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The 11th Annual Hot Pepper Awards ACCEPTING ENTRIES!

MikeUSMC

Member Since 27 Feb 2017
Offline Last Active Yesterday, 08:38 AM

#1505327 Being Crafty

Posted by MikeUSMC on 15 November 2017 - 08:41 PM

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:beer:


#1505317 Being Crafty

Posted by MikeUSMC on 15 November 2017 - 07:57 PM

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Going down quick tonight! ;)

:cheers:


#1505315 D3 Pepper Products

Posted by MikeUSMC on 15 November 2017 - 07:54 PM

Don't think i've ever had one. Maybe i'll save that for a really small test batch one day. 

Try this one, D3. I loosely based my fermented Bajan sauce on this recipe. I've never made it strictly as it's written, but it sounds really good

http://caribbeanpot....s-pepper-sauce/


#1505313 Being Crafty

Posted by MikeUSMC on 15 November 2017 - 07:38 PM

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:cheers:


#1505221 Veterans Month Membership Special and Giving Back

Posted by MikeUSMC on 15 November 2017 - 09:14 AM

 
AND!!!!!! (you thought that was all? drumroll please...)
 
 
I choose Mike. As the final post before donating I am renewing your membership and donating the 50% value as well. A great member that helps and sends to others and asks nothing in return. Thanks for your service Mike!
 
Alright thanks all!

Wow! That was totally unexpected and definitely not necessary at all! Thank you VERY much, Boss, and another big THANK YOU to everyone who contributed to this promotion! You guys and gals ROCK! :metal:

And since I hate getting something for nothing, I just made a personal $50 donation to Operation Homefront. Thanks again to everyone who's supported this wonderful organization. It's such a great cause, and I guarantee that the Veterans receiving this much needed help are eternally grateful.

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Thanks again, everyone! And thanks again for running this promotion, Boss!

Semper Fi,
MikeUSMC

🇺🇸🌶🇺🇸🌶🇺🇸🌶


#1504955 Being Crafty

Posted by MikeUSMC on 13 November 2017 - 09:23 PM

You ARE a delicate flower :seeya:


#1504953 Being Crafty

Posted by MikeUSMC on 13 November 2017 - 09:17 PM

Ok, this one's for everyone BUT Ashen, but especially for Boss. We all cool now? :rofl:

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"Citra ass down and drink it now" lol
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:cheers:


#1504938 [2017] If you could only grow one pepper.. which would you select?

Posted by MikeUSMC on 13 November 2017 - 07:36 PM

If I could definitely get them to set fruit here (with hot Summers), I'd definitely say Manzanos. Decent heat, absolutely amazing flavor, and they're super versatile. They're great raw, smoked, stuffed, powdered, in sauce, jellies/jams, salsa, you name it. I can't think of anything they wouldn't go well in


#1504933 Being Crafty

Posted by MikeUSMC on 13 November 2017 - 07:27 PM

:rofl:

Because Ashen's just as big a fan of that brewery as I am, lol

Sorry, Boss. Been gone for a week. Forgot the rules, lol. I'll try to include EVERYONE for my next beer ;)


#1504930 Being Crafty

Posted by MikeUSMC on 13 November 2017 - 07:22 PM

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Another new one (for me) from Collective Arts, Ashen. I haven't seen this before. Just as good, if not better than their IPA No. 3 I got a few weeks ago

https://www.beeradvo...e/32763/303495/

:cheers:


#1504876 Being Crafty

Posted by MikeUSMC on 13 November 2017 - 12:08 PM

Lotta shit to catch up on when you don't log in for a week, lol


#1504874 Being Crafty

Posted by MikeUSMC on 13 November 2017 - 12:07 PM

Anyone heard from Mike?

  

Something happen to him?

  

IDK, he normally posts on THP quite frequently. I haven't seen any posts from him in over a week. He's probably just working a lot.

  

Damn.
Hope all is well for him.

  

Man, I hope so too.

Haha, thanks guys! I'm still around; all is well. Been catching some crap from the wife lately about spending so much time on my phone, lol

Still not working, but workman's comp is trying to get me off their payroll. Not like I want to be on it in the first place. I'm going f**king stir crazy, being out of work for going on 15 months. Almost 6 months out from my surgery in May, so I should be back to work relatively soon. They just can't wrap their heads around the fact that there's no such thing as "light duty" in ironworking. Maybe they shouldn't have waited 9 f**king months to approve the surgery in the first place! Walking around for 9 months with 2 herniated discs and a torn annular wall in one of them, just waiting to rupture. Grrrrr.....

Anyway, I'm all good. Went out and had a few beers yesterday with one of my buddies. These were pretty damn good. Local too.
Relic Brewing Co. "Parade of Bones" (DIPA) 8%
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Went out and got SMASHED Friday night too (Nov 10) at a bar in my hometown for the Marine Corps birthday. Getting hammered with 100 other Marines is always a blast, haha. Safest bar in America :party:

I'll probably post some beers up tonight. I'm still hanging onto that lone Master of Oranges, TGCM ;)


#1504847 D3 Ferment attempts

Posted by MikeUSMC on 13 November 2017 - 09:54 AM

It's been in the high 20s* at night, here in CT lately ;)


#1504834 D3 Ferment attempts

Posted by MikeUSMC on 13 November 2017 - 09:32 AM

Make sure your placing it in a room that has a temp between 75 and 85 degrees.

No such room in my home, I have them in a kitchen cabinet that is about 72 degrees

I keep mine in the cabinet above my range/stove. There's already an outlet up there for the microwave, so I put my fermenting jars on a seedling heat mat. No f**king way I'm paying to keep my house at 85* for some hot sauce, lol

Re: Salt- I'm pretty sure any salt will work, so long as it's "non-iodized"

Best of luck, D3


#1504832 Hot Ketchup to BBQ

Posted by MikeUSMC on 13 November 2017 - 09:25 AM

My favorite is cherries and apples. Peach sounds really good with a little burbon. I've used raspberries but too many seeds. Blueberry was ok.

Wonder how mango or papaya would be in a bbq sauce with some scotch bonnets and rum. Little island kick

Same here. I've tried making all kinds. Cherry BBQ sauce is slammin on pulled pork w/ just a touch of bourbon (so is Peach w/ bourbon). Like you said, raspberry has too many seeds (do they sell seedless?) but makes a bangin' rib glaze, as does blueberry

Never tried making a tropical fruit BBQ sauce w/ Mango or papaya, but have used a little bit of pineapple that always adds a nice level of sweetness

:cheers: