Random Pictures. - Page 95

Worth1 · November 9, 2015

The light colored bark I see is white paint.
The only real reasons I have known to paint bark on trees is to delay fruit budding, to supposedly ward off bugs and to protect the bark on young trees from sun scald.
After that it becomes decoration.

The heat from the sun warms up the trunk and makes it start to put out fruit buds.
By painting them white you can delay the warming of the trunk thusly delaying the buds in case of a late frost or freeze.
If you had a big walk in cooler you could put dormant potted dwarf fruit trees in it to get the chill hours and take them out in the spring after all threat of frost was gone.

The exact opposite of protecting trees such as citrus and avocados from cold weather.
Worth

Worth1 · November 9, 2015

Old school rustic bread bowl with soup.
Worth
IMG_20151109_26144.jpg

IMG_20151109_40545.jpg

Worth1 · November 9, 2015

The bread is my own recipe.

2 cups bread flour.
1 tablespoon dry yeast.
About 1/2 cup of water to bloom the yeast in.
1 teaspoon of each.
Red Dutched cocoa powder.
Kosher salt.
Caraway seeds.
Mexican oregano.
Onion flakes.
Basil flakes.
And pinch of black pepper.
Mix up all dry ingredients except the yeast.
Put yeast in luke warm water that is about 98 degrees.
Mix and let bloom.(this means it foams up on top0.

Once this is done mix the water with the flour it should need more water or it my not.
This depends on the humidity.

What you want is to knead the dough for a while once it has the right amount of water.
It should be about the size of a softball.
You will need to have bench flour and maybe some oil on your hands to keep it from sticking to you.
Once you are through set the ball on something and measure it.
Now let it rise till it is around 1 inch or so bigger then it was.
Punch it down re knead a little and form into another ball.
Cut the ball in half and make two balls.
Set the balls on your baking sheet with parchment paper.
They will flatten out a little but remember the stiffer the dough the less they will flatten out.
Cut your slits in the balls about 1 inch deep with a wet knife.
Cover and let the balls rise at around 90 degrees again for about 45 minutes.
But what ever you do let them rise this may take longer or less.
Once they have risen brush with olive oil and sprinkle with seeds if you like.
Put in pre-heated 450 degree oven for 20 minutes or until they are done.
Take out brush again with olive oil and put back in for 3 minutes.
Many recipes say punch down when doubled in size.
I find a fault with this.
People let the dough rise too much they punch it down never to see it rise again.
They bake it anyway and they have a brick.
They continue to do this and finally give up.
I have seen it a hundred times.
You are better off to just let it rise not punch it down and just bake it.
If you let it rise too much you will have a big hole in your bread.

Worth

Gerardo · November 9, 2015

Quote:

Originally Posted by Worth1

Old school rustic bread bowl with soup.
Worth

Now you're talking!!!!

Worth1 · November 9, 2015

First picture big dough ball.
Second picture after ball has risen it was punched down knead cut in half to let spread out on its own.
This is when the slits are cut.
Last picture they are brushed seeded with flaxseed and ready to bake.
IMG_20151109_5924.jpg

IMG_20151109_14259.jpg

IMG_20151109_48380.jpg

Gerardo · November 10, 2015

Quote:

Originally Posted by Worth1

The light colored bark...
Worth

Here's a few close-ups. Very common tree used for city landscaping.

base.jpg

close-up2.jpg

close-up.jpg

Worth1 · November 10, 2015

Ficus tree.

If you want to see some cool ficus trees look up Angkor Wat Cambodia Images.

Worth

Gerardo · November 10, 2015

I thought that's what it was. Thanks! Angkor Wat on the bucket list.

Worth1 · November 11, 2015

My old wire mesh strainer broke a while back so I needed to replace it for the longest I couldn't find anything with a small mesh size.
Then the other day in the store I found what I was looking for but forgot to go back and get them.
No sooner than I got out of the store than I remembered.
Yesterday I was there again and the first thing I did was get the darn thing.
I also picked up a dipper strainer for getting things out of the pot and hot oil.
Been wanting one for years but couldn't find what I was looking for that met my standards.
These aren't pretty things to decorate I use this stuff all of the time maybe ten times a week or more.
They also need to be stainless steel.
I love kitchen tools I have since I was a kid.
Here they are.
Worth
IMG_20151111_14876.jpg

Worth1 · November 11, 2015

Old strainer size and new strainer size the new one is a little smaller even.
I use this thing for filtering oil sifting chilli powder making tea and a few other things.
Worth
IMG_20151111_4814.jpg

IMG_20151111_45184.jpg

IMG_20151111_35563.jpg

Worth1 · November 11, 2015

Bean fat cooking down a little the lard will be drawn off and the chunks of fat reserved for cooking.
The second picture is a nice piece that I will make salt pork with the smoked salt I made.

Worth
IMG_20151111_57339.jpg

IMG_20151111_6267.jpg

Worth1 · November 11, 2015

Packed in salt and ready for the curing process.
This part will take awhile and have to be repeated several times.
Once it is complete the thing will be far better than you can ever buy.
Worth
IMG_20151111_14423.jpg

Worth1 · November 11, 2015

Fat coming along nicely with the stove set on medium low the oil temperature is around 215 F.
I found the whole Crock Pot method arduous with a cast iron kettle you can do the same thing.
The only difference this time is I didn't add water but that is not what I am going for.
Worth
IMG_20151111_1291.jpg

Hellmanns · November 11, 2015

Quote:

Originally Posted by Worth1

Packed in salt and ready for the curing process.
This part will take awhile and have to be repeated several times.
Once it is complete the thing will be far better than you can ever buy.
Worth
Attachment 54415

I leave my sides in salt for just a couple of days depending on thickness and temperature.

Worth1 · November 11, 2015

Alright its finished.
The remaining oil is draining into another cast iron kettle to cook tonight's fish in.
Yet another quart of lard and the fat is salted and cooling off to go in the freezer.
The new dipper is already being used.
Worth
IMG_20151111_1161.jpg

IMG_20151111_43434.jpg

November 9, 2015	#1413
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The bread is my own recipe. 2 cups bread flour. 1 tablespoon dry yeast. About 1/2 cup of water to bloom the yeast in. 1 teaspoon of each. Red Dutched cocoa powder. Kosher salt. Caraway seeds. Mexican oregano. Onion flakes. Basil flakes. And pinch of black pepper. Mix up all dry ingredients except the yeast. Put yeast in luke warm water that is about 98 degrees. Mix and let bloom.(this means it foams up on top0. Once this is done mix the water with the flour it should need more water or it my not. This depends on the humidity. What you want is to knead the dough for a while once it has the right amount of water. It should be about the size of a softball. You will need to have bench flour and maybe some oil on your hands to keep it from sticking to you. Once you are through set the ball on something and measure it. Now let it rise till it is around 1 inch or so bigger then it was. Punch it down re knead a little and form into another ball. Cut the ball in half and make two balls. Set the balls on your baking sheet with parchment paper. They will flatten out a little but remember the stiffer the dough the less they will flatten out. Cut your slits in the balls about 1 inch deep with a wet knife. Cover and let the balls rise at around 90 degrees again for about 45 minutes. But what ever you do let them rise this may take longer or less. Once they have risen brush with olive oil and sprinkle with seeds if you like. Put in pre-heated 450 degree oven for 20 minutes or until they are done. Take out brush again with olive oil and put back in for 3 minutes. Many recipes say punch down when doubled in size. I find a fault with this. People let the dough rise too much they punch it down never to see it rise again. They bake it anyway and they have a brick. They continue to do this and finally give up. I have seen it a hundred times. You are better off to just let it rise not punch it down and just bake it. If you let it rise too much you will have a big hole in your bread. Worth Last edited by Worth1; November 9, 2015 at 05:46 PM. Reason: spelling

November 11, 2015	#1420
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Old strainer size and new strainer size the new one is a little smaller even. I use this thing for filtering oil sifting chilli powder making tea and a few other things. Worth IMG_20151111_4814.jpg IMG_20151111_45184.jpg IMG_20151111_35563.jpg Last edited by Worth1; November 11, 2015 at 12:34 PM.

November 9, 2015	#1411
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	The light colored bark I see is white paint. The only real reasons I have known to paint bark on trees is to delay fruit budding, to supposedly ward off bugs and to protect the bark on young trees from sun scald. After that it becomes decoration. The heat from the sun warms up the trunk and makes it start to put out fruit buds. By painting them white you can delay the warming of the trunk thusly delaying the buds in case of a late frost or freeze. If you had a big walk in cooler you could put dormant potted dwarf fruit trees in it to get the chill hours and take them out in the spring after all threat of frost was gone. The exact opposite of protecting trees such as citrus and avocados from cold weather. Worth

November 9, 2015	#1412
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Old school rustic bread bowl with soup. Worth IMG_20151109_26144.jpg IMG_20151109_40545.jpg

November 9, 2015	#1415
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	First picture big dough ball. Second picture after ball has risen it was punched down knead cut in half to let spread out on its own. This is when the slits are cut. Last picture they are brushed seeded with flaxseed and ready to bake. IMG_20151109_5924.jpg IMG_20151109_14259.jpg IMG_20151109_48380.jpg

November 10, 2015	#1417
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Ficus tree. If you want to see some cool ficus trees look up Angkor Wat Cambodia Images. Worth

November 10, 2015	#1418
Gerardo Tomatovillian™ Join Date: Feb 2015 Location: San Diego-Tijuana Posts: 2,598	I thought that's what it was. Thanks! Angkor Wat on the bucket list.

November 11, 2015	#1419
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	My old wire mesh strainer broke a while back so I needed to replace it for the longest I couldn't find anything with a small mesh size. Then the other day in the store I found what I was looking for but forgot to go back and get them. No sooner than I got out of the store than I remembered. Yesterday I was there again and the first thing I did was get the darn thing. I also picked up a dipper strainer for getting things out of the pot and hot oil. Been wanting one for years but couldn't find what I was looking for that met my standards. These aren't pretty things to decorate I use this stuff all of the time maybe ten times a week or more. They also need to be stainless steel. I love kitchen tools I have since I was a kid. Here they are. Worth IMG_20151111_14876.jpg

November 11, 2015	#1421
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Bean fat cooking down a little the lard will be drawn off and the chunks of fat reserved for cooking. The second picture is a nice piece that I will make salt pork with the smoked salt I made. Worth IMG_20151111_57339.jpg IMG_20151111_6267.jpg

November 11, 2015	#1422
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Packed in salt and ready for the curing process. This part will take awhile and have to be repeated several times. Once it is complete the thing will be far better than you can ever buy. Worth IMG_20151111_14423.jpg

November 11, 2015	#1423
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Fat coming along nicely with the stove set on medium low the oil temperature is around 215 F. I found the whole Crock Pot method arduous with a cast iron kettle you can do the same thing. The only difference this time is I didn't add water but that is not what I am going for. Worth IMG_20151111_1291.jpg

November 11, 2015	#1425
Worth1 Tomatovillian™ Join Date: Feb 2006 Location: Den of Drunken Fools Posts: 38,539	Alright its finished. The remaining oil is draining into another cast iron kettle to cook tonight's fish in. Yet another quart of lard and the fat is salted and cooling off to go in the freezer. The new dipper is already being used. Worth IMG_20151111_1161.jpg IMG_20151111_43434.jpg