MacKenzie

I was thinking about you just the other day, we miss you. Great to see you haven't lost your sense of humour even if you did lose your way.

I'll be right there.

It is the hosta that got me, who travels with a hosta?

That is not good news at all, Tony.

Really, I assume you have to stay the distance from everyone else?

The KK cold smoker will take up no room in the charcoal basket and give you lots of smoke.

The perfect plan and that peach slump is driving me crazy.

It was sunny here too although it was windy. Decided to fire up the KK for a cook right after I put the snow blower into hibernation for the summer. Started this last evening, guess what it is for? and now there are two. Getting dressed. Ready for the KK. Baking. Baked. Since it appears that spring is here I've taken down one of the ODK screens and put it away. It's the start of good things. I let the KK cool down to 350F and baked some Molasses Cookie, aka to me as Ginger Snaps. Love these things.

Tony, you had an eventful time, didn't you and good eats too.

Wow, it does look like a forest and that means beautiful.

Been looking for einkorn berries since I've run out. Apparently the hoarders have made a run on these? @ Pequod, Fieldstone sells organic einkorn berries.

That is the same Durum wheat that I have been using for year. My berries are old but they still seem to be working OK. Many of my pasta cooks that I post on the Forum are made using that same Durum wheat that I just received. I bought organic winter hard wheat from this same source years and years ago. I also bought organic hard wheat from a local health food store but could not determine if it was the spring or winter hard wheat. When I decided to freshen up my supply I decided to try the organic hard spring wheat to see if I notice a difference between that and the organic hard winter wheat.

I have made these and like them a lot. Hamburger Buns https://www.kingarthurflour.com/recipes/beautiful-burger-buns-recipe#reviews 170 to 227g lukewarm water* (I used 180g.) 28g butter, at room temperature 1 large egg · 418g Unbleached All-Purpose Flour 50g sugar 1 1/4 teaspoons salt 1 tablespoon instant yeast *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time. TOPPING 43g melted butter INSTRUCTIONS Mix and knead all the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough. Cover the dough, and let it rise for 1 to 2 hours, or until it's nearly doubled in bulk. Gently deflate the dough and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3" across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy. Brush the buns with about half of the melted butter. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust. Cool the buns on a rack. Yield: 8 large buns. (92g or 93g for 8 buns or 82g for 9 smaller buns.) · For slightly smaller buns, divide the dough into 12 pieces instead of 8. Bake the buns for 12 to 15 minutes, instead of 15 to 18 minutes. And how about "slider buns" — about 3" in diameter? Divide the dough into 24 pieces and bake for 12 to 15 minutes.

Look what came in my mail today, actually it drop a run at the door step. I just ordered this to top up what I already have on hand.

Your KK is looking great as is the pork butt. Nice smoke ring too.

Basher, that looks sooooooooooo tasty.

Well, thanks very much for the invitation, not sure about the imparting of info but the though of stuffing my face with you food sounds pretty awesome. Next "Group" party is at Troble's

What a gorgeous loaf of rye bread. Thanks also for posting the recipe. "and you've got an all-nature sub-flooring construction adhesive." Doesn't that just sound like fun.

Basher, I love the look of all those. Just need to see how they hold up in the long term.

All I can say, Troble, is where's mine?

Now all you need are hands on that clock, two pieces of chives should do it.

Troble, what a great cook.

Ahh, leftovers are always good.

Tony, you sure are on a cooking streak, a winning streak at that.