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

Thank you!

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!

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

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

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!

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/

Thanks!

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.

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.

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.

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.

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

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

@@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/

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.

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.

@@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.

@@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!

@@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.

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.

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

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.

@@GregFleischaker good to know thanks for the response.

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

Does the fried chicken taste different?

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!

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.

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.

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

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

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

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!

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.

@@GregFleischaker thanks bro 🤙🏻

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

@@Cd3 are you...nevermind

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.

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

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

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

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

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

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.

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.

@@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.

@@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.

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

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

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