Recent content by mosparky

  • 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. mosparky

    Sourdough Practice ( for this week )

    Great points on the bread oven !! I really had not even considered any of them. I will now. I do have 2 silicon bread slings. When getting started with the starter I thought I would soon be making bread. After looking at the options and prices of the slings, I thought it was a no-brainer. They...
  2. mosparky

    Sourdough Practice ( for this week )

    No kidding on the Bread Oven prices. I just looked them up and prices are all over the place. Then we get into size and shapes and it gets mind boggling. I'll stick with the 6 Qt enameled Lodge for now, but some of the pricing entices me to just do it and have it on hand when I want it. (like a...
  3. mosparky

    Sourdough Practice ( for this week )

    Those loaves are nothing less than inspirational. Rick has been a huge help to me building a starter and then nursing it back to health after I abused the crap out of it (twice). That stuff really is hard to completely kill. Eventually, I'll find time and energy to take the next step and...
  4. mosparky

    Call it what you want sandwich .

    Man, that sure looks good. Gonna add that to the ever growing list of things to try.
  5. mosparky

    Pickled Eggs

    Dang , just what I need is another group to follow. My membership is pending as I type .
  6. mosparky

    Pickled Eggs

    UUmmm.... That link is your sour dough page LOL
  7. mosparky

    Quick Gumbo

    I'm guilty of using box mix Gumbo myself. I used to use Tony Cachere's but found Zatarans to be just as good for half the price. I like to add about a pound of boneless/skinlesss chicken thighs(cut-up) pound of andouille and a pound of 100-150 count tail off shrimp and of course some frozen...
  8. mosparky

    Auber Wifi

    One thing you might need to do is set your phone to give the app unrestricted power access. I had a few issues with mine til I did that.
  9. mosparky

    High end knife vs electric slicer vs the local butcher

    Knives and slicers each have their place. Seldom do they overlap. For jerky slices, a slicer is the way to go. You can rely on the butch/clerk at the store or buy your own slicer. With the store sliced, you are subject to the person slicing it's interpretation of how thick you want it. I know...
  10. mosparky

    Question about pork back fat

    May depend some on where you freeze it. Refrigerator freezers tend to only run a little below 32 deg. Stand alone deep freezers run a bit below 0 deg. Things tend to keep longer in the deep freeze.
  11. mosparky

    Louisiana Crawfish 2024 Update

    Courious how this will efffectr prices here in the midwest. Seems all the crawfish we have available here are frozen and imported from Vietnam of all places. Makes me wonder, why the "F" do we need to import crawfish of all things, from VIETNAM of all places !! :emoji_rage: I better stop there...
  12. mosparky

    Wife's Second Quilt

    Dang that's cool ! What a couple you make, not many people bake their own bread these days (a few dabble and quit very few embrace it as a way of life) Even fewer attempt quilting. Only a few of them tackle anything beyond a baby quilt. That looks like a project she can be proud of, right there...
  13. mosparky

    Anyone ever tell y'all that I HATE dogs...

    Kids and Pups, they're made to be cute so you don't kill them.
  14. mosparky

    Anyone ever tell y'all that I HATE dogs...

    I think I'd have to "accidently" take that one home. Those eyes speak to me.
  15. mosparky

    Auber wifi Finally

    Awesome. You're gonna love it.
See more
Top Bottom
Back
Clicky