MoT's WDF

https://www.nhm.ac.uk/visit/wpy/gallery ... oment.html

Never a dull moment when walking the dog !


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Not a great picture yet. Getting started turning 400-500lbs of cabbage in to sauerkraut with my FIL.

ManOnTime wrote: ↑Sat Oct 19, 2019 10:34 am Not a great picture yet. Getting started turning 400-500lbs of cabbage in to sauerkraut with my FIL.

E8C7FA54-67C9-4106-BD1E-A1903BDD6012.jpeg

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And a hell of a lot of hot dogs!

ManOnTime wrote:Not a great picture yet. Getting started turning 400-500lbs of cabbage in to sauerkraut with my FIL.

E8C7FA54-67C9-4106-BD1E-A1903BDD6012.jpeg

Is that being fermented in an oak barrel perhaps? I have heard of this being done, but have never known to eat that much sauerkraut in a year.

Sporkboy wrote: ↑Sat Oct 19, 2019 8:05 pm

ManOnTime wrote:Not a great picture yet. Getting started turning 400-500lbs of cabbage in to sauerkraut with my FIL.

E8C7FA54-67C9-4106-BD1E-A1903BDD6012.jpeg

Is that being fermented in an oak barrel perhaps? I have heard of this being done, but have never known to eat that much sauerkraut in a year.

No. My FIL is the least pretentious guy you’d ever meet. 50 gallon barrel lined with three similar size black plastic bags in turn lined with two 3mil FDA approves food safe liners.

It’ll sit in his basement for 8 weeks or so and then we’ll bag it in pint freezer bags and figure out what the hell to do with all of it.

Maybe I’ll go on a sauerkraut diet.

ManOnTime wrote:

Sporkboy wrote: ↑Sat Oct 19, 2019 8:05 pm

ManOnTime wrote:Not a great picture yet. Getting started turning 400-500lbs of cabbage in to sauerkraut with my FIL.

E8C7FA54-67C9-4106-BD1E-A1903BDD6012.jpeg

Is that being fermented in an oak barrel perhaps? I have heard of this being done, but have never known to eat that much sauerkraut in a year.

No. My FIL is the least pretentious guy you’d ever meet. 50 gallon barrel lined with three similar size black plastic bags in turn lined with two 3mil FDA approves food safe liners.

It’ll sit in his basement for 8 weeks or so and then we’ll bag it in pint freezer bags and figure out what the hell to do with all of it.

Maybe I’ll go on a sauerkraut diet.

Didn’t mean to imply it as a pretentious thing. Some people just old school about it and have been doing it that way for years. Sounds like a fun project as sauerkraut is good for digestive health. Not sure if freezing kills the good bacteria though.

Out camping this weekend, took this at sunrise yesterday while all the fish were ignoring my bait.




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Took this earlier this summer. Sunset over Rock Creek, MD.

An Autumn sunset I took a year ago. Sunset pictures are kind of cheating. It's doesn't really take any skill, just get lucky with timing and point your camera at the sky.

Sporkboy wrote: ↑Sun Oct 20, 2019 4:34 am

ManOnTime wrote:

Sporkboy wrote: ↑Sat Oct 19, 2019 8:05 pm
Is that being fermented in an oak barrel perhaps? I have heard of this being done, but have never known to eat that much sauerkraut in a year.

No. My FIL is the least pretentious guy you’d ever meet. 50 gallon barrel lined with three similar size black plastic bags in turn lined with two 3mil FDA approves food safe liners.

It’ll sit in his basement for 8 weeks or so and then we’ll bag it in pint freezer bags and figure out what the hell to do with all of it.

Maybe I’ll go on a sauerkraut diet.

Didn’t mean to imply it as a pretentious thing.

I didn't take it that way.

Flatirons look awesome today with their first-ish (technically second) snow of the season.

EDIT: Dropbox deleted my image urls.

Today at dusk at Sachs Covered Bridge, Gettysburg, PA

Boston, MA on the overpass next to Fenway park.

Flaming Saganaki, a melted cheese appetizer at a Greek restaurant. The flames were leaping off the skillet.