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Member Since 29 Nov 2017
Offline Last Active Today, 07:22 AM

Posts I've Made

In Topic: Historic Lynchburg Tennessee Whiskey Chili Garlic Pepper Sauce Review.

17 January 2018 - 09:49 PM

Love your reviews Ed. No drama and nice detailed reviews.

Agreed. Good review.


As a hot sauce lover and collector many (uhm) years before trying my own crack at it, I have tried and collected many with cool labels and "local" connections that can usually only be found in tourist districts to that locale. The locals don't know it, they don't eat it. They certainly exist where I live and try and capitalize on whatever the attraction for the area. Go to wherever is the roadside attraction "the biggest ball of twine" and likely you will find "The Biggest Ball of Twine Hot Sauce."  Many (not saying this is one) are produced by profiteers and not real hot sauce folks. I am certain that most here reading will understand. 


Omitting names, but there is someone in my area who has marketed a "local" product with catchy name, who most certainly is not a "local" and the sauce leaves much to be desired (tastes like a mock up of Tabasco.) But, apparently it makes money and the tourists snatch it up, believing they've gotten something local and unique. It grates my cheese to no end.....


In edit - I mean no direct offense to those who take this route, I understand capitalism well. Just to an idealist, it seems disingenuous. 


2nd edit - I just looked it up and apparently there is actually a roadside attraction called "The Biggest Ball of Twine."  https://en.wikipedia.org/wiki/Biggest_ball_of_twine 


Was using this as a metaphor, I apologize. But, if you have hot sauce, my point stands for challenge.

In Topic: [Jan 15] What are you working on this week?

16 January 2018 - 08:43 PM

Hunting female fugitive wanted by two Texas counties for grand theft. Very slippery one. Went into seedy motel room today that had small roaches crawling on/in the bed, lathered up with alcohol gel afterwards. Was glad to get home and take a hot shower.... Some days are fun, some days suck.... Back at it again tomorrow...


Aside from that and to keep with the crux of what I should in fact be talking about here, waiting for small indoor grow system to arrive... Never tried it but will soon. The link if it appears correctly  http://www.greenhousemegastore.com/product/indoor-seed-starter-plus-with-jump-start-grow-light-system/s 

In Topic: Hello folks

16 January 2018 - 06:49 PM

Welcome from the Holy City!

In Topic: Tomato Wine

15 January 2018 - 10:20 PM



I use a large industrial size stainless steel blender (1.5 gallon I think,) to produce the initial pulp. It is strained via mesh bags after primary. So there are no seeds and such. I abhor the use of chemicals, so my batches will undergo long waits and quite a few "rackings" before completion. I played with finishers and stuff early on, but opted out for the 100%  natural route. The end result is sometimes a little cloudy, but always delightful. There are some pros who make this  but for me just a hobby.  http://edibleroadtri...yk54aob7hms68f0


I have a friend in the food business who gives me fruit when it has "overreached it's profitability" aka "going bad." I have experimented with many things. Tomatoes always come,  so I make wine with it. With varying success, I have done tomato, banana, plum, persimmon, lime, blueberry, strawberry, peach and of course grapes. I tried with cantaloupe and was a complete fail. I don't think it was the fruit itself, but micro organisms on the skin surface (I may try again with a pre-boil) This spring will offer new opportunities and I believe I will attempt watermelon and later in the fall, the reason behind this post, pumpkin wine.

In Topic: Crawdads aka Crawfish, Crayfish

15 January 2018 - 09:26 PM

This is one we did a bit back.

Crawfish, crab legs, shrimp, andouille, red potatoes, corn and charred green onion compound butter.
I also baked some crusty French baguettes that worked well for cleaning up the melted butter and bug juice.



After giving it some thought, it brought to mind a dish that I eat a couple times a year, usually at a party of some sort. It is sometimes called "Frogmore Stew" or "Beaufort stew." I've never made it myself, but I think your version would kick this one out of the park. To my recollection, it contains only shrimp, smoked sausage, potatoes and corn. I do remember a few "better" dishes that had spicy crab boil or maybe some shake or two of old bay. I am gonna try your recipe with a few buds and I know it will be great. Thanks for sharing! It will likely become an annual event for me..