Recent content by Joshatdot

To me I think it would be a fur/hide tanning tool .. like for scraping off connective tissues/fat and what not from the hide/fur/leather.

Speaking of the Lodge CI pans .. if one were inclined to sand/grind/polish the inner to be smooth, what would you recommend? just go at it with a wire wheel & drill? or sanding disc? those pumice stone things?

Portuguese Glazed Terracotta Casserole Pot with Lid | eBay or Himark Portugal Blue Glazed Clay Terra Cotta Pottery Chili Pot 4 Serving Bowls | eBay

I took the liberty to convert the OG recipe to weight measurements .. It's been many a year since I've made this. The Original Chex® Party Mix Ingredients: 3 cups Corn Chex® cereal (93g) 3 cups Rice Chex® cereal (81g) 3 cups Wheat Chex® cereal (141g) 1 cup mixed nuts (~112g*) 1 cup bite-size...

Russian Tea Cakes Ingredients 1 cup butter or margarine, softened 1/2 cup powdered sugar 1 teaspoon vanilla 2 1/4 cups all-purpose flour 3/4 cup finely chopped nuts 1/4 teaspoon salt Powdered sugar Directions Heat oven to 400ºF. Mix butter, 1/2 cup powdered sugar and the vanilla in...

Same here .. but this batch I left them out. I had leftover Corn & Rice, no left over Wheat. But I have a new combo 3 pack in the pantry to make more :sorcerer: I might have to get more garlic powder.

bbob .. it's all ready! *mashes a handful in his mouth*

Here are some pics .. it tastes great :chef:

It's that time of year again for our fav salty snack! I pretty much suck with the last recipe, but added an extra TBSP Worcestershire Sauce. I'll post pics after it's done baking :chef:

Tanks Wiska They came out great, slightly crispy outside, soft inside :chef:

Results of my recipe (my white balance is abit off)

My edited recipe by weight Here is my version recipe by weight Snickerdoodles Cookies 360g all-purpose flour 1 tsp. baking powder 1 tsp. baking soda ¼ tsp. salt 1 cup butter 288g sugar 2 eggs 1 tsp. vanilla extract *1 tbsp white vinegar (I added this to make them a bit fluffier) 48g...

I made some snickerdoodles a year or so ago .. and I could not keep my hands/fingers clean of the dough. Eventually the dough balls would start to stick to my fingers when trying to place them. What is the best method? constantly flour the hands, or coat them in oil/butter?

My basic Tri Tip - season steak with salt & pepper - then grill in medium-high heat till 130* .. or if your talented, use the 'finger test'

This is more like what you're looking for, but not quite deep: Carlisle 603018-Signature Select Fry Pan (603918) 18" Carlisle Food Service 603018 Carlisle 603018 by Carlisle edit: dang .. that pan is $400+