The good morning thread

rossyl

Member
Messages
3,312
Morning all, happy Friday. I've got to deal with a panicky business trying to resolve a matter where they've made a mountain of a mole hill.

Looking forward to 5.30pm and staying in!
 

philw696

Member
Messages
25,123
Morning Guy's.
Coffee and almond croissants for breakfast then another day of removing 70's French wallpaper.
Stay Safe all.
 

GeoffCapes

Member
Messages
14,000
Morning all. Bit of work this morning and then on the bike to Zwift for a couple of hours this afternoon.

No point doing too much work, as, well, there isn't much to do.

Although I should probably up my game next week.
 

MrPea

Member
Messages
3,012
Good morning you lot!

Today's a good day - we received our first payment from a proper customer (rather than just consultancy fees to our supplier). Not a huge one, but one that makes a significant difference nonetheless!

Other than that, salmon and trout are smoking away in my back garden. They had 6 hours yesterday and shall have another 6-8 today. A couple of chunks of cheese have been filling up the remaining space on the rack - smoked cheese on toast if wonderful!
After that it'll be the turn of the bacon... I cured a chunk of belly for a week and stopped that last night. Washed off the cure, patted it dry and stuck it, uncovered, in the fridge. Of course, I had to cut of a slither to taste it (via the frying pan). No exaggeration - possibly the best bacon I've ever tasted!
Once it's been smoked for a couple of days it'll then get hung to dry for a week or two and then it'll be time to slice and start consuming! If it continues to be at least as good as the unhung green stuff I tasted last night then it's hapPea days! (and time to cure a pork loin for back bacon on which I'll be more inventive with the cure)

HapPea Friday!
 

CatmanV2

Member
Messages
48,557
Made some bacon a couple of years back. Totally stunning. Really must try and get a cold smoked this year.

C
 

2b1ask1

Special case
Messages
20,223
Made some bacon a couple of years back. Totally stunning. Really must try and get a cold smoked this year.

C


Cold smokers are not difficult to make apparently; Dick Strawbridge (Scrapheap Challenge/Not Easy Being Green/Escape to the Château etc.) makes some pretty nifty ones as did Jimmy Doherty one one of the food progs.
 

CatmanV2

Member
Messages
48,557
Cold smokers are not difficult to make apparently; Dick Strawbridge (Scrapheap Challenge/Not Easy Being Green/Escape to the Château etc.) makes some pretty nifty ones as did Jimmy Doherty one one of the food progs.

Oh indeed. Guy over the road used a soldering iron in a pile of sawdust. Rather do it 'properly' though.....

Been considering one of these, but not sure how much I'd end up eating :)


C
 

Felonious Crud

Administrator
Staff member
Messages
21,017
Adam, you seemed to have a lot of calls, are you in the fortunate position where you now do most your work via calls, such that you don't need to do much of the nitty gritty yourself. Or, are you in the same unfortunate position as me, where you wish you had fewer calls, so that you could actually get your work done?

The latter :)
 

midlifecrisis

Member
Messages
16,102
Good morning everyone, yes I'm a bit late, but who's counting?

What's everyone doing this weekend? Bacon butties at Chez Pea no doubt. He does his own bread too. So
 

zagatoes30

Member
Messages
20,764
Good morning everyone, yes I'm a bit late, but who's counting?

What's everyone doing this weekend? Bacon butties at Chez Pea no doubt. He does his own bread too. So

Looks like after all this mess is over there is an opportunity for an SM road trip

Mr Pea - Breakfast
?? - Lunch
?? - Dinner
Mr Beb - Cigars, Wine & Port

any volunteers for Lunch & Dinner?
 

2b1ask1

Special case
Messages
20,223
Good morning you lot!

Today's a good day - we received our first payment from a proper customer (rather than just consultancy fees to our supplier). Not a huge one, but one that makes a significant difference nonetheless!

Other than that, salmon and trout are smoking away in my back garden. They had 6 hours yesterday and shall have another 6-8 today. A couple of chunks of cheese have been filling up the remaining space on the rack - smoked cheese on toast if wonderful!
After that it'll be the turn of the bacon... I cured a chunk of belly for a week and stopped that last night. Washed off the cure, patted it dry and stuck it, uncovered, in the fridge. Of course, I had to cut of a slither to taste it (via the frying pan). No exaggeration - possibly the best bacon I've ever tasted!
Once it's been smoked for a couple of days it'll then get hung to dry for a week or two and then it'll be time to slice and start consuming! If it continues to be at least as good as the unhung green stuff I tasted last night then it's hapPea days! (and time to cure a pork loin for back bacon on which I'll be more inventive with the cure)

HapPea Friday!

Have you used this mob? They have a very comprehensive range: https://www.weschenfelder.co.uk/
 

midlifecrisis

Member
Messages
16,102
Looks like after all this mess is over there is an opportunity for an SM road trip

Mr Pea - Breakfast
?? - Lunch
?? - Dinner
Mr Beb - Cigars, Wine & Port

any volunteers for Lunch & Dinner?
I made my own pickled beetroot and beetroot relish...so I just need a blessed cheesemaker...