n_maher

Happy birthday, Tom!

Made another batch of rolls today for Thanksgiving, part deux.

Happy Birthday!

Happy Thanksgiving, d-_-b.

Haven't been around much this week, happy belated birthday!!

I made brisket chili today so that dinner would be ready when I got home, I then decided that I wanted biscuits as a side.

Happy birthday, nums! @Voltron - that's a goddamn disturbing image.

Ayup. Down here on the coast we’re just getting misery rain, defined by me as when it’s sub-40, raining, and so windy as to render an umbrella useless (horizontal rain). I had to tour some folks around yesterday and it was properly nasty outside. Slightly better today with flurries in the forecast so it would appear there’s a chance of winter arriving this year.

This morning required French toast.

Back at it, brisket style.

@The Monkey - Happy birthday, my friend.

Happy Birthday, Mikey!

Happy Birthday, Chris!

^^ Some of those are downright heartbreaking.

Nope, pretty sure that it hit 80 yesterday. It's pretty messed up really and feels more like early September than November.

Making the most of global warming and got in a ride to the coast this morning. It was 65 at 6AM...

This.

Looks fun lit up with the more traditional jack o lanterns.

Couldn't let Jeff have all the fun. Didn't come out quite like I hoped but ok enough for this year.

@VPI - like Doug and Steve recommended, even coating and allowing for even drying will be your best defense against cupping. For aesthetic purposes I usually go thinner for coasters than the above piece but that stock started 7/8” thick and I could only bring myself to surface it down to 1/2” (roughly) to get proportions close to what I wanted without feeling totally wasteful. And if you want some super weather resilient exterior coasters with designs on them just let me know and we can laser etch some glass for you.

Super minor project from the East Coast crew. A friend/consultant is retiring who was a major part of the project that I'm currently responsible for. So I made him a small token of appreciation - a custom black walnut coaster.

I think your challenge here is that you are not going to get any of the "BBQ" flavor by only slow cooking the pulled pork in a instapot or crock pot. That's not to say that it might not be very tasty, the carnitas recipe that I use mostly cooks the pork in a slow cooker but still pan fries the pork at the end and for me, that makes all the difference. Still, when I want BBQ pork, that's what I want. If I were in your shoes I might try using the balsamic vinegar to make a BBQ sauce. that sounds yummy to me. Might be a start here - https://www.thereciperebel.com/honey-balsamic-pulled-pork/

A very happy birthday to you, Marc!

For the record, I didn't do shit. All credit to @tkam.

Happy birthday, Peter! Hopefully my merge efforts worked.