Recent content by LoydB

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. LoydB

    White Stilton with Dried Cherries

    This one was devoured long ago, apparently I never updated the thread.
  2. LoydB

    White Stilton with Apricots @ 4 months

    Oh, we ate it :) It just wasn't our favorite. Yes, just no blue added. Yeah, 15m in a steamer insert on the stove. Thanks! It's slightly acidic, which works great with the sweet apricots. Thank you! Here's the deep dive on the first time...
  3. LoydB

    Piacentinu Ennese (Saffron & Peppercorn) @ 4 months

    This is the second time I've made this one, it is one of my favorites ever.
  4. LoydB

    White Stilton with Apricots @ 4 months

    Doesn't look like I did a 'making of' post, but here's the final process. This is the third time I've made this one. The second time, I swapped dried cherries for the apricots and it was not nearly as good - the cherries had too much moisture IMO.
  5. LoydB

    RIP Dickey Betts

    RIP red guitar. :(
  6. LoydB

    Freezer Full of Beef

    I'm at the very tail end of the last cow we got -- a ton of roasts left that I'm mostly grinding up for summer sausage, chili, hamburger or taco meat.
  7. LoydB

    Internal Temperature for Chicken - thoughs?

    I'm on Team 155. I prefer brined, but only remember to do it about half the time...
  8. LoydB

    Traditional mozzarella

    Looks perfect.
  9. LoydB

    First mozzarella attempt

    I'm think expecting Inkbird to make a substantially larger housing to fit some indeterminate variety of different plugs & wall warts is not realistic. But let the anger flow if it helps :)
  10. LoydB

    First mozzarella attempt

    https://www.amazon.com/gp/product/B0891TSBXC/
  11. LoydB

    Re The Eclipse - Add your pics and experience here

    100% here in Austin, may be cloudy though. Traffic is insane.
  12. LoydB

    French Chaource - great beginners cheese, only takes two weeks

    For batches using 3 gallons of milk or less, I sit the pot inside the tub of water as you see above. Not doubled, just a pot full of milk. For more than 3 gallons of milk, I put the pot directly in the sink with the sous vide controller in it.
  13. LoydB

    First mozzarella attempt

    Inkbird humidity & temp controllers. You can probably get away without a dehumidifier initially, unless it proves to be a problem. The two below work really well - but most importantly, they stay turned on when you cut the power to them. Humidifier: https://www.amazon.com/gp/product/B00MOI5QUU...
  14. LoydB

    French Chaource - great beginners cheese, only takes two weeks

    Thanks! I'm glad you bumped this, it's a great cheese. I need to make it again. Strong recommend.
  15. LoydB

    Flat Rotisserie Basket

    I have similar as well, love it. It reminds me I need to spin something soon.
See more
Top Bottom
Back
Clicky