Пікірлер

• 
  @anonymous-37206 күн бұрын

  Temperatures?

• 
  @RaiderNationPodcast10 күн бұрын

  What if I have an existing podcast, as I have had for 19 years (with no podcast host), and want to build a new updated website, and continue to host episodes myself, with no podcasts host? We have been accepted by iTunes since 2005, and are on all the other aggregators. I guess I don't want to fill out the form you showed asking iTunes to accept us, since we're already on it. Is there a way to add my podcast rss feed file to a new WordPress site that I create? I've never used WordPress before, and our existing website is way out of date (html code created in 2005!). We average 1500 to 2500 downloads per episode, a weekly show....and we are commercial free, so I pay for everything myself....so would like to keep the expenses down.

• 
  @kireofk11 күн бұрын

  Where are they? If on the north side of town I would love to talk to them.

• 
  @GregFleischaker10 күн бұрын

  The studio used to be in the Alpharetta area but the equipment was sold and moved to KY.

• 
  @isaiahjohnson253217 күн бұрын

  Thanks for showing me your butt 😂😂😂😂😂😂

• 
  @joannecarson5568Ай бұрын

  A pretty combination!

• 
  @GregFleischakerАй бұрын

  Thank you!

• 
  @Noypi54494Ай бұрын

  Have you tried this with the food processor attachment?

• 
  @GregFleischakerАй бұрын

  I can't say that I have, but lately I've simply been using an immersion blender instead of a vitamix or blender, so much easier to clean up! On low speed, so I don't break the olive oil by using too fast of a blade speed!

• 
  @Noypi54494Ай бұрын

  ​@@GregFleischaker Just put an order in for a Vitamix A3500 gourmet prep bundle. Those immersion blenders are cool

• 
  @Keirfey2 ай бұрын

  I studied stuff

• 
  @Keirfey2 ай бұрын

  Geoff Lawton.

• 
  @Keirfey2 ай бұрын

  Andrew Millison

• 
  @Keirfey2 ай бұрын

  Epic Gardening. MI Gardener. Self-Sufficient Me. GardenLikeAViking.

• 
  @Keirfey2 ай бұрын

  Have a good recipe for a gluten-free batter? I got cursed with celiac in this life

• 
  @GregFleischakerАй бұрын

  I'm afraid I don't, I'm sorry, but I'm sure there are a bunch out there!

• 
  @sweetrouble4202 ай бұрын

  Thanks for sharing. I'd rather have the drop biscuits. It's much faster than rolling out and cutting. Thank you so much for sharing. New to Einkorn 😊

• 
  @GregFleischaker2 ай бұрын

  Definitely faster than rolling out and cutting biscuits, but these won't have the same flaky layers some people expect in their biscuits, these are a little crumblier but I think super tasty!

• 
  @pauloalbertonogueira31003 ай бұрын

  Aonde eu compro um forno desses ?

• 
  @GregFleischaker3 ай бұрын

  I bought most of that equipment from Canned Heat in Oregon - www.cannedheatglass.com/ I got the cold working equipment from HIS Glassworks - www.hisglassworks.com/ And most of the rest of equipment came from Mobile Glassblowing - www.mobileglassblowingstudios.com/

• 
  @jamespb296053 ай бұрын

  Nice video

• 
  @GregFleischaker3 ай бұрын

  Thanks!

• 
  @selinas80394 ай бұрын

  did the oil put off a bad smell, or do I have a bad batch?

• 
  @GregFleischaker4 ай бұрын

  I generally use refined oil, which should not smell as much of coconut, but it shouldn't smell off or bad either. If coconut oil isn't working for you I also like avocado oil, which is very neutral.

• 
  @terrim24984 ай бұрын

  Thank you for the updated information. Very much appreciated 😃

• 
  @terrim24984 ай бұрын

  Looks great. Sure wish you would have told us the weight of the roast 😐

• 
  @GregFleischaker4 ай бұрын

  You're right, my bad! I usually get a roast between 3 and 4 pounds, have gone as small as 2 1/2 pounds and as large as 6 pounds, and then simply adjust time accordingly, but I still have yet to leave one in too long even though I am sure it can be done.

• 
  @eddysevilla96485 ай бұрын

  Nice and simple ❤

• 
  @stephaniesisson10355 ай бұрын

  Where did you get your pasta drying tree? What brand is it?

• 
  @GregFleischaker5 ай бұрын

  It's nothing special, some generic rack I picked up at a cooking store years ago, you could probably find one anywhere that sells pasta tools.

