Powder Coating Startup
Mark Bronkalla I have been interested in doing powder coating for a number of years but this does entailaddtioinal equipment and space (and spousal buy-in). I have been frustrated with conventional finishes…
2020
Reuben Crisps
Reuben crisps are perfect party appetizer. They have been very popular with our family and friends. The phyllo dough crust gives a great crunch. It is a bit fussier to…
Fermented Hot Sauce
Every few years I make some fermented hot sauce. We call it “Cold Snap” hot sauce as we harvest the ripe peppers at the time of the first frost. I…
Pastrami v2
We have been pleased with the first couple of batches of home made pastrami – see: Home Made Pastrami . However, I am always looking for variations that are (hopefully)…
Pizza, Pizza on the grill
I LOVE pizza, it is one of my favorite foods and is great hot or cold whether for dinner, lunch or breakfast. I have cooked pizza in the oven ,…
Pink Beer batches 4&5
Spring has arrived and it is time to make more pink beer. I am further refining the technique and materials. I like doing this as a double size batch (10…
Fast and Easy Focaccia
Spring in Wisconsin means there is yard work to do. This weekend I was pulling buckthorn, dividing perennials and getting the garden ready. Body hurts and I want some comfort…
Just Peachy Pork Loin
We had prepared 3 pork loin roasts in anticipation of a big family gathering next weekend. However, with the Covid-19 lock down, that is not happening. So I pulled one…
Sourdough bread variations
Now that you have your loaves coming out more or less consistently (or at least fewer batches consigned to being croutons) you may want to start mixing things up. Remember…
Sourdough Bread Basics 2- Rising, Forming and Baking
Now that we have the bread dough it is time to let it rise. There will be 3 rises and then baking. Rise 1, 1 hour At the end of…