mikeymad

Happy birthday Birgir. Bake yourself a good cake. Cheers [emoji512]

RiP fish Chris Squire. Yes shall be had.

Happy birthday in person! Cheers

Super Sad - Some of my Favorite Soundtracks to listen to were from Mr James....

pan heat = good time and temp please.

Happy Birthday - Cheers David....

Cheers Porsche for win - and Patrick Dempsey Porsche 2 place in GT Am

https://youtu.be/iC5WiIY0fmE?t=43s

If you have seizure - not my fault...

might have to mod a bit to make them fit --

joy

Don't have my WA5 back, but need to listen to system. Wynton Marsalis - 1991 - uptown ruler

My thoughts pretty much match fellow Plowdster Serge -- http://www.whiskyfun.com/archiveseptember11-2.html#200911 Also has been referred to as soulless = 'good' flavor profile - but manufactured. Don't get me wrong I would drink if given. But Spending $100+ on a bottle is not worth my cash money (probably a lot more now on the secondary market) (I hate discourage any malt purchase) Cheers....

some Ornette....

Colin's Subs?

Cheers Saruman.. RIP

yeah it is...

Ha - an they were pretty good - had a couple with salad and some chicken... Last night's bake Oat Sourdough Wild Yeast Starter Oat Flour – 128g Whole wheat – 224g All Purpose – 248g h20 – 480g Levain – 90g Salt – 15g bake: covered 500 20 min covered 450 20 min uncover 15 min Levain was 24 hours - bulk rise 5 hours - proof another 5 hours. This has made a really sourdough. I like it a lot - shared at work this morning. Crumb - not the best - but I was worried about it so relived as to the outcome.

So working on bread, will bake later. But with the leftover levain I though about making some pitas. No real recipe. A small pile of levain, x amount of water and whole wheat flour, an egg, some oil and salt. Let rise for about 4 hours. Roll them out then cook them in a pan. They are everywhere! Cooked

that would be Grayam

Mmmmmm

Super long -