I believe a 13th hen would be called a bakers roaster.

Find something to smoke in. Could be a grill, smoke house, cardboard box with holes and a brick on top, doesn’t matter what. Doesn’t even need to be fire proof.

Get a smoke tube. Wait until temps are between freezing and 50°f/10c. Fill the smoke tube with smoking pellets. Apple wood is always good. Light the open end on fire. Let it burn for 5 minutes. While waiting for that put your cheese in your chosen smoker. Blow out the flame. Close the smoker, but not air tight. Come back in three hours.

Vacuum seal the cheese. Eat it in two weeks to a couple of years, it won’t go bad. Just eat it when you want as long as two weeks have passed.

People don’t realize that chickens slow egg laying when it gets cold. So 12 hens a laying at Christmas time is definitely a cool gift.

I’m saving the last of my onions for meals that need them. Not sure when I’ll be able to buy more.

It is definitely getting harder. I’ve been hitting YouTube looking for actual people.
Pasta Grammar
Tasting History
De mi Rancho a Tu Cocina
Pasta Grannies
Hatice Oncel

Some guy named Alton Brown recently started posting videos. He only had two up so far but he shows promise.

I don’t tend to cook what they are but I do get inspired between them and what I have on hand.

When I know exactly what in looking for I search and look at a few recipes and see if they pass the sniff test or not based on the photos and ingredients. Like are they mixing in a different bowl in two different pictures? Dl

Different kind of Jain. Less firepower.

I’m not really sure how long it took. I started after dinner but before putting the chickens away so maybe 6:30? and finished at 10. But I took a few breaks for laundry and stuff. So maybe two and a half hours?

Local pickup only

I don’t get stoned. And I kinda had to plan hours in advance even with the dough made the day before. I kinda just make batches of dough and figure out what I’m going to do with them days later.

And on the tree of life fungus is closer to animal than plant. The Jain religion prohibits eating yeast for this reason.

Me at this very moment.

Flavor and texture

As long as you don’t consider the yeast in the bread to be an animal then it’s not just vegetarian. It’s vegan

I’m poor and it’s cheap and lasts a long time.

Flavor and a vegetable? Yeah that’s definitely not British.

I found that it supports a much larger amount of cheese. Lots of hand foods are made by cooking the filling into the bread. I wasn’t sure how it would work so I went with one large thing sliced up rather than individual servings baked up.

That is an open face thing like French bread pizza. This has all the “toppings” baked into the bread.

Is kraut big in Brittan? Wouldn’t it have too much flavor?

As a person who used to eat 6,000 calories a day to maintain being 50 lb underweight for 15 years, I totally understand.

I’m a person whose last name ends in -son, which is probably the most likely group to deal with the celiac condition. I post a lot of accidentally vegetarian meals even though I’m an omnivore. But people with Celiac shouldn’t be in a general cooking group. They have special needs.