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Smoked a 1/2 pig for my 50th. It was hobbled up rather rapidly. Nothing left. Sent from my iPhone using Tapatalk

Wow! I had somehow managed to persuade myself that a 42 was a sensible choice until I saw you standing next to it @Wahoo. She is indeed beautiful and you are definitely not sensible. Well done for jumping in at the deep end. Looking forward to your cook.

Happy Birthday! That pig looks devilishly good. I was born in '68 too and finally feel I can say that I am grown up having reached the grand old age of 50! Welcome to the club.

The first 50 are the easy ones, now the test begins. No worry's, enjoy the ride. The little porka looks great.

I just got a new tablet lol .so here is the shoulder .I gave it a score using my ninja blade this thing is so sharp and works perfect, put it in the fridge here it is this morning looking nice and dry will cook it up later. Sent from my SM-T835 using Tapatalk

Tyrus, I'm not sure about popsicles, I think the flavour is not strong enough, but I bet one could make ice cream with the pumpkin and throw in some pie spices. [emoji4]

Greetings KK’ers. Whilst on sabbatical, I have acquired a Mockmill and been experimenting with Fresh Milled flour. The flavor boost is incredible. Quickbreads require no adaptation at all (so far). My first two sourdough experiments have also been smashingly successful and superbly tasty. A demonstration for your amusement: The mill doing what it does...milling. A loaf of 50% fresh milled hard red spring wheat. The other 50% is Giusto’s Artisan bread flour. This was 84% hydration with only sourdough starter as leaven (no commercial yeast), and no other agents like ascorbic acid or vital wheat gluten. This was baked in a cast iron combo pot in my oven and the result was superb. Much better flavor than any whole wheat bread I’ve ever had. This week’s victim was Spelt Sourdough, using 30% fresh milled spelt, 30% fresh milled high extraction hard red spring wheat (high extraction == some bran removed using a 40 mesh sieve), and 40% Giusto’s Artisan. This was 85% hydration and only sourdough starter leaven. Also, no ascorbic acid or vital wheat gluten. Used an oblong banneton for proofing and oblong clay baker for...well...baking. Again, a superb result and incredible flavor.

No harder than grinding coffee, with the right equipment (such as this mill). We'd all be milling flour if there was a drug in it somewhere.

Nice way to celebrate it, too!

Happy Birthday The pig looks awesome

Great cook. It looks delicious.

Looks terrific mate Happy Birthday Sent from my SM-T835 using Tapatalk

Wow that looks sensational!

You really have to taste bread that is made with freshly ground wheat berries to appreciate the taste difference, it is truly awesome.

Here is the soup, at first I thought this might be bland but actually it was delicious and I think I might try adding a little heat to the next bowl and see how that goes. I have enough pumpkin to last the winter. Thought I'd better dress it up with some pea greens. You can see in this pix that it is a thick soup.

You must have a lot of time on your hands Pequod to mill your own flour or the challenge in front of you simply cannot be denied. Yes, you turn out some remarkable things with thought gently placed in. But I'm with Tony, King Arthur or his brother is fine for me.

You look good behind the KK. What a setting, stone on stone, I guess you had a plan. Hey, nice move to the apportioned deck, a little common sense and some good friends always help. Bon Voyage on your cooking road.

She’s a beauty alright ! As much as I’ve enjoyed reading all these posts from our friends across the pond doing these awesome Briskets [emoji67]‍[emoji505] , tonight belongs to a simple couple of 3” T Bones with a coating of Black Pepper & Garlic. Gonna flame these bad boys and go get myself a nice Rioja . Sent from my iPhone using Tapatalk

And...? Looking forward to your results.

I'm pretty happy with my Pharos manual coffee grinder. One gets the burrs in a much more expensive electric grinder, without the motor. And the whole kickstarter thing: One gets excited over untested products. Sounds too much like dating to me.

I like this method of doing scallops, soak in salt/sugar(4:1) brine for 10 mins. then rinse and put the scallops in the SV bag with a little olive oil. Cook for 30 mins at 128F.