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yeah tastes great as a reuben, wrong type of bread but i'm not complaining..

pastrami came out good. tallow injected, but i felt like most of it leaked out before it could do any good..

made another pizza today with some nice cornicione action. spicy salciccia is so much better than pepperoni..

i had to wait for my mason jar sealer to finish this so here we go…popped the hard tallow out of the metal bowl. scrapped off any brown bits and moisture. melt over a bain marie and transfer to jars. waiting for the tallow to cool before i vac seal them. im hoping i get 1 year in the cupboard. but i probably will consume it before that…

We (my husband) did a severe prune on our olive tree last weekend. I rescued the larger branches and we ran them through the wood chipper to make chips for low and slow in the KK. We kept a few pieces to dry and use in the wood fired oven. Has anyone else got experience of using olive wood for cooking or smoking? From what I can glean from the internet it should be good for lighter meats like chicken and pork.

Sourdough Crumpets @tekobo: https://www.kingarthurbaking.com/recipes/sourdough-crumpets-recipe Going to give these a go.

That would be the normal approach but there were soooo many hard spices that I got the impression that Andi was expecting you to leave them in. I will see if I can get an answer from her....

That sounds good @Aussie Ora. Also good to have you check in once in a while. Take care!

I forgot to respond to this point about olive trees being expensive. Mine was free! A friend gave it to me many years ago because she thought it needed to be in a greenhouse. It was taking up too much space after a couple of years and so I planted it outdoors in the garden. It hasn't looked back and keeps reaching for the sky. Our escapologist cat used to tut at my husband whenever he pruned the tree to keep the kitties from using it as a bridge to the outside world. What's even better than home grown olive wood? Single varietal smoking apple wood chips, that's what! I had a good giggle, thinking about labelling up bags of apple chips with the name of the variety, the tree's pet name and selling them at a premium to people with more money than sense.

look what i found in my trash today. my neighbors olive tree 😂 i don't think this does well in jungle weather..

Yippee. Vaccuum sealing and fermenting chillis do go together, radically reducing the risk of taste tainting yeasts. So, there is a West African restaurant in London called Ikoyi and they have this recipe for fermenting chillis: Lacto-fermented scotch bonnet chillies (makes 400g) 500g scotch bonnet chillies, halved and deseeded 10g fine salt Mix the chillies and salt in a large vacuum-seal bag and toss well to distribute the salt. Make sure the chillies are evenly spaced out in a single layer. Seal the bag on full and leave to ferment for seven days at 24-28°C (75-82°F). If the bag has expanded too far, “burp” out the air by making a small incision and then reseal. Once the chillies have reached a sour, fragrant and meaty flavour profile, store them in an airtight container in the fridge and use within two months. I have tried it out and got these: They are tasty fermented scotch bonnet chillis that you can eat, sparingly, with your food. Their book also has a recipe for a hot sauce which will use these fermented scotch bonnets as an ingredient but you first have to ferment some blended chillis (I used longer, less hot chillis for this) for a couple of weeks. Watch this space. I am hoping for a delicious fermented sauce at the end of all of this.