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MikeUSMC

Member Since 27 Feb 2017
Offline Last Active Yesterday, 09:46 AM

#1594221 D3 Pepper Products

Posted by MikeUSMC on Yesterday, 09:14 AM

Note to self. Next time I make a verde to try sweeteners in it. Brown sugar, agave ect. 

Fresh pineapple. You're welcome ;)


No ranch though. Sorry TB :seeya:


#1593685 Jay T's Ultimate Food Porn Thread

Posted by MikeUSMC on 16 November 2018 - 09:41 AM

51j8S9x.jpg

GIP, the pop up ads you must get, based on your search history, are probably off the freakin' wall :rofl:


#1593683 New Mexican Food

Posted by MikeUSMC on 16 November 2018 - 09:37 AM

I feel like if THP ever had a 500 page cookbook, you would have 456 pages :D

thats a pretty conservative estimate! ;)


#1593682 Make your best taco.

Posted by MikeUSMC on 16 November 2018 - 09:36 AM

I beliebe to be belieben you. 

:rofl: :rofl: :rofl: :rofl: :rofl: :rofl:


#1593681 Thegreenchilemonster Cooks For Three

Posted by MikeUSMC on 16 November 2018 - 09:26 AM

wutttttt sonnnnnn


will u marry me

Haha, same here! "TGCM Cooks for Five!"
Uh oh. Did I just throw myself into a 5 way? :shame: :seeya:


#1593680 Being Crafty

Posted by MikeUSMC on 16 November 2018 - 09:22 AM

What is that mailman motto? ;)

I think it's:
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#1593466 Being Crafty

Posted by MikeUSMC on 14 November 2018 - 06:36 PM

Hey now!

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IMG_7621.JPG

Anybody ever had this? I'm diggin' it. 12% w/ lactose, vanilla, and coffee.
Grabbed this the other day. Never seen it before. f**ker was $9.99/can.
It's really thick too, which I'm finding I like in a stout
:cheers:

Edit: hard pour, zero head. Just looked it up, then checked the bottom of the can; only brewed once.... back in March, lol. I still dig it, haha
IMG_7623.GIF


#1593348 Sriracha Sauce

Posted by MikeUSMC on 14 November 2018 - 06:45 AM

Turmeric fresh med size root

You didn't peel it? :think:


#1593340 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on 14 November 2018 - 06:17 AM

Can u amazon link the probiotic you use?

Sure, dude. Here you go:
https://www.amazon.c...cxBL&ref=plSrch
If you don't feel like waiting for Amazon to deliver it, you can honestly find them at virtually ANY pharmacy or grocery store. I've never seen them out of stock

Tempted to open it and add some more starter. Think I killed my first batch of starter because mash was still hot from heating it to kill any yeasts.

Yeah, I saw that you heated everything up in your sauce thread. I think that might have been a case of "good initiative, bad judgment." I just don't see a reason to do that. There's a good chance you might've killed off any good bacteria too. Then again, it might not be a problem at all. Some ferments are just a lot slower to "take off" than others. I've had them take 3-4 weeks to "start" before, and others have taken less than 18 hours

Also, It hasnt been very clear. The % of salt used in brine. Is that to water weight or ingredients weight? Assumed it was water

I'm gonna preface this response by saying, "I really don't know, man," so don't get too excited while you're reading it, because I probably won't actually answer you :rofl:

I *think* the salt % is determined by the weight of the ingredients, BUT I could also "justify" it (in my head, anyway) by weighing the water (?). I just really don't know for sure. Dru has posted this chart quite a few times. *To me*, it looks like the top half of the chart represents the water volume. The bottom half, *to me*, is tough to decipher, because I can't tell if that's ALSO water volume, or it's the volume of ingredients (?). Not sure if it's just a Metric vs. U.S. measurements thing (?).
IMG_5823.JPG

So, in a nutshell, D3, I have no idea, bro. Hopefully, Dru or somebody else with more experience will see this and clear things up. Maybe he can start a "Brine" thread too :party: It'd be nice to have a Brine sticky thread here somewhere.

A lot of people are probably sick of me repeating myself, but all that confusion ^ is why I swear by those powdered packets of probiotics, a straight wine brine, and salt "to taste." As much as I DO enjoy learning about this stuff, my method/system takes ALL the guesswork out of it.

Very straightforward: chop everything up and dump into a bowl, add sugars (honey, agave, turbinado, whatever), stir it all up. Add 4 or 5 grams of probiotic powder, and stir it up again. Transfer to jar and dump wine in, straight from the bottle. BOOM. Done. Easy peasy, man. You should give it a shot. The more probiotics and sugars you add, the lighter you can go on the salt. I've found that if I can add 1/2 cup of any combo of sugars, I can get away with only using 1 teaspoon of salt per half gallon batch.

Lot of rambling, but I hope that helps a little
:cheers:


#1593271 Being Crafty

Posted by MikeUSMC on 13 November 2018 - 08:08 PM

This one's really tasty, Grassy! Thanks man!
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NOM NOM NOM NOM
:beer:


#1593267 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on 13 November 2018 - 07:59 PM

Fine. Here ya go, Walchit:

IMG_7594.JPG
Bajan Mustard sauce on right, Original Recipe on left

:rofl:


#1593193 Jams, Jellies and Marmalades Thread

Posted by MikeUSMC on 13 November 2018 - 12:37 PM

DAYOM DUDE! those look awesome! The mixed berry one, are those clear or blue jars?! The color! Unless it's just the lighting?

Thanks, man! Those are just regular clear jars, lol. It was just the sunlight coming in through the kitchen window ;)

So going to use the orange recipe.
Got this in my backyard

Good luck, dude! Just remember to remove as much of the white pith as you can. I really had to cook those oranges down for a while to soften them up. I heard/read somewhere that the longer pith is cooked, the more bitter the product will end up :cheers:


#1593190 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on 13 November 2018 - 12:16 PM

Did you get your left and right mixed up? Lol

:rofl: lol, yup. And I'm not even gonna change it cuz 'Merica


#1593187 Iron Mike's Original Recipe Artisanal Hot Sauce Review

Posted by MikeUSMC on 13 November 2018 - 11:14 AM

Not sure if Mike informed you otherwise but the one I reviewed was smoked pods but just an old label listing it as smoke flavoring

Proof! Just started another batch the other day :)
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I'm not a huge fan of liquid smoke but it was done nicely here. I often pick out metallic or bitter notes and that did not happen.

If the bottle you got DID have liquid smoke in it, it was only 1/2 teaspoon per 1/2 gallon batch
:cheers:


#1593186 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on 13 November 2018 - 11:05 AM

Just want to drop this pic here so I remember when I started these
IMG_7594.JPG

Bajan Mustard sauce on right, Original Recipe on left
Forgot to buy cabbage, so wish me luck, lol
:cheers: