Clay Neubauer
TVWBB Pro
I ordered a breakfast platter at an event recently which sounded delicious- only to get dinner rolls slathered in canned gravy with the texture & flavor of soggy newspaper. Surely we can do better than that at home?
Scratch made buttermilk dough, with grated frozen butter.
Sausage browning in CIS.
Didn't get quite the rise I was hoping for, not sure this method regulated the temperature well enough. But the flavor was on point.
Working up the gravy.
Plated with scrambled eggs, and some juice skimmed from the top of the pot of tomato soup we canned the night before.
A couple views of harvesting equipment, both vintage and modern that I was lucky enough to see in the last week.
A quick cook, one Firewire loaded with pork loin and pineapple, the other chicken with onion and red peppers. Both meats marinated in an Alabama white sauce my sister brought home from a business trip- it was quite tasty.
Very nice evening at the cabin, they were doing some S'mores on the fire but I never got a pic of those to finish this out. Never got to eat one either, come to think of it!
Scratch made buttermilk dough, with grated frozen butter.
Sausage browning in CIS.
Didn't get quite the rise I was hoping for, not sure this method regulated the temperature well enough. But the flavor was on point.
Working up the gravy.
Plated with scrambled eggs, and some juice skimmed from the top of the pot of tomato soup we canned the night before.
A couple views of harvesting equipment, both vintage and modern that I was lucky enough to see in the last week.
A quick cook, one Firewire loaded with pork loin and pineapple, the other chicken with onion and red peppers. Both meats marinated in an Alabama white sauce my sister brought home from a business trip- it was quite tasty.
Very nice evening at the cabin, they were doing some S'mores on the fire but I never got a pic of those to finish this out. Never got to eat one either, come to think of it!
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