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Gooooooooood shit!

     So I decided to start a flog since I won't be doing a glog this season 'cuz my wife and I will be moving this coming summer.
     Here are some pics of food.
 
 
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Oh it's ok to splurge with calories sometimes,its good for the soul...esp., in winter.funny,we made the same I added some ham,olives& chopped jalapeno peppers to the mix...its almost gone as we had early dinner.
I am sure you will make a lovely V day dinner for your wife...don't forget the chocolates. :P
 
     16-20 Gulf shrimp marinaded in olive oil, salt, pepper, Elysium Oxide SB, coriander, cumin and dried shallot.
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Sahmokin' hot CI.
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It was getting dark, so this was one of the few pics that came out non-blurry.
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     And then my wife said those three magic words that melt a guy's heart.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
     "Want more bread?"
 
JayT said:
Diggin' everything in here so far especially those scallops!
 

     Thank you! The scallops were perfect and will be made again for sure. :cheers:
 
 
 
 
     On to today's project... I poked around the hot sauce forum and didn't see any slogs, so I figured this would be the place to document my sauce-making trials. I started a bunch of mashes late last summer and it's getting to be time to process and can them. I have attempted mashing peppers before and this is the first time I ended up with a product that I would consider edible. Here's how it all happened.
    
 
The first one I put together was a pure fatalii x Red Savina mash. First, I halved and seeded a heap of pods.
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Then I ran them through my food processor and added salt and dried lactobacillus culture (probiotic pill).
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     I dumped the inoculated, salted mash into a half gallon jar and screwed the lid on. Once it got going I burped it a couple of times a day. I also gently swirled it around every few days to release the bubbles and allow the solids to sink back down into the liquid. After it slowed down I put it in the basement to age for another seven months.
     This one took off pretty quickly. It was ferminting fast in only a few days. It was also done quickly - I was able to screw the lid on hard and put it in the basement to age (without fear of it exploding :clap: ) after only a few weeks of hard fermentation.
 
After eight months (total), this is what I'm dealing with now. I have been waiting patiently to open this jar since last August with only the occasional puff of aroma (from burping) to tide me over.
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     I have it on the stove cooking right now. More pics in a minute! :metal:
 
     I took this pic as soon as I opened the jar so youz guys could smell its awesomenessesxt.
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Now it's on the stove awaiting the hand blender and some vinegar.
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     I have four more mashes going right now with different pepper combinations in them. I think I'm going to keep these simple and shoot for tabasco-type sauces with just vinegar added. I like the idea of just letting the different combinations of fermented peppers make the sauce.
 
Scoville DeVille said:
Holy crap! That is a huge pile of peppers to run through your FP!

I bet it smeeled real gud in'yer kitcheen!
 

     Oh yeah, they smelled good! I let them get good and ripe before I mashed them. They had sat in the kitchen for about three weeks in a paper bag before I mashed them. They were completely red through out, starting to get soft and about as sweet as a chinense can get!
     But that's ^ nothing compared to how good the kitchen smells now! :dance: :dance: :dance:
 
     Anybody have an guess as to how much vinegar and maybe salt I'll need to turn a half gallon of pepper mash into a tabasco type sauce? Or is it a taste test kinda thing?
 
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