Kraffty's latest activity

This is definitely the time of the year I start making more sausages. Found a pork butt on fire sale today, will make some bratwurst...

Nachos based on a few seconds of a food channel clip we flashed by this morning. Every thing from scratch. Pork butt simmered in red...

A plastic bag will work, although many will tell you it is sacrilege to put fresh bread in plastic for that very reason! That said, I...

I had the same issue and did as you said - after the loaf cools, I store it in a zip-lock bag and it softens up the crust. It toasts up...

Your talking sacrilege Mike! That loaf looks amazing and perfect! So have you tried putting the bread into a gallon zip lock bag after...

Ok, so back to actual bread talk. HELP, looking for suggestions on making the crust on a sourdough boule slightly softer. Mine is coming...

There goes my little old garage (circa 1940s) There will be a new one.

Not exactly a light type meal, but hey, it was Saturday night! Twice baked potato with a couple of cheeses, baked zucchini topped with...

Friday night my son grilled pizza, using dough he started Tuesday. Came out great!

Driving by or local grocery today, saw they had ribeye steaks for $5 (these are 8 ounces steaks, kinda thin) very tasty. Quick left...

Ahhhh the good old days!

after an overnight soak the color is better. I did not use enzymes. I added a cup of oak chips to the batch and watered down to 25 Brix...

Just a corn tortilla (pre-fry in oil if you wish to soften a bit) in the bottom of a small CI pan, add a couple of fresh roasted (peeled...

I wanna make this right friggin NOW! Can you describe it in a bit of detail?

I plan to cold soak the one lug of Zinfandel and ferment it with some oak chips and that is it. (Watching the YouTube videos of the...