• 
  @urzathehappy725 ай бұрын

  Cool vid how did u hold the blow pipe while twisting the cane?

• 
  @GregFleischaker5 ай бұрын

  Ah yes, can't see it in the video, sorry! At about the 3:28 mark I set the punty down into a stand that I had made that holds a pipe or punty horizontally for me that I can pull against, in this case it has four legs that I set outside of my garage floor which is raised just an inch or two and then I can pull a little against the stand and stretch the glass out.

• 
  @urzathehappy725 ай бұрын

  @@GregFleischaker is it possible to use a drill to twist cane while using a torch setup instead?

• 
  @urzathehappy725 ай бұрын

  @@GregFleischaker can u take a pic of the stand u made? Thanks for the response.

• 
  @GregFleischaker5 ай бұрын

  @@urzathehappy72 I've actually moved since making that video and don't have the stand anymore to show you, but here is an IG video from last year from the guy who taught me how to do it solo and you can barely see how he holds it in place with a a DIY set up - instagram.com/p/CkB4v4cp7c1/

• 
  @user-oc3qm5ve1p6 ай бұрын

  At what temperature do u cook it

• 
  @GregFleischaker5 ай бұрын

  In the video I cooked it at 275 degrees, but only because that was as low as that oven would go. I've moved and have a new oven and prefer to cook at 250 degrees F but probably either one would work.

• 
  @donnie8.126 ай бұрын

  You don't put garlic on fried Chicken. 🤦🏿‍♂️😅

• 
  @GregFleischaker6 ай бұрын

  I obviously do, if we are talking about garlic powder, and I've had zero complaints over the years from friends and family alike. Maybe you don't put garlic on fried chicken. And just check the internet if you think I'm a weirdo, soooo many people use garlic powder in their seasoning.

• 
  @donnie8.126 ай бұрын

  @@GregFleischaker I never said anything about you being a weirdo and idc what a lot of people do. A lot of people think the world is 70% LOL. Ijs I understand garlic on baked chicken but putting garlic on fried Chicken it's just blasphemous lol. Don't worry you're not alone. Do it with the same group of people who might put ketchup on their eggs. Just kidding about ketchup parts.

• 
  @GregFleischaker6 ай бұрын

  @@donnie8.12 haha, I'm sticking with my garlic powder and fried chicken, it's damn good, but I am not one of those that puts ketchup on eggs, even if I may look like it!

• 
  @donnie8.126 ай бұрын

  @@GregFleischaker I don't know what you look like lol. I don't need to know. It's irrelevant. But I'm going to try it one day. I tried it before years ago it just didn't feel right lol.

• 
  @antellmarkus95687 ай бұрын

  I cheat by cutting it in 3-4 pieces and browning them first, saving 3 hours.

• 
  @MJM7507 ай бұрын

  Was wondering why you chose einkorn flour? Do you just use egg yokes or the whole egg?

• 
  @GregFleischaker7 ай бұрын

  I like Einkorn flour because I think modern wheat has been altered too much to be very good for us, I still eat it but when working from scratch I prefer a heritage flour when possible. Plus Einkorn makes really good pasta! Depending upon my needs I usually add one or two full eggs and then six egg yolks, you'll get a really beautiful yellow pasta that won't spike your blood sugar the same way store bought pasta will.

• 
  @SorrentoShore6 ай бұрын

  I followed your recipe two Christmas's ago for my lasagna, and it was a gane-changer. I agree Einkorn is the real deal. I use "Jovial " brand from Tuscany.​@@GregFleischaker

• 
  @andreinahernandez81079 ай бұрын

  Thank you

• 
  @GregFleischaker9 ай бұрын

  In the video I made a mistake when I said the 40 lb propane tank was labeled due to it's empty weight, that is not correct, empty propane tanks are labeled by the approximate weight of the gas it holds when full, in the case of a 40 lb tank it is somewhere around 9 gallons, depending upon the weather and temperature.

• 
  @EricBlowsGlass9 ай бұрын

  How is the kegler clear cullit? Do you get any chords. Love your setup definitely will be taking some inspiration for mine.

