Timmah!

https://youtu.be/wfGD5FgtNtY

https://youtu.be/wfGD5FgtNtY

Here, had a friend give me the starter: https://www.healthline.com/nutrition/kombucha-scoby

It's a S.C.O.B.Y. Good stuff. Use it to make Kombucha & stuff.

Yes, you can move them, as you found. Gj.

Christmas mantlepiece socks? Helluva stocking stuffer! Ho Ho Ho!

Come on, lad; can't be that lazy with the ripostes.

Will tell what it is by this evening. Gonna give others an opportunity to post their guess(s).

Holy shit! A unicorn!

I'ma guess not, as they're not in-situ vis-a-vis a crusty sock!

Is that a new word?

Cold Pennsylvania morning at my grandfather's farmhouse, everyone gathered in the kitchen drinking coffee while breakfast's cooking was done in a cast iron, on the wood-fired stove. Wonderful communal start to the day.

Lol, I leave it unedited for a few reasons: Maybe someone just has some time to burn & watch someone bullshitting around (I enjoy watching people cook)...which is sometimes the best way to cook; you can hone your skills & find what mixes of ingredients are appealing without being concerned with following a recipe proper. People can also ff through as they please, since I don't have much time or inclination to edit. Also, I get to review & see what I'm doing. And cast iron; it's nonstick, just as much so as Teflon if seasoned properly. (I like applying a thin film of cooking oil, bacon grease, Crisco...a very thin film, & then placing it in a hot oven upside-down for about an hour to let the oil smoke & polymerize with the iron. No worries about scratching it, either when cooking. And cleanup is easy, wipe it with a paper towel, or some salt & water if it needs scrubbing. Rinse it in the latter case, wipe-out excess moisture, & I like to then place it on a medium-heat burner to evaporate the remaining moisture & open up the iron some before I add another thin film of oil. Not at all needed, but I like to, nonetheless. Cast iron is also aesthetically pleasing to me; downright handsome, in addition to being solidly utilitarian & tough. Versatile, too; you can sear or whatever on the stove top & go directly into the oven with it.

...and why I like my cast iron

Like the new bike better.

Most of it. It's easy to maintain cultures in your fridge. Once every 10 days or so, you remove 3/4 of the dough & replace it with more flour & water. Can maintain it, well...forever. Makes a big difference in the flavor of the crust. The France & San Francisco cultures are nice. The former was collected from a bakery on the outskirts of Paris that's apparently been in business for over 150 years. The latter is a nice sourdough & has a yeast culture that doesn't compete for food with the lactobacillus bacteria that lend the unique sourdough taste to the dough.

Check these out, about to add to my dough culture collection:

Only thing one need do after a night of drinking is not drive.

If you didn't live quite so far away, I'd happily send some your way. All my friends are chubbier than they otherwise would be. Man, those blueberry muffins I made a few weeks ago were downright sinful; the blueberry-banana ones were borderline illegal. Gustatorily hedonistic. Still gotta post those & many other videos of my cooking when I have more time to edit them down.

So very kind of you. Have you seen my older posts of Chantal's New York Cheesecake? Very tasty. Almost gain a pound just looking at the pics.

Crust was, well, crusty, but that's ok, it was just a handle for the business end of the pie. That Margherita pepperoni is so well-worth the modest extra cost; tastes orders of magnitude better than most any other I've sampled. It's texture is more refined & pleasing, also.

Make another.

Would really like to continue this conversation in-person, would be sooo much more interesting! What you say, let me buy you a beer.