Living like a Hobbit.

[chillardbee]

I've been accused of it from time to time, living like a hobbit but I don't live in a hole in the ground. I put a plater together for me and the missus and thought I could pass up the oppertunity to photograph it because it's looked rather nice.

I've been reading up on the process of cheese making, salami making, and brandy making. I think Char and I are going to try our hand at making a few of these foods for next seasons holidays.

 

[darren1979]

Looks good enough to eat, I love salami and cheese.
I've never tried making any tho it's one of them things on my too do list.

 

[Jitterbugdude]

Nice looking set up.. are those two pipes "girl" pipes?....

 

[bonehead]

i do the same thing but i also cut some grape tomatoes in half for some added moisture.

 

[istanbulin]

Nice, actually I'd prefer red wine instead of brandy with that setup but there's no accounting for taste.

 

[Smokin Harley]

I've been accused of it from time to time, living like a hobbit but I don't live in a hole in the ground. I put a plater together for me and the missus and thought I could pass up the oppertunity to photograph it because it's looked rather nice.

I've been reading up on the process of cheese making, salami making, and brandy making. I think Char and I are going to try our hand at making a few of these foods for next seasons holidays.

Are you planning a hot smoked salami or the aged cold smoked type? I've made a very tasty hot smoked venison salami for many(20+) years . Took a basic recipe ,tweaked it over many years and sessions and came up with one everyone who tastes it just cant seem to get enough of .Let me just throw a bit of tried and true at you - alder ,apple and cherry wood and about 6-8 hours does a smoked salami very nicely. BTW- I like the look of those churchwardens ...a LOT.

 

[charlie G.]

That looks like a nice tasty treat. You made me hungry now.

 

[Gdaddy]

A very artistic Hobbit with good taste if I may say so. I like your knives also.

 

[chillardbee]

Nice looking set up.. are those two pipes "girl" pipes?....

One for her and one for me. the one with brass on it and smaller stem is a girl pipe.

 

[chillardbee]

Are you planning a hot smoked salami or the aged cold smoked type? I've made a very tasty hot smoked venison salami for many(20+) years . Took a basic recipe ,tweaked it over many years and sessions and came up with one everyone who tastes it just cant seem to get enough of .Let me just throw a bit of tried and true at you - alder ,apple and cherry wood and about 6-8 hours does a smoked salami very nicely. BTW- I like the look of those churchwardens ...a LOT.

I will be hot smoking with apple wood. I save the cherry wood for the springs and sockeye. I did a salted pork brine on some left over peices of loin and it was fantastic just at that. I can only imagine what it'll be like when I ferment the meat properly in wine then add the spices (probably just peppercorns).

I discovered the awesomeness of apple wood quit a few years ago when I cooked my favorite cut of meat over it (full rack of pork ribs). Usually I just add a can of apple wood chips to the barb when cooking and replenish as needed. I have made a marinade to go along with it too.

 

[chillardbee]

A very artistic Hobbit with good taste if I may say so. I like your knives also.

Char got those knives for her birthday. They are the cuisinart knives. I clean and hone after each use and the edge is extremely sharp. such a joy to have knives that work properly.

 

[indianjoe]

Your table looks great, hobbit life ain't so bad.

 

[rustycase]

Nicely set table, Will !

While you are out there surfing the web for recipes, have a look at lacto fermentation.
Plenty to learn there, and it's all EZ.
Best
rc

 

[Smokin Harley]

I will be hot smoking with apple wood. I save the cherry wood for the springs and sockeye. I did a salted pork brine on some left over peices of loin and it was fantastic just at that. I can only imagine what it'll be like when I ferment the meat properly in wine then add the spices (probably just peppercorns).

I discovered the awesomeness of apple wood quit a few years ago when I cooked my favorite cut of meat over it (full rack of pork ribs). Usually I just add a can of apple wood chips to the barb when cooking and replenish as needed. I have made a marinade to go along with it too.

Never tried the fermenting in wine . Let me know how it works out . I thought though that if you plan to ferment the salami it doesnt get hot smoked ...maybe you were talking about two different methods.

 

[Chris A]

Very nice indeed.

 

[ProfessorPangloss]

Man, I'm late to this thread, but the Hobbit life is all I've ever aspired to. I'm about to plant a staggering vegetable garden, 30 baccy plants, a buttload of flowers, and my ass in a chair to spend the summer on DIY and raising babies. Maybe some homebrew, some Tolkien, mm yeah.

 

[chuditch]

I have a hobbit brass candle chandelier in our lounge room. Bought it in Indonesia in Java I remember being told "Oh yes sir genuine antique very old" Which I took with a grain of salt later watching the Lord of the Rings there in the hobbits house was our chandelier Ha ha. Still like it though The house which I made with mud brick and lumber cut on the farm has moved through candle and lantern to American Aladdin Oil lamps to a 12 volt system and now we have all the mod cons with a 84 panel solar power station. We still occasionally if having guests forgo the electric light for all candle power or fire up the Aladdin oil lamps. Gives a nice effect. I am quoted as saying the house and myself both look much better by candle light