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Good Lawdie Miz Claudie..you giving me a bad case of the munchies here. Now I will have to go knock out some sardines and beenie weenies etc. Bad Boy!! lol.
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lmao when i cook for my family i go all out
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Well I can be adopted into the family real easy.
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Rank: Advanced Member Groups: Registered
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lmao i bet so i ended up cooking bro didnt come
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Dang thats a shame about the no show guest. Now you will have to freeze that good bbq and eat on it for weeks..lol.
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lol thats the plan around ready got it packed up for the week lol
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Good show old chap. Smart thinnin.
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Rank: Advanced Member Groups: Registered
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got green onino sague links beef loin fresh corn cabage
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Yum yum. That cabbage always comes in handy on the early morning pharting contest. lol.
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Rank: Guest
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Ho made mustard tater salad with pickle juice in it?
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Rank: Advanced Member Groups: Registered
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mayo mustard and sweet pickle resih
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That will work too. Hey you got my head spinning here. The Warden makes the best tater salad in the world..just slightly inferior to the version her Mama made..wowser. She also made the best pintos on earth using beans..salt and water..and finally figgered a T. of sugar too. Took me decades to pry that factoid out of her. Still cant seem to duplicate em for some reason. Anyway I may instruct the Warden to whup up a batch. I can tell her you said to do it. She tends to listen to strangers and tune me out. Whatcha think?
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lmao you may get it mine simple mayo mustard i add the mustard to taste eggs about 3 larger for a hole pot finelly cut sorry not much for eggs myself. so i cut them small a 8 oz jar sweet pickle rlesh salt and pepper to taste
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started my sf about a hour ago and a good smell nice grains crack cron its started off at 1.080 hey big thats about 11 pencert achool lol
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Hey thats kewlish...sounds about like the Warden makes it but think she chops up pickles. We puts pickle relish on hot dawgs seems like. Thanks for interpretating all that math and secret numbers on the wash. The old blacksmith Cowboy wine making guru always claimed bread yeast bring it up to 12%. I thought he was fibbing..guess not..lol. Or he was only fibbing about one percentage point.
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see i add the sweet pickle for the taste everyone eats around here likes it great grandma showed it to me . the sweet relish just add a good kick i think. i use bakers yeast i hread it can get to 12 i just thought 11 sounded closer lol im going to run it down as low as i can. when do u think the sf gets the best go in genss?
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Hmmm thats a toughie. I think the flavor gets better with each Generation but the volume seems to drop in a continuous downward slope with a marked increase in tails. Course you old pot still boys like them tails seems like. I would not push it past three or four. Now I dont think adding the back set helps too much. Not sure what it could add cept a copious dose of extry tails. Think I might skip that step and just replace a third of the grain with fresh on each run. Dont see why a person couldmt go on ad infinitum forever like that. Just speculating on some of this stuff. lol. Its getting to when I smell tails my tummy gets queasy.
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lol really most my tail i put in a jar to run later i like tails sometime if im blending. you know that my not be a bad thought cause you are putting alot of acid back into the wash maybe the mix recations diff with old and new grains cause the tails last longer. thats got me thinking now . i was thinking of that last night i noticed with mine i was looking around in my sf its got oats grains corn and i thought it was a pea but its got soybeans to just went and had a look its just bubbleing away heat pouring off it i just used hot as tap water to melt the sugar with the grain nothing big then filled to 15 gals
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Sounds like a winner. Dont think that big Care package of SF I got from a chum had any soybeans in it. It was all grain as far as could be told. I normally boil up the sugar in the a gallon of water then dump it on the grain. I tried two gallons but that takes too long to cool off. That for a five or six gallon wash. Just the way I was taught..lol.
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