Bradley is a Canadian company, so it's 'pucks' of course. I am surprised at you nezzy. 
They use the term bisquettes so women and Quebecers will buy them too.
Bradley Smokers BT5FV120 Bisquettes, 5 Flavor Variety, 120-Pack: Amazon.ca: Patio, Lawn & Garden
They use the term bisquettes so women and Quebecers will buy them too.Bradley Smokers BT5FV120 Bisquettes, 5 Flavor Variety, 120-Pack: Amazon.ca: Patio, Lawn & Garden
Hi Ed, here are a couple pages from the "workbook" which accompanies Aaron Franklin's Masterclass video lessons. Fairly detailed, but on video he gets VERY detailed!
_
Found a good one !
~ 1/3 # 85 % fat hamburger
~ 1/2 diced bell pepper
~ 1/2 diced yellow onion
~ 1 diced stick of celery
~ 1 can diced tomatoes
~ 2 cans pinto beans
~ 1 pkg. McCormick Mild 30% less sodium Chili Seasoning
Simmer for ~ 3 hr.
My Wife compares it favorably with Grandma's Chili Powder Version !
~ 1/3 # 85 % fat hamburger
~ 1/2 diced bell pepper
~ 1/2 diced yellow onion
~ 1 diced stick of celery
~ 1 can diced tomatoes
~ 2 cans pinto beans
~ 1 pkg. McCormick Mild 30% less sodium Chili Seasoning
Simmer for ~ 3 hr.
My Wife compares it favorably with Grandma's Chili Powder Version !
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All this staying at home with enough food had a downside. So I bought a $250 treadmill! Very nice to do a short walk whenever I feel like it, several times a day. No need to get dressed or even look presentable. Is it possible after being cooped up for a few months I could end up weighing less?
No pneumonia ! No way !
It was olive oil, poisoned from bandits who wanted to raise the profit with cheap ingredients, it was overheated anilin getting poison. Really bad stuff.
Thats all. No mystery, no virus, no bs.
A friend of mine here also consumed from that stuff, he was really sick and survived just with luck.
So please calm down and stick on food or how to prepare it.
Thanks a lot!
Talking of olive oil, I will prepare my Sunday supper:
Seafood (various non-fishy stuff)
Olive oil (a lot)
Chili pepper
Garlic (I will slice mine)
Some salt
Cook it in an oven for 10-15 minutes at 200 C.
Eat it with a sallad and bread (baguette). Let the bread soak up the oil and stuff it in your mouth ...
Got a small bottle of wine to go with it.😀
(Wasn't there other stories about olive oil made from mineral oil in Italy or Austria a few years ago. And you can, it I get it right get a sort of chemical induced pneumonia, not by bacteria but by chemicals)
Seafood (various non-fishy stuff)
Olive oil (a lot)
Chili pepper
Garlic (I will slice mine)
Some salt
Cook it in an oven for 10-15 minutes at 200 C.
Eat it with a sallad and bread (baguette). Let the bread soak up the oil and stuff it in your mouth ...
Got a small bottle of wine to go with it.😀
(Wasn't there other stories about olive oil made from mineral oil in Italy or Austria a few years ago. And you can, it I get it right get a sort of chemical induced pneumonia, not by bacteria but by chemicals)
Not in the same class, I was jonesing a Robland X31 that just popped up in the local classifieds for a decent price. I need to move before that's a smart idea, which of course is all in flux.
We've been finding flash frozen and packaged Steelhead trout to be pretty good--it's fatter than a lot of other fish so seems to come back better. Fresh still obviously is king, but such are the times.
My Felder is an Americanized version, eight foot crosscut sled and it will take a dado blade. I have the Felder dado blade that uses four sided carbide inserts. Two blades sets cover all the allowable widths. With a three phase ten horsey motor one really wants the blade to be sharp. Over the blade cover and dust collector built in.
My jointer is a rebuilt Boice Crane. Solid cast iron and takes standard blades as most of the current models are actually copies!
I do have a Powermatic wood shaper that is in need of overhaul, so I just use a router table insert.
Of course I have a few drill presses, mortiser, power miter box, not to be confused with my chop saw, bandsaws, scroll saw, planner, CNC router etc.
I'm a humble hobbiest, although I'd love to have a smaller CNC mill as well. You understandably are working through larger volumes of sheets goods. Surprised you guys have (unless it's evolved over the years) so much for doing solid wood.
Jointers haven't changed in a good hundred years. You can put an insert cutter head in a 1920's machine for all it matters. I have a humble 1940's era Delta Rockwell 6" -- sturdy but the short bed has its limitations.
But, back to food. 🙂
Jointers haven't changed in a good hundred years. You can put an insert cutter head in a 1920's machine for all it matters. I have a humble 1940's era Delta Rockwell 6" -- sturdy but the short bed has its limitations.
