Recent content by netspyder
-
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.
-
peppers started. onions trimmed
if you're interested in a couple tips... lower the lights (or raise the trays) so that the lights are just a couple inches above the seedlings - this will give you shorter plants with thicker stems. i tried that this year, and was amazed at the difference in the plant growth. last year all of... -
peppers started. onions trimmed
well, 2 reasons really... first was that everyone on the interwebs recommended it. they don't really share their reasons... but i suspect that it encourages more leaves/lower growth. the second reason is so i don't have to adjust my shelving - they'd get too tall and i don't want the tops... -
peppers started. onions trimmed
here's an update ... peppers are planted, as well as green beans (on the left) and carrots (between the peppers) -
Just bought first offset smoker to learn on! Help me fix it...She's a cheap one
tbh i started on a char griller - $500 at the orange box store on sale. i liked it well enough, was able to dial in temps pretty well and made some amazing food on it. i usually use charcoal for heat and splits for smoke, and just buy the original kingsford pack. i might spend a little more...- netspyder
- Post #32
- Forum: General Discussion
-
raised beds - learn from my experience
all topsoil from the lanscaping place. 7 yards total -
what's next?
sooooooooooo ... what's next? mexican/spanish theme for cinco de mayo? are we waiting for fireworks on the 4th of july?- netspyder
- Thread
- Replies: 9
- Forum: SMF Throwdowns
-
raised beds - learn from my experience
sooooooo. some years ago i built some raised beds out of cedar - 2x8 double layer 3'x6' area. they're great. heavy, and a pain to move. $200 apiece to build. here they are this year refilled with ... well ... fertilizer. this year i wanted to add 3 more raised beds - to triple my cucumber... -
am i stuck with lumpy sausage?
yeah, it turned out ok - just took forever to send it back through on the small die (45 minutes or so constantly running the grinder). what would you use 3mm for? hot dogs? -
am i stuck with lumpy sausage?
ok... well, that was an ordeal. @SmokinEdge you were right... i shouldn't have gone with the smaller die. meat paste. and it was hard going the whole way -- the lem plunger isn't a snug fit, so it'd spooge out the side then create air pockets... oh well. live and learn. and my parents... -
am i stuck with lumpy sausage?
ope yep it helpfully says so on the edge of the die. ok - wish me luck ! dropping the lug into the freezer for a bit to chill it out -
am i stuck with lumpy sausage?
right? i thought that was kinda weird too after i started mixing it up... hence the post. only thing i can think of is that maybe that fat was still cold enough to be solid and didn't mix very well -
am i stuck with lumpy sausage?
i will give that a try. the large die again or the small one? the small one has ... 1/8" holes? or therabouts. they're probably actually metric and i didn't read the thing. -
am i stuck with lumpy sausage?
and maybe i'm over-thinking it and i should just bag it up and call it a day... not like my parents are making patties - they add it to spaghetti or lasagna -
am i stuck with lumpy sausage?
it was mostly frozen when ground. i didn't temp it. it didn't smear when ground. but now i've added water and the mixture is starting to tack up, but when i run my hands through it, it still feels a bit 'chunky' (unlike other sausages i've done - but this is the first time i've used loin and... -
am i stuck with lumpy sausage?
seems like fat chunks. the meat seems soft holes are... what maybe 5/16"
