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Two Baking Success Stories: Japanese Milk Bread and Angel Biscuits

I have been a home baker for as long as I can remember: cookies, pies, cakes, pastry, and of course bread (both quick and yeasted). Like most home bakers, had hits and misses in every category. In a recent time without a functioning oven, I even bought a used breadmaker and had both successes and failures there. Homegrown sourdough starter does not really like the breadmaker... A note about our current baking situation: We bake in a late 1940s propane Tappan Deluxe. One of the sales points of this stove, back in the day, was that it was super insulated so that you could even turn the oven off before the cooking was complete. Now, the thermostat is not perfect, but that's true for current ovens as well. It's always a good idea to put a thermometer inside the oven to monitor the actual temperature. This is one of the best baking stoves I have ever owned. It's funny how sometimes the old ways are the best ways. Today I'm gong to share two of the recipes we've used that...
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Pork Butt!

Today we have a list of recipe links for you to follow for your pork butts. Getting ready to grind. Breakfast sausage:  https://www.foodnetwork.com/recipes/alton-brown/breakfast-sausage-recipe-2103185 Italian sausage meatballs Italian sausage:  https://www.foodnetwork.com/recipes/alton-brown/italian-sausage-recipe-2131680  We add garlic powder, cayenne, and red pepper and don't put it in casings. We make meatballs or crumble instead. Instant Pot Kalua pork:  https://recipes.instantpot.com/recipe/kalua-pork/  Cured, smoked, and roasted ham Ham/ English bacon:  https://www.mortonsalt.com/article/meat-curing-canadian-bacon/  Being the loin cut makes it "Canadian." Pizza with home-cured and smoked ham
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Fast Food Slow: Deep Dish Meat Lover's

When I was a kid, for some reason, the local Pizza Hut would always let my class or my Girl Scout troop do a tour of the kitchen, and then have us top our own personal pan pizzas with as many toppings as we wanted. It was, hands down, one of the best field trips each year. It's crazy to think that was even a thing, to let a bunch of eight- or nine-year-olds into a commercial kitchen and give them free range on the prep line. What it did do, certainly, was indoctrinate me into a pretty loyal fan of their pan pizza, particularly of the Meat Lover's variety. What a pan pizza from Pizza Hut has going for it is the crust. It was always super crunchy on the bottom and had a lovely amount of oil. So last week we ordered up a Meat Lover's to remissness and plot our next "Fast Food Slow" episode. The pizza arrived sooner than expected, and was pretty decently hot right out of the box. The crust, though not quite as crunchy as I remembered, was still pretty good, but it did...
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