But, back to food. 🙂
Indeed. Maybe Spaghetti Bolognese, since I don't think we've discussed it.
It's a very different dish, the way the Italians do it. Tomatoes are optional. Meat is just diced. Bacon or Pork compulsory. And they prefer Tagliatelle pasta which is the flatter noodles. In fact, most people just throw in what is around. Celery and Carrots and Onion is the base, and makes a sort of vegetable stock. Long cooking too: "Piano, Piano!"
I often do a big batch of it, with a bit of nutmeg to my taste. My eyes were opened by this excellent read, "In search of Ragu" at this very foodie site.
In Search of Ragu
It's a very different dish, the way the Italians do it. Tomatoes are optional. Meat is just diced. Bacon or Pork compulsory. And they prefer Tagliatelle pasta which is the flatter noodles. In fact, most people just throw in what is around. Celery and Carrots and Onion is the base, and makes a sort of vegetable stock. Long cooking too: "Piano, Piano!"
I often do a big batch of it, with a bit of nutmeg to my taste. My eyes were opened by this excellent read, "In search of Ragu" at this very foodie site.
In Search of Ragu
After a 6 years gluten/celiac break and having felt the gut health had improved so much I recently took the chance on baking bread made from dinkel wheat (spelt), a several thousand years old ancient wheat species, and yeah.. seems I have been able to reverse something that is alleged to be a life long handicap, leaky gut is the mother of a whole host of terrible autoimmune diseases.
Tried also organic rye bread from the boutique, went well too, it's a great relief being able to enjoy bread again and hopefully can continue to do so.
Tried also organic rye bread from the boutique, went well too, it's a great relief being able to enjoy bread again and hopefully can continue to do so.
I very rarely buy bread at all. Just makes me feel bloated.
Isn't it Rye, Barley and Wheat you must avoid? Microwaved potatoes are a good substitute in my opinion.
Very nice website for Celiacs: Legal Nomads | Telling Stories Through Food
But I like reading Jodi Ettenberg's travel stuff anyway.
So many people I know are gluten intolerant too. Course, we didn't eat bread or sugar at all back in history.
Isn't it Rye, Barley and Wheat you must avoid? Microwaved potatoes are a good substitute in my opinion.
Very nice website for Celiacs: Legal Nomads | Telling Stories Through Food
But I like reading Jodi Ettenberg's travel stuff anyway.
So many people I know are gluten intolerant too. Course, we didn't eat bread or sugar at all back in history.
Rye, barley and wheat contains gluten and are the 3 classic grains to stay away from for gluten intolerants, but to my surprise so does oat, its gluten is called avenine, the other 3 also have specific names for their glutens, and I have had problem with oat too and am not the only one, lots of speculations on whats going on in West, partly blamed on the food and too hygienic environment, but it seems to boil down to the gut microbiome becoming out of balance which is a precursor for many other health issues, there's tons of information out there I have gone through and there is so much to say about it.
The dinkel wheat has been dated back to some 8000 years so we have been exposed to gluten for a long time, the problem with modern bread baking is a lot of it isn't fermented (maybe hybridized grain species is another culprit..), I let the dough work on its own for 24 hours before baking, it gets a bit sour, lots enzymatic processes takes place and all the good nutrients gets released making it so much easier for the gut to handle, but if baking isn't ones habit I would look into more sourdough based bread and leave out as much of the other breads.
The dinkel wheat has been dated back to some 8000 years so we have been exposed to gluten for a long time, the problem with modern bread baking is a lot of it isn't fermented (maybe hybridized grain species is another culprit..), I let the dough work on its own for 24 hours before baking, it gets a bit sour, lots enzymatic processes takes place and all the good nutrients gets released making it so much easier for the gut to handle, but if baking isn't ones habit I would look into more sourdough based bread and leave out as much of the other breads.
??? Bread is at least 14,000 yr. old, leavened bread over 2000 yr. old. Sugar has been used in Asia since 4000 BC.
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The last supper was a Passover Feast celebrating escape from slavery 1,000 years before. The noted item is unleavened bread as they were in such haste to leave they did not have time for the bread to rise.
That puts leavened bread at least 3,000 years old. Some sources put it at 8,000 years.
But the importance of Passover on those that avoid gluten is all the specialty holiday goods that are made without flour. Many use potato starch of other bits to replace the flower. So it is a good time and place to stock up on cakes and other sweets that are gluten free.
That puts leavened bread at least 3,000 years old. Some sources put it at 8,000 years.
But the importance of Passover on those that avoid gluten is all the specialty holiday goods that are made without flour. Many use potato starch of other bits to replace the flower. So it is a good time and place to stock up on cakes and other sweets that are gluten free.
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