BigDaddy’s Buzzed Shop Builds, Beer, Smoking BBQ, Grilling, Cake an BS

no, just showing off a big vice bolted to a skinny piece of pine.

 

Howdy @Dontporget

 

Meant to ask you are you really a pastry chef

 

Coz if you cook it too long, too hot, the gluten breaks down. Result is thin flour taste. That's why thickening happens at the end. Old Timer knowitall. Trust me I've ruined a lot of gravy.

 

no, actually a machinist, all old school manual lathes, mills, and such. Also qualified as mechanic, work at a power plant. Have been to South Texas Project a couple of times in the past 4 years or so.

 

Cool

 

The pastry chef goes back quite a long time ago, when I was first starting out machining and a person can get much time in a project then have a uh-oh moment take you back to square one. I figured if I made a pastry mistake I could lick the frosting off and start over easy enough.

 

Maner, my best to you and Cindy. Keep doing what you do.

 

Thanks Curt

 

Tuna Melt, me-style

2 cans tuna of choice (drained)
4 tbs. Olive oil mayonnaise (I know Maner hates it lol)
1 tsp. Garlic powder
2 tsp. Onion powder
2 tsp. Chili powder
2 Hard-boiled eggs (finely diced)

Mix above. Make sammiches with:

Bread
Swiss/ cheese of preference
Tuna mix
Swiss/ cheese of preference
Bread


The key to a good Tuna Melt is your mix and your frying oil. I used Kerrygold butter, melted and mixed with imported German Krauter to make Krauterbutter.

I made a grilled cheese, albeit a Tuna Melt, lubricating the pan (which is a cast iron 7" saucepan) in the aforementioned Krauterbutter.

 

No strength...
Couldn't resist....

 

Making me regret frozen pizza tonight.

 

Nice!

 

Bootiful

Just grilled cheese with a tuna filling. Didn't need to be complicated.

(I made it complicated)

 

Its ok, cured craving with store bought strawberry cheesecake lol