The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Off Topic

Things that are off topic. Spam will not be tolerated.

G-man's picture

Sausage

May 9, 2012 - 11:43am -- G-man
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Off Topic

I wish I had some good bread to balance out the off-topic posts, but I haven’t been doing anything other than our weekly bread for a few weeks.

On to the subject at hand: sausage. I started making this stuff a while ago. My father and I use it as a reason to get together and hang out. He’ll buy a large pork shoulder and we’ll cube it, grind it, and make sausage. I have a lot of fun doing it, but we hadn’t done it together in a while and I had a party for Cinco de Mayo for which I had promised 30 sausages.

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G-man's picture

Cheese

May 9, 2012 - 9:28am -- G-man
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I started down the road that led me to this site a while ago, now. I lurked for a couple of months before signing up and starting to talk, so I've been here for about 2 years. When I first started lurking here, I really had no idea that my general approach to life would be changed so much by simply being on this board.

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dwfender's picture

Recording Videos

May 7, 2012 - 6:28am -- dwfender
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Hey guys,

I am trying to record an instructional video and I'm having a ton of problems with compression and the audio/video syncing. Does anyone have any experience with this stuff? 

I don't understand how all these people put good looking videos on youtube but for some reason my computer still refuses to make any type of video that doesn't look it was recorded in 1976 with a microphone thats 2 seconds out of sync. 

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BoyntonStu's picture

How to Cook Steak With a Hair Dryer - Stu (Sous) Vide

March 9, 2012 - 6:23am -- BoyntonStu
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In 1799 someone discovered that a medium rare steak has a temperature of about 140*F.

Have you ever burnt a steak on a BBQ?

If you want 140*F,  why cook a steak at a much higher temperature and risk runing it?

Enter "Sous Vide".  Today you can go to 5 Star restaurants that cook steaks Sous Vide.

You can buy a Sous Vide machine for $399.00 at Bed Bath and Beyond.

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Juergen Krauss's picture

Feeding Ducks ...

January 31, 2012 - 4:23am -- Juergen Krauss
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... just got more complicated, at least in East Sussex, UK.

This is the sign put up at the duck pond outside my son's school:

I knew feeding bread wasn't too good for the environment, introducing a lot of nutrients into the environment and essentially helping algae to grow (and I now know that angel wings might be caused by malnutrition), but:

White bread, not ok (the community officers are watching you!) - cake crumbs ok?

Hm, makes me think...

Juergen

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ericb's picture

Don't knead your dough too much...

January 21, 2012 - 10:49am -- ericb
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...because that leads to co-dependency!

Not sure if anyone here is a fan of Ms. Hart, but I get a kick out of her misadventures (specifically those involving baking, for which she has a notable aversion). The episodes are hit-or-miss, and probably not safe for work, but nothing worse than you would see on late night network television.

Enjoy! (I hope!)

http://hartoandco.com/meatpie.html

 

 

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ananda's picture

BBC Food and Farming Awards 2011

November 25, 2011 - 6:03am -- ananda
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Here is a link to find out who the winners and runners up are in all categories of these prestigious awards.

http://www.bbc.co.uk/radio4/features/ffa/2011/

Not mentioned, but Andrew Whitley picked up a Special Award for his work through Real Bread Campaign.

The food business I co-ran bought cheese from Loch Arthur Creamery back in the late 1980s, so it's really good to see them pick up one of the big prizes.

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