Nice crumb Erick!
One thing you can give and still keep...is your word.
Have to love our local produce. If I could have snapped a photo of our fish delivery today, the kind of thing that makes your love your job all the way from prep through cooking it come service.
Bread is awesome but really, really looking forward to shots of the bacon
Smoke + meat = heaven
Haven't had time to give my Weber any use this summer, but will this weekend.
Continuation of the bacon experiment. Cured with kosher salt, pink salt, coriander, black pepper, juniper berries and maple syrup. Was in the fridge for 6 days with daily flips. Pulled it out Friday afternoon, washed it off, placed on rack and back in the fridge for 24 hours. Saturday morning I got the Rocky Mountain smoker going. 2.25 hours at 215 with applewood smoke. Internal temp hit 150. I pulled it, let it cool until dinner. Baked off a loaf of no knead that had been in the fridge for 5 days. Sliced up some farmers market tomatoes, romaine lettuce, mayo and we enjoyed some BLT's for dinner. I didn't get pics of the sandwiches, but did the bacon and bread. Bacon was delish.
Remember: You're a unique individual...just like everybody else.