fujiwood Now • 100%
I agree, this dutch oven has impressed me. Thank you!
fujiwood Now • 100%
That's an interesting idea. I'll give that a try next time.
   I recently made chili from scratch. I don't have a recipe because I didn't use one. There are many available online. Find one with good reviews and ingredients you enjoy. The basics are meats, onion, garlic, tomatoes, cumin, salt, black pepper, sugar, fresh hot peppers, powdered or dried hot peppers, celery, corn, sweet peppers and other vegetables. Ingredients to add umami such as mushrooms, Worcestershire, soy sauce, fish sauce, beer etc. Red wine or apple cider vinegar for some acidity. I say this as a born and raised Texan, make the chili the way you want to make it. Some people think chili shouldn't have beans. My opinion is that cowboys wouldn't care since they are hungry. Imagine a cowboy not eating chili because it has beans in it. Ridiculous right? If you don't want beans don't add them, if you do want beans then add them. Now here is where the cornbread gets a bit blue. I didn't plan on making chili so I didn't think about cornbread until I already starting making the chili. I didn't have all the ingredients to make cornbread but I had azul masa for tortillas. So I checked the ingredients in the masa to make sure there wasn't anything too out of the ordinary and decided to make a hybrid of cornbread and blue tortillas. It came out okay. It literally tasted like a a mix between regular cornbread and tortillas. I did add some whole kernals for more corn flavor. I should have minced/smashed half of them to distribute the flavor more evenly though. I stewed this chili for four hours. I always stew for a least two hours but prefer how it tastes at four hours. You have to know when to add ingredients depending on how long you cook it. Adding things too early will lead to overcooked ingredients. Anyway, enjoy.
fujiwood Now • 100%
An American made German pancakes. His daughter couldn't pronounce Deutsch. She would apparently say Dutch. Now we have Dutch Babies.
I don't know if it's true but that's the story.
fujiwood Now • 100%
Lol I read that in her voice. What a good show.
I've never eaten one before this. I have a feeling it wasn't perfect but I thought it pretty good.
I usually only use this griddle for tortillas but I decided to try something different. This just a random "buttermilk pancake" recipe.
fujiwood Now • 100%
Everytime I eat certain meats I end up with food stuck in my teeth.
This has happened enough times that I wished I carried toothpicks. So now I carry a slim brass tube filled with wood toothpicks.
fujiwood Now • 100%
All I see is a way for the rich to rig the game even more than they already do so they get richer while the poor get poorer.
It's about control.
fujiwood Now • 100%
I haven't posted anything or really commented but I always upvote!
I should start posting though. It's practically summer here so maybe I'll try some melons.
fujiwood Now • 100%
Candied pecans
fujiwood Now • 100%
Yes, they are originally from here.
fujiwood Now • 100%
I would say it's primarily for people who are interested in growing vegetables.
fujiwood Now • 100%
No Dig by Charles Dowding
A vegetable gardening book emphasizing the merits of no dig growing.
fujiwood Now • 100%
I'd just give it a scrub to remove any rust then apply a light coat of oil and put it in the oven to season.
Or you could try the stove top method for woks.
fujiwood Now • 100%
The food looks great and I've been wanting that griddle, or the smaller version, for a while! Looks fun to use.
Do you have to go with an induction stove top? Could you get a ceramic instead?
fujiwood Now • 100%
Yes, bacon first to render the fat and use it to cook the eggs.
I had to scrap off the pan and wipe down before cooking the eggs because this bacon must have some sugar, or something, that was getting stuck to the pan. Since it usually makes the eggs stick too.
 Second time making compote but first time using cast iron to do it. I opted for enameled over seasoned due the lemon juice added. I knew it would take a while to reduce and didn't want the extra acid to break down seasoning on my other pans. It worked well and tasted good. Less sweet and more tart than store bought preserves. Used it on toast, pancakes and made some tarts in the oven.
fujiwood Now • 100%
Yes, it use the rendered bacon fat to fry the egg and add flavor.
fujiwood Now • 100%
Last summer I experiemented with seasoning my cast iron in direct sunlight.
I would start the seasoning the pan in the oven/stove top for 30 minutes and then place it in direct sunlight.
I usually left the pan in direct sunlight from ~9am to ~5pm.
The pan would be too hot to touch barehanded so I know that it was hot enough to do some polymerization.
From what I read online somewhere, polymerization happens at relatively low heat. We just speed up the process by increasing the heat.
