Nico, I am not sure if you are asking for an invite, but either way, let me know when your flight arrives.
Here is one from the past. I only make them occasionally but will have one ready for you. Give me two weeks notice.
Attachments
Looks super. I assume that it will not see too much fire, In two weeks they are going to walk out there on their own. Just the way I like it, we will hunt them down and guzzle them. I like my steak like my women, raw and juicy.Biting into it, it is soft like butter and melts in the mouth!
Last edited:
I have been into the fermented hot sauce game for a bit. I started off making vinegar hot sauce with dried and toasted arbol which was well loved by the people who received a bottle but I was looking for a more complex flavor. I have been fermenting habanero with pineapple, onions and garlic for a few batches and the first needed a good helping of the old arbol sauce to get that good nutty flavor. the next I added some toasted and then reconstituted arbol to the fermentation mix, good but still not there. The current batch I used the water from hydrating the dried arbol peppers at 50/50 with clean water to make the brine. (I don't know why but I never get bitter pepper water even though I am all in with seeds, whole pods minus stems is how I roll) I have four big jars bubbling away now in the basement and looking good. Hopefully no frost in the next few weeks so I can get another batch of habanero from the Hmong farmers at the market who seem to have a way with the plants.
@Cal Weldon you have a house full of speakers down the road and use a bluetooth thing for tunes when cooking? Surely you could have used the cooker hood as a bass horn at least?
You are definitely not an audiophile. I would have carried all my stuff outside, run the generator and had a party. Anyone for another beer?
Hi Marty,
Yes, once you step into the world of fermenting, you don't go back to making vinegar sauces.
This will be the first year in many that I don't make a batch and that's simply because I still have stock.
I'd be interested in hearing more about your process and seeing your tanks and things.
You mean like this?
Attachments
Bill, that has been whittled down to almost nothing. The house is for sale and I have sold an immense amount of things. The ones I am keeping are slowing making their way to storage. That chapter of my life is being replaced by a retired guy.
A less fortunate person and his family can comfortably live inside that speaker.
Since we had that hamburger on hand, why not have them for dinner?
With my loved one by my side, that's what we did.
We needed to pick up some tomatoes so off we went.
We thought those, along with fried onions, bacon and some lettuce, we might just have something.
I think we were right.
The other half of that is going to be my breakfast.
With my loved one by my side, that's what we did.
We needed to pick up some tomatoes so off we went.
We thought those, along with fried onions, bacon and some lettuce, we might just have something.
I think we were right.
The other half of that is going to be my breakfast.
Attachments
While I was waiting for my honey to come home I decided to hit the market for more tomatoes.
19 lbs. to be exact.
A few hours later and I have the crimson cocktail of the kings.
Final filtering and bottling tomorrow. There will be around 8-10 litres.
For anyone who likes tomato juice, this is beyond anything you can buy. It's a world of difference.
19 lbs. to be exact.
A few hours later and I have the crimson cocktail of the kings.
Final filtering and bottling tomorrow. There will be around 8-10 litres.
For anyone who likes tomato juice, this is beyond anything you can buy. It's a world of difference.
Attachments
Holy Sh!t, I thought I was a gut. I have only one leg but still weigh in at 110 kg. I don't much make food anymore but heck I love stuffing my face with it. Fortunately I don't eat sweets and chocolate else I would be huge (more huge). I never had a sweet tooth, but like salt and spices and meat. Could not say I care much about the weeds served with the meat.
I noted with a number of people on here over the years that stuff gets collected when there is not time to do anything with it, and when time starts to appear they realise that they have better things to do. Makes me think I should start thinning my backlog whilst I still have 15 years to go.
BTW Cal, most people you can tell how tall they are when standing next to a speaker. I have no idea exactly how mahoosive those bass bin are so can't work that out 🙂
back on food, I've been having some only 80% successful loaves recently that are refusing to rise/collapsing. Rummaging in the cupboard I found a bag of gluten I had bought to make seitan with and then never done so chucked 20g of gluten in and got exactly the loaf I wanted*. Dunno why I hadn't tried this years ago.
*and yes bread is like hifi, everyone likes something different.
*and yes bread is like hifi, everyone likes something different.
Quite a few YouTube bakers suggest using algebra + cheap all purpose flour + 0.1 gram accurate scale + vital wheat gluten
to create low cost "bread flour" with whatever protein content you desire. Since King Arthur Sir Lancelot bread flour (14.2% protein content) is quite a bit more expensive than mass market national brand flour, the savings are substantial if you bake a lot of bread.
to create low cost "bread flour" with whatever protein content you desire. Since King Arthur Sir Lancelot bread flour (14.2% protein content) is quite a bit more expensive than mass market national brand flour, the savings are substantial if you bake a lot of bread.
that looks a bit too exact for the way I make bread. Certainly it looks like organic flours and some strong white bread flours are not as high in gluten as good old canadian bread flour (which is more expensive). I need to experiment more, esp as I am messing around with different mixes at the moment.