This thing was old when my wife's granny was a kid...and she's 95. It needs a lot of work, but it's still functional. I need to replace most if not all of the wood on it before long.
That's it in it's disassembled form. Among other things, it's way too top-heavy for the one "foot" it's got on it.
take it all apart, rebuild the wood parts, sand down and clean the metal parts ... that would be so cool. I'm kinda jealous.
I made some a month ago, and the wife took it to her granny in TN. Granny said, "not enough" and sent the wife back with extra quart jars.
I don't have any yet. The problem with apple trees is that you can't just get one. You have to get one that you want, (gala, macintosh, whatever), and then you have to get a cross pollinator that that particular tree gets along with. For cider, you ideally need at least three different varieties of tree...that means I might need up to six trees.
Winco had a deal on beef brisket for only $0.99 a pound last week so I picked up a 10 lb one and stuck it in the freezer. Now I need to decide how to cook it. Any suggestions?
Made some pizza tonight! There's always a pepperoni, since my 10 year old won't eat anything else. Olive and roasted pepper, my 14 year old particularly likes olives, though my 12 year old says, "no!" And finally, Hawaiian, using ham leftover from Sunday dinner.
The pizza I made was much more perfectly round. Mass production, baby! You can also use the box as a plate. But what I want, but can't get, is Norway's national food.
We had a baking contest at work today, and my cheesecake won. I'm going to make someone a good wife some day.
If you knew anything about Norway, instead of pretending you do, then you would've posted a link to Peppes Pizza, not a picture of some frozen shite. But then, that's the sort of knowledge that actually comes from having spent some half decent time there and having Norwegian friends, instead of Goggling "Jarlsberg pizza".
Growing up, I rarely had pep pizza. My mom always ordered combination pizzas and eventually, it wore thing. Now, I'm the type that likes simple pizzas. Pepperoni, olives and I'm a happy person. Every so often, I'll get a BBQ chicken or a veggie pizza, but even there, I'll enjoy it better if the toppings can be counted on one hand with digits to spare.
I like a simple Neapolitan Margherita or if I go to an American place I will usually order two toppings. Pepperoni and jalapeno or Italian sausage and mushrooms are some of my normal picks.
Quite a sweet choice. For some reason I figured you would have gone with something containing some level of bitterness.
All among my favorites. But I have to tend some to the eating habits of my kids. One will only eat pepperoni, so there goes one pie. The other two both have wider tastes, but can agree only on Hawaiian or roasted peppers. Daughter likes olives but not sausage. None of the kids like mushrooms. Jalapeños are too spicy for one of my boys, etc, so our choices become limited. I'll be making pizza again tonight, probably these: Pepperoni roasted pepper olive
Depends on the sausage. It very often has both, but my local Italian butcher is virulently against anise and fennel, so his sausage is nothing but pork, salt, and pepper. And it is phenomenal!
Try telling that to him. I think there is more to it than whether a specific seasoning is in there. what type of meat is used (animal) what part of the animal is used how much salt grind gauge type of tubing density of filling tying method etc. He is by far not the only Italian sausage maker who refuses to use fennel. It's probably 50/50 around here. All of the items I've listed above are a greater differentiation. I find British island sausages to have a much finer grind, for example. That's a difference regardless of seasoning.