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I did indeed, but I've also enjoyed reading all the responses and learning a few new things.  Until now, I hadn't realized that some molds produce toxins, perhaps that can survive in an acidic medium, that also can't be cooked out.   I wish I had taken pictures.   Thanks again to everyone who...

It's gone!  As you said, Mike, it gives me an excuse to make a new batch.  Absolutely not worth getting sick over.

Thanks all.  I guessed that I should toss it, but the low ph got me to wondering.  That's why I posted here to seek your advice.   The airlock wasn't dry when I opened it today, but it might have been dry when I added some water about  3 or 4 months ago (that's when the forgetting began).  .   I...

Hi all,   I just put a quart of fermented mash through the mill.  It had been fermenting for 17 months.  (I had forgotten about it.)  It looks good and smells fresh, with the usual lactic acid smell.  I tasted a teeny bit on a Frito.  It burned like fire (lots of habeneros in it) and tasted...

The older I get, the more I enjoy the taste of whiskey (or is it whisky?).  I'm partial to single-malt Scotch, but that's pretty expensive stuff, so for day-to-day drinking, I go with rye.  I'm also partial to some of the good rums, too.  They're sweeter than whiskey, but quite tasty to drink...

In my experience, rat snakes are ill-tempered buggers, at least here in Texas they are -- unsuitable, I would think, as pets.  That said, you shouldn't hurt them either.  They're very beneficial, as their name suggests.

Hi all, Well, I resisted the temptation to taste the ferment and let it go until today.  (It's been 10 months.)  I thought I'd finish this thread off by describing the result. I decided to use two pro-biotic capsules to start the ferment.  I did that to be safe, but I do want to try to use raw...

  I'm curious about this.  Are you trying to make what we used to call giardiniera in Chicago?  I suspect there's something Italian about it, because we used to put it on our Italian beef sandwiches all the time.   :P

Welcome from a Ft. Worth guy who lived in Cincinnati for awhile.  Have a Skyline chili for me!

Thanks!  My daughter lives in Weatherford!

Thanks for the warm welcomes!

Welcome from another Texan!

Just a quick update on where I am with my smoked pepper ferment.   I had about 500 grams of peppers, approximately equally distributed by weight among habaneros, poblanos, anaheims, fresnos, jalapenos, serrano, and thai chile (I found some of these at another market later in the day).  After...

Thanks for all the helpful responses!  :)   I'm going to get started today.  I've been to the local market, and got a bunch of fresh peppers:  Jalapeno; serrano; fresno; anahaeim; habanero; and poblano.  I bought some of everything they had.  I will smoke/roast them this afternoon between dips...

Thank you.  Yes, I saw that post and was wondering if anyone tried the "other" option I mentioned above, or if any of the beneficial bacteria would actually survive the smoke/roasting.  I'll get a starter and maybe try it both ways.   I plan to use marbles and cheesecloth to hold my mash down...

Hi all,   I just got here a couple days ago and I've read the entire sauce making and fermenting threads, so I feel like I'm prepared to dive in.  I'd like to smoke/roast (not dry) my peppers before fermenting them.  I'm thinking that will kill the beneficial bacteria and hence require that I...

Hello all,   I'm a "semi-retired" guy and I've made a few pepper salsas in the last year or so that tasted pretty good.  I've made "fresh" salsas by roasting a variety of peppers, tossing them into a blender with some salt, straining out the seeds and skin, and refrigerating the result in...