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baked some pain aux raisins right after... in the past, i've casually walked into bakeries on a lazy sunday mornings and bought countless of these things, or when there was nothing to eat in airports, this was my go-to favourite. and it has never occurred to me how difficult and costly it is to make them until i started making them from scratch..

@MacKenzie baguettes on the anova oven. crispy and soft. 100% steam, 250c. no water trays or ice cubes nonsense. controlled by app or touch handle. buy it! 😆

I had never heard of a dough sheeter before @David Chang started this thread. Today we were walking round the back streets of Chioggia in Italy and I saw a dough sheeter in action. The boys were happy to oblige with a photograph. 🤪

I am looking forward to seeing how Dennis develops this. I remember rigging up hooks and chains in different configurations to cold smoke bacon and goose breast in the past. This contraption has a number of additional uses per my previous post. Will sit tight and wait and see what happens with the notch/multi hook debate.

made another version of this, but with a puff pastry top.

TY, David, bread is looking grrreat.

A motivating purpose for me is to bank carbon, and you need cattle or other ruminant animals to do this. Sequestering carbon into the soil by moving cattle on regularly can build carbon levels by up to 1.5% each year. This equates to tonnes of carbon being drawn from the atmosphere……. Plus access to good beef for bbq. Sent from my iPhone using Tapatalk

Oooh, now that's very exciting @Basher. It will be interesting to see how your meat develops over time as you start to cross breed. My most recent purchase of (dead) cow was from a farm that is trying to deliver a "zero carbon" beef. They manage the inputs and land in such a way as to offset the environmental impact of raising the cows. The good news for me was that the meat tasted great too. They are not carbon neutral yet but it is a good ambition.

Tekobo I also have access to these straws so improved breeding does excite me. http://www.a5wagyu.club/about/ …. Once I build up the Brangus herd up to a satisfactory level. Sent from my iPhone using Tapatalk

One interesting cook there, I'm sure it was tasty. Snow? Don't want to see snow again for at least 6 or 7 months, but hanging meat was a charm😗

Now that is taking ingredient sourcing to a whole new level @Basher! Awesome.

About an 8 pound butt that I cooked at 228...yes, I was trying to see how good my new Fireboard 2 Drive would do...and it worked like a charm. The photo of the butt on the grate makes it look like it weighs 2 pounds because the KK is so big. Very tasty too. If you look close you can see that I started a small fire in the extreme left side. After it cools down I'll see how much lump it didn't use!

The farm remains work in progress Tekobo. Fair weather farming for me, I have an area in mind where there’s 1200- 1600mm of annual rainfall(about 60 inches). 40- 100ha( 100- 250 acres) ………….I did buy some cows Aren’t they beautiful? Sent from my iPhone using Tapatalk

I agree. I used the Pit Viper fan. $50 and worth more. I have an old one that's at least 8 years old and it still runs like new. And Tyrus, I ordered the special Olympic Gold grates when I bought mine. They were only $20 more.