Recent content by Certificate of Excellence

Nice job. I would be very tempted to use a Drill polishing kit or dremmel Polishing kit and the aforementioned micro fiber towel. I mean for $6-$10 bucks, I think it would be a very handy buffer as long as you keep the rpm low.

Its the first day of summer for my three boys so I took my oldest two to the jump park for some morning fun. My DJ bike is out of commission right now so I took my gravel bike - no biggie as I was more focused on finding some new smooth pump track lines than submitting my rigid gravel bike to...

Ok 12hrs later first ferment is done. Wife wanted boules so we did that although I am a fan of baguette with my morning coffee lol. 2nd fermentation at 1.5hrs and into 450F oven the went. Not bad at all for her first time. Crusty exterior, moist & chewy, interior, fantastic yeasty nose. Next...

My wife asked for something low carb so came up with this. I picked up some $2.00 pork sirloins at the grocer months ago so slacked one of those out. I seared its exterior and then built around it a cream soup base of sorts including mire poix, button mushrooms, red bell pepper and zoodled...

Been a crazy week. Anyhow this evening I’m rendering down some chicharrones and will toss those in some New Mexican red chile and eat some with toasty tortillas and save enough for eggs tomorrow morning. rendering down - starts with some water. rendered and sauced. Feeling so blessed right...

That’s awesome. I love it :) This weeks meal plan includes sloppy Joes but through the same mash-up lense as your brother. I use Mexican pork chorizo and ground beef and build a red chile adobo sauce around all of it & call it Sloppy Jose’s They get built on toasted burger buns and I top mine...

Today’s culinary adventure visits a childhood favorite of mine “chili Mac”. We’ll eat this first half of this week but got the “chili” component done - always tastes better a day or two later, hence the wait. This will go over a homemade Mac n cheese (I usually do a cheddar and Gouda mornay...

Mmmm I loves me some ham. I have three wet cured city hams & a smoked ham in my freezer right now. Was that ham fresh or wet/dry cured? Beautiful cracklin’-esque crusty skin on that beauty as well. Last night I made depression era fried onion burgers. I love these things - so good :) however I...

The pilaf really caught my eye - absolutely fluffy and gorgeous with some excellent curb appeal. Great job there. Haha, was looking at your meal & in my mind I was saying to myself, I’ll take some of that and that and I’ll take one of those thank you and ohhh, I’ll take four of those and … Wow...

I'm coming over to your house for dinner. Be there in about 14 hours :D

I always look forward to everyone’s videos & commentary as they walk around and visit the exhibits and free table section.

That is so funny that you say that. My middle kiddo (6.5y/o) is super picky. Last time I made burgers, he said exactly that. He didn’t like them because my buns were too big and NOT like McDonalds buns 😆 (subsequently, come to find out he is not a fan of grill flavor either, so this burger round...

Ok they look pretty good. I’m letting them cool down so the crumb will set, then I’ll cut into one and see how we did. :)

I worked on my kids iMac some more. There are a few FF settings that unfortunately cannot be managed globally and must be in the user accounts .local file so I repeated myself a few times getting all the the accounts where ai want them. Worked on a video for a while too trying to not suck so...

With the remainder of the pork carne adovada, I made a New Mexican red chile pork and potato enchilada casserole for dinner last night. It was delicious. Today I am playing around with my bread formula subbing in some cake flour for bread flour in an attempt to get a softer, more tender &...