That is very close to what I put together (great minds?) with two changes that worked perfectly.
First, I took a couple slices of sourdough, toasted them, and crumbled them into the flour. This really helped get an ultra craggy surface.
Oregano and thyme :).
Unmitigated success.
Dammit you guys it’s not time for lunch yet.
That is hi-larious. I loved the contrarian, never satisfied boy on the left. He is going to be successful in life 
For me Crisco sounds like a trademark for concrete additives. I had to google the name 
We’re having Staffordshire oatcakes tonight - which is not that impressive or anything, but they are basically a staple in my home town in the UK and not that well known outside of the area (although I did know an oatcake shop in Tenerife). You can take them with a lot of fillings, but anything that you would see in a British breakfast works well. While they look like American pancakes, they have yeast and have to be left for 4-8 hours before you can cook them. You can reheat them too - many people buy oatcakes and pikelets in shops in the city and use them later. They’re also vegan and use a nice mixture of oat, wholegrain and plain flour, so the flavour is quite interesting. I just blend plain rolled oats in order to get the oat flour, which works fine.
That recipe has 24 rashers of streaky bacon.
…
I’m making it.
Her videos are great to watch. I couldn’t make one thing that she does because her projects are just so complicated, but she is really good at putting her videos together.
BTW, it is really hard to find proper rashers in the US. It is virtually all pork belly, and not the fat surrounded loin of the pig. And since every loin I’ve ever bought here has been excessively trimmed, I can only make faux rashers.
I’d raise pigs myself, but I’d end up putting bows on their heads and name them all Petunia.
In short - everything goes?
OK, it looks like this might actually work:
So far I’ve made the gingerbread using a recipe from an 18th century cookbook:
To make GINGER-BREAD another way
Take three pounds of fine flour, and the rind of a lemon dried and beaten to powder, half a pound of sugar, or more if you like it, a little butter, and an ounce and a half of beaten ginger, mix all these together, and wet it pretty stiff with nothing but treacle, make it into rolls or cakes which you please; if you please you may add candy’d orange peel and citron; butter your paper to bake it on, and let it be baked hard.
From Elizabeth Moxon, English Housewifery. Leeds: 1779
I made some extra gingerbread pieces to round off the top and bottom, but so far it looks a bit awkward; I may need to sort something else out. I’ve wrapped the parts together while one half is still soft from the oven, so it should harden in the right position for fixing together. The rings are the right shape, but will need a little work before I can put them in place. I also bought a long threaded bar that can work as the spindle, so I should be able to put the continents on tomorrow or the next day and put it all together the day after that.
Plus 1 for cream cheese icing. Yum.
That was a serious consideration? Lordy!
More like they buy the farm.
Hey, @japhroaig, did you see this New York Times article about the loss of wheat varietals and what it means for making bread?
That is great! Wheat is like grapes or apples, yeah different varieties taste substantially different. I used to buy bags from a local Miller, but the minimum was 55lbs. Wish I could find them again, since their whole wheat tasted like molasses and cloves.
I have a friend that is likely very hung over, so I am gonna surprise him with mushroom garlic sourdough, and the makins’ for a Guinness pie. He is on onion duty though.
Should I take my drill so I an peel he taters with a brush?
