Sorry 'bout the glitch... still learning how to use my new "smart" phone. Sometimes it seems like it's smarter than me... 
Stickman's 2017 Minimalist Glog
- Thread starter stickman
- Start date
Devv said:A most excellent recipe that WILL be tried here in the deep South!
You won't be disappointed Scott. It made a great sandwich here today with some of the Scotch Bonnet-mango "caribbean ketchup"
After lunch I went over to the county fair with my folks , and I did pretty well. I only took second place in the best pepper collection category behind a commercial farm. Next year I'll have to up my game even though I don't have their resources. Challenge accepted!
Did rather better with the individual pepper classes. These are scotch bonnets and forbing nagas.
I didn't score at all in the garlic or kale categories, but here are the rest of the vegetables.
Salsas did pretty well too... no score on straight tomato salsa but they gave me ribbons for my peach, roasted tomatillo and peachy tomato, as well as my apple-raisin chutney
I don't think I'll quit my day job, but it'll buy some beer while I'm processing the harvest.
Hopefully you all had an equally gorgeous and productive day. Cheers!
Congrats on the ribbons!
Devv said:Well done Rick! That whole process has to be a lot of fun
I'm impressed!
MikeUSMC said:Wow, Rick! That's awesome, man. Congrats!
Thegreenchilemonster said:
Thanks guys! It was a lot of fun following a lot of work. [emoji2] I'm surprised more THP members don't display their pods, salsas and hot sauces in their local fairs.tctenten said:
The harvest is ramping up a bit...
Here's this morning's harvest with a couple more nice ones for the Bonnet Challenge.
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Your killin it buddy.
Congrats on the ribbons. You did well. I watch every year. Envious.
I really wanted to enter this years fair. Its in July though. My peppers are never around that time of year. That's another reason I built the greenhouse. Next year will be different. I'll get some early varieties in the competition.
Congrats on the ribbons. You did well. I watch every year. Envious.
I really wanted to enter this years fair. Its in July though. My peppers are never around that time of year. That's another reason I built the greenhouse. Next year will be different. I'll get some early varieties in the competition.
Congrats on the ribbons Rick and on the hauls your pulling. Some cracking looming pods.
Love the MOA, s.
Bonnet sauce is always a winner.
Should be proud buddy. You have it nailed. [emoji106]
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Love the MOA, s.
Bonnet sauce is always a winner.
Should be proud buddy. You have it nailed. [emoji106]
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Congrats on your fair works!
Very well deserved!
All those harvests are making me mighty keen for Summer!
Keep it up, TBG.
Very well deserved!
All those harvests are making me mighty keen for Summer!
Keep it up, TBG.
Cheers Scott, I try. [emoji6]Devv said:Rick, you're so inventive
You always come up with bold new recipes, thank you for that [emoji14]
So, who's the cook at your house? Here at mine, LB is the primary seasoner (new word?) . Me, I'm the one she follows around, cleaning up after
I actually do most of the cooking in our house. I mostly do one-pot meals on weeknights and at least one more elaborate meal during the weekend if there's time for it.
Finished the pumpkin sauce tonight and got two cases of 10oz bottles made up.
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Cheers Jacques! It's got a complex layering of flavors. A bit of sweetness from the addition of coconut sugar, savory from garam masala and blazing heat from the douglahs! There's enough salt and cider vinegar in it to make it shelf-stable and add their own layers too.karoo said:
I forget... What did you end up doing with your crop of malawi piquants last season? Was it good?
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I can just imagine , but the Garam masala should really make that pumpkin taste pop.stickman said:
The Malawi Piquant is just as versatile as it's baccatum cousins the Aji lemon drop. I realy tried everything with it.
1) Fresh from the plant , excellent snack.
2) Pickled whole, just deseeded , for stuffing
3) Pickled sliced up for pizza and other toppings.
4) Very easy to dry , I ended up using half my powder to make a sauce and it really works great to use dry powders to make a new sauce.
Nice! I've never tried pickling Baccatums because I get a soapy flavor from most of them, but maybe it would improve the flavor.karoo said:
I've never tried making hot sauces from just powder either, but they seem worth trying. Thanks for the new ideas! [emoji2]
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Gettin' 'er done in the kitchen tonight... An extra-large batch of my "Rick's Red" hot sauce. This 7 qt stockpot should fill a few cases after cooking, pureeing in the blender and running through a food mill to remove skins and seeds and make a silky-smooth sauce. [emoji2]
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