I also read that UV also polymerizes the oil. Which made me think leaving it in direct sunlight would help the process.
I did this for a few days and it worked.
Obviously don't leave it outside in humid or rainy conditions. Or when it's very windy. You'll end up with things landing on your pan.
I also placed the pans in direct sunlight upside(so things would not stick to the inside) down with oil on the interior of the pan to see if it would polymerize without preheating in the oven/stove top. I did this for one day only.
Polymerization did start to happen. The oil became sticky but I estimate it would take 1-2 weeks everyday for the oil to fully polymerize.
I'm going to do it again this year to experiment more.
I figured the sun is free so why not let it do the work.
Edit: I did this on days that were over 90°f.
fujiwood Now • 100%
I believe that's on Lemmy's end.
    This is my first time making and eating this meal. It has a mild but pleasant flavor.
 I carry a Leatherman Rebar when I know I'll need a few more tools in my pocket. It's only a few times a month but when I do it's indispensable. The size is both small enough to fit comfortably in my pocket while be substantial enough to feel like a real tool. The tools I use the most are the pliers, Philips screw driver, and wire cutters. This model locks the tools while they are open which I prefer but it lacks scissors, a replaceable bit driver and has, in my opinion, a light duty knife.
  I've had this Zippo since early 2011. According to the markings it was made in August of 2010. I don't always carry it but when I know I'm going to need a lighter it's what I use. I have other lighters around the house, for candles/starting the grill, but when I go out this one is in my pocket. It was originally the matte black model but after more than a decade I decided to use acetone to remove the coating. It's now raw brass which I do like. The only downside of this lighter is that the original insert will lose fluid over a few days. I did add a small piece of this plastic over the bottom of the insert to act as a gasket. It does improve the time it takes for the fluid to evaporate by about double. I know there are flame and torch inserts but I prefer the simple mechanism of this. I've had other torch lighters in the past and they always seem to break. If something on this Zippo ever breaks I know I can repair it with a repair kit. I don't mind disposable lighters since they work well and serve a purpose but I enjoy the permanence of a Zippo.
I recently made myself a Midori inspired notebook. It's 5 oz veg tan leather that I dyed.
I received a new watch as a Christmas gift. It's the Vaer S5 Tradition which originally came with a silicone and khaki nylon strap. Since I prefer nato straps, I swapped it for my old watch strap. It's a 40 mm case with sapphire crystal and screwdown crown. The lume is honestly better than I expected.
I don't own a stitching pony so this is how I decided to hold my work. It's not perfect as the thread sometimes get caught on the vice and it's only three inches wide but it's much faster than trying to hold the piece with my hands as I stitch it.
I made an apple pie in a cast iron pan. It's actually easier to make than it seems. Everything is from scratch.
I was originally going to make Chile Rellenos but I ran out of time. I made Rajas and added them to the Picadillo that was going to be the pepper stuffing. I didn't take a photo of that because I was too hungry. It came out great. Edit: You char all sides of the pepper. Then you let it steam in a bag for 10-15 minutes. This allows you to remove the char and you are left with a pleasantly smokey and flavorful pepper.
Lately I've been cooking everything in my cast iron pans. Once you get the hang of them they're fantastic. For this pan I sanded the original sandpaper like texture with an orbital sander then applied many coats of seasoning. Sadly, I may have made it too smooth. The seasoning doesn't stay on as well as another smaller pan that I own. Which means I'll sand it again with 40 grit in order to help the seasoning stick. Fingers crossed.
The last 20 minutes of baking is done with the lid off to encourage browning the crust.
I say home cooked because with prepackaged masa it's literally "add water" to prepare. It doesn't take very long to make but since the flavor of the mass produced masa is very similar to some premade corn tortillas I usually only make them when I'm out of premade tortillas. In my opinion azul masa does have a better flavor, so I wonder if a less refined masa or even homemade masa may have better flavor.
I made this one a while back. It's most likely the "Saturday White Bread" from "Flour Water Salt Yeast".
My Orbitkey was beginning to fray since I've had it for over five years. I made a replacement for the old canvas from 5 oz veg-tan leather. I've had my old wallet for a year and half. It was the first thing I ever made and I've never been completely happy with it. It worked well enough but there were small details that always bothered me. This week I made a new wallet from ~4 oz veg-tan leather and gave it some color. I was originally aiming for a sage green but I still need more practice dyeing which means it's now a dark green. I decided to wet form my pen into the front pocket of the wallet so it's less likely to fall out. I'm very pleased.