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The 10th Annual Hot Pepper Awards Winners Announced!

MikeUSMC

Member Since 27 Feb 2017
Online Last Active Today, 05:42 PM

#1478689 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on Today, 05:41 PM

Show a nail being driven through a tongue lol!

BWAHAHAHAHA!!!


#1478688 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on Today, 05:40 PM

I know ;)


#1478680 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on Today, 05:15 PM

Hasn't made it to this thread yet :rofl:

It'll be Hammer Time once the dishes are done :party:


#1478662 what to do with my most productive plants?

Posted by MikeUSMC on Today, 04:23 PM

Aleppo: smoke, dry, flakes

Hot Cherry: stuff with prosciutto and cubes of provolone, stuff into jar, top with oil (I ate a whole jar of these today like they were popcorn)

Serrano: snack on raw while you're picking Aleppos and Hot Cherry peppers ;)


#1478653 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on Today, 03:48 PM

That's gonna be really tasty

Wait til you guys see the name and label I'm coming up with for that one... :rofl:


#1478638 Visiting San Diego and San Francisco

Posted by MikeUSMC on Today, 02:54 PM

Wow Brother lived in OB for 6 years surfed the pier and dog beach all the time.....

Pier look familiar? ;)
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#1478626 MikeUSMC's Ferments (pic heavy)

Posted by MikeUSMC on Today, 02:33 PM

Got another round of my Bajan mustard sauce going today
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And a new one:


-Bahamian Goat pods
-pineapple
-golden raisins
-turbinado sugar
-agave nectar
-fresh ginger root
-minced garlic
-Himalayan pink salt
-4g probiotics
-Moscato wine brine

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#1478620 Picklese...You Have To Try This!!!

Posted by MikeUSMC on Today, 02:26 PM

I've gotta get around to fermenting a batch one of these days :)

BOOM.
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Fermented Picklese- started 7/26/17

(Forgot to add red onion :doh: )
-Regular and Purple cabbage (roughly 1/3 head of each)
-(roughly) 1 cup of carrot matchsticks
-7oz diced Scotch Bonnets
-1 Red Bell Pepper
-1/2 head garlic (minced)
-1 cup frozen peas
-1 cup agave nectar
-1/4 cup multicolored peppercorns
-2 teaspoons pink sea salt
-4g probiotics powder starter
-Moscato wine brine

*Most measurements were just eyeballed

(Is the cabbage weight on top a little redundant? :rofl: )


#1478528 OCD 2017!!!

Posted by MikeUSMC on Today, 05:32 AM

Great update, Chuck. Your plants are looking healthy as can be. The vents look good; hope they help. Hang in there, man. They'll be flowering soon! :pray:


#1478472 Working with frozen peppers

Posted by MikeUSMC on Yesterday, 10:07 PM

Peppers are fruit :seeya:

touché... ;)
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#1478454 TheGreenChileMonster Fires Up The Weber Smokey Mountain

Posted by MikeUSMC on Yesterday, 09:13 PM

Wow! That looks killer! Nice job, TGCM


#1478450 Flavor vs. Heat in Sauces

Posted by MikeUSMC on Yesterday, 09:06 PM

HIJACKING! (That must've been the crime...)


#1478442 Flavor vs. Heat in Sauces

Posted by MikeUSMC on Yesterday, 08:57 PM

Sounds like salsalady's got some skeletons in her closet :rofl:


#1478440 Flavor vs. Heat in Sauces

Posted by MikeUSMC on Yesterday, 08:56 PM

"most people" ;)


#1478429 This wrinkly bastard.

Posted by MikeUSMC on Yesterday, 08:20 PM

Whatever the f**k that thing is, it looks angry.....