• 
  @GregFleischaker9 ай бұрын

  It wasn't great but my guess is that has more to do with how I ran the studio than the cullet itself, I ran it only one day a week on average, so would blast it in the morning to get it going, took about 2-3 hours to fully heat up, would work 5-6 hours and then turn it off, which I'm sure is horrible for the crucible but what is designed for. So no chords as I basically emptied the pot each day I worked but a fair amount of bubbles, no huge ones, and a fair number of stones and flakes from the walls of the crucible. I didn't really sell my work at high end galleries, I either gave it away or sold it to people who understood it wasn't perfect, and if that is ok with you then it's a great way to get loads of practice without renting time at someone else's studio, it was a lot of fun! I've moved now and had to sell the equipment but would probably think about setting it up again if I end up in a home with enough room.

• 
  @EricBlowsGlass9 ай бұрын

  @@GregFleischaker good to know thanks for the response.

• 
  @healtc50699 ай бұрын

  Why bother making a video without telling us the oven temp?

• 
  @GregFleischaker9 ай бұрын

  That would be really annoying, wouldn't it? But I did give my temps... try again, but don't skip the first 20 seconds!

• 
  @RJ-se9op11 ай бұрын

  i fry in refined coconut oil too, ive made potato fries and boneless chicken tenders and they are really good. wish more restaraunts got away from the nasty canola oil

• 
  @imjustvisiting53977 ай бұрын

  Does the fried chicken taste different?

• 
  @seednfeed Жыл бұрын

  I forgot to comment when i made this months ago. It was fantastic. Pork butt and shoulder goes on sale frequently at my grocery store. Less than a dollar a pound. So good.

• 
  @GregFleischaker Жыл бұрын

  Thanks so much for coming back by to say so! I have to agree, one of my favorites, so easy and usually ends up being one of the best least-expensive meals you can put together!

• 
  @21jerkyboy Жыл бұрын

  How's the texture of it cooked?

• 
  @GregFleischaker Жыл бұрын

  I did not let mine dry all the way out, cooked it just a few hours later, and it tasted quite good, no complaints, but no real al dente crunch or bite if that is what you are looking for.

• 
  @bassworthy Жыл бұрын

  Where did you get crucible and what did it cost?

• 
  @GregFleischaker Жыл бұрын

  I bought it online at stores.guadalupeglass.com/11-5-round-bottom-crucible-crb1000/ and it cost about $250, obviously they sell way more sizes than the one I just linked to.

• 
  @JessicaJLandi Жыл бұрын

  Making these now. I didn't have buttermilk so I used the alternate vinegar (1tbls) with milk mix. In the oven now. So easy. Looking forward to tasting them. Tasting update: SO GOOD! Light, flaky, great taste. I'm loving how easy, quick, & tasty these are. LOVIN' IT!

• 
  @GregFleischaker Жыл бұрын

  Thanks for the update, I'm so glad it worked out for you!

• 
  @MultiMilTown Жыл бұрын

  First one came out great, so I came back to this video for the second!

• 
  @MMAKitchen Жыл бұрын

  Thank you, buddy.

• 
  @Last_Chance. Жыл бұрын

  Did you cover it ?

• 
  @GregFleischaker Жыл бұрын

  No, I don't, I simply put it in the oven fat side up.

• 
  @crhaden Жыл бұрын

  I love, LOVE the brevity of your explanation! Thanks for respecting our time. :)

• 
  @RedHatcc Жыл бұрын

  100% Agree. Going to do this today. I don't need a 30 minute video, this is straight forward what we all needed.

• 
  @denisefaust6408 Жыл бұрын

  I’d like recipe as to how much for each spice for the dry rub you mixed up. I’m new @ this and need details please

• 
  @GregFleischaker Жыл бұрын

  No worries, I have my spice mixture on my website at gregfly.com/how-to-cook-pork-shoulder-in-oven/ - it's pretty easy, you just need to be patient and give the roast enough time in the oven, good luck!

• 
  @franksindoneii5410 Жыл бұрын

  What temp did you pull roast out at ?

• 
  @GregFleischaker Жыл бұрын

  I don't really measure the temp when deciding when to pull the roast out, if you leave it in long enough it will be done, but wiggling the bone and seeing how loose it is will give you a pretty good indication that it is ready or needs more time.

• 
  @franksindoneii5410 Жыл бұрын

  @@GregFleischaker thanks bro 🤙🏻

• 
  @Pgschool37 Жыл бұрын

  I liked the recipe you used to fry your chicken. I've heard about the buttermilk method for many years but never tried it. Now, is the time for me to give this a try! Thanks.

