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Oh you can bet i'll be stealing that idea !!!!!

I just started curing this tonight in vac seal. my second attempt at charcuterie. first attempt at curing beef longer than what pastrami takes.. i'm expecting about 1 week cure, 2 months dry, maybe another 2 months in the bag...i dunno lets hope nothing goes wrong... recipe here.

I had to stop eating my bread as i need to lose a few pounds, my BP started going crazy. It's under control now but i need to eat in moderation for awhile lol But I'm still baking it for friends and family. I've started making a whole grain sourdough that people really like

Ha ha. That technology, a continuous glucose monitor, has saved me from a life time dependency on drugs. When I was diagnosed with Type 2 diabetes a few years ago, a doctor friend sent me a monitor to try out. He was totally sure that I could not reverse my diabetes with diet and he sent me the tech to prove that my skin prick tests were not giving me the full picture. Instead of discouraging me, the tech helped me understand that the order in which I ate things mattered and it also helped me understand which things most affected my blood sugar. I was able to prove that my natural glucose control improved after 6 months of fasting three days a week and now, four years on, I am still not taking any drugs whereas my husband has had to "graduate" to injecting insulin. The drugs arms race is well documented in the book that helped me - The Diabetes Code - and I am so pleased to have avoided getting onto the treadmill.

Thanks! I am happy to report that, in spite of gorging on two whole slices of the einkorn bread with marmalade, my glucose levels spiked much less than they have done recently and were better than shop bought rye. Hurrah.

By coincidence, last night I made the first loaf of bread that I have baked in ages. I had been meaning to try some einkorn bread to see what impact it would have on my blood sugar. It was roughly 50% whole grain einkorn flour and 50% all purpose einkorn flour (sifted 30% out of the whole grain by weight). Used fresh yeast and it took about 2 hours from start to finish plus 2 hours waiting for it to cool down. It was moist and deeelicious! Blood glucose test inconclusive because I had eaten other carb beforehand but will try a "control" test this lunch time. Flat top because I used a sandwich loaf tin with a lid. Wrapped in the cloth to avoid a crust forming. Much more successful than my attempts at sourdough.

Similar to the bread slicer i bought for myself for Christmas

Fingers crossed for lunch hour.

thanks poochie. i know exactly why it wasn't good. it's because i rushed the whole thing. i don't think i have the patience for making bread anymore and these days i feel like buying bread more than baking it...

Meatzza! How awesome! Good news for Chiefs fans! Back to the Super Bowl.

When we see the Kansas City Chiefs playing in freezing weather we forget that they just have a few hours of work in the snow. People like @jonj have to live with it day in day out. Brrrrrrr. Good luck tonight in Baltimore! Cooked mackerel on the 23 for lunch yesterday. Indonesian spicing, including coconut paste. It stuck at first but I left it for 3 minutes before moving and all was good. I then cooked this matambre (piece of veal skirt) low and slow on the KK before smothering it in sauce and cheese and putting it under the grill to make a Meatzza. No carb yumminess!

Since the temperature finally got up over freezing yesterday, i cooked some chicken breasts for dinner last night and future chicken Caesar salad tomorrow night. One pair used Jack Stack BBQ rub (dark color) and the other pair (for the salad) used Blues Hog High Flyin' Chicken rub (light color). Chicken with Jack Stack rub, truffle spice roasted potatoes, green beans with bacon and onion, baguette. Very tasty.

Flat iron steak two ways. One with Worcester & Montreal steak seasoning, the other with a Peruvian rub of Salt, garlic powder, cumin, aji Amarillo & aji panca roasted potatoes tossed in duck fat, truffle salt, rosemary & thyme Caesar salad chimmichuri

I would try using spacers to experiment @David Chang but my end game is a less fiddly solution. Spacers will take up real estate on what is already a relatively small grate and there is a good chance they will need cleaning depending on how they are positioned relative to the food.

i cant answer the clearance question but another way like mac does it is to use a prop. i have ceramic ones i’ve used before to prop a rack up

after you get over the price, the next challenge is trying to convince your spouse spending junior’s tuition on a meat slicer is the best thing to do…😇

Look what you made me do @Syzygies! I now have my very own bigolaro. Now this isn't just any old acquisitive KK shopping channel purchase. No. Our place in Italy is in a town called Padova and one of their specialities is ragu di corte with bigoli. I make that ragu very well, to the extent that Italians ask me for my recipe. The bigolaro is named for the pasta, bigoli, that goes with ragu di corte. It is an extruded pasta, slightly thicker than spaghetti. And the best bit of all? The factory is less than an hour's drive away so we made the trip to Marano Vicentino to pick up this beauty. I hope to have time to try it out on our next trip. I just bought two dies but look what there was to choose from. Wasn't I good to be so restrained?

I’ve got the stainless steel tops and I like them for durability and ease of cleaning. That said, I’ve never had the plain teak tops to compare.

C6Bill, that turkey looks awesome.

Seeing that spreadsheet makes me sad. I had a drive failure and lost the one i made for bread and pizza dough. I could just change the hydration i was after and it would change all the ingredients. Or change the number of dough balls and all the numbers would be right there for me. Oh well, at least now i have a more robust backup plan in place 🥴