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Chorizo857_62J

Member Since 06 Aug 2017
Offline Last Active Yesterday, 01:47 PM

#1593123 [Nov 12] What are you working on this week?

Posted by Chorizo857_62J on 12 November 2018 - 07:02 PM

Transplanting smaller startups to outside pots.  Got a surprise going though the stack of 1/2-gallon pots.

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#1591850 MikeUSMC's Whiskey Barrel Smoker

Posted by Chorizo857_62J on 06 November 2018 - 07:54 PM

That (and You) are Awesome!




#1590586 [Oct 29] What are you working on this week?

Posted by Chorizo857_62J on 30 October 2018 - 04:43 PM

Getting ready for (the adult) Trick or Treaters ;)
15lb brisket, two 10lb pork shoulders, pulled chicken (for Mrs. USMC), a crockpot of chili, and cornbread all on the menu for tomorrow night

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I'll be handing out beers and shots too
And, obviously, candy for the kiddos, hahaha
:party:

 

Be right over!




#1590363 [Oct 29] What are you working on this week?

Posted by Chorizo857_62J on 29 October 2018 - 04:27 PM

Po-Boy Pallet to set my plants on for the Fall and after the six days of Winter we usually get. Makes the Missus happy too.  Might put them in the garage over the cold months, but that is a hard sell.

 

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#1589610 Sauerkraut

Posted by Chorizo857_62J on 25 October 2018 - 05:50 PM

The half-gallon of red cabbage I did a month ago turned out great.  Jarred it up and have eaten a good bit, given others away.  Made some pseudo-kimchi with some too.  Fish sauce and Siracha, and some ginger......

 

I saved some of the the "hooch" in the fridge thinking it my be helpful in fueling another ferment.?.???

 

 




#1589560 What do you guys do with unripe pods?

Posted by Chorizo857_62J on 25 October 2018 - 02:47 PM

That's a BUNCH of peppers!




#1589362 The Saddest Time Of The Year Approaches

Posted by Chorizo857_62J on 24 October 2018 - 04:52 PM

Well, we are in Florida.  Could be worse.  Feeling the pain though.




#1587587 unintentional cross

Posted by Chorizo857_62J on 15 October 2018 - 05:25 PM

 

This has gone in a direction I did not expect or anticipate.  But, that does happen...... :hi:
 




#1586866 Red Habanero questions

Posted by Chorizo857_62J on 12 October 2018 - 01:52 PM

look like the varieties I am growing, both labelled habanero.




#1584015 The Last Great Pizza Thread

Posted by Chorizo857_62J on 26 September 2018 - 12:50 PM

That Stella is Bella!




#1584013 Sauerkraut

Posted by Chorizo857_62J on 26 September 2018 - 12:35 PM

That's a whole lotta Kraut going on....




#1583823 Sauerkraut

Posted by Chorizo857_62J on 25 September 2018 - 10:48 AM

I am still trying to figure out how you put a gallon of habs into a 1/2 gallon jar, plus 3 cans of other stuff

 

Peppers were stored whole in a gallon freezer bag.  Upon processing in the food processor, the chopped pepper product filled roughly 1/2 of the 1/2-gallon jar.  Sorry I was not clear on the storage bag volume vs. the fermentation vessel.  Math not my strong suit. :scared:




#1583060 Favorite Vinegars to Use

Posted by Chorizo857_62J on 20 September 2018 - 03:47 PM

Here's another question, from someone who is ust getting into saucing:  Near my town, there's a shop that specializes in olive oils from all over the world, in addition to oils infused with different fruits and veggies.  They also sell vinegars that are infused.  On my shelf, I currently have (all infused white balsamics) Blueberry, Cranberry Pear, Honey Ginger, Black Mission Fig, Gravenstein Apple, and Pomegranate infused vinegars, all at least 6% acetic acid.  Last year, I made a red onion relish using the Black Mission Fig vinegar, to great success.

 

Has anyone used any of the "flavored" vinegars currently being sold at the "gourmet" olive oil shops in their sauce-making?  And, was it successful, in your opinion?

 

One of my Sister-in-Laws is into that, and sends us a variety infused oils and vinegars.  Tasty for cooking various things.  I have not made any sauces with any, as my Wife will kill me and burn the body.




#1582879 Favorite Vinegars to Use

Posted by Chorizo857_62J on 19 September 2018 - 04:30 PM

I have used rice vinegar for last-minute sauces that will not be bottled, but scarfed up during a meal.  Otherwise, both white and apple cider.




#1582640 What kind of worms are these?

Posted by Chorizo857_62J on 18 September 2018 - 01:50 PM

Cut Worm, Borer, Maggot...ALL must die.