• 
  @user-pk2fg8im4u Жыл бұрын

  The world could use a few more like you. Thank you, God bless. BTW, this is from a retired Montana wheat farmer.🙂

• 
  @vonschlief3809 Жыл бұрын

  Bravo for using coconut oil and not some oxidized gross seed oil

• 
  @Cd311 ай бұрын

  But the saturated fats! Those are worse for you than eggs! Lol

• 
  @hotdog59272 ай бұрын

  @@Cd3 are you...nevermind

• 
  @trillbillz163 Жыл бұрын

  Oven temp?

• 
  @GregFleischaker Жыл бұрын

  I usually go with 250 degrees F, but in the video I thought I mentioned that the oven I am using can't be set for anything lower than 275, it's a gas stove, not my favorite.

• 
  @trillbillz163 Жыл бұрын

  @@GregFleischaker thank you sorry i must have missed you say that

• 
  @GregFleischaker Жыл бұрын

  @@trillbillz163 no sweat, happy to help out, good luck with that pork roast!

• 
  @williambrosmer213 Жыл бұрын

  @@GregFleischaker so if I have a setting for 250 degrees, how long? Thanks.

• 
  @williambrosmer213 Жыл бұрын

  @@GregFleischaker I am doing a boneless pork butt. How long do you guesstimate? Thanks.

• 
  @june1919702 жыл бұрын

  all healthy until the flour

• 
  @GregFleischaker Жыл бұрын

  Yeah, it's fried chicken, it can't all be healthy!

• 
  @donnagingerich77752 жыл бұрын

  Thank u so much. Now I know how to make this dressing and will be using it alot.😃😎

• 
  @ineptadude61582 жыл бұрын

  Thank you

• 
  @kimberlyjeanmiller27872 жыл бұрын

  You don't wash your Chicken off?

• 
  @GregFleischaker2 жыл бұрын

  No, I don't wash my chicken. Or pork. Or beef. Instead, I cook it. That way I don't splash dirty chicken juice all over my kitchen when washing it, and the high temperature of cooking will kill whatever it is that people are worried about and trying to wash off of their chicken.

• 
  @safarankitchen79072 жыл бұрын

  Nice🌷👌💚👌💛🧿👍💐👏💐✅✅👏💐💐🌹💛🧿👏

• 
  @bradsmithstudios88813 жыл бұрын

  After he picked up the twisty cane on the bubble, did he twist that before going into the fin mold? Or was the cane still straight?

• 
  @GregFleischaker3 жыл бұрын

  It's been a few years but pretty sure he smoothed in the twisty cane first, then into the fin mold and then an aggressive twist at the marver to get the final pattern. That's not the only way to get to a merletto pattern, but that is the way he went about it that day.

• 
  @mnemotronic2 жыл бұрын

  @@GregFleischaker @Brad Smith Studios: Very cool. I took a murrini class with Davide at Corning in 2018. Gonzo was assisting then too. I've been trying to do merletto for a few years. The first piece I ever tried came out perfect and I haven't been able to duplicate it. I used regular cane, not a zanfirico or ballotini pattern. You say Davide went into the optic mold with the cane straight up & down on the piece -- not twisted first? Twisting then optic mold, then twisting or un-twisting is the only way I can figure out how to get the "loopy" patterns.

• 
  @GregFleischaker2 жыл бұрын

  @@mnemotronic I really wish I had video taped the whole thing so that I had all of the steps down, to make sure I'm remembering correctly! But I'm pretty sure he simply smoothed out all the cane he picked up, without making sure it was straight, so maybe some twisting but just melting it all together and then into the mold before really really twisting it up. But to be honest, it was long enough ago and my camera work wasn't good enough for me to swear that he didn't go back into the mold for a second time, which would be cool, or how straight or twisted the canes were when he went in the first time. But he's pretty low key, not too fussy so I feel pretty good about a loose melting together of cane, good blow into the mold, and one serious twisting of the cane before blowing the vase out.

• 
  @terpology92952 жыл бұрын

  I think it's important to note the direction of the twist. When pulling the cane, he's spinning to the left (traditional venetian way I believe) then after he fin molds it, he twists again to the left

• 
  @78MooMoo783 жыл бұрын

  Does using coconut oil leave an aftertaste?

• 
  @GregFleischaker3 жыл бұрын

  It will for sure if you use unrefined coconut oil, but I use refined oil to make sure it does not taste like coconut.

• 
  @ValkyrieRiderIPT Жыл бұрын

  This is what we use. www.amazon.com/dp/B01FCMUFK0?psc=1&ref=ppx_yo2ov_dt_b_product_details