprised there aren't any around you.

2018-01-02 06:40:54 UTC  

What's do folks here think is the best material to cook in? I'm leaning towards hammered copper, for the traditional aspect of it.

2018-01-02 07:02:25 UTC  

Copper is an excellent conductor of heat. I'd say it depends on what you're cooking and what the fuel is. IE gas electric, etc

2018-01-02 10:24:21 UTC  

Cast iron is also "#tradAF" @Svatopluk-NY#3425

2018-01-02 12:46:42 UTC  

Cool, thanks. I think I'm going to spend some money and get a full copper set and one of those lodge cast iron pans, so I can get going on some trad cookery.

2018-01-02 12:49:38 UTC  

Looks pretty good.

2018-01-04 14:37:43 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/398485150805131264/bread1.jpg

2018-01-04 14:38:18 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/398485295282126848/bread3.jpg

2018-01-04 14:38:28 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/398485337770557461/bread4.jpg

2018-01-04 14:38:35 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/398485370083475466/bread5.jpg

2018-01-04 14:38:49 UTC  

With a few slices missing.

https://cdn.discordapp.com/attachments/338763700750123009/398485425351557130/bread6.jpg

2018-01-04 14:39:01 UTC  

Nice!

2018-01-04 14:39:04 UTC  

After using the bread machine for a while,
I decided to try making bread by hand and baking it in the oven.

Note:
I'm not a prepper, ... more of a suburban homestead hobbyist/dabbler.
So I won't be taking refugees during the apocalypse.

Bucket o' wheat
SuperPail Hard White Wheat - 40 lbs. $50
(Shelf-life 15 to 30+ years.)
https://beprepared.com/superpail-hard-white-wheat.html

Bucket and Bung Opener $5
(Or just mangle the lid off with a screw driver.)
https://beprepared.com/bucket-and-bung-opener.html

Gamma Seal Lid $8
(Very convenient.)
https://beprepared.com/gamma-seal-lid-red.html

Hand Grain Mill $75
(Get two if you are a prepper. 2 is 1, and 1 is none.)
https://beprepared.com/victorio-hand-grain-mill.html

Mixing bowl, wooden spoon, measuring cups, measuring spoons, wooden cutting board.

Stoneware Loaf Pan $25
(No high-tech non-stick stuff.)
https://www.pamperedchef.com/shop/Stoneware/Stoneware+Loaf+Pan/1417

Next baking experiment:
Hardtack.
(Ready to eat. Long shelf-life. Like old school MREs.)

2018-01-05 23:12:49 UTC  

Second run on the home built smoker, had a little seasoning runoff and one hot spot but pretty damn good

https://cdn.discordapp.com/attachments/338763700750123009/398977168090071040/20180105_170608.jpg

2018-01-05 23:25:08 UTC  

Gods.

2018-01-07 18:08:45 UTC  
2018-01-07 18:26:25 UTC  

@Deleted User looks awesome

2018-01-07 18:27:20 UTC  

Oh lol thought it was a typo

2018-01-07 18:27:42 UTC  

What's your avatar? Looks familiar

2018-01-07 18:28:10 UTC  

Little Celtic fella from Rome 2 total war

2018-01-07 18:28:34 UTC  

Ah. Cool looking

2018-01-11 05:49:35 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/400888954729005057/image.jpg

2018-01-11 05:52:48 UTC  

For the poorer folk in IE: You can replicate a brisket for the most part with your normal rump or chuck roast. Personally, I think the rump roast is the closest in texture, though. ((3.75lb rump roast, rubbed down and refrigerated overnight. Smoked at 275 for three and a half hours over mesquite chunks and lump hardwood charcoal.))

2018-01-11 06:16:31 UTC  

https://cdn.discordapp.com/attachments/338763700750123009/400895735840768000/image.jpg

2018-01-11 13:43:06 UTC  

Would brewing/fermenting be appropriate here in the cooking channel?

2018-01-11 14:29:54 UTC  

@TheMighty - OH Eff yeah. We brew ten gallons of beer every six weeks at my place.

2018-01-11 14:33:30 UTC  

@Deleted User - Very nice. I usually do 5-6gallon batches. I've been doing ciders lately and have worked out a decent/simple/cheap recipe. I'll take photos and post next time I do it.

2018-01-11 14:34:22 UTC  

How does it turn out? I'd like to try cider

2018-01-11 14:37:17 UTC  

@Deleted User - Took me a few batches, but I think the final batch turned out great! Great balance of sweetness, tartness, dryness, and abv. Most of the store bought was too sweet for me.

2018-01-11 14:38:48 UTC  

Is it apple or something else?

2018-01-11 14:41:03 UTC  

Yes, this current recipe is 100% apple based. Am going to try a 50/50 apple/pear for spring, but currently ive only done apple

2018-01-11 14:42:28 UTC  

alright thanks. will be reaching out to you at some point if that's ok

2018-01-11 14:43:06 UTC  

Anytime!

2018-01-11 15:11:14 UTC  

How big is your set up?

2018-01-11 15:18:07 UTC  

I have two carboys and one of those new catalyst fermentors that I got for xmas, all of them hold 6-1/2gals if you filled them to the brim, but I usually do 5-1/2gal batches so I dont have to worry about using a blowoff.

2018-01-11 15:18:54 UTC  

I also have a home-made mash tun that I use for my all-grain batches

2018-01-11 15:25:31 UTC  

I have three five gallon kegs, four carboys, a co tank, and one regulator. I also have a mini freezer with a mechanical temperature switch

2018-01-11 15:27:35 UTC  

@Deleted User - The mini-freezer would be nice. Have you had any luck with lagers? I've tried a couple times and failed miserably

2018-01-11 15:28:06 UTC  

I haven't tried. We mainly do stouts and an ipa. I'd like a much lighter drink for summer if you have any recommendations

2018-01-11 15:30:03 UTC  

Am not confident enough to give you advice on a lager! I'd recommend trying a kolsch. Thats what i did after my lager failures lol