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We bought this one a couple of years ago, love it. https://www.canadianappliance.ca/product/Maytag_MGS8880DS_Range_Maytag_MGS8880DS.html Today I decided to see if the temperature was still accurate.

Made a quick french loaf this morning.

Grocery store had pork shoulder on sale again, this time for $0.99 a pound. I have no freezer space left, so just grabbed one and made some pulled pork today. It was on the smoker for about 5 hours, then finished it in the oven. Went with slaw and beans to go with it.

You can certainly try to make wine without sanitizing, humans have been doing that for thousands of years, but sanitizing greatly increases the odds of a successful batch of wine versus something that gets infected. As others have said, soap, like dish soap, is not a great choice because it...

Yes it's possible some strains might make some vaccines less, we don't know yet. Even if they do though, we're starting from 95% or so, this gives us quite a bit of leeway before reduced effectiveness is a problem. Even at 75% the vaccine would still be wildly successful. They were aiming for...

Had a glass of some Riesling last night as I was racking and has a bit excess. It's definitely less acidic already, an improvement. The Riesling was like 2.9 pH before. Haven't tested it again yet, will wait until it's had some time.

So I had some wines that are a bit to acidic that I wanted to lower. I haven't used potassium bicarbonate before, but decided to use this vs calcium carbonate. The LD Carlson package said to use 1 1/3 tsp per gallon to lower TA by 0.1%. Finding the same product online, which also showed the...

https://www.manusmenu.com/home-made-sicilian-pork-sausage-with-fennel?cn-reloaded=1 I've been trying to recreate the sausages my Opa made when we were kids, these are the closest that I have found. They're not quite exact, but I will try doing some tweaks to them. It's getting hard to remember...

Blah fine, I went and got stuff back out of the freezer :) 6 trays of sausages like this: A bag of breakfast patties (I just filled some baking sheets and baked, then cut up with pizza roller. Kids love these in a wrap or on a bagel with eggs/cheese: Soup stock: My noble grinder:

Yep it was delish. I'll relay your comments. Today was my turn. I found pork shoulder and pork leg on sale yesterday for $1.19/lb, so got about 40 lbs. I made about 25lbs of Sicilian sausage. 3/4 of it was mild, and 1/4 was hot. I used my dried ghost/reaper/scorpion ground peppers. Recipe calls...

My wife went all fancy today and made me and the kids a multi course meal. Had some of my 2018 Merlot and 2017 Muscat with it.

Looks good, should be a nice work area.

I made some rolls today, used spent grains from a beer mash that was 1/4 heavy peated barley. I really like it, I have a lot of spent grains left so I'll do a couple more batches of bread and tweak a few things. Maybe use peated beer instead of water in the recipe.

MMM, all this beef looking good. I have some brisket in brine right now, will stick it on the smoker first thing in the morning. Won't be a super long smoke, 12 hours maybe.

We ordered in a 'traditional' Christmas Eve meal of sushi, charcuterie, and cupcakes :) had some Taylor fladgate port among with it.

Mmmm, lamb. Sadly I'm the only one in the house who enjoys it. Actually the rest of the family loves it when we're visiting family in South America, the locally (as in my inlaws farm) raised stuff tastes a good deal different than the Australian and New Zealand stuff thats common here. I like...

I've been making bread for a few years, not often, maybe 5-6 loaves a year. Usually it's when I have a bunch of spent grain from a batch of beer, and need something to use it for. But I've also made some sour dough and rye bread. Next week I'll have a bunch of spent grains that are heavy on...

Nice idea. I like the DIY vacuum racking setup too.

Hah! Oddly enough, construction is one of those industries that never really made the move to metric in Canada. Most lumber related stuff is still done in inches and feet here. Also my measuring tape that has both metric and inches on it had broken so I only had one with inches on it when I...

I built mine at 37". This is my brewing bench in the garage, but the reason I made it 37", it this allows me to roll a 32 gallon brute, and a 20 gallon brute, below the bench, which I made into a temperature controlled fermentation box. Wine then goes down into the cellar for longer term aging...